Cornbread Dressing


If you’re craving that iconic, mouthwatering cornbread dressing that graces the best Thanksgiving tables, look no further. This Southern Cornbread Dressing recipe packs all the nostalgic, comforting flavors you know and love – savory herbs, buttery richness, and that unmistakably delicious cornbread texture. It’s a Thanksgiving must-have that will have everyone asking for seconds.

What Makes This The Best Cornbread Dressing:

  • Double-whammy of cornbread and French bread for the perfect sturdy yet tender texture
  • Sautéed onions, celery, fresh herbs infuse incredible savory flavor
  • Easy to make ahead for fuss-free Thanksgiving meal prep
  • Customizable with endless delicious add-ins like sausage, nuts, or dried fruit
  • Simple, budget-friendly dish that delivers big on nostalgic holiday tastes

Ingredients for Unforgettable Cornbread Dressing:

  • Day-old cornbread and French bread cubes, dried out for optimal texture
  • Unsalted butter to create that luscious, rich base
  • Aromatics like onions, celery, fresh rosemary, thyme, and parsley
  • Low-sodium chicken or vegetable broth to moisten the stuffing
  • Eggs to help bind everything together (optional)

How to Make the Best Homemade Cornbread Stuffing:

  1. Dry out the bread cubes by leaving them out for 1-2 days or baking at 250°F.
  2. Sauté the onions, celery, and herbs in butter until fragrant and softened.
  3. In a large bowl, combine the dried bread cubes and sautéed vegetable mixture.
  4. Gradually ladle in the broth, tossing gently, until the bread is nicely moistened but not soggy.
  5. Season to taste with salt, pepper, and additional herbs as desired.
  6. Transfer to a baking dish and bake at 350°F for 20-25 minutes until lightly golden.

Pro Tips for Perfect Cornbread Dressing:

  • Use a combo of cornbread and French bread for ideal texture.
  • Dry out the bread fully for better absorption of flavors.
  • Add crumbled cooked sausage, toasted nuts, dried cranberries or apples.
  • Let the unbaked stuffing rest 30 mins so bread fully soaks up moisture.
  • Cover with foil while baking if top browns too quickly.

Make-Ahead and Storing:

This easy recipe can be prepped 1-2 days in advance and refrigerated for seamless holiday cooking. Simply bake before serving. You can also freeze baked portions for up to 3 months and reheat portions as needed.

There’s nothing quite like the aroma of homemade cornbread stuffing baking to signal the holidays. With classic flavors, easy prep, and customizable mix-ins, this dish deserves a yearly spot on your Thanksgiving table alongside roasted turkey and favorite sides.

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Southern Cornbread Dressing

If you’re craving that iconic, mouthwatering cornbread dressing that graces the best Thanksgiving tables, look no further.
3.34 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12


  • 1 loaf crusty French bread cut into 1-inch cubes (about 7 cups dried)
  • 1 8×8-inch pan cornbread, cut into 1-inch cubes (about 7 cups dried)
  • 3/4 cup unsalted butter
  • 1 medium onion chopped
  • 4 ribs celery chopped
  • 3-4 cups low-sodium chicken or vegetable broth
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 Tbsp fresh rosemary chopped
  • 1/2 cup fresh parsley chopped
  • Salt and pepper to taste


  • Spread bread cubes on baking sheets and allow to fully dry out for 1-2 days at room temp. Or bake at 250°F for 30-45 mins, tossing occasionally, until dried out.
  • Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  • In a skillet, melt butter over medium heat. Add onions, celery, basil, thyme and rosemary. Sauté for 2-3 minutes until vegetables are softened.
  • In a large bowl, combine dried bread cubes and sauteed vegetable mixture.
  • Slowly ladle in the broth while tossing gently until the bread is evenly moistened but not soggy. Season with salt, pepper and additional herbs if desired.
  • Transfer the stuffing to the prepared baking dish. Bake for 20-25 minutes until lightly golden brown on top.


Can be prepped 1-2 days in advance and refrigerated before baking.

To Freeze:

Bake stuffing then cool completely. Cover tightly and freeze for up to 3 months. Reheat portions as needed.


Add cooked crumbled sausage, dried cranberries, apples or toasted pecans/walnuts.

There you have it – the ultimate Southern Cornbread Dressing recipe for your Thanksgiving feast! Let me know if you have any other questions.


1 Comment

  1. Debbie

    5 stars
    Love the recipes

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