Picture this: the rich, savory aroma of cornbread dressing wafting through your kitchen, a cornerstone of soulful comfort food that tells a story with every bite. This collection celebrates the heart and heritage of African American cuisine, offering 20 flavorful twists on the traditional dish. Ready to elevate your holiday table or cozy family dinner? Let’s dive into these delicious recipes that promise to warm both bellies and hearts.
Southern-style cornbread dressing with sausage
Heads up, comfort food lovers: This Southern-style cornbread dressing with sausage is about to become your holiday MVP. Forget dry stuffing—we’re loading it with savory sausage and baking it until golden. Get ready for the ultimate side dish upgrade.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
- 1 pound bulk breakfast sausage
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 4 cups crumbled cornbread
- 2 cups chicken broth
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat a large skillet over medium-high heat and cook 1 pound bulk breakfast sausage for 8-10 minutes, breaking it into small crumbles with a spoon until browned and no longer pink.
- Transfer the cooked sausage to a large mixing bowl using a slotted spoon, leaving about 2 tablespoons of drippings in the skillet.
- Add 1 large diced yellow onion and 3 diced celery stalks to the skillet with the drippings and sauté over medium heat for 6-8 minutes until softened.
- Tip: Sauté the vegetables in the sausage drippings for maximum flavor infusion.
- Add the sautéed onion and celery to the mixing bowl with the sausage.
- To the bowl, add 4 cups crumbled cornbread, 2 cups chicken broth, 2 large eggs, 1/4 cup melted unsalted butter, 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
- Mix all ingredients gently with a spatula until just combined, being careful not to overmix.
- Tip: For a lighter texture, fold the mixture instead of stirring vigorously.
- Transfer the mixture to the greased baking dish and spread it into an even layer.
- Bake at 375°F (190°C) for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Tip: Let the dressing rest for 10 minutes after baking to allow it to set for easier slicing.
- Remove from the oven and let it cool for 10 minutes before serving.
Crave that crispy top and moist interior? This dressing delivers with savory sausage bits in every forkful. Serve it warm alongside roasted turkey or as a hearty main with a side of greens for a cozy meal.
Classic buttermilk cornbread dressing with herbs
Kick your holiday sides up a notch with this herb-packed cornbread dressing. Transform leftover cornbread into a savory, golden-brown masterpiece that steals the show. Get ready for the ultimate comfort food upgrade.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups crumbled day-old cornbread
– 1 cup unsalted butter
– 2 cups diced yellow onion
– 1 1/2 cups diced celery
– 4 cloves minced garlic
– 1/4 cup chopped fresh sage
– 1/4 cup chopped fresh thyme
– 1/4 cup chopped fresh parsley
– 2 1/2 cups low-sodium chicken broth
– 3 large eggs
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 2 tbsp of the unsalted butter.
2. Crumble the 8 cups of day-old cornbread into a large mixing bowl, ensuring no large chunks remain.
3. Melt the remaining unsalted butter in a large skillet over medium heat.
4. Add the 2 cups of diced yellow onion and 1 1/2 cups of diced celery to the skillet, sautéing for 8-10 minutes until softened.
5. Stir in the 4 cloves of minced garlic and cook for 1 minute until fragrant.
6. Remove the skillet from heat and fold in the 1/4 cup chopped fresh sage, 1/4 cup chopped fresh thyme, and 1/4 cup chopped fresh parsley.
7. Pour the vegetable and herb mixture over the crumbled cornbread in the bowl.
8. In a separate bowl, whisk together the 2 1/2 cups low-sodium chicken broth, 3 large eggs, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
9. Pour the liquid mixture over the cornbread and vegetables, gently folding until evenly moistened without overmixing.
10. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
11. Bake at 375°F for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
12. Let the dressing rest for 10 minutes before serving to allow it to set properly.
Vibrant with fresh herbs, this dressing boasts a crispy top and a moist, tender interior. Serve it warm alongside roasted turkey or as a standalone dish with a drizzle of gravy. For a creative twist, bake it in a cast-iron skillet for extra crispy edges.
Smoky bacon and cornbread dressing
Venture beyond the usual stuffing with this smoky, savory upgrade. We’re swapping basic bread for crumbled cornbread and loading it with crispy bacon and aromatic veggies—it’s the side dish that’ll steal the holiday spotlight. Get ready to bake up a batch of pure comfort.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 slices thick-cut bacon
– 1 large yellow onion
– 3 stalks celery
– 2 cloves garlic
– 6 cups crumbled cornbread
– 2 cups chicken broth
– 2 large eggs
– 1/4 cup unsalted butter
– 1 tsp dried sage
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Chop 8 slices of thick-cut bacon into 1/2-inch pieces.
