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Cornbread Dressing Recipe

Cornbread Dressing Recipe

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5 from 2 reviews

At my family dinner table, this classic side dish needs no introduction. This cornbread dressing recipe is a southern must-have for the Thanksgiving table. It tastes just like coming home for the holidays!

  • Total Time: 2 hours
  • Yield: 8 people 1x


  • 6 cups southern-style cornbread crumbs
  • 6 cold buttermilk biscuits, crumbled
  • ½ cup butter (1 stick)
  • 1 cup celery, finely chopped
  • 2 medium onions, finely chopped or minced
  • 1 tsp. black pepper
  • 3 hard boiled eggs
  • 12 tsp. sage
  • ¼ tsp. thyme
  • 1 tsp. salt
  • 2 cups chicken broth
  • 3 raw eggs, slightly beaten


  1. Before starting, cook the cornbread, bake the biscuits and boil the eggs.
  2. Once they are slightly cooled, crumble the breads and chop the boiled eggs.
  3. Preheat oven to 400 degrees.
  4. Finely chop celery and onions.
  5. Melt butter in a large saucepan.
  6. Add chopped celery and onions.
  7. Saute until vegetables are soft, but not browned.
  8. Combine crumbled breads in a large bowl.
  9. Add onion and celergy mixture, chopped eggs, chicken broth and seasonings to the bread mixture.
  10. Taste and add more seasonings if desired.
  11. Add raw eggs last and stir to combine.
  12. Dressing should be sloppy at this point, so add more chicken broth if needed.
  13. Pour into a 9 x 13 casserole dish or greased skillet.
  14. Bake in oven on 400 degrees untl lightly browned on top, about 45 minutes.


  • If you don’t already have a cornbread recipe, you can buy Martha White’s Buttermilk Cornmeal and use the recipe for southern cornbread on the back.
  • Author: Laura
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Cuisine: American