Cornbread Dressing

The best cornbread dressing is made from scratch with homemade cornbread and classic combination of onion, celery, and sage. 

Course Side Dish
Cuisine American
Keyword cornbread, cornbread dressing, cornbread stuffing
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 412.73 kcal



  • 1 1/2 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup unsalted butter melted
  • cold butter to grease the skillet

Cornbread Dressing:

  • cooked cornbread from above crumbled
  • 2 tbsp unsalted butter
  • 1 large yellow onion
  • 1 long stalk of celery
  • 3 garlic cloves
  • 2 eggs
  • 1 cup chicken stock warmed
  • 2 tbsp unsalted butter melted
  • 2 tbsp fresh minced parsley
  • 1 tsp dried sage (2 tsp if using fresh sage)
  • 1 1/2 tsp garlic powder
  • salt
  • fresh cracked black pepper
US Customary - Metric



  1. Preheat oven to 400° and generously rub a 10-inch skillet with butter all over the bottom and up the sides.

  2. Combine all the dry ingredients in one bowl and whisk together.

  3. In another bowl, combine all the wet ingredients and whisk until smooth.

  4. Slowly pour in wet ingredients into dry ingredients while whisking and whisk until evenly incorporated. 

  5. Spread cornbread batter evenly in the skillet and bake for 20-22 minutes. (Until the toothpick inserted in the center comes out clean.)

  6. Let cornbread cool for about 10 minutes in the skillet and then turn it over onto the cutting board. 

Cornbread Dressing:

  1. Prepare the vegetables while cornbread is baking.

  2. Set oven to 375° and rub a 9×13 baking dish with butter all over the bottom and up the sides. 

  3. Dice onions and celery and mince garlic.

  4. Preheat a cooking pan over medium heat and add butter. Saute onions and celery until soft. Add minced garlic and saute for a few more minutes. Take off heat.

  5. Crumble cooked cornbread in a large mixing bowl. (I like to leave some pieces larger and some smaller for the best dressing texture.) Add sauteed vegetables, salt, garlic powder, pepper, sage, and parsley.

  6. Whisk eggs, warmed stock, and melted butter in another bowl and pour it all over the cornbread mixture. Mix everything together well.

  7. Spread the mixture evenly in the prepared baking dish and bake for 25-30 minutes, until the top is golden brown and the middle is set.

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Cornbread Dressing
Amount Per Serving
Calories 412.73 Calories from Fat 202
% Daily Value*
Fat 22.39g34%
Saturated Fat 12.54g78%
Cholesterol 130.69mg44%
Sodium 437.51mg19%
Potassium 346.78mg10%
Carbohydrates 44.51g15%
Fiber 3.54g15%
Sugar 8.97g10%
Protein 9.4g19%
Vitamin A 782.02IU16%
Vitamin C 2.7mg3%
Calcium 104.26mg10%
Iron 2.27mg13%
* Percent Daily Values are based on a 2000 calorie diet.