Classic Cornbread Dressing (Easy Thanksgiving Side)

Toasted cornbread and white bread bake together in this classic cornbread dressing, and the middle soaks up all that broth and butter while the top crisps in the oven. It's an easy Thanksgiving side dish you can have on the table in under an hour, using just one skillet, one bowl, and one baking dish.

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A plate of cornbread stuffing with herbs and vegetables, accompanied by a gold fork.

Cornbread Dressing Recipe

Every family has its own take on stuffing. For me, Thanksgiving wouldn't feel complete without this classic holiday side, nestled between the mashed potatoes and cranberry sauce. For years I made my sausage stuffing, but a while back I discovered cornbread dressing, and now I just make both!

Cornbread dressing is a little different from traditional bread stuffing. The cornbread gives it a slightly sweet, earthy flavor that you just don't get from white bread on its own.

I love adding fresh sage and thyme, since they're the herbs that make it taste like Thanksgiving. For me, this cornbread stuffing recipe captures the heart of the holiday: simple food we love to share with family.

Why You'll Love this Recipe

This is the side I want right next to the turkey every Thanksgiving, and it's just made for soaking up homemade gravy!

It's also easy to customize based on who you're serving. Make it vegetarian by swapping the chicken broth for vegetable broth, and jazz it up by adding sausage, apples, pecans, or anything else your family loves at the holidays.

And if you're hosting this year, it's a great recipe for your first Thanksgiving. All you need to do is chop a few vegetables, sauté them, and stir everything together before it goes into the oven.

Ingredients

Cornbread is the star here. If you want to bake your own, my homemade cornbread comes together in just 30 minutes and makes all the difference in the final dressing. For the white bread, any plain sandwich loaf works, since you will toast it up before making the stuffing.

If you'd like to keep your dressing completely vegetarian, just substitute the chicken broth for vegetable broth. If you need to omit the egg, a flax egg or chia egg would both work as well, or you can use extra broth to hold the stuffing mixture together.

I used yellow onion in the vegetable mixture, but white onion would give you the same effect. If you prefer a lighter onion taste, you can swap them out for green onions instead.

I always use celery in my dressing, but if you aren't a fan you can leave it out. You could also add in diced apples to take the place of the celery - they provide the same bite, but just a hint of sweetness that goes great with the herbs.

My recipe calls for fresh sage and thyme, but dried herbs work too. Use about a third as much, since dried herbs are more concentrated.

A white plate with cornbread stuffing garnished with fresh herbs sits on a marble surface next to a cloth napkin.

How to Make Cornbread Dressing

See the recipe card for the full instructions! ⬇️

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A frying pan with chopped onions, celery, and minced garlic in butter. Fresh herbs are visible nearby, and a bowl of croutons is in the background.

Chopped onions and celery saute in a pan, with herbs and croutons on the side.

Start by sauteing the vegetables. Melt the butter in a large skillet over medium heat, then add the onion, celery, and garlic.

Keep stirring until the vegetables are tender and the onion turns translucent. If you let them sit without stirring for too long, onion and garlic will burn, which will not taste good.

Glass bowl with cubes of cornbread, white bread, diced celery, and onions. Green herbs are placed beside the bowl on a marble surface.

Glass bowl with cubed bread, herbs, and seasoning on a marble surface. Broth in a nearby glass bowl. Fresh herbs scattered around.

Combine the bread and vegetables. Grab your biggest bowl and add the toasted cornbread and white bread cubes. Tip in the sautéed vegetables and toss everything together.

Season it. Sprinkle in the sage, thyme, salt, and pepper.

A glass bowl filled with bread cubes, fresh herbs, and diced vegetables as broth is being poured over the mixture.

A white baking dish filled with cornbread stuffing mixed with herbs and vegetables.

Add the broth. Pour it in and mix until the bread is moistened but not soggy.

Add the eggs and transfer. Stir in the beaten eggs and parsley. Spread the mixture into a greased baking dish and cover it with foil.

Baked cornbread stuffing filled with golden brown bread cubes, herbs, and vegetables.

Bake. Bake it covered first, then take off the foil so the top can brown and crisp up.

Cornbread dressing with herbs in a white baking dish.

Let it rest. Give the dressing a few minutes to cool before you dig in.

Madison's Tips for Success:

I've tested this recipe and have successfully made it many times. Use these tips to ensure that it turns out perfectly for you, too!

Use cornbread that's a day or two old. Cornbread that has had time to sit out dries more evenly when you toast it, and the cubes hold their shape better in the dressing.
Toast your bread cubes first! Spread the cornbread and white bread cubes on a baking sheet and toast them in the oven before you start. Dry bread soaks up the broth without turning to mush, so your dressing keeps its shape.
Fold, don't stir. Cornbread is crumbly, so mix gently once the eggs go in. Too much stirring breaks it down and leaves you with a dense, pasty dressing.
Taste before you add the eggs. Every brand of broth has a different amount of salt, so give the mixture a quick taste and adjust the seasoning while you still can. You need to do this before you add raw eggs to the mix!

A plate of cornbread dressing with herbs and vegetables, accompanied by a gold fork.

Storing and Reheating

Leftover cornbread dressing keeps in an airtight container in the fridge for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. You can freeze it before or after baking, and either way, let it thaw in the fridge overnight.

When you're ready to eat, bake the unbaked dressing just as the recipe card says. If it's already been baked, pop it back in the oven until it's warmed through.

Cornbread Stuffing Recipe FAQs

Can I use all cornbread and skip the white bread?

Absolutely. Using only cornbread will result in a softer texture. If you prefer a bit more structure, keep the cornbread and white bread mix.

How do I prevent the stuffing from being too soggy?

Add the broth gradually and stop as soon as the bread is moistened rather than soaking. You can always splash in a little more, but you can't take it back out.

What's the difference between dressing and stuffing?

Technically, stuffing is cooked inside the turkey, while dressing bakes in its own dish. These days, the name mostly depends on where you grew up, and "dressing" is the more common name in the South. That's why the same dish might be a cornbread stuffing recipe in one family and cornbread dressing in another.

Can I use cornbread from the store?

Yes, cornbread from the bakery section or a boxed mix works fine. Look for one that isn't very sweet, since sweet, cakey cornbread can make the dressing taste more like dessert than a savory side.

Can I cook this inside the turkey?

This recipe is written for a baking dish. If you do stuff your turkey, the USDA recommends that the center of the stuffing reach 165°F, so check it with a thermometer.

Can I make cornbread dressing ahead of time?

Yes! Assemble it up to a day in advance, cover it, and keep it in the refrigerator. Then bake it just before serving.

Close-up of a wooden spoon holding a serving of cornbread stuffing with herbs, in front of a baking dish filled with more stuffing.

Serving Ideas

You'll want to serve this dressing alongside your turkey and other easy side dishes like green bean casserole, sweet potato casserole, and vegetable tray. Don't forget the pecan pie for dessert!

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