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This Cornbread Dressing is the perfect holiday side. Savory, comforting, and packed with classic Southern flavor. A must try for your feast! 🍽️🌽

Wooden spoon scooping warm Southern cornbread dressing from the pan, highlighting the browned edges, veggies, and tender crumbled cornbread.

Southern Cornbread Dressing

Southern Cornbread Dressing is a classic holiday side that brings warm, comforting flavor to every table. If you have been looking for a Cornbread Dressing recipe that tastes like the ones you grew up with, this version delivers rich, savory flavor, tender texture, and simple preparation.

Learning how to make Cornbread Dressing is easier than it looks, and it is one of those Cornbread Dressing recipes that works for both small family dinners and big holiday spreads.

This Southern Cornbread Dressing is loaded with sausage, veggies, herbs, and plenty of homemade or boxed cornbread. Whether you want the best Cornbread Dressing recipe for Thanksgiving or you prefer having a few Cornbread Dressing recipes on rotation for Christmas, this dish is a holiday essential. Once you know how to make Cornbread Dressing, you will find yourself making it every year.

⭐ Why You’ll Love This Recipe

  • It has the classic Southern Cornbread Dressing flavor everyone loves.
  • Simple steps make this an easy Cornbread Dressing recipe for beginners.
  • Perfect make-ahead option for busy holiday cooking.
  • Works with boxed cornbread mix or homemade cornbread.
  • Flexible and easy to adjust for your favorite flavors.
Overhead view of baked cornbread in a pan with bowls of chopped apples, celery, onions, sausage, herbs, melted butter, and broth arranged on a marble surface.

🛒 Ingredients & Substitutions

  • cornbread mix – use homemade cornbread if you prefer
  • oil – use butter for extra flavor
  • spicy pork sausage – use mild sausage or chicken sausage
  • onion – use yellow, white, or sweet onions
  • apples – substitute with pears for a mild sweetness
  • celery – leave out if you prefer a softer texture
  • chicken broth – use vegetable broth for a lighter taste
  • butter – substitute with olive oil
  • fresh parsley – use dried parsley, about two teaspoons
  • rubbed sage – use poultry seasoning as an alternative
  • thyme – use fresh thyme if available
  • rosemary – use fresh rosemary for a stronger flavor
  • salt and pepper – adjust to your taste

✨ Variations

  • Use mild sausage instead of spicy for a softer flavor.
  • Swap apples for pears for a gentle sweetness.
  • Add chopped pecans for extra texture.
  • Replace sausage with mushrooms for a vegetarian version.
  • Add a splash of cream for a richer, softer dressing.
Top down image of crumbled cornbread in a large bowl surrounded by cooked sausage, chopped veggies, herbs, melted butter, and broth.
Skillet filled with raw diced onions, celery, and apples placed beside a bowl of crumbled cornbread and small bowls of herbs.
Sautéed onions, celery, and apples in a skillet next to ingredients for cornbread dressing including crumbled cornbread and spices.
Skillet filled with cooked sausage, sautéed vegetables, broth, and seasonings ready to be mixed into cornbread dressing.
Large mixing bowl filled with crumbled cornbread topped with cooked sausage, sautéed veggies, and chopped parsley before mixing.
Baking dish filled with uncooked cornbread dressing mixture spread evenly and ready for the oven.
Overhead view of baked cornbread dressing with a golden brown top inside a metal baking dish.
Spoonful of golden brown cornbread dressing lifted from the baking dish showing texture of sausage, veggies, and cornbread crumbs.
Close up of a wooden spoon holding a scoop of golden brown Southern cornbread dressing with browned edges, sausage, onions, and fresh herbs.

🔥 Tips

  • Day-old cornbread has the best texture.
  • Add extra broth if you prefer a moist dressing.
  • Chop all veggies evenly so they cook at the same rate.
  • Taste the mixture before baking to check the seasoning.
  • Let the dressing rest for a few minutes before serving so it sets.

❓ FAQs

Can I make this ahead?

Yes, you can assemble it up to two days ahead. Keep it covered in the fridge until baking.

Should the cornbread be dry or fresh?

Slightly dry cornbread works best because it absorbs the broth without getting mushy.

Can I leave out the sausage?

Yes, Southern Cornbread Dressing can be made with or without sausage. You can add mushrooms or extra celery as an alternative.

How do I make it less sweet?

Use a savory-style boxed mix or homemade cornbread without added sugar.

Can this be doubled?

Yes, prepare it in two baking dishes for even cooking.

How do I know when it is done?

The top should be lightly golden, and the center should be hot and set.

What kind of apples work best?

Firm apples like Honeycrisp or Granny Smith hold their shape and add a nice balance of sweetness.