3. Cook the bacon in a large skillet over medium heat for 8-10 minutes until crisp, stirring occasionally.
4. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
5. Dice 1 large yellow onion and 3 stalks celery into 1/4-inch pieces.
6. Sauté the onion and celery in the bacon fat over medium heat for 6-8 minutes until softened.
7. Mince 2 cloves garlic and add them to the skillet, cooking for 1 minute until fragrant.
8. Crumble 6 cups of cornbread into a large mixing bowl.
9. Add the cooked bacon and sautéed vegetable mixture to the bowl with the cornbread.
10. In a separate bowl, whisk together 2 cups of chicken broth, 2 large eggs, 1 tsp dried sage, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp salt until fully combined.
11. Pour the liquid mixture over the cornbread mixture and gently fold everything together until evenly moistened—avoid overmixing to keep the texture light.
12. Melt 1/4 cup of unsalted butter and drizzle it over the top of the dressing.
13. Transfer the mixture to the prepared baking dish and spread it into an even layer.
14. Bake uncovered at 375°F (190°C) for 35-40 minutes until the top is golden brown and crispy.
15. Let the dressing rest for 10 minutes after baking to allow it to set for easier serving.
Hearty and packed with flavor, this dressing boasts a crispy golden top with a moist, tender interior. The smoky bacon and sweet cornbread create a savory-sweet balance that pairs perfectly with roasted turkey or as a standalone comfort food. For a creative twist, scoop leftovers into muffin tins and reheat for individual portions the next day.
Cajun-spiced cornbread dressing with shrimp
Unlock a flavor explosion with this Cajun-spiced cornbread dressing with shrimp. Transform holiday leftovers into a bold, savory main dish that’s packed with smoky heat and tender seafood. Get ready to impress with minimal effort and maximum taste.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups crumbled cornbread
– 1 lb medium shrimp, peeled and deveined
– 1 cup diced onion
– 1 cup diced celery
– 1 cup diced bell pepper
– 2 tbsp Cajun seasoning
– 1 cup chicken broth
– 2 tbsp unsalted butter
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 large eggs, beaten
– 1/4 cup chopped parsley
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion, celery, and bell pepper to the skillet; sauté for 5–7 minutes until softened.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Push vegetables to the side, add shrimp to the skillet, and sprinkle with 1 tbsp Cajun seasoning.
6. Cook shrimp for 2–3 minutes per side until pink and opaque, then remove from skillet and set aside.
7. Melt butter in the same skillet over medium heat.
8. Add crumbled cornbread and remaining 1 tbsp Cajun seasoning; toast for 3–4 minutes, stirring constantly, until lightly golden.
9. Tip: Toasting the cornbread deepens its flavor and prevents sogginess.
10. In a large bowl, combine toasted cornbread mixture, sautéed vegetables, beaten eggs, and chicken broth; mix until evenly moistened.
11. Tip: The mixture should hold together when pressed—add more broth if too dry.
12. Gently fold in cooked shrimp and chopped parsley.
13. Transfer the mixture to the prepared baking dish and spread evenly.
14. Bake at 375°F for 25–30 minutes until the top is golden brown and edges are crisp.
15. Tip: For extra crispiness, broil for 1–2 minutes at the end, watching closely to avoid burning.
16. Remove from oven and let rest for 5 minutes before serving.
This dressing delivers a crispy, golden crust with a moist, savory interior studded with juicy shrimp. The Cajun seasoning infuses every bite with smoky heat that balances the sweet cornbread base. Try serving it alongside a simple green salad or topping it with a drizzle of hot sauce for an extra kick.
Savory cornbread dressing with turkey and sage
Elevate your holiday table with this savory cornbread dressing. Packed with turkey and fragrant sage, it’s the ultimate comfort side that steals the spotlight. Get ready to bake up pure nostalgia in every bite.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups crumbled cornbread
– 1 lb ground turkey
– 1 large yellow onion, diced
– 3 celery stalks, diced
– 4 tbsp unsalted butter
– 2 cups chicken broth
– 2 large eggs, beaten
– 1/4 cup fresh sage, finely chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, cook the ground turkey until no pink remains, about 8–10 minutes, breaking it into crumbles with a spatula. Transfer to a bowl.
