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!

Plate full of Cornbread Dressing on a dinner plate.

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!

Easy Cornbread dressing on a plate with the casserole dish in the background.

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.

Adding wet ingredients to the cornbread mixture.

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.

Sauting celery, onion, and garlic in butter in a skillet over medium heat.

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.

Adding sauteed ingredients, eggs, and chicken stock to cornbread 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.

Mixing cornbread dressing with hands in a bowl.

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

Cornbread mixture in baking dish ready to bake.

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.

Baked cornbread dressing in baking dish.

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!

Fork with cornbread stuffing mix on the end of it.

Other Favorite Holiday Side Dish Recipes

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!

Yield: 8

Old Fashioned Cornbread Dressing

Name: Old Fashioned Cornbread Dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 3 cups crumbled cornbread; 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; 2 teaspoons dried sage; 1 teaspoon minced garlic; 2 tablespoons fresh minced parsley; 1 teaspoon poultry seasoning (optional); 1 teaspoon garlic powder; ½ teaspoon thyme; salt and pepper to taste

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!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

3 cups crumbled cornbread
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
2 teaspoons dried sage
1 teaspoon minced garlic
2 tablespoons fresh minced parsley
1 teaspoon poultry seasoning (optional)
1 teaspoon garlic powder
½ teaspoon thyme
salt and pepper to taste

Instructions

Prepare the cornbread per the directions on the package. Let cool and crumble.
Preheat the oven to 350° (F). Grease a 7x11-inch baking dish.
Place the crumbled cornbread in a large bowl. Add cubed stuffing. Add fresh minced parsley, poultry seasoning, garlic powder, dried sage, salt and pepper.
In a large skillet, over medium heat, melt the butter. Add the garlic, onion, and celery. Sauté until soft, 5 to 7 minutes.
Add the sautéed onion and celery to the crumbled cornbread and seasonings. Add in the chicken stock and eggs.
Mix with a spoon until well combined.
Pour the dressing into the prepared baking dish.
Bake in the preheated oven until the dressing just starts to turn golden brown around the edges, about 30 minutes.
Serve and enjoy.

Meet The Author

Photo Credit: Jenelle Lacy Photography

Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!

Old Fashioned Cornbread Dressing Recipe

Ingredients

How To Make Cornbread Dressing

Preparing “wet” dressing ingredients

Baking Cornbread Dressing

Other Favorite Holiday Side Dish Recipes

Old Fashioned Cornbread Dressing

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Meet The Author