Basic Cornbread Dressing Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/7/19
Cornbread Dressing Recipe

 The Spruce
Prep: 16 mins
Cook: 38 mins
Total: 54 mins
Servings: 8 servings
Nutrition Facts (per serving)
384 Calories
15g Fat
43g Carbs
19g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 384
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 150mg 50%
Sodium 694mg 30%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 12%
Protein 19g
Calcium 147mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cornbread dressing is an essential item on the Southern holiday dinner menu. Our family always boiled a hen for the broth and added some of the chicken to the dressing, but a good quality (preferably no-salt) stock will work as well. This version is made with about half cornbread and half breadcrumbs.

Because this is a basic cornbread dressing, it's open to all kinds of variations. That is not to say it needs variations. It's delicious as it is! See the tips and variations for some flavor and add-in ideas and how to cook the dressing in a slow cooker. 

Ingredients

  • 5 cups cornbread crumbs (torn)
  • 4 cups plain white bread crumbs (torn)
  • 4 tablespoons butter
  • 1 1/2 cups celery (chopped)
  • 1 cup onion (chopped)
  • 2 1/2 cups chicken broth
  • 1 teaspoon dried leaf thyme (crumbled)
  • 2 teaspoons dried sage (crumbled)
  • 1 teaspoon dried marjoram (crumbled)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, (beaten)

Steps to Make It

  1. Gather the ingredients.

    Cornbread Dressing Recipe ingredients
     The Spruce

  2. Heat oven to 400 F (200 C/Gas 6). Butter a 9-by-13-by-2-inch baking pan.

    Cornbread Dressing Recipe
     The Spruce

  3. In a large mixing bowl, combine the cornbread and bread crumbs.

    Cornbread Dressing Recipe
    The Spruce

  4. In a small skillet over medium-low heat, melt the butter.

    Cornbread Dressing Recipe
     The Spruce

  5. Add celery and onion and sauté until the onions are translucent and the celery is tender.

    Cornbread Dressing Recipe
     The Spruce

  6. Combine vegetable mixture with the bread and cornbread crumbs.

    Cornbread Dressing Recipe
     The Spruce

  7. Then stir in chicken broth, thyme, sage, marjoram, salt, and pepper until well blended. Taste and adjust seasonings, as desired.

    Cornbread Dressing Recipe
     The Spruce

  8. Stir in the beaten eggs until well mixed.

    Cornbread Dressing Recipe
     The Spruce

  9. Spread the dressing in the prepared baking pan.

    Cornbread Dressing Recipe
     The Spruce

  10. Cover tightly and bake for about 30 minutes.

    Cornbread Dressing Recipe
     The Spruce

  11. Uncover and continue baking for about 20 minutes or until browned.

    Cornbread Dressing Recipe
     The Spruce

  12. Serve alongside your choice of protein and enjoy!

    Cornbread Dressing Recipe
     The Spruce

Tip

  • Use your favorite cornbread recipe to make the dressing or make it with a good Southern-style cornbread mix. Try to avoid a sweet cornbread recipe or mix.

Recipe Variations

  • With Hard-Boiled Eggs - Chop two hard-boiled eggs and add them to the bowl with the bread and cornbread crumbs.
  • With Chicken - Add 2 cups of shredded or chopped chicken (or turkey).
  • With Sausage - Cook about 1/2 pound of sausage until browned; drain well. Add the cooked crumbled sausage to the dressing along with the chicken broth.
  • With Oysters - Chop about 1 dozen shucked oysters to the dressing along with the chicken broth.
  • With Apples and Cranberries - Add 2 cups of chopped tart apples and 1 cup of dried cranberries. 
  • Slow Cooker Directions - Butter the inside of a slow cooker. Sauté the vegetables and combine with the crumbs, broth, seasonings, and eggs as directed. Spoon the dressing mixture into the slow cooker. Cover and cook on high for 1 hour. Reduce heat to low and continue cooking for 3 to 4 hours.