Can I make this without fruit?

Yes, just leave out the apples. You can add extra celery or onion instead.

Should I cover the dressing while it bakes?

Bake it uncovered so the top can brown. Cover only if it browns faster than expected.

Close up of a wooden spoon lifting a serving of golden brown Southern cornbread dressing from the baking dish, showing the crumbly texture and sausage pieces.

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Close up square photo of Southern cornbread dressing with a wooden spoon scooping up a portion, showing crispy browned bits and soft cornbread pieces.
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Servings: 15 servings

Cornbread Dressing

By Jamie Sherman
Make the best Cornbread Dressing with simple ingredients and rich Southern flavor. A holiday favorite your whole family will love.
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
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Equipment

Ingredients 

  • 2 boxes cornbread mix, (8.5 oz each)
  • ingredients listed on the box to prepare the cornbread mix
  • 2 tablespoons oil, divided
  • 1 lb spicy pork sausage, casings removed if needed
  • 1 large onion, chopped
  • 2 apples, cored and chopped
  • 4 celery stalks, diced
  • ¾ cup chicken broth
  • ¼ cup butter, melted
  • ¼ cup fresh parsley, chopped
  • 2 teaspoons rubbed sage
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • salt and pepper, to taste

Instructions 

  • Preheat your oven and bake the cornbread according to the package directions. Let it cool completely, then crumble it into a large bowl.
    2 boxes cornbread mix, ingredients listed on the box to prepare the cornbread mix
  • Heat 1 tablespoon of oil in a large skillet. Cook the sausage until browned and no longer pink. Drain and set aside.
    2 tablespoons oil, 1 lb spicy pork sausage
  • Add the remaining 1 tablespoon of oil to the skillet. Cook the onion, apples, and celery until the mixture is softened. Remove from the heat.
    1 large onion, 2 apples, 4 celery stalks
  • Add the sausage, cooked veggies, chicken broth, melted butter, parsley, sage, thyme, rosemary, salt, and pepper to the crumbled cornbread. Stir gently to combine.
    3/4 cup chicken broth, 1/4 cup butter, 1/4 cup fresh parsley, 2 teaspoons rubbed sage, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt and pepper
  • Transfer the mixture to a greased 9×13 inch baking dish.
  • Bake at 375°F for 40-45 minutes or until heated through and lightly golden on top.

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Keep the dressing covered to prevent it from drying out.

♨️ REHEATING

  • Oven: Warm at 350°F for 15-20 minutes.
  • Microwave: Heat individual portions in 30 second bursts until warm.
  • Skillet: Warm over low heat with a splash of broth.
  • Air fryer: Heat at 325°F for 4-6 minutes.

❄️ FREEZING

  • Freeze baked or unbaked dressing for up to 3 months.
  • Wrap tightly to prevent freezer burn.

💡 TIPS FOR BEST RESULTS

  • Make the cornbread the day before so it crumbles well.
  • Add more broth if you like a softer dressing.
  • Let the dressing rest for a few minutes before serving so it sets.

🍳 ALTERNATE COOKING METHODS

  • Oven: Bake as written.
  • Air fryer: Bake portions in small pans at 325°F for 12-15 minutes.
  • Stovetop: Warm mixed dressing in a covered skillet with a little broth.
  • Slow cooker: Cook on low for 3-4 hours or until heated through.

♻️ LEFTOVERS

  • Enjoy leftovers with gravy or roasted meats.
  • Use as a base for stuffed peppers.
  • Mix into a breakfast scramble.

📝 NOTES

  • The cornbread can be made up to 2 days in advance.
  • Assemble the dressing ahead of time and refrigerate it before baking.
  • If using a glass or ceramic dish, let it sit at room temperature for 15-20 minutes before baking.

Nutrition

Calories: 288kcal, Carbohydrates: 27g, Protein: 7g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 31mg, Sodium: 525mg, Potassium: 164mg, Fiber: 3g, Sugar: 10g, Vitamin A: 259IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4 Comments

  1. Jerri Menges says:

    Thank you, Jamie. If I make this without the sausage and apples, does that mess up the consistency at all?

    Reply
    1. Jamie says:

      Hi Jerri! Leaving out one or both is totally fine. It’ll still be delicious! Hope you and your family have a great Thanksgiving!

      Reply
  2. Rustown Mom says:

    Dressing is my Hubby's favorite! Yours looks really good.

    Reply
  3. Linda Nortje says:

    Certainly looks delicious, Jamie ! {I made Turkey once, for Christmas a couple of years ago – let's just say, the dogs did not even want it! – We had loads of veggies and desserts though 😉 }

    Reply