Homemade Corn Bread Dressing Recipe (2024)

Homemade Corn Bread Dressing makes a delicious, classic side dish for the holidays. Fresh corn bread gives this Thanksgiving staple so much flavor!

Homemade Corn Bread Dressing Recipe (1)

My absolute favorite side dish at Thanksgiving is our Homemade Corn Bread Dressing Recipe (or stuffing).

Forget the turkey, I head straight for the dressing!

Usually, most dressings are made with white bread, but this dressing is a little different.

I love the flavor that the corn bread gives this dressing.

It will definitely be on our Thanksgiving menu this year.

Ingredients needed for this delicious Dressing:

  • Cornbread Mix
  • butter
  • onion
  • celery
  • eggs
  • chicken stock (or broth)
  • dried sage
  • salt and pepper

How to make Homemade Corn Bread Dressing:

This Homemade Corn Bread Dressing will be the star of your holiday dinner.

Sweet, crumbled corn bread soaks up all the seasonings and flavor so every bite is out of this world.

Step 1: Start by preparing a 16 ounce package of corn bread according to the package directions. I followed the directions to make my corn bread in a 9×13-inch baking pan.

Step 2: After your corn bread has cooked and cooled, crumble it up into pieces and set it aside.

Step 3: Add some butter to a large skillet over medium heat and saute celery and onion for a few minutes until the vegetables are just tender.

Step 4: In a large bowl, mix together the sauteed vegetables, crumbled corn bread, eggs, chicken stock, sage and some salt and pepper. Carefully fold everything together until well combined.

Step 5: Spread dressing mixture in a 9×13-inch baking pan sprayed with nonstick cooking spray.

Step 6: Bake at 350 degrees F. for 35-40 minutes, or until it is cooked through. You don’t want your Homemade Corn Bread Dressing to be undercooked, so be sure the center of it is set up when you take it out of the oven.

Homemade Corn Bread Dressing Recipe (2)

Look how light and fluffy that Homemade Corn Bread Dressing is!

Overall, this dish is going to be a hit at your dinner, but in case you need other side dish ideas, we have a few for you!

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Homemade Corn Bread Dressing Recipe (3)

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The best Thanksgiving side dish recipes, besides Homemade Corn Bread Dressing:

  • Grandma’s Easy Thanksgiving Dressing
  • Slow Cooker Creamed Corn
  • The BEST Candied Yams without Corn Syrup
  • Green Bean Casserole
  • Make-Ahead Mashed Potatoes
  • Corn Pudding Casserole
  • 30 Minute Dinner Rolls
  • Slow Cooker Creamy Mashed Potatoes
  • How To Make Turkey Gravy From Scratch
  • Slow Cooker Macaroni and Cheese
  • Strawberry Jello Fluff Salad
  • Easy Sweet Cornbread
  • Simple Pumpkin Pie
  • Pumpkin Dump Cake
  • Fluffy Cranberry Salad

Homemade Corn Bread Dressing Recipe (4)

Serves: 8

Homemade Corn Bread Dressing Recipe

5 from 1 vote

Have you ever tried our Homemade Corn Bread Dressing Recipe? You may never have boxed dressing mix again! It is so delicious!



  • 16 ounces Corn Bread Mix (I used Famous Dave's cornbread mix)
  • 2 Tablespoons butter
  • 1 onion diced
  • 3 celery stalks sliced
  • 2 eggs beaten
  • 2 cups chicken stock
  • 2 teaspoons dried sage
  • to taste salt and pepper


  • Preheat oven to 350 degrees F.

  • Prepare corn bread mix according to package directions. Let cool and crumble into bite size pieces.

  • Add butter to a large skillet over medium heat and saute the celery and onion for a few minutes until soft.

  • In a large bowl, combine celery, onion, crumbled corn bread, eggs, chicken stock, sage and salt and pepper.

  • Spread mixture in a 9×13 inch baking pan sprayed with nonstick cooking spray.

  • Bake for 35-40 minutes, or until cooked through and center is set.


  • To make this ahead of time, make it all the way through step #5. Then just stick in the oven and cook on Thanksgiving.
  • Make sure that you use a cornbread mix and NOT a cornbread STUFFING mix. Prepare the cornbread as directed on the package and then when it cools, you crumble it up and use that to make your stuffing. To see us make it, click here: https://hi-in.facebook.com/SixSistersStuff/videos/621558902315761/


Calories: 305 kcal · Carbohydrates: 43 g · Protein: 7 g · Fat: 12 g · Saturated Fat: 4 g · Cholesterol: 51 mg · Sodium: 590 mg · Potassium: 162 mg · Fiber: 4 g · Sugar: 13 g · Vitamin A: 212 IU · Vitamin C: 1 mg · Calcium: 43 mg · Iron: 2 mg


  • Large Bowl

  • Large Skillet

  • 9×13-inch Baking Pan

Recipe Details

Course: Side Dish

Cuisine: American

Getting thirsty thinking about all the good Thanksgiving dishes? This Cranberry Citrus Party Punch is the BEST non-alcoholic drink for the holidays!

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Homemade Corn Bread Dressing Recipe (5)

Join The Discussion

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  1. Linda says:

    How many eggs do I use and butter

  2. Noelle says:

    Do I need to let the corn read dry out

  3. Cyd says:

    You don't need to let the cornbread dry out.

  4. Cyd says:

    Just scroll down and the full recipe with ingredients and directions are there.

  5. Nikki says:

    Which products u use 2 make cornbread

  6. Janelle F says:

    Can I make this is a crock-pot?

  7. Star R says:

    How much celery? Not listed in recipe. TIA

  8. Summer Clinton says:

    This is my favorite cornmeal recipe. I do add more eggs than this

  9. Momma Cyd says:

    You need to scroll down to the recipe. All of the ingredients are there with the instructions. It calls for 3 stalks.

