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!

Want More Easy Dinner Ideas?

Join our email list today and we will send you a FREE ebook of our favorite dinner recipes – plus we will send you recipes each week to help make your dinner planning easier!

Join today by CLICKING HERE.

Have you checked out our YouTube channel? We show you how to make our favorite recipes right in our own kitchens!

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Homemade Corn Bread Dressing Recipe (3)

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

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!

Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube

Have you checked out our YouTube channel?

Homemade Corn Bread Dressing Recipe (5)

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  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.

Read More

Other Recipes You Might Enjoy

Saltine Cracker English Toffee Recipe

55 minutes mins

Chocolate Pretzel Bites Recipe

14 minutes mins

Walnut Fudge Brownies (12 Days of Christmas Recipe Contest Winner)

50 minutes mins

Greek Yogurt Fruit Salad Recipe

10 minutes mins

Readers’ Favorite Recipes

Easy Baked Crack Chicken Recipe

30 minutes mins

Lunch Lady Peanut Butter Bars Recipe

40 minutes mins

Honey Lime Chicken Enchiladas Recipe

1 hour hr 15 minutes mins

Peaches and Cream Oatmeal Cookies Recipe

20 minutes mins

Peach Cobbler Dump Cake {4 Ingredients} Recipe

50 minutes mins

Chicken Zucchini Casserole Recipe

55 minutes mins

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. Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

How do you keep cornbread dressing from getting gummy? ›

Stir occasionally to ensure even drying. And if your dressing is still too mushy after baking, you can add more crumbled cornbread, dry bread, or even dry breadcrumbs or croutons to absorb excess moisture. Mix it in gently, so you don't compress the dressing too much.

Why is my cornbread dressing bland? ›

Avoid bland dressing by making sure to include plenty of onions, celery, and herbs in your recipe. Now is not the time to go easy with the sage, thyme, and pepper. The dressing should taste different from your cornbread.

How to make Paula Deen cornbread dressing? ›

In a large bowl, whisk together broth, soup, eggs, poultry seasoning, salt, and pepper; stir in vegetable mixture. Crumble cornbread into broth mixture and stir until well combined. Pour mixture into prepared pan. Bake until center is set, 45 to 55 minutes.

What is traditional dressing made of? ›

Some dressing is basic: a combination of dried bread, aromatics, and dried herbs. Other loaded versions can contain oysters, mushrooms, and even dried fruit and nuts.

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.

How wet should dressing be before baking? ›

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.

Is it better to use broth or stock for dressing? ›

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

Why is my cornbread dressing mushy in the oven? ›

We all know good cornbread dressing hinges on perfectly stale (but not too stale) cornbread. Without adequate drying time, the cornbread becomes sloppy once it hits the casserole dish and mixes with the broth and eggs. No matter how long you bake soggy dressing, it will never perk up the way it should.

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

We have found that cornbread dressing tastes best re-heated the next day, so technically, you can make this dish one day early, refrigerate it and then re-heat over very low heat before serving. In our family, I make it the morning of Thanksgiving and let it rest before re-warming and serving.

Can you leave cornbread out overnight for dressing? ›

Be sure to leave enough time — the cornbread needs to sit out overnight to harden slightly before you make the dressing.

Should you add eggs to stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

How do you cut the salt taste in cornbread dressing? ›

The Spruce Eats explains that acidic ingredients like white vinegar and lemon juice also can counteract saltiness. If you opt for either of these ingredients, use them sparingly, since too much could turn your stuffing mushy and you'll be left to troubleshoot another stuffing mishap.

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.

What is the best dressing mix? ›

Our Top Store-Bought Stuffing Picks
  • Best Overall: Arnold Herb Seasoned Premium Cubed Stuffing.
  • Best Classic: Pepperidge Farm Herb Seasoned Classic Stuffing.
  • Best Instant: Stove Top Turkey Stuffing Mix.
  • Best Gluten-Free: Williams-Sonoma Gluten-Free Stuffing Mix.
  • Best for Celiac: Trader Joe's Gluten Free Stuffing Mix.
Nov 13, 2023

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 that stuffing goes inside the cavity of the turkey, chicken, duck or whatever. Dressing is cooked in a separate casserole or similar dish. Taste-wise, stuffing will absorb the turkey juices and add those flavors; it is more moist than dressing when made by many.

What is Pepperidge Farm stuffing made of? ›


Top Articles
Latest Posts
Article information

Author: Annamae Dooley

Last Updated:

Views: 6072

Rating: 4.4 / 5 (45 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Annamae Dooley

Birthday: 2001-07-26

Address: 9687 Tambra Meadow, Bradleyhaven, TN 53219

Phone: +9316045904039

Job: Future Coordinator

Hobby: Archery, Couponing, Poi, Kite flying, Knitting, Rappelling, Baseball

Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.