3. In the same skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened and translucent, about 7–8 minutes. Tip: Sautéing until the onions are translucent ensures a sweet, mellow flavor without raw bite.
4. In a large mixing bowl, combine the crumbled cornbread, cooked turkey, sautéed onion-celery mixture, chopped sage, salt, and black pepper. Toss gently to mix evenly.
5. Pour in the chicken broth and beaten eggs. Stir until the mixture is moistened and holds together when pressed. Tip: The mixture should be wet but not soupy; if it feels dry, add an extra 1/4 cup of broth.
6. Transfer the mixture to the greased baking dish and spread it into an even layer.
7. Bake uncovered at 375°F for 40–45 minutes, until the top is golden brown and crispy, and a toothpick inserted into the center comes out clean. Tip: For extra crispiness, broil for the final 2–3 minutes, watching closely to prevent burning.
8. Let the dressing rest for 10 minutes before serving to allow it to set.
Layers of tender cornbread soak up the savory turkey and aromatic sage, creating a moist yet crispy texture. Serve it warm alongside roasted vegetables or crumble it over a holiday salad for a creative twist.
Vegetarian cornbread dressing with mushrooms
Elevate your holiday table with this savory vegetarian cornbread dressing! Earthy mushrooms and herbs create a rich, satisfying side dish that’s packed with flavor. Everyone will ask for seconds—guaranteed.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups cubed cornbread (1-inch pieces)
– 1 lb cremini mushrooms, sliced
– 1 large yellow onion, diced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– 2 cups vegetable broth
– 2 large eggs, beaten
– 1/4 cup fresh parsley, chopped
– 1 tbsp fresh sage, chopped
– 1 tsp fresh thyme leaves
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Spread the cornbread cubes on a baking sheet and bake for 10 minutes until lightly toasted. Tip: Toasting the cornbread prevents sogginess.
3. Heat olive oil and butter in a large skillet over medium heat until the butter melts.
4. Add the onion and celery to the skillet and cook for 5 minutes, stirring occasionally, until softened.
5. Stir in the mushrooms and cook for 8-10 minutes until they release their liquid and turn golden brown.
6. Add the garlic, sage, thyme, salt, and pepper to the skillet and cook for 1 minute until fragrant.
7. Transfer the vegetable mixture to a large mixing bowl and let it cool for 5 minutes.
8. Add the toasted cornbread, vegetable broth, beaten eggs, and parsley to the bowl.
9. Gently fold everything together until the cornbread is evenly moistened. Tip: Avoid overmixing to keep the texture light.
10. Spoon the dressing mixture into the prepared baking dish and spread it into an even layer.
11. Cover the dish with aluminum foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 15-20 minutes until the top is golden and crisp. Tip: Check for doneness by inserting a knife—it should come out clean.
13. Let the dressing rest for 10 minutes before serving.
Make this dressing the star of your meal with its crispy top and tender, herb-infused interior. Mushrooms add a meaty depth that pairs perfectly with gravy or cranberry sauce. Serve it warm alongside roasted vegetables for a complete vegetarian feast.
Spicy jalapeño cornbread dressing
Forget boring stuffing—this spicy jalapeño cornbread dressing brings the heat and crunch your holiday table craves. Fire up your oven and get ready for a side dish that steals the show every single time.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups crumbled cornbread
– 1 cup diced yellow onion
– 1 cup diced celery
– 2 jalapeños, seeded and finely chopped
– 4 tablespoons unsalted butter
– 2 cups low-sodium chicken broth
– 2 large eggs
– 1 teaspoon dried sage
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large skillet over medium heat, melt 4 tablespoons of unsalted butter.
3. Add 1 cup diced yellow onion, 1 cup diced celery, and 2 chopped jalapeños to the skillet. Sauté for 8-10 minutes until the vegetables are soft and fragrant.
4. In a large mixing bowl, combine 6 cups crumbled cornbread, the sautéed vegetable mixture, 1 teaspoon dried sage, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Toss gently to distribute evenly.
5. In a separate bowl, whisk together 2 large eggs and 2 cups low-sodium chicken broth until fully combined.
6. Pour the wet mixture over the cornbread mixture and fold together until all the cornbread is moistened. Let it sit for 5 minutes to allow the bread to absorb the liquid—this prevents a dry dressing.
7. Transfer the mixture to the prepared baking dish and spread it into an even layer.
8. Bake at 375°F for 40-45 minutes, or until the top is golden brown and crispy and a toothpick inserted into the center comes out clean. For extra crunch, broil for the final 2-3 minutes, watching closely to avoid burning.
