Cornbread Stuffing vs. Dressing
Although some people call this stuffing, regardless of how it’s served, I call it dressing if it’s in a separate pan.
However, I call it stuffing when it’s inside a chicken or turkey. That’s because it’s stuffed into the bird.
It probably depends on where you grew up and what your family called it. And it doesn’t matter whether you say dressing or stuffing, as long as it tastes good.
Some people make dressing from a bag or box of dried breadcrumbs, while others make it from scratch, starting with cornbread or bread.
And that’s fine. I grew up making it both ways. They’re both good.
I don’t believe there’s a “right” and “wrong” way to make it. As long as the outcome tastes yummy, you did it correctly.
Cornbread Dressing Ingredients
I’ve made cornbread dressing a number of different ways and with a variety of ingredients.
But this way is my favorite. I love how these ingredients come together and complement everything on the plate.
For this method, you’ll need day-old cornbread, bread, broth, onion, celery, an egg, milk, butter, sage, salt and pepper.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
Just remember that if you like more or less salt, you can add it or cut back. Or if you enjoy a dressing that’s more moist or dry, adjust the amount of broth.
Since I made this for just 2 people—my husband and me—I made a small pan of it. You can double the recipe by doubling the ingredients if you’re cooking for a larger crowd.
If you do that, use a larger baking pan. The cook time will be the same.
How to Make Cornbread Dressing
You need to start out with some day-old cornbread or cornbread that you’ve frozen.
First, preheat the oven to 400 degrees F before you begin. That way, it’ll be ready to cook the dressing when you finish preparing it.
Secondly, melt the butter in a medium-size saucepan. I usually start out on medium-high temperature and then turn it down to medium.
Add the onion and celery.
Sauté it for about 5 minutes, or until the onion is translucent.
Now add the salt and pepper. You can add the amount listed in the recipe card below or as much as you like.
Remove the pan from the heat. Next, add the sage and stir to evenly distribute all of the ingredients.
Pour the crumbled cornbread and bread into a large mixing bowl. This is the foundation for your dressing.
In a small bowl, whisk the egg and milk until it is well mixed. This only takes about a minute or less.
Pour the mixture into the large bowl with the cornbread and mix.
Don’t over-stir it, though, because you don’t want to disintegrate the crumbs.
They should be moist but still have some texture.
Slowly add the broth and gently stir.
Now add the sautéed onion and celery. Fold it into the mixture.
Pour the entire mixture into the baking dish.
Level the top, but don’t press it down if you want it light and fluffy.
Put the pan in the oven and bake for approximately 25 minutes.
The top should be a medium golden brown.
Another thing you can do is dot the top with more butter. I don’t normally do that, but it’s an option.
How to Serve It
Although I don’t always add gravy, when I do, I make this delicious gluten-free gravy. It’s super easy to make with whatever kind of broth you have.
I also like it with my favorite homemade cranberry sauce. It’s also easy to make and only takes a few minutes.
If you choose to stuff a turkey or chicken with this dressing (stuffing?), increase the cooking time. That’s because it’s dense, and the heat takes longer to get to the center.
Serve these yummy roasted pecans while you’re waiting for dinner. Make them in advance and have them out for guests to munch on.
If you’re making this dressing for the holidays, you’ll enjoy this deluxe green bean casserole. I add a special ingredient to make it more festive.
Another traditional food to serve is this sweet potato casserole. My husband loves marshmallows on it, but I leave a corner without them for me.
One of my favorite and most popular recipes for holiday potluck meals is this scrumptious squash casserole. Even people who don’t care for vegetables enjoy this one.
For dessert, try this delicious chocolate chip pecan pie from Big Bear’s Wife. Angie sure does know how to cook!
Another dessert you might enjoy is one (or two) of these pumpkin bars. They’re delicious and give you the perfect ending to any special meal.
- 2-1/2 cups of day-old cornbread, crumbled
- 1 slice of day-old bread, crumbled (regular or gluten-free)
- 1-1/2 cup of chicken or turkey broth
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 1 egg
- 1/4 cup of milk
- 1 tablespoon of butter
- 1 teaspoon of sage
- 1/2 teaspoon of salt
- Dash of pepper
- Preheat the oven to 400 degrees F. Spray a 7” x 11” or 8” x 8” baking dish with nonstick cooking spray.
- Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
- Add the salt and pepper. Give it a quick stir.
- Remove from the heat, add the sage, and stir again. Set it aside.
- Pour the crumbled cornbread and bread into a large mixing bowl.
- In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
- Slowly add the broth and stir.
- Now add the sautéed onion and celery.
- Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.
If you use the 8”x 8” inch baking dish, the dressing will be thicker than if you use the 7”x11” dish.
After I make cornbread, I freeze whatever we can’t eat right away. Then I always have it to make dressing.
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Amount Per Serving Calories 269Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 83mgSodium 693mgCarbohydrates 29gFiber 0gSugar 1gProtein 14g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.