There’s something undeniably comforting about a golden, fragrant pan of Homemade Cornbread Dressing, with its crispy edges and tender, herb-infused center. This classic American dish combines the sweetness of cornbread with savory herbs, creating a perfect balance of flavors that feels like a warm hug on a plate. Ready in just over an hour, it’s a dish that’s as easy to make as it is satisfying to eat.
Every bite offers a delightful mix of textures—crunchy on the outside, soft and moist within—while the rich aroma of sage and thyme fills your kitchen. Whether it’s the star of your holiday table or a cozy weeknight side, this dressing brings both nostalgia and nourishment to every meal.
What You’ll Need for Homemade Cornbread Dressing
- 16 ounces Corn Bread Mix (I used Famous Dave’s cornbread mix, but any brand works)
- 2 Tablespoons butter (unsalted preferred, but salted works too)
- 1 onion, diced (yellow or white onion recommended)
- 3 celery stalks, sliced (use the tender inner stalks for best texture)
- 2 eggs, beaten (room temperature eggs mix more evenly)
- 2 cups chicken stock (low-sodium or homemade for better flavor control)
- 2 teaspoons dried sage (or 1 tablespoon fresh sage, finely chopped)
- Salt and pepper, to taste (start with 1/2 teaspoon salt and adjust as needed)
How to Make Homemade Cornbread Dressing
- Preheat your oven to 350°F (175°C) and lightly spray a 9×13 inch baking pan with nonstick cooking spray.
- Prepare the cornbread according to the package directions. Once baked, let it cool completely, then crumble it into bite-sized pieces.
- Cook the vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion and sliced celery, sautéing for 5-7 minutes until softened and fragrant.
- Combine the ingredients: In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, beaten eggs, chicken stock, dried sage, salt, and pepper. Mix well until everything is evenly incorporated.
- Bake the dressing: Spread the mixture evenly into the prepared baking pan. Bake for 35-40 minutes, or until the top is golden brown and the center is set (a toothpick inserted should come out clean).
- Let it rest: Remove from the oven and let the dressing cool for 5-10 minutes before serving. This helps it firm up slightly and makes it easier to slice.
Perfect Pairings: Serving Suggestions
This Homemade Cornbread Dressing is a versatile side dish that pairs beautifully with roasted turkey, honey-glazed ham, or even a simple roasted chicken. For a complete holiday meal, serve it alongside creamy mashed potatoes, green bean casserole, and cranberry sauce. Don’t forget a drizzle of warm gravy for extra flavor!
Make It Ahead: Storage and Reheating Tips
You can prepare this dressing up to a day in advance! Simply assemble the mixture, cover it tightly with plastic wrap, and refrigerate until ready to bake. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop individual portions in the microwave or warm the entire dish in the oven at 325°F for 15-20 minutes, covered with foil to prevent drying out.
Switch It Up: Recipe Variations
Want to customize your dressing? Try adding 1 cup of cooked, crumbled sausage or diced apples for a sweet and savory twist. For a richer flavor, swap the chicken stock for turkey or vegetable broth. If you’re feeling adventurous, mix in a handful of dried cranberries or chopped pecans for added texture and depth.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-diced onions and celery from the grocery store to cut down on prep work. You can also bake the cornbread a day ahead and let it cool overnight. If you’re really in a rush, skip the stovetop step and toss the raw celery and onion directly into the mixture—they’ll soften as the dressing bakes.
Essential Equipment for Success
To make this recipe a breeze, you’ll need a 9×13-inch baking dish, a large mixing bowl, and a skillet for sautéing the veggies. A whisk is handy for beating the eggs, and a spatula will help you spread the mixture evenly in the pan. Don’t forget nonstick cooking spray to ensure easy cleanup!
Homemade Cornbread Dressing
Ingredients
- 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
- salt and pepper to taste
Instructions
- 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.