9. Remove from the oven and let it rest for 10 minutes before serving to allow the flavors to meld and make slicing easier.
Outrageously crispy on top with a moist, tender interior that packs a subtle jalapeño kick. Serve it warm alongside roasted turkey or spoon it over a bowl of chili for a comforting twist. The heat mellows as it bakes, leaving just enough spice to keep everyone coming back for more.
Cheesy cornbread dressing with cheddar
Nail the ultimate holiday side dish with this cheesy cornbread dressing. Packed with sharp cheddar and savory herbs, it’s a flavor bomb that’ll steal the show. Get ready to bake up the most crave-worthy comfort food of the season.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups crumbled cornbread
– 1 cup shredded sharp cheddar cheese
– 1/2 cup unsalted butter
– 1 large onion, diced
– 3 celery stalks, diced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 2 large eggs
– 1 tbsp fresh sage, chopped
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Melt 1/2 cup unsalted butter in a large skillet over medium heat.
3. Add 1 diced onion and 3 diced celery stalks to the skillet; sauté for 8-10 minutes until softened.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. In a large bowl, combine 6 cups crumbled cornbread, 1 cup shredded sharp cheddar cheese, 1 tbsp chopped fresh sage, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt.
6. Pour the sautéed vegetable mixture into the bowl with the cornbread and mix well.
7. Whisk 2 large eggs with 2 cups chicken broth in a separate bowl until fully blended.
8. Gradually pour the egg-broth mixture over the cornbread mixture, folding gently to moisten evenly without overmixing.
9. Transfer the mixture to the greased baking dish and spread it into an even layer.
10. Bake at 375°F for 40-45 minutes, until the top is golden brown and a toothpick inserted comes out clean.
11. Remove from the oven and let it rest for 10 minutes before serving to allow it to set.
Make this dressing the star of your table with its crispy top and moist, cheesy interior. The sharp cheddar melts into every bite, complementing the savory herbs perfectly. Serve it warm alongside roasted turkey or as a hearty standalone dish for a cozy meal.
Cornbread dressing with collard greens and ham
Fam, this isn’t your grandma’s side dish—it’s a full-flavored Southern hug in a baking dish. We’re talking savory cornbread, smoky ham, and tender collard greens all baked into one unforgettable holiday centerpiece. Get ready to make the star of the table.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 (9×9 inch) pan cornbread, crumbled
– 4 cups collard greens, stems removed and chopped
– 2 cups ham, diced
– 1 large yellow onion, diced
– 3 stalks celery, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 large eggs
– 1/2 cup unsalted butter
– 1/4 cup fresh parsley, chopped
– 1 tbsp fresh sage, chopped
– 1 tsp dried thyme
– 1 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Melt 1/2 cup unsalted butter in a large skillet over medium heat.
3. Add 1 large diced yellow onion and 3 diced celery stalks to the skillet; sauté for 8-10 minutes until softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 4 cups chopped collard greens to the skillet; cook for 5 minutes until slightly wilted.
6. Tip: For extra flavor, use the rendered fat from cooking the ham if available.
7. Transfer the vegetable mixture to a large mixing bowl.
8. Crumble 1 pan of cornbread into the bowl with the vegetables.
9. Add 2 cups diced ham, 1/4 cup chopped parsley, 1 tbsp chopped sage, 1 tsp dried thyme, 1 tsp black pepper, and 1/2 tsp salt to the bowl.
10. In a separate bowl, whisk 2 large eggs with 4 cups chicken broth until combined.
11. Pour the broth mixture over the cornbread mixture and stir gently until evenly moistened.
12. Tip: Let the mixture sit for 10 minutes to allow the cornbread to fully absorb the liquid.
13. Transfer the dressing mixture to the prepared baking dish and spread evenly.
14. Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
15. Remove the foil and bake uncovered for 25-30 minutes until the top is golden brown and crispy.
16. Tip: Check for doneness by inserting a knife into the center—it should come out clean, not wet.
17. Let the dressing rest for 10 minutes before serving.
Vibrant with contrasting textures, this dressing delivers a crispy golden top over a moist, savory interior packed with ham and greens. Serve it warm alongside roasted turkey or as a hearty standalone meal with a drizzle of hot sauce for an extra kick. Leftovers reheat beautifully for next-day breakfast with a fried egg on top.
