Homemade Cornbread Dressing – Family Favorite Side Dish

This best homemade cornbread dressing offers a beautiful balance of savory flavor, fluffy texture, and crave-worthy aroma. Simple ingredients and straightforward instructions make this dressing a yearly favorite for weeknight dinners.

Why You’ll Love This Recipe

• Moist and tender: No dry bites, every forkful stays soft and satisfying
• Make-ahead friendly: Preps beautifully for busy holidays and easy reheating
• Perfectly seasoned: Classic herbs, onion, and celery for old-fashioned flavor
• Versatile side: Pairs well with poultry, vegetarian mains, and more
• Family approved: Loved by kids and adults alike

Ingredients

• 1 (9×9 inch) pan classic cornbread, cooled and crumbled
• 3 cups day-old bread cubes (white or whole wheat)
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup unsalted butter (or olive oil for dairy-free)
• 2 cups low-sodium vegetable broth (plus more if needed)
• 2 large eggs, lightly beaten
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh sage, chopped (or 1 tsp dried)
• 1 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Step-by-Step Instructions

1. Prepare and crumble cooled cornbread; preheat oven to 180°C (350°F).
2. Toast bread cubes in oven for 10–12 minutes until dry and golden.
3. Sauté onion and celery in melted butter over medium heat until soft (about 8 minutes); stir in herbs, salt, and pepper.
4. Gently combine cornbread, toasted bread cubes, and sautéed vegetables in a large mixing bowl.
5. Add eggs and drizzle with broth, mixing until everything is moist but not soggy; add extra broth as needed.
6. Transfer mixture to a greased 9×13-inch baking dish; smooth evenly.
7. Cover with foil and bake for 30 minutes, then uncover and bake 15–20 minutes until top is golden and lightly crisp.
8. Remove from oven, let cool slightly, garnish with extra parsley, and serve.

Tips & Variations

• Use your favorite cornbread recipe—day-old is best for easy crumbling.
• Swap butter for olive oil for dairy-free.
• Add diced cooked carrots for color or mushrooms for earthy depth.
• For gluten-free, use gluten-free bread cubes.
• Prepare up to 24 hours ahead, refrigerate unbaked, then bake fresh before serving.

Storage & Freezer Instructions

• Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in oven covered with foil.
• Freeze in portions up to 1 month; thaw overnight in refrigerator, then reheat covered until warm.
• Make-ahead tip: Assemble dressing a day in advance, refrigerate, and bake before dinner.

Serving & Pairing Ideas

• Pair with roasted turkey, baked chicken, or vegetarian mains.
• Serve alongside cranberry sauce, green beans, or sweet potato casserole.
• Enjoy leftovers as a stuffing in bell peppers or stirred into scrambled eggs for breakfast.

Frequently Asked Questions

Can I make cornbread dressing ahead?

Yes! Assemble and refrigerate up to a day before baking. If baking from cold, add an extra 5 minutes to cook time.

Do I need stale cornbread and bread?

Yes, day-old bread absorbs broth best, keeping the dressing moist but not mushy.

Can I make this gluten-free?

Absolutely! Use gluten-free bread for cubes and cornbread made with certified gluten-free mix.

What if my dressing seems dry?

Add more broth, a little at a time, before baking. The bread should feel soft and moist, not wet.

Ready to Make It?

Enjoy tradition and flavor with every bite of Homemade Cornbread Dressing! Pin and save this recipe for holidays and special dinners—your guests will ask for seconds.

You Might Also Like

• Classic Sage and Onion Stuffing – Savory bread and aromatic herbs create a timeless holiday side everyone loves
• Easy Sweet Potato Casserole – Creamy sweet potatoes topped with crunchy pecans; perfect for festive meals
• Homemade Cranberry Sauce – Fresh cranberries simmered with citrus for a tangy, vibrant holiday condiment
• Classic Mashed Potatoes –Fluffy, buttery mashed potatoes—ideal comfort food for any gathering

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