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How To Make Cornbread Dressing (stuffing)

How To Make Cornbread Dressing (stuffing)

  • Author: Jaylynn Little
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


Sweet and savory classic cornbread dressing made with sage sausage and homemade cornbread



Cornbread (Prepare a day before)

2 cups flour

2 cups cornmeal

1 cup sugar

2 tablespoons baking powder

1 and 1/2 teaspoons Salt

2 and 1/2 cups buttermilk

1 cup melted butter

5 eggs

3 Tablespoons butter

Dressing mixture

Cooked cornbread

1 stick unsalted butter, diced

1 tablespoon ground sage

1 tablespoon poultry seasoning

2 cups cubed stuffing mix

3 tablespoons olive oil

4 celery ribs, diced finely

1 onion, diced finely

1 bell pepper, diced finely (optional)

2 rolls ground sausage-sage (I use Jimmy Dean 16 oz)

Salt & pepper

114.5 oz can plus 1 cup chicken broth

210.5 oz cans cream of chicken or mushroom


For the cornbread

  1. Preheat the oven to 350°. Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl and mix thoroughly with a whisk. Pour the buttermilk, oil, and eggs into the bowl and mix until the ingredients are combined and the mixture is smooth.
  2. Melt the butter in a 9 x 13 baking dish or skillet and then pour in the cornbread mixture. Bake for 30-40 minutes or until the cornbread is golden brown. Let the cornbread cool completely overnight before using it in the dressing.

Making the dressing

  1. Preheat the oven to 350°. Crumble the cornbread into a large bowl and add in the butter, ground sage seasoning, poultry seasoning, and cubed stuffing mix and set aside. The texture of the cornbread should be very fine and almost sandy-like. Do not stir.
  2. In a large skillet over medium heat, heat the olive oil and sauté the diced celery, onions, and peppers (if you’re using them) until tender and fragrant. Once they are tender add them to the cornbread but do not stir.
  3. Cook the ground sausage in the same skillet and chop it into small pieces and cook thoroughly then add it to the dry cornbread mixture and gently mix together.
  4. Warm the broth and cream of chicken in a medium pot over medium-high heat. Continuously whisk it until the broth and cream of chicken are combined and free of lumps. It should be smooth, as pictured. Pour the liquid mixture onto the dry cornbread mixture and mix everything together with a large spoon or you can use your hands. Be sure to incorporate any ingredients hiding at the bottom of the bowl.
  5. Pour the dressing into a 9 x 13 pan and bake for 30-35 minutes until the top is golden brown and firm.

Keywords: Cornbread dressing, how to make cornbread dressing, thanksgiving dressing recipe