Southern cornbread dressing with pecans
Unlock the ultimate holiday side dish that’s crunchy, savory, and packed with Southern charm. Upgrade your table with this cornbread dressing studded with toasted pecans—it’s the showstopper your feast deserves.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups crumbled cornbread
– 1 cup chopped pecans
– 1 cup diced celery
– 1 cup diced onion
– 2 cloves minced garlic
– 2 large eggs
– 2 cups chicken broth
– 4 tbsp unsalted butter
– 1 tbsp fresh sage, chopped
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Spread the chopped pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant, then set aside.
3. Melt 4 tbsp unsalted butter in a large skillet over medium heat.
4. Add 1 cup diced onion and 1 cup diced celery to the skillet, sautéing for 8-10 minutes until softened.
5. Stir in 2 cloves minced garlic and cook for 1 minute until aromatic.
6. In a large mixing bowl, combine 6 cups crumbled cornbread, toasted pecans, and the sautéed vegetable mixture.
7. Add 1 tbsp fresh sage, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt to the bowl, mixing evenly.
8. In a separate bowl, whisk 2 large eggs with 2 cups chicken broth until smooth.
9. Pour the egg-broth mixture over the cornbread blend, folding gently until fully moistened.
10. Transfer the mixture to the greased baking dish, spreading it into an even layer.
11. Bake at 375°F for 35-40 minutes until the top is golden brown and a knife inserted in the center comes out clean.
12. Remove from the oven and let it rest for 10 minutes before serving.
Rich with a crispy top and a moist, tender interior, this dressing delivers a nutty crunch from the pecans balanced by savory herbs. Serve it warm alongside roasted turkey or as a hearty standalone dish—leftovers reheat beautifully for a cozy next-day meal.
Cornbread dressing with roasted garlic and thyme
Kick holiday boredom to the curb with this flavor-packed upgrade. Transform basic cornbread into a savory, aromatic side dish that steals the spotlight. Roasted garlic and fresh thyme create a cozy, irresistible aroma that fills your kitchen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 head garlic
– 1 tablespoon olive oil
– 8 cups cubed day-old cornbread
– 1 cup diced yellow onion
– 1 cup diced celery
– 4 tablespoons unsalted butter
– 2 cups chicken broth
– 2 large eggs
– 1/4 cup chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the head of garlic to expose the cloves.
3. Drizzle the garlic with 1 tablespoon olive oil and wrap it tightly in aluminum foil.
4. Roast the wrapped garlic on a baking sheet for 40 minutes, or until the cloves are soft and golden brown.
5. Tip: Let the garlic cool slightly before handling—it will be very hot.
6. While the garlic roasts, spread 8 cups of cubed cornbread on a separate baking sheet.
7. Toast the cornbread in the oven for 10 minutes at 400°F to dry it out, stirring once halfway through.
8. Melt 4 tablespoons of unsalted butter in a large skillet over medium heat.
9. Add 1 cup diced yellow onion and 1 cup diced celery to the skillet.
10. Sauté the vegetables for 8-10 minutes, until they are soft and translucent.
11. Tip: Don’t rush this step—properly softened vegetables add sweetness and depth.
12. Squeeze the roasted garlic cloves from their skins into a small bowl and mash them into a paste.
13. In a large mixing bowl, combine the toasted cornbread, sautéed vegetables, and garlic paste.
14. Add 1/4 cup chopped fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl.
15. In a separate bowl, whisk together 2 cups chicken broth and 2 large eggs until fully combined.
16. Pour the broth-egg mixture over the cornbread mixture and gently fold everything together until evenly moistened.
17. Tip: Let the mixture sit for 10 minutes so the cornbread fully absorbs the liquid.
18. Reduce the oven temperature to 375°F.
19. Transfer the dressing mixture to a greased 9×13-inch baking dish and spread it into an even layer.
20. Bake the dressing uncovered for 45 minutes at 375°F, until the top is golden brown and crisp.
Nothing beats the contrast of the crispy, golden top layer against the moist, savory interior. The roasted garlic melts into every bite, offering a mellow sweetness that pairs perfectly with the earthy thyme. For a creative twist, serve it in individual ramekins topped with a fried sage leaf for a restaurant-style presentation.
Sweet potato and cornbread dressing
Elevate your holiday table with this Southern-inspired twist on classic dressing. Sweet potatoes add natural sweetness and moisture, while cornbread provides that craveable crumbly texture. It’s the ultimate cozy side that steals the spotlight every time.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups crumbled cornbread
– 1 large sweet potato, peeled and diced into ½-inch cubes
– 1 cup diced yellow onion
– ½ cup diced celery
– 2 cloves garlic, minced
– 2 large eggs
– 1 ½ cups chicken broth
– ¼ cup unsalted butter, melted
– 1 teaspoon dried sage
– ½ teaspoon dried thyme
– ½ teaspoon salt
– ¼ teaspoon black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Place the diced sweet potato in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 5 minutes until fork-tender.