  10. Kristi says:

    Can this be made the night before?

  11. Jen E. says:

    What's the best way (time/temp) to reheat? I'd like to make it the day before Thanksgiving. Thanks!

  12. Anna says:

    Approximately how many cups of crumbled cornbread does this require? I am making my own cornbread not from a mix and want to get the amount right.

  13. Momma Cyd says:

    About 6-7 cups.

  14. Momma Cyd says:

    You can make it all the way through step #5. Then just stick in the oven and cook on Thanksgiving.

  15. Momma Cyd says:

    Yes, you can make this the night before.

  16. Jeannie says:

    Question - my package says to sauté onions and celery in butter, add 1 cup of broth and bring to boil. Then, add stuffing, set aside for 5 minutes. After doing all of that to complete step one in your instructions, I still add more celery, butter, onions, and broth? I’m afraid it will be so soggy and have to bake for hours to bake through. Am I misunderstanding your directions? Thanks for your help!

  17. Jeannie H says:

    The dressing was not soggy at all. It turned out perfect! But, I am curious… when preparing the stuffing, the directions say to melt butter and sauté onion and celery. Then, add broth and then finally stuffing. That completes YOUR step one. Your next step says to sauté onion and celery in butter… do you really add more celery and onions than what you used to prepare the stuffing. I guess it wouldn’t be too overwhelming (I didn’t add additional celery and onion to the recipe when I made it), but I was curious if I was misunderstanding the recipe. Thanks so much for sharing. This is definitely tasty.

  18. Momma Cyd says:

    Hi Jeannie. You want to buy Corn Bread Mix, not Corn Bread Stuffing. Then you make the Corn Bread and that is what you crumble into pieces and make into a delicious cornbread dressing. I hope this clarifies.

  19. Susan co*ker says:

    This was very close to my Mom's recipe that I've been using for years. Only my Mom's used part white bread. So I used mostly my own pan of cornbread and finished up with white bread diced up. I like the proportions you used so will be using it again. I liked the amount of sage and I added 1/2 tsp. poultry seasoning too. Thanks!! p.s. got this from Facebook

    Homemade Corn Bread Dressing Recipe (6)

  20. NayNay says:

    How many servings is this recipe for?

  21. Momma Cyd says:

    If you scroll down to the recipe card, we get about 8 servings. If you are feeding children, you will get more than 8 servings.

Homemade Corn Bread Dressing Recipe (7)

About The Author:

Momma Cyd

Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen, as well as responds to all the questions and comments on every post.

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Homemade Corn Bread Dressing Recipe (2024)


What is cornbread dressing made of? ›

Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

What is the difference between cornbread stuffing and cornbread dressing? ›

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish. Additionally, dressing, especially in the American South, is often made with cornbread instead of pieces of a baguette or plain ol' white bread.

Is it OK to make cornbread dressing ahead of time? ›

A great make-ahead recipe: You can make this Thanksgiving side dish up to a day in advance, and keep it in the fridge until you're ready to bake it. The leftovers are good for up to 4 days so you can enjoy leftover cornbread dressing with your turkey leftovers the next day.

What is cornbread stuffing mix made of? ›


What is the difference between New York cornbread and southern cornbread? ›

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

What is the difference between cornbread and Southern cornbread? ›

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

Why is my cornbread dressing mushy? ›

If your cornbread dressing is mushy, be sure you baked it in a wide enough pan. Plenty of surface area will help the top crisp and the bottom bake completely. Also, be sure you measured your ingredients properly and didn't add too much liquid.

Why is my cornbread dressing dry? ›

"A dry stuffing or dressing is usually dry after baking simply because the recipe lacked enough moisture or fat," confirms Bridget Lancaster, executive editorial director at America's Test Kitchen.

Why is my cornbread dressing wet? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

How do you keep cornbread dressing from getting gummy? ›

If your dressing doesn't turn out right, don't fret. You can usually fix it. If you find your stuffing is too dry, add additional warmed broth to it, stir well, and return to the oven, checking periodically. If the stuffing is overly wet and too gummy, cook it uncovered for a bit longer, checking periodically.

How moist should dressing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much.

What are the ingredients in Trader Joe's cornbread stuffing? ›

Made from a base of fluffy cornbread croutons, which are seasoned with rich, flavorful herbs like parsley and sage, our supplier adds in dried cranberries and roasted apples to provide a bright, contrasting pop of flavor to every bite.

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

What is in Carrington cornbread stuffing? ›

From an old southern recipe handed down for over 100 years, cornbread and toasted white bread are blended with fresh celery, onions and diced hard boiled eggs. It is all bound together with savory vegetable oil and whole eggs. It is ready to be baked up to a golden brown and delicious stuffing.

Is dressing made from cornbread? ›

To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside. In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender. Add the sautéed veggies into the cornbread mixture.

Why is it called dressing instead of stuffing? ›

The term dressing, per the History Channel, originated around the 1850s, when the Victorians deemed stuffing too crude for the dish to be named. This happened around the same time that the term “dark meat” began to refer to chicken legs and thighs.

What is the difference between stuffing and dressing? ›

The difference is stuffing is just that - it's stuffed into the turkey & baked with the bird. Dressing is the same stuffing mix only it's baked in another container, but not in the bird. You can stuff other proteins such as chicken, pork chops or even a beef roast.

What is traditional dressing made of? ›

Dressing: Dressing typically includes ingredients like cornbread, white bread, or biscuits, mixed with vegetables, herbs, spices, and sometimes sausage or other meats. It is often moistened with broth or stock and baked in a casserole dish until it forms a crust on top.


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