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Classic Cornbread Dressing

A Classic Cornbread Dressing with crumbled southern cornbread pieces, savory spices and herbs, creole seasoning, and vegetables moistened in a buttery broth and baked in a casserole dish. A must make side dish recipe for Thanksgiving Day dinner with moist cornbread and classic flavors. A southern holiday tradition with exceptional taste.
Course Side Dish
Cuisine American
Keyword cornbread dressing, southern stuffing, thanksgiving side dish recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 677kcal


Cornbread Recipe

  • 1 cup yellow cornmeal, medium see notes for using premade cornbread
  • 1 cup all-purpose flour
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tsp granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 8 tbsp butter, melted


  • ¼ cup oil
  • 1 lb andouille sausage or kielbasa, chopped optional, see notes
  • 1 cup chopped white onion
  • 1 cup chopped green onions
  • ¾ cup chopped celery
  • ½ cup chopped green bell pepper
  • tbsp minced garlic
  • 2 large eggs
  • 5 cups chicken broth
  • 7 cups crumbled cornbread
  • ¼ cup chopped parsley leaves
  • 1 tbsp creole seasoning
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 8 tbsp melted butter


  • Preheat oven to 370 degrees F. Grease an 8 x 8-inch casserole dish with foil. Spray with cooking spray or butter; set aside.
  • In a large bowl, mix together cornmeal, all-purpose flour, salt, baking soda, baking powder, and sugar.
  • In a medium bowl, whisk eggs. Pour in buttermilk and melted butter. Whisk to combine.
  • Slowly pour wet ingredients into dry ingredients, a little at a time, folding batter to incorporate. Repeat until all the wet ingredients are incorporated into the dry mixture. 
  • Pour into prepared casserole dish.
  • Bake in oven 35-40 minutes. Top should be golden brown and center should be set, adjust time accordingly. Insert a toothpick into the center. If batter is wet, continue to bake at 5 minute intervals. If top gets too dark, cover with foil.
  • Cool cornbread completely then crumble into 1-inch cubes.
  • Preheat oven to 425°F. Lightly oil or butter an 8x8-inch casserole dish or two pyrex round casserole dishes.
  • Heat oil in skillet over medium high heat. Cook sausage until deep golden brown in color. Remove meat.
  • Saute onion, green onions, and celery until translucent in color and fragrant; about 7 minutes. Stir in garlic and cook 1-2 minutes.
  • In a large mixing bowl, whisk eggs. Add chicken broth and melted butter, leaving about 2 tbsp melted butter for topping.
  • Whisk in sausage, sauted vegetables, chopped parsley, creole seasoning, salt, and pepper.
  • Fold in cornbread crumbles. Mix thouroughly.
  • Evenly spread cornbread dressing into prepared casserole dish. Pour on remaining butter.
  • Bake in oven for 45-50 minutes. Scrap and mix dressing every 25 minutes to prevent the bottom from burning.


Calories: 677kcal | Carbohydrates: 34g | Protein: 20g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 205mg | Sodium: 1671mg | Potassium: 593mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1537IU | Vitamin C: 26mg | Calcium: 105mg | Iron: 3mg