Old-Fashioned Cornbread Dressing

Sweet cornbread and savory herbs come together with fresh aromatics to make this Cornbread Dressing the talk of your table.

 

Whether you're making it for Thanksgiving or a Sunday family dinner, this recipe is simple, reliable, and full of that nostalgic old-fashioned comfort we all love.

Why You'll Love This Recipe

• Quick and easy: Just a few simple steps - sauté, mix, bake - and it's on the table in under an hour.
• Sweet + savory balance: Sweet cornbread meets savory herbs and butter for a perfect flavor harmony.
• Crowd-pleaser: Makes 8-10 servings, so it's perfect for big family gatherings or potlucks.
• Make-ahead friendly: You can prep it in advance and warm it up when you're ready to serve.
• Customizable: Easily add meat, cheese, or veggies for your own flavor twist.

Ingredients (with Notes)

• ¼ cup salted butter - You can swap for margarine or unsalted butter if needed; just add a pinch of salt.
• 1 small sweet onion, diced - Sweet onion adds a mellow flavor, but yellow or white onions work, too.
• 2 stalks celery, diced - Adds that classic dressing crunch and aroma.
• 4 cups crumbled cornbread - You can use homemade cornbread or a boxed mix (like Jiffy). One Jiffy mix makes about 3 cups.
• 2 ½ cups chicken broth - Turkey or vegetable broth work well, too.
• 1 Tablespoon minced roasted garlic - The mild, jarred kind is perfect here, but you can also use 1 teaspoon garlic powder.
• 1 large egg, lightly beaten - Helps bind everything together.
• 1 Tablespoon rubbed sage - Brings that traditional holiday flavor.
• ½ Tablespoon fresh parsley, finely chopped - Adds color and freshness.
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

• Preheat and prep: Preheat your oven to 350°F and spray a 9×13-inch casserole dish with cooking spray (or lightly butter it).
• Sauté the flavors: In a large skillet over medium heat, melt the butter. Add onion and celery and cook for about 5 minutes, until soft and fragrant.

• Mix it all together: In a large bowl, combine the sautéed veggies, crumbled cornbread, broth, garlic, egg, sage, parsley, salt, and pepper. Gently stir until everything is evenly moistened.

• Bake: Transfer to the prepared casserole dish and bake uncovered for 30 minutes, or until the edges are golden brown.

• Serve warm: Perfect alongside turkey, ham, or your favorite roast.

Tips & Notes

• Cornbread texture: Slightly dry cornbread works best. It helps soak up the broth without turning mushy.
• Make it ahead: Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Bake when ready to serve.
• Add-ins: Try cooked sausage, chopped turkey, diced jalapeños, or shredded cheese for a fun twist.
• Leftover cornbread tip: This recipe is a great way to use up leftover cornbread after the holidays, or you can also make cornbread salad with leftover cornbread.

FAQs

Storage & Freezing

Cool leftovers completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat with a splash of broth to keep it moist.

Serving Suggestions

This classic Southern cornbread dressing pairs beautifully with:

• Thanksgiving Turkey, this slow cooker ham, or chicken
• Green bean casserole
• Mashed potatoes and gravy
• Cranberry sauce
• A cozy fall salad or roasted veggies

This comfort food recipe is a must-have for your Thanksgiving or Christmas table, or really, any time you're craving that warm, homemade flavor that reminds you of grandma's kitchen.

Recipe