There’s a reason cornbread dressing (or stuffing, if you must!) is the emotional centerpiece of so many Thanksgiving and holiday tables across the South: it’s savory, herb-scented, golden-crisp on top and custardy-tender within, studded with celery, onions, and just enough broth to soak it all together without turning soggy.
Unlike bread-based stuffing, cornbread dressing carries a subtle sweetness and crumbly texture that perfectly balances rich turkey, tangy cranberry sauce, and silky gravy. And while it’s a holiday staple, it’s also surprisingly simple to make—especially when you’ve got a batch of homemade (or store-bought!) cornbread on hand.
Let’s make the cornbread dressing that’ll have your family asking for the recipe—and seconds.
Why This Cornbread Dressing Recipe Wins
- ✅ Uses 6 cups of cornbread (homemade or store-bought—no stress!)
- ✅ One dish, minimal prep—ready in under an hour
- ✅ Naturally nut-free (and easily gluten-free)
- ✅ Better than boxed mixes—fresh herbs, real flavor
- ✅ Makes your kitchen smell like a Southern grandma’s
Ingredients You’ll Need
For the Cornbread Base:
- 6 cups dry cornbread, crumbled (from 1 batch 8x8 pan or 2 boxes Jiffy mix*)
- 2 tbsp unsalted butter
For the Aromatics & Herbs:
