By Laurel Perry
Published Nov 17, 2023
This old-fashioned, Southern-style Cornbread Dressing recipe is filled with fresh herbs, garlic, celery, and cubes of buttery cornbread. This savory cornbread stuffing is easy to make with quick prep, and it comes out of the oven mouthwateringly delicious. It’s the perfect side dish for Thanksgiving and beyond!
Why We Love This Cornbread Dressing Recipe
Buttery, sweet cornbread mixes with savory aromatics and a touch of sweet brown sugar to create a dressing that’s the perfect complement to savory Thanksgiving favorites!
Variations on Cornbread Stuffing
This homemade cornbread dressing is so easy to modify to your liking. For a more savory take, simply omit the brown sugar. For a bit more visual and textural interest, try adding chopped nuts or dried cranberries.
How to Store and Reheat
Store leftover cornbread dressing tightly covered in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for about 30 minutes.
How to Freeze
You can freeze this cornbread stuffing casserole both before and after baking. Simply wrap tightly in 2 layers of plastic wrap and 1 layer of aluminum foil and store for up to 3 months. Bake directly from frozen in a 350°F oven for 55-60 minutes, or allow the baked dressing to thaw completely in the refrigerator overnight before reheating.
Serving Suggestions
Serve this tasty easy cornbread dressing with other Thanksgiving classics, like turkey , turkey gravy , mashed potatoes , candied sweet potatoes , green bean casserole , creamed corn , cranberry sauce , dinner rolls , and other Thanksgiving side dishes .
While they’re basically the same thing, there is a technical difference: stuffing is cooked inside the bird (stuffed), and dressing is cooked on its own. So this recipe is a dressing, though I might call it stuffing sometimes.
This dressing is made from cornbread, onions, celery, garlic, fresh herbs, eggs, broth, milk, and a little bit of sugar.
Yes! While this dressing can be made with fresh cornbread, letting the cubes sit out overnight will help dry them out a bit to ensure the dressing doesn’t turn out gummy.
Both work perfectly well!
You want your stuffing mixture to be moist but not wet. If there is a puddle of broth at the bottom, you’ve added too much liquid. You can fix this by adding a bit more cornbread.
The top of the dressing should be lightly browned. You can tell if it’s cooked through by gently shaking the casserole dish. If the center wiggles, it needs a bit more time!
If your dressing is crumbly, it’s likely that it is too dry. Try drizzling a bit more warm broth over top before serving.
If your dressing is gummy, it is likely both undercooked and too moist. Try cooking it uncovered for 10-15 minutes more to dry it out a bit.
If your dressing turned out bland, try adding more herbs, salt, and pepper. Measure with your heart!
More Stuffing Recipes To Try
- Homemade Turkey Stuffing
- Vegetarian Stuffing
- Wild Rice Sausage Stuffing
- Butternut Squash Stuffing
- Sausage Stuffing
Ingredients1x2x3x
- ▢ 3 tablespoons unsalted butter plus more for greasing the pan
- ▢ 2 onions finely diced
- ▢ 3 ribs celery finely diced
- ▢ 2 cloves garlic minced
- ▢ 2 tablespoons minced fresh sage
- ▢ 2 tablespoons minced fresh parsley
- ▢ 1 tablespoons minced fresh thyme
- ▢ 9 cups cubed cornbread
- ▢ 1 large egg lightly beaten
- ▢ 1 cup low-sodium chicken broth
- ▢ ¾ cup whole milk
- ▢ ¼ cup brown sugar
- ▢ 1 teaspoon kosher salt
- ▢ ¼ teaspoon ground black pepper
Video
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking pan with butter.
- In a large skillet, melt the butter over medium heat. Add in the onion and celery. Cook until softened, about 5 minutes. Add in the garlic, sage, parsley, and thyme. Cook until fragrant, 1-2 minutes. 3 tablespoons unsalted butter, 2 onions, 3 ribs celery, 2 cloves garlic, 2 tablespoons minced fresh sage, 2 tablespoons minced fresh parsley, 1 tablespoons minced fresh thyme
- Remove from the heat and pour into a large bowl.
- To the vegetables, add the cornbread, egg, chicken broth, milk, brown sugar, salt and pepper. Gently stir until combined. 9 cups cubed cornbread, 1 large egg, 1 cup low-sodium chicken broth, ¾ cup whole milk, ¼ cup brown sugar, ¼ teaspoon ground black pepper, 1 teaspoon kosher salt
- Spoon the mixture into your prepared pan. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until the top is golden.
Equipment
- 9×13 Baking Pan
Becky’s Tips
- You can use 2 teaspoons of dried rubbed sage in place of fresh and 1 teaspoon dried thyme in place of fresh.
- You can use vegetable broth for a vegetarian cornbread stuffing.
- You can freeze the whole casserole before baking, then bake directly from frozen at 350°F for 55-60 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Cornbread Dressing Step by Step
Cook the Veggies: Preheat your oven to 375°F. Grease a 9×13-inch baking pan with butter and set aside. In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add in 2 finely diced onions and 3 finely diced ribs of celery. Cook until softened, about 5 minutes. Add in 2 cloves of minced garlic, 2 tablespoons of minced fresh sage, 2 tablespoons of minced fresh parsley, and 1 tablespoon of minced fresh thyme. Cook until fragrant, 1-2 minutes.
Add to a Bowl: Remove from the heat and pour into a large bowl.
Cover and Bake: Spoon the mixture into your prepared pan. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until the top is golden.
Cornbread Dressing Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- 3 tablespoons unsalted butter plus more for greasing the pan
- 2 onions finely diced
- 3 ribs celery finely diced
- 2 cloves garlic minced
- 2 tablespoons minced fresh sage
- 2 tablespoons minced fresh parsley
- 1 tablespoons minced fresh thyme
- 9 cups cubed cornbread
- 1 large egg lightly beaten
- 1 cup low-sodium chicken broth
- ¾ cup whole milk
- ¼ cup brown sugar
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking pan with butter.
- In a large skillet, melt the butter over medium heat. Add in the onion and celery. Cook until softened, about 5 minutes. Add in the garlic, sage, parsley, and thyme. Cook until fragrant, 1-2 minutes. 3 tablespoons unsalted butter, 2 onions, 3 ribs celery, 2 cloves garlic, 2 tablespoons minced fresh sage, 2 tablespoons minced fresh parsley, 1 tablespoons minced fresh thyme
- Remove from the heat and pour into a large bowl.
- To the vegetables, add the cornbread, egg, chicken broth, milk, brown sugar, salt and pepper. Gently stir until combined. 9 cups cubed cornbread, 1 large egg, 1 cup low-sodium chicken broth, ¾ cup whole milk, ¼ cup brown sugar, ¼ teaspoon ground black pepper, 1 teaspoon kosher salt
- Spoon the mixture into your prepared pan. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until the top is golden.
Video
Notes
- You can use 2 teaspoons of dried rubbed sage in place of fresh and 1 teaspoon dried thyme in place of fresh.
- You can use vegetable broth for a vegetarian cornbread stuffing.
- You can freeze the whole casserole before baking, then bake directly from frozen at 350°F for 55-60 minutes.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
