This best homemade Cornbread Dressing is made from scratch with a combination of cornbread and french bread, sautéed vegetables and fresh herbs.
I don't just wait for Thanksgiving to serve Cornbread Stuffing
I don't just wait for Thanksgiving to serve Cornbread StuffingAs soon as the weather gets cool my family begs me to make cornbread stuffing (aka cornbread dressing). The mix of soft cornbread and hearty bread cubes gives it the best flavor and texture—crispy on top, perfectly moist inside. My hardest decision each Thanksgivivng is whether to make Cornbread stuffing, or our traditional stuffing. I love that both can be made a day or two ahead, which means more time relaxing with my family on the big day without sacrificing a single bit of flavor.
Don't miss my other favorite Thanksgiving side dishes, like Mashed Potatoes, Sweet Potato Casserole, Cranberry Fluff Salad, or Homemade Dinner Rolls.
How to make Cornbread Dressing:
Dry the Bread: Spread cornbread and bread cubes on baking sheets and let them dry out at room temperature for 1–2 days, or bake at 250°F for 30–45 minutes, tossing every 10 minutes, until stale.
Assemble Stuffing: Sauté onion, celery, and herbs in butter over medium heat until softened. Pour over the dried bread cubes in a large bowl, then gradually toss with broth until evenly moistened.
Bake: Transfer mixture to a 9×13-inch baking dish and bake old fashioned cornbread dressing at 350°F for 20–25 minutes, until the top is golden brown.
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Recipe
Cornbread Dressing
Equipment
Ingredients
- 1 8×8 pan cornbread (I use my buttermilk cornbread recipe), cut into small cubes (about 7 cups dried)
- 1 loaf crusty french bread cut into small cubes (about 7 cups dried)
- 3/4 cup butter
- 1 medium onion , chopped
- 4 ribs celery , chopped
- 3-4 cups low-sodium chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 Tablespoon fresh rosemary , chopped
- 1/2 cup fresh chopped parsley , chopped
- salt and freshly ground black pepper , to taste
Instructions
- Dry cornbread and bread: Spread bread cubes onto large baking sheets and leave them out to dry for 1-2 days. For a fast method, dry them in the oven at 250 degrees F for about 30-45 minutes, tossing every 10 minutes, until bread is dry and stale.1 loaf crusty french bread, 1 8×8 pan cornbread
- Preheat oven to 350 degrees F.
- Sauté Veggies: Add the butter to a large skillet over medium heat. Once the butter has melted add the onion, celery, basil, thyme, rosemary and parsley and cook for a few minutes until softened.¾ cup butter, 1 medium onion, 4 ribs celery, ½ teaspoon dried basil, ½ teaspoon dried thyme, 1 Tablespoon fresh rosemary, ½ cup fresh chopped parsley
- To a large mixing bowl add dried bread cubes. Pour in butter and vegetable mixture.
- Add broth: Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Add more broth, just until everything is evenly moistened. Don't add too much broth or it will be more mushy and dense. Taste and add more herbs or salt, if needed.3-4 cups low-sodium chicken broth, salt and freshly ground black pepper
- Bake: Pour mixture into a 9×13 inch baking dish and bake at 350 degrees F for 20 to 25 minutes, or until golden brown on top. If you want a thinner, crispier stuffing, bake in 2 9×13 pans.
Notes
Nutrition
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*I originally shared this recipe November 2013. Updated November 2018, November 2023 and November 2025.
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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!
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!
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?
Thanks!
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!
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.
I think that would work fine 🙂 Hope you enjoy it!
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.
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 🙂
Wondering if you can use just cornbread? And, just a pinch of sage? Is that enough?
Sure! The french bread just adds a little extra “airy-ness” to the stuffing. It will be a little heavier with just cornbread.
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
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.
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
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).
Silly question…..can this dressing be made and stuffed into the turkey to cook?
Thank you:)
Hi Lisa, I haven’t tried it, but I’m sure it could!
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?
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.