Thanksgiving just isn’t complete without my Mom’s Cornbread dressing recipe. It’s the best dressing, hands down! While I was home for Thanksgiving, learning how to make her Sweet Potato Pudding, she also walked me through her cornbread dressing (or stuffing, as some may call it), and of course, I had to bring the recipe to you.
This recipe is made with simple ingredients, with a classic flavor, it’s buttery, and very true to traditional Southern dressing, but there are a few small details that make a big difference.
Skip to the good stuff!
Why You’ll Love This Dressing
- Tastes like home – Classic Southern flavors, cozy herbs, and that familiar holiday comfort in every bite.
- Tried-and-true family recipe – Passed down from my mom, this dressing is simple, reliable, and foolproof when you follow the tips.
- Perfect texture – The combo of day-old cornbread and stuffing mix gives you a dressing that’s moist and flavorful, but never soggy.
- Make-ahead friendly – You can prep the cornbread and chop the sautéed vegetables in advance, so assembly on Thanksgiving Day is quick and easy.
- Crowd-pleasing side – Pairs deliciously with turkey, ham, chicken, and all your holiday favorites.
Key ingredients for this cornbread dressing recipe
- All-purpose flour
- Cornmeal
- Sugar
- Baking powder
- Eggs
- Butter
- Salt and black pepper
- Buttermilk
- Ground sage
- Poultry seasoning
- Cubed stuffing mix
- Olive oil
- Celery ribs
- Onion
- Bell pepper
- Ground sausage (sage flavor)
- Chicken broth
- Cream of chicken or mushroom
Before You Start (Prep Steps)
- Make the cornbread a day ahead (Full recipe is in the recipe card below)
Bake your cornbread the day or night before and let it sit out at room temperature. Day-old cornbread dries out just enough to give the dressing that classic firm, not mushy, texture. - Prepare the veggies
Take your time chopping the onions, celery, and peppers. Dice them as finely and evenly as you can so there are no big crunchy pieces hiding in a soft bite of dressing.
How to make cornbread dressing
Step 1: Preheat the oven to 350°. Crumble the cornbread into a large bowl and add in the cubed butter, ground sage seasoning, poultry seasoning, and cubed stuffing mix, and set aside. The texture of the cornbread should be very fine and almost sandy-like. Do not stir.
Step 2: In a large skillet over medium heat, sauté the diced celery, onions, and peppers in olive oil until tender and fragrant. Once they’re tender, add them to the cornbread, but do not stir.
Step 3: Cook the ground sausage in the same skillet and chop it into small pieces, and cook thoroughly, then add it to the dry cornbread mixture and gently mix everything. At this step, you’ll want to taste your dressing and add more seasoning if needed. Salt and pepper should be added at this step.
Step 4: Warm the broth and cream of chicken in a medium pot over medium-high heat. Continuously whisking until the broth and cream of chicken are combined and free of lumps. It should be smooth, as pictured. Pour the liquid mixture onto the dry cornbread mixture and mix everything with a large wooden spoon, or you can use your hands. Be sure to incorporate any ingredients hiding at the bottom of the bowl. The secret to a moist dressing is making sure you’re using enough broth but not over-mixing. My mom mixes with her hands because you’re able to feel if the dressing is too stiff and “measure” the consistency.
Step 5: Pour the dressing into a 9 x 13 pan and bake for 30-35 minutes in a preheated oven until the top is golden brown and firm. Let the dressing sit for 10-15 minutes before serving.
Your questions, answered!
Frequently Asked Questions
Mom’s Easy Cornbread Dressing Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Sweet and savory classic cornbread dressing made with sage sausage and homemade cornbread
Ingredients
Cornbread ingredients
2 cups all-purpose flour
2 cups cornmeal
3/4 cup sugar
2 tbsp baking powder
4 eggs
1 cup melted butter
Pinch of salt
2 cups buttermilk
Dressing ingredients
1 stick unsalted butter, diced
1 tablespoon ground sage
1 tablespoon poultry seasoning
2 cups cubed stuffing mix
3 tablespoons olive oil
4 celery ribs, diced finely
1 onion, diced finely
1 bell pepper, diced finely (optional)
2– 16 oz rolls ground sausage-sage (I use Jimmy Dean)
Salt & pepper
1 – 14.5 oz can plus 1 cup chicken broth
2 – 10.5 oz cans of cream of chicken or mushroom
Instructions
For the cornbread
- Preheat the oven to 375°and lightly grease or spray a 9-inch skillet or 9×13 baking dish.
- In a large bowl, add all of the ingredients and stir everything together until completely mixed.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until the cornbread is slightly golden on top. Let the cornbread cool completely overnight before using it in the dressing.
Making the dressing
- Preheat the oven to 350°. Crumble the cornbread into a large bowl and add in the cubed butter, ground sage seasoning, poultry seasoning, and cubed stuffing mix, and set aside. The texture of the cornbread should be very fine and almost sandy-like. Do not stir.
- In a large skillet over medium heat, heat the olive oil and sauté the diced celery, onions, and peppers until tender and fragrant. Once they’re tender, add them to the cornbread, but do not stir.
- Cook the ground sausage in the same skillet and chop it into small pieces. Cook thoroughly, then add it to the dry cornbread mixture and gently mix.
- In a medium pot, warm the broth and cream of chicken over medium heat, continuously whisking until the broth and cream of chicken are combined and free of lumps. It should be smooth.
- Pour the liquid mixture onto the dry cornbread mixture and mix everything with a large wooden spoon, or you can use your hands. Be sure to incorporate any ingredients hiding at the bottom of the bowl.
- Pour the dressing into a 9 x 13 baking dish and bake for 30-35 minutes until the top is golden brown and firm.
Recipe updated to improve readability and clarify instructions.
How to Store Cornbread Dressing
Refrigerator:
Let the dressing cool completely, then cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3–4 days.
Freezer:
For longer storage, cut the cooled dressing into portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2–3 months.
Reheating:
- From the fridge: Place the dressing in an oven-safe dish, cover with foil, and reheat at 325°F until warmed through, about 15–20 minutes. If it looks a little dry, drizzle a splash of chicken broth over the top before reheating.
- From the freezer: Thaw in the refrigerator overnight, then reheat as directed above.
This way you can enjoy Mom’s dressing a few days after the holiday—or pull a pan from the freezer when you’re craving a taste of Thanksgiving.
