No matter what else is on the menu, this perfectly moist and seasoned Cornbread Dressing will be the talk of your holiday table!
When Food Feels Like Home
If you’ve met my mom, aka SuSu, you know where I get my love for people and food. So many of her recipes have touched people in times of need, at celebrations, and definitely around the holidays. This is one of SuSu’s classic recipes and I cannot believe I haven’t shared it with you yet! We eat SuSu’s famous Cornbread Dressing every Thanksgiving. And I tell you, no one eats this dressing and leaves without getting the recipe. It’s THAT good.
What’s the Difference between Stuffing and Dressing?
Ever ask yourself what the difference is between stuffing and dressing? While they sorta look the same (and taste similar), stuffing is traditionally stuffed inside something like a chicken or a turkey to be cooked. Dressings, like this one, are cooked outside of the bird in a casserole dish. This cornbread dressing is one of those foods that just feels like home. I used to make it when we lived far away and couldn’t be with our family on Thanksgiving. Friendsgivings in Arizona, Iowa and Boston. Grad school Thanksgiving Dinner with all of the professors and students. Of course, it’s so delicious that almost every professor reached out for the recipe and now they make it for their families each year at Thanksgiving. It’s delicious and I can’t wait to share it with you!
What is in Cornbread Stuffing?
This dressing goes beautifully with a full turkey dinner or as a side to any holiday meal. I love taking it to a potluck because I know it’ll be the talk of the table!
- Cornbread! You can use your favorite cornbread recipe or try my Sweet and Simple Cornbread.
- Seasoning! The dressing gets its flavor from fresh onion, celery, poultry seasoning and sage.
- Plenty of butter, chicken broth and evaporated milk keep the dressing from drying out so that it’s perfectly moist.
How to Make Cornbread Dressing
First preheat the oven to 350°F. Butter a 9×13-inch baking dish and set it aside. Then, in a large saucepan, heat the butter over medium heat. Add the chopped onion and celery. Let sauté until tender, about 5 minutes.
Next, add the crumbled cornbread and white bread to a large mixing bowl. Stir in the sauteed onion and celery. Pour 1/4 cup chicken broth, evaporated milk and lightly beaten eggs over the bread mixture and stir until well combined. Mixture should be moist & mushy. Add additional chicken broth, if needed. Season to taste with salt, pepper, poultry seasoning and sage.
How to Serve and Store Cornbread Dressing
Pour into the prepared baking dish and bake for about 40 minutes or until set. Serve hot and enjoy! Store leftovers in an airtight container in the refrigerator for up to five days. Cornbread dressing doesn’t freeze super well long term, so if you freeze your leftovers, plan on using them within a couple weeks. Can you make cornbread dressing in advance? Totally. If you’re making your cornbread dressing in advance, prepare only to the point of baking, then wrap tightly in plastic wrap and foil before freezing. Defrost overnight in the refrigerator, and then bake according to the directions.
If you make this Cornbread Dressing, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Cornbread Dressing
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes
Yield: 10
Description
No matter what else is on the menu, this perfectly moist and seasoned Cornbread Dressing will be the talk of your holiday table!
- 1/2 cup chopped onion
- 1 cup chopped celery
- 1/2 cup unsalted butter
- 4 cups cornbread, crumbled
- 3 cups white bread, allowed to dry some, crumbled
- 1/4–1/2 cup chicken broth
- 1/4 cup evaporated milk
- 2 large eggs, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon sage
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish and set aside.
- In a large saucepan, heat the butter over medium heat. Add the chopped onion and celery. Let sauté until tender, about 5 minutes.
- Add the crumbled cornbread and white bread to a large mixing bowl. Stir in the sauteed onion and celery.
- Pour 1/4 cup chicken broth, evaporated milk and lightly beaten eggs over the bread mixture and stir until well combined. Mixture should be moist & mushy. Add additional chicken broth, if needed.
- Season to taste with salt, pepper, poultry seasoning and sage.
- Pour into the prepared baking dish and bake for about 40 minutes or until set.
