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Easy Cornbread Dressing is moist and deliciously seasoned with onions, celery, broth, and savory herbs. Looking for the perfect cornbread stuffing recipe for your holiday meal? This classic is served on our Thanksgiving & Christmas tables every year.
This recipe is a simple semi-homemade dressing recipe using easy staple ingredients along with a few fresh ingredients. It’s just as delicious as the homemade cornbread version with a little less work.
Why We Love This Recipe!
- EASY RECIPE: This Turkey Dressing Recipe is so easy and foolproof. It is full of delicious flavors and it’s sure to please.
- SIMPLE INGREDIENTS: A few simple ingredients and you have an amazing southern cornbread dressing on the holiday table.
With Thanksgiving quickly approaching, I realized I had not yet shared my mom’s easy dressing recipe with you all. It really has all the flavors of a southern cornbread dressing without having to break out the skillet a make a cornbread recipe.
This recipe has been used for as long as I can remember and is a tried and true recipe- a family tradition. We just can’t have turkey without this Thanksgiving dressing recipe.
My mom started a tradition of cooking with the grandkids every year a day or two before Thanksgiving. All the grandkids over the years have picked the favorites they each make. My daughter always made the dressing and actually is the one now that prepares it now for the holidays.
This stuffing will make you think of home and feel the comfort of years gone by, plus it perfectly compliments the other holiday side dishes – and is so easy to boot.
Key Ingredient Notes
Variations and Substitutions
This recipe is delicious as is, but please feel free to customize flavors to your liking.
How To Make Easy Cornbread Dressing Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat Oven and Prep Dish
Preheat the oven to 350 degrees F. Butter or spray a 9×13-inch casserole dish.
Step 2 | Saute Fresh Veggies and Prep Wet Ingredients
Melt butter in a large skillet over medium heat. Add celery and onion. Cook over medium-low heat until tender. These don’t need to be browned, just tender.
In a measuring cup, add milk and egg and beat until combined (set aside).
Step 3 | Make the Cornbread Mixture
In a large mixing bowl, combine cornbread stuffing mix, herbed stuffing mix, saltine crackers, and celery and onion mixture. Stir to combine.
Next, in a separate dish or measuring cup, add the milk and egg mixture(the binding agent), salt & pepper to your taste.
Then, slowly pour the broth/stock over the stuffing mixture and stir until completely mixed. You want the dressing mixture to be thick and very moist. A lot of this moisture will bake out as it cooks.
I usually use all 6 cups of broth, but you can start with 4 cups and add to desired consistency.
Step 4 | Bake and Enjoy
Pour the mixture into the prepared baking dish.
Bake covered for 35 minutes, remove foil, and bake uncovered for another 10 to 20 minutes until golden brown and set. Oven temperatures vary. Bake for a total of 45 minutes to 1 hour.
I hope this recipe will fill your home and heart and will become a tradition in your home as it is in ours.
Oven-Baked Dressing Tips
- The mixture will seem pretty soupy when it goes into the dish. It should be very moist- otherwise, your dressing will be dry when baked.
- If you do not like onions, you can omit them or use some onion powder to replace them. You can also grate the onion with a box grater if it is a textural thing for your family.
- When it comes to salt and pepper adjustment, you can beat the eggs (set them aside) and stir them in after you add the broth if you want to taste without the risk of consuming raw eggs.
How to Make Slow Cooker Cornbread Dressing
- Prepare the cornbread dressing mixture as directed in the recipe.
- Lightly grease or spray the slow cooker insert with cooking spray. You can also use a slow cooker liner for easy cleanup.
- Pour the stuffing mixture into the prepared slow cooker, pressing gently to create an even layer.
- Cover and cook on HIGH for 30 minutes, then turn down to LOW for 2.5 to 3.5 hours or until cooked through. Avoid removing the lid during cooking to keep the steam in and the stuffing moist.
Tips for Slow Cooker Success
- Moisture Check: If the stuffing looks dry during cooking, drizzle in a bit more warm broth and fluff it gently.
- Crispy Top: If you like a crispy top, transfer the stuffing to an oven-safe dish after slow cooking and broil it for a few minutes until golden.
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Frequently Asked Questions
I use these terms interchangeably. I think it often is a regional difference (depending on where you live) as to what you call it. I’m a Southerner, so I digress, and it’s southern cornbread dressing here! Mom always said- that dressing is baked mostly outside of Turkey while stuffing is often baked inside. But you can hear it both ways regardless of whether it is cooked inside or outside of the bird.
The best way is to prevent it from becoming dry in the first place. You want the top of the dressing to be crispy and golden brown while the center is soft. So keep an eye on the cornbread stuffing and start it covered and finish uncovered, but if you see it getting too brown, place the foil back on.
