A serving of the finished cornbread stuffing on a plate.
Print Recipe

Cornbread Dressing Recipe

Looking for a tasty cornbread dressing recipe? Then look no further because our Thanksgiving cornbread stuffing is sure to please your whole family!
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American
Keyword: best cornbread dressing, cornbread dressing, cornbread dressing recipe, cornbread stuffing, how to make cornbread dressing
Servings: 12 Servings
Calories: 250kcal
Author: Berly's Kitchen



  • 5 Cups French Bread (cut into one ((1)) inch cubes)
  • 8 Cups Cornbread (cut into one ((1)) inch cubes) **See Notes**
  • 1/2 Cup Unsalted Butter (melted)
  • 1 Cup White Onion (diced)
  • 2 Cups Celery (finely chopped)
  • 1/2 Teaspoon Sage (rubbed or ground, to taste)
  • 1/2 Teaspoon Ground Thyme (to taste)
  • 4 Cups Chicken Broth (could use up to five (5) cups)
  • Salt and Pepper to Taste


  • Preheat the oven to 250 degrees, and arrange the French bread and cornbread pieces in an even layer on a large sheet pan. Place the bread pieces in the oven for 1 hour to dry out. Stir in 15 minute intervals to ensure all sides are dry.
  • While the bread pieces dry, make the broth mixture. Using a large skillet or saucepan, melt the butter over low-medium heat. Add the onion, celery, sage, thyme, salt, and pepper. Cook until the onion and celery start to soften.
  • Carefully pour the chicken broth into the pan, and stir to combine. Adjust heat to medium, and bring the broth to a simmer. Cook for 5 to 7 minutes, then remove from heat and allow to cool for several minutes.
  • Increase the oven temperature to 350 degrees, and lightly grease a 9 x 13 baking dish.
  • Transfer the dried bread pieces into a large bowl. Pour the warm broth mixture over the bread pieces a little at a time. Use a large, wooden spoon to toss the ingredients and ensure the bread is evenly moistened. Add additional broth a little as a time as needed. You want the bread to be moist without being soggy. Taste and adjust any spices before baking.
  • Pour the dressing into the greased baking dish. Bake uncovered for 20 to 25 minutes or until the top is golden brown.
  • Serve warm, and store any leftovers in the refrigerator for up to 3 days.


The calories listed are an approximation based on the ingredients and a four (4) to five (5) ounce serving size. Actual calories will vary. 
**The amount of cornbread we used was equivalent to the amount found in a recipe for an eight (8) by eight (8) inch baking dish.
**The bread and cornbread pieces can be dried out ahead of time by cutting them into pieces and leaving them out to air dry. This usually takes 2 to 3 days to become stale.


Serving: 5Ounces | Calories: 250kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 676mg | Potassium: 196mg | Fiber: 2g | Sugar: 8g | Vitamin A: 378IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!