3. Heat a large skillet over medium heat and melt 1 tablespoon of the butter.
4. Add the diced onion and celery to the skillet and sauté for 5 minutes until softened.
5. Stir in the minced garlic and cook for 1 additional minute until fragrant.
6. In a large mixing bowl, combine the crumbled cornbread, cooked sweet potato, and sautéed vegetable mixture.
7. In a separate small bowl, whisk together the eggs, chicken broth, remaining melted butter, dried sage, dried thyme, salt, and black pepper.
8. Pour the wet mixture over the cornbread mixture and gently fold until everything is evenly moistened—avoid overmixing to keep the texture light.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. Bake uncovered at 375°F for 40-45 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
11. Let the dressing rest for 10 minutes before serving to allow it to set properly.
Nothing beats the contrast of the crispy golden top against the soft, savory interior studded with sweet potato cubes. The cornbread soaks up all the herby broth, creating a moist dressing that pairs perfectly with roasted turkey or even as a standalone comfort dish. For a creative twist, try baking it in a cast-iron skillet for extra crispy edges everyone will fight over.
Cornbread dressing with smoked turkey and onions
A holiday game-changer that skips the boring stuffing. This cornbread dressing packs smoky turkey and sweet onions into every bite—your guests will beg for the recipe.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 8 cups crumbled cornbread
– 1 lb smoked turkey, diced
– 2 large yellow onions, chopped
– 4 tbsp unsalted butter
– 2 cups chicken broth
– 3 large eggs
– 1 tsp dried sage
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Melt 4 tbsp unsalted butter in a large skillet over medium heat.
3. Add 2 large yellow onions, chopped, and sauté for 8–10 minutes until translucent and lightly golden.
4. Stir in 1 lb smoked turkey, diced, and cook for 3–4 minutes to warm through.
5. In a large bowl, combine 8 cups crumbled cornbread, the onion-turkey mixture, 1 tsp dried sage, 1 tsp salt, and 1/2 tsp black pepper.
6. In a separate bowl, whisk 3 large eggs with 2 cups chicken broth until smooth.
7. Pour the wet mixture over the cornbread and fold gently until evenly moistened—avoid overmixing to keep the texture light.
8. Transfer the mixture to the greased baking dish and spread it evenly.
9. Bake at 375°F for 40–45 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
10. Let it rest for 10 minutes before serving to allow the flavors to settle.
Just out of the oven, it’s crispy on top with a moist, savory interior from the smoky turkey. Serve it warm with a drizzle of gravy or alongside roasted vegetables for a cozy twist.
Cornbread dressing with apples and raisins
Unwrap holiday tradition with a sweet, savory twist. This cornbread dressing gets a juicy upgrade from tart apples and plump raisins. Bake it golden for a side that steals the spotlight.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups crumbled cornbread
– 1/2 cup unsalted butter
– 1 large yellow onion, diced
– 3 celery stalks, diced
– 2 Granny Smith apples, peeled and diced
– 1/2 cup raisins
– 2 large eggs
– 2 cups chicken broth
– 1 tsp dried sage
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Crumble 6 cups of cornbread into a large mixing bowl. Set aside.
3. Melt 1/2 cup unsalted butter in a large skillet over medium heat.
4. Add 1 diced yellow onion and 3 diced celery stalks to the skillet. Sauté for 5-7 minutes until softened.
5. Stir in 2 diced Granny Smith apples and 1/2 cup raisins. Cook for 3-4 minutes until apples just begin to soften. Tip: Use a tart apple like Granny Smith to balance the sweetness.
6. Pour the skillet mixture over the crumbled cornbread in the bowl.
7. In a small bowl, whisk 2 large eggs with 2 cups chicken broth until combined.
8. Pour the egg-broth mixture over the cornbread and vegetables. Add 1 tsp dried sage, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt.
9. Gently fold everything together until evenly moistened. Tip: Don’t overmix—keep some texture for the best result.
10. Transfer the mixture to the prepared baking dish, spreading it evenly.
11. Cover the dish tightly with aluminum foil. Bake at 375°F for 30 minutes.
12. Remove the foil and bake uncovered for 15 more minutes, until the top is golden brown and crisp. Tip: Check for doneness by inserting a knife—it should come out clean.