If you find you overcooked it, you can a couple of tablespoons of melted butter and/or drizzle ¼ to ⅓ cup of warm broth poured over the dressing. Allow it to soak in, and give it a taste.
What to Serve with Southern Cornbread Dressing
I may have mentioned this before, but it really isn’t Thanksgiving dinner without Southern Cornbread Dressing. And your Thanksgiving menu (or Christmas) isn’t complete without this perfect side dish.
If your family is like ours, everyone contributes their favorite family recipe. We have to have delicious side recipes like creamy mashed potatoes (making them in the crock pot frees up the stovetop) with our Thanksgiving Turkey. A homemade cranberry sauce and southern collard greens (you can even make them Au Gratin Style) are must-haves as well!
We always end the meal with pumpkin pie or banana pudding, but there are so many delicious desserts you can choose from to make on Thanksgiving Day.
Whatever your day looks like this holiday season, I hope it is filled with wonderful memories of being surrounded by those you love. And a full belly, of course!
Make Ahead and Storage
Make Ahead: You can make this up to a month in advance and freeze it. Thaw in the refrigerator overnight and bake as directed. It may need a few extra minutes if it starts out cold.
You can also make it ahead and store it in the refrigerator for up to 2 days before baking.
Storage: Let cook completely. Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3-4 days.
Freeze: You can also place it in a freezer-safe container to store in the freezer. Wrap with freezer-safe wrap and then with foil. Take it out after 1 month to make sure it doesn’t get freezer burn.
Reheat: To reheat individual servings, place desired amount on a microwave-safe dish and reheat. Heat in 30-second intervals until heated to your liking.
Other Holiday Recipes
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Easy Cornbread Dressing Recipe
Ingredients
- 6 tablespoons butter
- 1 cup diced celery
- ½ small onion, diced
- 1 box stovetop cornbread stuffing mix
- 1 package herb-seasoned classic stuffing mix, (Pepperidge Farms Blue Package) – not the cubes
- ½ sleeve saltine crackers, crushed
- 4 to 6 cups chicken stock/broth, See instructions – I usually use 6
- 2 large eggs, beaten
- ½ cup milk
- salt and pepper, to taste
Instructions
Prepare Cornbread Dressing Mixture
- Melt butter in a large skillet over medium heat. Add celery and onion. Cook over medium-low heat until tender, about 10 minutes. (You don’t want them browned just tender)
- In a measuring cup add milk and egg and beat until combined (set aside).
- In a large bowl combine cornbread stuffing mix, herbed stuffing mix, saltine crackers, and celery and onion mixture. Stir to combine.
- Next add in the milk and egg mixture, salt & pepper to your taste. Then slowly pour the broth/stock over the stuffing mixture and stir until completely mixed. You want the mix to be thick and very moist. A lot of this moisture will bake out as it cooks. I usually use all 6 cups of broth, but you can start with 4 cups and add to desired consistency.
Oven Baked Instructions
- Preheat the oven to 350°F. Butter or spray a 9×13-inch casserole dish.
- Pour the mixture into the prepared baking dish.
- Bake covered for 35 minutes, remove foil, and bake uncovered for another 10 to 20 minutes until golden brown and set. Oven temperatures vary. Bake for a total of 45 minutes to 1 hour.
Slow Cooker Instructions
- Lightly grease or spray the slow cooker insert with cooking spray. You can also use a slow cooker liner for easy cleanup.
- Pour the stuffing mixture into the prepared slow cooker, pressing gently to create an even layer.
- Cover and cook on HIGH for 30 minutes, then turn down to LOW for 2.5 to 3.5 hours or until cooked through.
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Video
Notes
- The mixture will seem pretty soupy when it goes into the dish. It should be very moist- otherwise, your dressing will be dry when baked.
- If you do not like onions you can omit them or use some onion powder to replace them. You can also grate the onion with a box grater if it is a textural thing for your family.
- When it comes to salt and pepper adjustment, you can beat the eggs (set them aside) and stir them in after you add the broth if you want to taste without the risk of consuming raw eggs.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
this sounds delicious and I’m anxious to try. . Is there a way this could be made in a crockpot and if so, what would be your directions?
This works great in the slow cooker! I added instructions to the recipe card! I hope you enjoy it!
I’m going to make this for Thanksgiving this year and wondering if the butter is salted or not.
I use salted butter, but if you want to control the sodium you could use unsalted.
Wow i never thought of adding a dressing to cornbread until now! My life is better now lol
It gives it the best flavor! I am so glad you enjoyed it!