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Cornbread Dressing

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Cornbread dressing (aka cornbread stuffing) with vegetables and spices is made just like traditional dressing or stuffing but made with a mixture of cornbread and french bread. You wont believe how easy it is to make stuffing from scratch!
Cornbread dressing (or cornbread stuffing) baked and served in a white casserole dish with a hand towel in the background.
Cornbread Dressing
When I think of Thanksgiving time, the first thing that comes to mind is dressing, or “stuffing” as I always call it.  Stuffing is my absolute favorite side dish at Thanksgiving and since it’s my favorite dish, there’s really nothing more disappointing then showing up to Thanksgiving dinner somewhere and not having good stuffing!
Thing about stuffing or dressing is that everyone has their own opinions about how they like it prepared.  Some people like it light and fluffy and other people like it thick and firm.  I’m part of the former group and like my stuffing light, and flavorful, rather than dense and thick.
I love this recipe for Cornbread dressing because you can really add as much broth and seasonings as you like to get your perfect desired texture and flavor. It’s absolutely delicious and a staple at our Thanksgiving table!

What’s the difference between Thanksgiving stuffing and dressing?
Although my family and I always refer to it as “stuffing”, the main difference between “stuffing” and “dressing” is that stuffing is usually stuffed and cooked inside the turkey, and dressing is baked in a pan, separately.

How to make Cornbread Dressing or Stuffing:

  1. Cut the cornbread and french loaf into small, bite-size cubes. Spread the bread cubes  onto large baking sheets and leave them to dry out for 1-2 days.

    Overhead photos of two large sheet pans, one with dried cornbread cubes and the other with cubes of dried french bread to make stuffing.

  2. In a large skillet over medium heat and the butter. Once the butter is melted add the onion and celery and cook for a few minutes until softened. Add basil, thyme, rosemary, fresh parsley, chicken broth and bring to simmer.

    Process photo for making the seasoned broth for homemade stuffing, including a skillet with celery, onion, parsley, spices and chicken broth being poured into the pot.

  3. Add the dried bread and cornbread cubes to a large bowl. Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Gradually add more broth mixture until it’s just moistened. You may not need all of the broth, depending on how moist you like your stuffing.

    Side by side photos of a large glass bowl with bread cubes and chicken broth being ladled over the bread, and then the mixture tossed together to make cornbread stuffing.

  4. Layer mixture into a 9×13 inch baking dish (OR stuff it inside your turkey to cook, if you’d rather) and bake at 350 degrees for about 20 to 25 minutes, or until golden brown on top.

    A close up photo of a pan of cornbread stuffing with a spoon in it for serving.

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Cornbread Stuffing baked and served in a white casserole dish with a hand towel in the background.
Print Recipe
5 from 1 vote

Cornbread Dressing

Cornbread dressing with vegetables and spices is just like traditional stuffing but made with a delicious cornbread recipe!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 272kcal
Author: Lauren Allen

Ingredients

  • 1 loaf crusty french bread cut into small cubes (about 6-8 cups), and DRIED
  • 1 8x8 pan cornbread cut into small cubes (about 6-8 cups), and DRIED
  • 1/2 cup butter
  • 1 medium onion , chopped
  • 4 ribs celery , chopped
  • 4-5 cups low-sodium chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 Tablespoon fresh rosemary , chopped
  • 1/2 cup fresh parsley leaves , chopped
  • salt and freshly ground black pepper , to taste

Instructions

  • If you haven't already, dry your cornbread and bread cubes. Spread them onto large baking sheets and leave them to dry out for 1-2 days. If you're in a hurry you can dry it out in the oven. 
    Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.
  • Preheat oven to 350 degrees F. 
  • Add the butter to a large skillet over medium heat. Once the butter has melted add the onion and celery and cook for a few minutes until softened.
  • Add basil, thyme, rosemary, fresh parsley, and chicken broth and bring to a simmer. 
  • Add the dried bread cubes to a large bowl. Gradually ladle the broth mixture onto the bread, tossing lightly as you go.
  • Gradually add more broth mixture, just until everything is evenly moistened. (You don't want to add too much broth or it will be more mushy and dense). Taste it and add more herbs or salt, if needed. 
  • Layer mixture into a 9x13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top.

Notes

Recipe adapted from The Pioneer Woman.

Nutrition

Calories: 272kcal | Carbohydrates: 38g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 434mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8.3% | Vitamin C: 3.6% | Calcium: 4.4% | Iron: 14.7%

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

*I originally shared this recipe November 2013. Updated November 2018.

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