13. Let the dressing rest for 10 minutes before serving.
Zesty apples and sweet raisins meld into a moist, fluffy dressing with crispy edges. Serve it warm alongside roast turkey or as a hearty vegetarian main with a dollop of cranberry sauce. Leftovers reheat beautifully for a cozy next-day brunch.
Cornbread dressing with roasted red peppers
Venture beyond basic stuffing with this vibrant twist! We’re mashing up classic cornbread with smoky roasted peppers for a side dish that steals the spotlight. Get ready for a flavor-packed upgrade to your holiday table.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (8×8-inch) pan cornbread, crumbled
– 2 large red bell peppers
– 1 cup diced yellow onion
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 2 large eggs, beaten
– 1 1/2 cups chicken broth
– 4 tbsp unsalted butter
– 1 tbsp fresh sage, chopped
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 425°F. Place the whole red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway, until skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins—this makes peeling effortless.
3. Peel the peppers, discard the stems and seeds, and dice them into 1/2-inch pieces.
4. Reduce the oven temperature to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of the butter.
5. In a large skillet over medium heat, melt the remaining 3 tablespoons of butter. Add the diced onion and celery, and sauté for 8-10 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
7. In a large mixing bowl, combine the crumbled cornbread, sautéed vegetable mixture, diced roasted peppers, chopped sage, dried thyme, black pepper, and salt.
8. Pour in the beaten eggs and chicken broth, then gently fold everything together until just moistened—overmixing can make the dressing dense.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. Bake at 375°F for 35-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Let the dressing rest for 10 minutes before serving; this allows it to set for easier slicing.
The result is a beautifully textured dressing with crispy edges and a moist, tender interior. The roasted peppers add a subtle sweetness and smoky depth that pairs perfectly with the savory cornbread base. Try serving it alongside roasted turkey or as a hearty standalone dish topped with a fried egg for brunch.
Cornbread dressing with black-eyed peas
Ditch the holiday stress—this Southern staple transforms humble cornbread and black-eyed peas into a showstopping side. Get ready for crispy edges, creamy centers, and a flavor that’ll have everyone asking for seconds. Let’s make magic happen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups crumbled cornbread
– 2 cups cooked black-eyed peas
– 1 cup diced yellow onion
– 1 cup diced celery
– 3 cloves minced garlic
– 2 large eggs
– 1 cup chicken broth
– 1/2 cup unsalted butter
– 1 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried sage
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Melt 1/2 cup unsalted butter in a large skillet over medium heat.
3. Add 1 cup diced yellow onion and 1 cup diced celery to the skillet; sauté for 5–7 minutes until softened.
4. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
5. Transfer the skillet mixture to a large mixing bowl.
6. Add 4 cups crumbled cornbread, 2 cups cooked black-eyed peas, 1 tsp dried thyme, 1 tsp dried sage, 1/2 tsp black pepper, and 1/2 tsp salt to the bowl.
7. In a separate small bowl, whisk 2 large eggs with 1 cup chicken broth until fully combined.
8. Pour the egg mixture over the cornbread mixture and gently fold everything together until evenly moistened—avoid overmixing to keep the texture light.
9. Spread the mixture evenly into the prepared baking dish.
10. Drizzle 1 tbsp olive oil over the top for extra crispiness.
11. Bake at 375°F for 35–40 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
12. Let it rest for 10 minutes before serving to allow the flavors to meld and the dressing to set.
Zesty and hearty, this dressing boasts a perfect contrast of crispy, buttery crust and a soft, savory interior. Serve it warm alongside roasted turkey or as a standalone dish topped with a drizzle of hot sauce for a spicy kick. Leftovers reheat beautifully for a cozy next-day meal.
Cornbread dressing with chorizo and cilantro
Crumble your cornbread expectations. This chorizo-packed dressing brings smoky heat and fresh cilantro zing to your holiday table—or any Tuesday night craving.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups crumbled cornbread
– 1 lb fresh chorizo, casings removed
– 1 large yellow onion, diced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 2 cups chicken broth
– 3 large eggs, beaten
– 1/2 cup chopped fresh cilantro
– 1/4 cup unsalted butter, melted
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
2. Crumble the cornbread into a large mixing bowl. Set aside.
3. Heat a large skillet over medium-high heat. Add the chorizo and cook for 6–8 minutes, breaking it into small pieces with a spatula until browned and cooked through. Tip: Use a potato masher to easily crumble the chorizo.
