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.




Cornbread Stuffing baked and served in a white casserole dish with a hand towel in the background.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
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  • 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, celery, basil, thyme, and rosemary and cook for a few minutes until softened.
  • Add the dried bread cubes to a large bowl. Pour in butter and Vegetable mixture.
  • Gradually ladle the broth mixture onto the bread, tossing lightly as you go. 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.


Variation: add ½ lb cooked Ground sausage.
Recipe adapted from The Pioneer Woman.


Calories: 209kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 323mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 632IUVitamin C: 4mgCalcium: 36mgIron: 2mg

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

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Do you use a southern style cornbread that’s only cornmeal or a northern style that’s mixed with flour? I’m planning to do southern cornbread but I’m worried it might be too crumbly.

  2. 4 stars
    I made half the recipe, but I did add some ground sage, garlic powder, and onion powder to it as well. I only gave it 4 out 5 because the result was a bit dry. I had to keep adding more broth and rebaking it. Other than needed to add more broth, the recipe was very simple and delicious. I usually make my dressing with sausage, apples, and dried cranberries, so I thought I’d give this a try. Delish.

  3. I did make the cornbread stuffing and as well as family enjoyed this recipe it was very easy too prepare!! However l used all cornbread and a little more melted butter. I added poultry seasoning only that’s what we like and delish

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