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 mins
Cook 30 mins
Total 45 mins
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  • 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


  • 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.


Recipe adapted from The Pioneer Woman.


Calories: 272kcalCarbohydrates: 38gProtein: 9gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 434mgPotassium: 213mgFiber: 2gSugar: 2gVitamin A: 415IUVitamin C: 3mgCalcium: 44mgIron: 2.6mg

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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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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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Recipe Rating


  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

    1. Yes, you can! Prepare the entire dish 1 day in advance but don’t bake it (put it in the casserole dish or in a ziplock bag in the refrigerator).

  4. 5 stars
    This has been our favorite stuffing recipe since we found it three years ago. My daughter requested it for her birthday dinner and declared she could “eat this every day and not get tired of it.” Thanks for sharing!

  5. Everything was delicious. Turkey was great. Only the cornbread dressing didn’t hang together like I had hoped, next time and there will be a next time I will add an egg for a binder. I

    1. I use egg in mine. I mix everything together and let it chill together in the fridge overnight or a few hours before putting it in the bird. tastes better when cooked in the bird.

  6. 5 stars
    I made this for Thanksgiving and it was a HUGE hit. Definitely adding this recipe to my regular rotation. No more boxed stuffing in this family!

  7. Hi. I’m planning on making this but can’t use butter. I’ve made other stuffing recipes with oil in place of butter. Do you think that would work with this recipe? Would you sub it with an equal amount of oil? Thanks!

    1. I haven’t tried it with oil so I am hesitant to say whether that will work or not! I would love to know how it turned out if you tried it!

  8. Do you think this recipe would work in a slow cooker? I unfortunately don’t have double ovens, and I it always takes way longer to cook when I have two dishes in the oven. I read that you should cut the liquid in half if converting oven to slow cooker and cook 4-6 hours for every 15-30 min. in the oven. What are your thoughts?

    1. Hi Lindsey, I’ve never made stuffing in the slow cooker before, but your cooking time seems like it would work great. For this recipe I never really douse it in tons of liquid anyways, I just make sure all of the bread it coated well, so I wouldn’t personally cut down to much extra on the liquid. Id love to hear if you try it!

  9. This is the first year that I am making my stuffing from scratch.
    To save time, can I make it the night before and cook it the next day.

  10. I’ve been using this recipe for the last few years. It was when I started making everything homemade no boxed or canned ingredients and this is the only recipe I’ve used consistently every year. I like to try new things but this one is so good I don’t bother trying a new one. I stuff mine in the turkey and bake whatever doesn’t fit. It always turns out amazing.

    1. Thanks so much Kristen! I’m so happy to hear it’s made a permanent place in your recipe book! Thanks so much for sharing 🙂

    1. Sure! The french bread just adds a little extra “airy-ness” to the stuffing. It will be a little heavier with just cornbread.

  11. I made this for Thanksgiving and it was a hit. I did add a pound of sausage and some mushroom Didn’t know one of the guests did not like mushrooms. Next year I will be making this again without the mushroom. But everyone enjoyed the stuffing even the picky eaters. Thanks for a great recipe

  12. I made it as stuffing today and it got more compliments than my mothers recipe ever did. But I used a lot less chicken stock – just enough to make it moist. Thank you.

  13. How many cups does 12 slices of bread make? I have a loaf of French bread and don’t no how much to put in for your recipe. It sounds wonderful

    1. Hi Brenda, you can just cut 12 thin slices of french bread. (you can always adapt the amount of liquid you add at the end until you reach the right consistency for the stuffing).

  14. it’ll be my first time making homemade stuffing, so lame question coming your way… does the white bread need to be stale before making? if so, to make it stale, do I just leave it out overnight?

    1. No a lame question at all! Yes, you will want to cut the white bread and the cornbread into small chunks and leave them spread out on a baking sheet overnight to dry.