4. Transfer the cooked chorizo to the bowl with the cornbread using a slotted spoon, leaving about 2 tbsp of fat in the skillet.
5. Add the diced onion and celery to the skillet. Sauté for 5–7 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Pour the vegetable mixture into the bowl with the cornbread and chorizo.
8. In a separate bowl, whisk together the chicken broth, beaten eggs, melted butter, kosher salt, and black pepper.
9. Pour the wet mixture over the cornbread mixture. Add the chopped cilantro. Gently fold everything together until just combined. Tip: Avoid overmixing to keep the texture light.
10. Transfer the mixture to the prepared baking dish, spreading it evenly.
11. Bake uncovered at 375°F for 35–40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Tip: Cover with foil if the top browns too quickly.
12. Remove from the oven and let it rest for 10 minutes before serving.
Perfectly crispy on top and moist inside, this dressing balances smoky chorizo with bright cilantro. Serve it warm alongside roasted turkey or scoop it into bowls for a hearty standalone meal.
Cornbread dressing with caramelized onions and bacon
Yep, you’re about to make the only cornbread dressing that deserves a spot on your holiday table. Crispy bacon, sweet caramelized onions, and buttery cornbread come together in a savory, crave-worthy side. Trust us—this one’s a showstopper.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 6 cups crumbled cornbread
– 6 slices thick-cut bacon, chopped
– 2 large yellow onions, thinly sliced
– 3 tablespoons unsalted butter
– 2 large eggs, beaten
– 1 ½ cups chicken broth
– 1 teaspoon dried thyme
– ½ teaspoon black pepper
– ¼ teaspoon salt
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the chopped bacon in a large skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate.
3. Drain all but 1 tablespoon of bacon fat from the skillet, then add the sliced onions and butter.
4. Cook the onions over medium-low heat, stirring occasionally, for 25–30 minutes until deeply golden and caramelized.
5. In a large bowl, combine the crumbled cornbread, crispy bacon, and caramelized onions.
6. Pour in the beaten eggs, chicken broth, dried thyme, black pepper, and salt, then mix gently until just combined.
7. Transfer the mixture to the greased baking dish and spread it evenly with a spatula.
8. Bake at 375°F for 45–50 minutes until the top is golden brown and the center is set.
9. Let the dressing rest for 10 minutes before serving to allow it to firm up slightly.
Not just a side—this dressing boasts a crispy, golden top that gives way to a moist, savory interior packed with smoky bacon and sweet onion notes. Serve it warm alongside roasted turkey or spoon it over a bowl of greens for a hearty twist. Leftovers? Reheat in a skillet for a crispy-edged breakfast treat.
Cornbread dressing with roasted corn and poblano peppers
Let’s skip the small talk and get straight to the good stuff. This cornbread dressing is a flavor-packed upgrade that’s perfect for your holiday table or any cozy dinner. Loaded with roasted corn and smoky poblano peppers, it’s the side dish that might just steal the show.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups cubed cornbread
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 poblano peppers, diced
– 1 cup corn kernels (fresh or frozen)
– 3 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F. Spread the cornbread cubes in a single layer on a baking sheet and toast for 10 minutes until lightly crisp. Tip: Letting the cornbread dry out slightly prevents a soggy dressing.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and poblano peppers, cooking for 5-7 minutes until softened.
3. Stir in the corn kernels and minced garlic, cooking for an additional 3 minutes until fragrant. Remove from heat.
4. In a large mixing bowl, whisk together the broth, eggs, melted butter, dried thyme, salt, and black pepper until fully combined.
5. Gently fold the toasted cornbread cubes and the skillet mixture into the broth mixture until evenly coated. Tip: Avoid overmixing to keep the texture light and fluffy.
6. Transfer the mixture to a greased 9×13-inch baking dish, spreading it into an even layer.
7. Bake at 375°F for 30-35 minutes, or until the top is golden brown and the center is set. Tip: Check for doneness by inserting a knife—it should come out clean.
8. Remove from the oven and let it rest for 10 minutes before serving.
Enjoy the crispy top and moist, savory interior, with pops of sweet corn and a gentle heat from the poblanos. Serve it warm alongside roasted turkey or as a hearty standalone dish with a drizzle of hot honey for an extra kick.
Summary
Lovingly crafted, these 20 recipes celebrate the heart and soul of African American cornbread dressing. Whether you’re keeping tradition or adding a new twist, there’s a perfect dish here for your table. We’d love to hear which one becomes your family favorite—leave a comment below and share this roundup on Pinterest to spread the comfort!
