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An easy version of a classic holiday side dish. Turn your favorite cornbread mix into this wonderful savory Old Fashioned Cornbread Dressing for an easy and delicious classic holiday side dish! A family favorite loved for generations!

I’ve debated for two years whether I should share this iconic southern classic side dish recipe! Frankly, it scares me a bit! Why? Because I know how passionate southerners are about their cornbread dressing! (Y’all have very strong opinions about what it should and shouldn’t be!)

Some cornbread stuffing/dressing recipes are more like “cake”, and can be cut into squares; others are more textured, like a traditional bread stuffing.

This recipe is more textured, and it’s the perfect dressing recipe to pair with your Thanksgiving or Christmas Turkey. It’s also great year round with roasted or fried chicken. It’s a no-fuss, easy, and simple recipe. Perfect for the beginner’s holiday cook!

Now purists are going to argue that the cornbread should be made from scratch! I get it, and you can do that if you want, but this recipe calls for a boxed mix! Shocking!!! Did you hear that? I believe I heard fainting down south! Again, I wanted this to be a simple recipe that anyone could make!

Ingredients

• 3 cups crumbled cornbread – made from your favorite cornbread mix. I like Krustez Southern Cornbread Mix.
• 1 cup cubed stuffing (white bread or wheat), homemade, or boxed.
• 2 tablespoons butter
• 1 small onion, diced
• ½ cup chopped celery
• 2 large eggs, beaten
• 2 cups chicken stock
• 1 teaspoon minced garlic
• 2 teaspoons dried sage
• 2 tablespoons fresh minced parsley
• 1 teaspoon poultry seasoning (optional)
• 1 teaspoon garlic powder
• ½ teaspoon thyme

How To Make Cornbread Dressing

Preheat the oven to 350°(F). Grease a 7 x 11-inch baking dish.

Prepare your cornbread according to the directions on the package. As mentioned above, I recommend a southern type cornbread mix, rather than a sweet cornbread! This is a savory dressing and I find that a sweeter cornbread throws the taste off a bit.

Tip: Cornbread can be made ahead of time and stored in an airtight container, or ziplock bag until ready to make the dressing.

In a large bowl, crumble baked, cooled cornbread. I use the entire 8×8 inch pan of cornbread. Measuring isn’t really necessary as long as you are using an 11.5 ounce mix. (There’s something really satisfying about crumbling cake and cornbread! A great stress reliever!)

Add cubed stuffing, parsley, poultry seasoning, dried sage, salt, ground pepper, garlic powder, to the cornbread crumbs.

TIP: You can make your own bread cubes by removing the crust and cutting several slices of bread into cubes and drying them out on a cooling rack or in the oven on low heat, about 250° for 2–3 hours.

Preparing “wet” dressing ingredients

In a large skillet, over medium heat, melt the butter. Add the onion, minced garlic, and celery. Sauté until soft, about 5 to 7 minutes.

Add the sautéed onion, garlic, and celery to the crumbled cornbread.

Add two large eggs to help bind the ingredients together, as well as the chicken stock to add moisture to the dressing.

The mixture should be wet. If it is too dry, add additional chicken stock. Nothing worse than dry dressing or stuffing! You don’t want your guests choking on cornbread!

A note of warning: it should not be as wet as “cake batter”. Remember this is more of a textured dressing.

Using a wooden spoon, or your hands, like the barbarian I am, and mix until well incorporated.

Pour the dressing into the prepared 7 x 11 baking dish.

Baking Cornbread Dressing

Place the baking dish in a preheated oven and bake just until the dressing begins to turn golden brown on top and around the edges. About 30 minutes.

Serve prepared cornbread dressing while hot. I don’t know anyone who is fond of cold dressing!

The cornbread should be tender and moist. Filled with savory herbs and flavors. I found this to be a wonderful change from my Savory Sausage Stuffing.

Which reminds me, you can add a cup of cooked sage sausage to this dressing, and it’s even more amazing! So, don’t be afraid to add your own little twists to this recipe. I always encourage creativity in the kitchen, and you know what your family and friends like best!

Other Favorite Holiday Side Dish Recipes

• Roasted Brussels Sprouts with candied pecans and cranberries
• Easy Slow Cooker Candied Yams or Sweet Potatoes
• Balsamic Glazed Green Beans with bacon
• Savory Herbed Instant Pot Mashed Potatoes
• Fresh Green Bean Casserole
• Nana’s Famous Creamed Corn Casserole from Country Living

It’s the rustic texture and savory flavors that make this cornbread dressing a comforting side dish for your holiday meal. This southern classic is sure to become a favorite at your Nest this year!

As always, thanks for stopping by. I hope you enjoy the simplicity of this delicious dish as much as my family does.

Happy Nesting!

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