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!

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.

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!

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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

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!

Prep Time 30 minutes mins

Cook Time 40 minutes mins

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
to taste salt and pepper

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.

Notes

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/

Nutrition

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

Equipment

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!

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Join The Discussion

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Linda says:

How many eggs do I use and butter
Noelle says:

Do I need to let the corn read dry out
Cyd says:

You don't need to let the cornbread dry out.
Cyd says:

Just scroll down and the full recipe with ingredients and directions are there.
Audra says:
See Also
A One Day Sourdough Bread Recipe Anyone Can Make

I’ve cooked mine for an hour and it’s still soggy. Not sure what went wrong, I followed the directions to a T?
Nikki says:

Which products u use 2 make cornbread
Janelle F says:

Can I make this is a crock-pot?
Star R says:

How much celery? Not listed in recipe. TIA
Summer Clinton says:

This is my favorite cornmeal recipe. I do add more eggs than this
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.
Kristi says:

Can this be made the night before?
Jen E. says:

What's the best way (time/temp) to reheat? I'd like to make it the day before Thanksgiving. Thanks!
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.
Momma Cyd says:

About 6-7 cups.
Momma Cyd says:

You can make it all the way through step #5. Then just stick in the oven and cook on Thanksgiving.
Momma Cyd says:

Yes, you can make this the night before.
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!
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.
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.
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
NayNay says:

How many servings is this recipe for?
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.

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.

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