Thanksgiving hosting
The short answer: cornbread dressing is crumbled, day-old cornbread mixed with butter-softened onion and celery, sage, eggs and plenty of warm broth, then baked until golden on top and soft inside.
- For a 9x13 pan: about 8 cups of crumbled cornbread and 4 to 5 cups of broth
- The mix should look like thick oatmeal
- Bake at 350°F for 45 to 60 minutes, until the center hits 165°F
- Serves 10 to 12, with fixes for dry or mushy dressing
- Next step: Plan it with the Family Recipe Binder ($6.99).
Our picks for cornbread dressing
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Prep time: 15 minCook time: 40 minTotal time: 1 hr 5 minServings: 10 to 12 servingsTotal includes 10 min of resting, chilling or rising.
Cornbread dressing is crumbled, day-old cornbread mixed with butter-softened onion and celery, sage, eggs and plenty of warm broth, then baked in a pan until it's golden on top and soft inside. For a 9x13 pan, crumble about 8 cups of plain cornbread, stir in 4 to 5 cups of broth until the mix looks like thick oatmeal, and bake at 350°F for 45 to 60 minutes, until the center hits 165°F. It serves 10 to 12.
I love cooking, and dressing is one of those dishes where every family swears its version is the right one. Whatever yours is, write it down this year in a Family Recipe Binder ($6.99) so the recipe doesn't live only in one person's head.
Cornbread dressing ingredients
| Ingredient | Amount (9x13 pan) | Why it matters |
|---|---|---|
| Plain cornbread, a day old | One 9x13 or two 8-inch pans (about 8 cups crumbled) | The base; day-old crumbs hold their shape |
| White bread, biscuits or saltines (optional) | 2 cups torn | Softer texture and better binding |
| Unsalted butter | 1/2 cup (1 stick) | Cooks the vegetables and adds richness |
| Yellow onion | 1 large, diced (about 2 cups) | Sweet, savory base |
| Celery | 3 to 4 ribs, diced (about 1 1/2 cups) | The classic dressing flavor |
| Rubbed sage | 2 to 3 tsp | The signature herb |
| Poultry seasoning or dried thyme | 1 tsp | Rounds out the sage |
| Black pepper and salt | 1 tsp pepper; salt to taste | Season after the broth goes in |
| Large eggs | 2 to 3, beaten | Bind the dressing so it sets |
| Chicken or turkey broth, warm | 4 to 5 cups | Moisture; the mix should be loose |
Some families stir in a can of cream of chicken soup, chopped boiled eggs or pulled chicken. Those are all fine; adjust the broth so the mix stays loose.
How to make cornbread dressing step by step
- Bake the cornbread early. Bake an unsweetened buttermilk cornbread 1 to 2 days ahead. Let it cool, then leave it loosely covered so it dries a bit. Our homemade cornbread recipe covers sweet and savory versions; go savory here.
- Crumble it. Break the cornbread into coarse crumbs in a very large bowl. Add the torn white bread or biscuits if you're using them.
- Cook the vegetables. Melt the butter in a skillet and cook the onion and celery over medium heat for 8 to 10 minutes, until soft. Stir in the sage, poultry seasoning and pepper.
- Combine. Scrape the vegetables and butter over the crumbs and toss.
- Add broth and eggs. Stir in 4 cups of warm broth, then the beaten eggs. Add more broth until the mix is loose and spoonable, like thick oatmeal. Taste for salt before the eggs go in, or season with care after.
- Bake. Heat the oven to 350°F. Spread the mix in a buttered 9x13 dish. Bake covered with foil for 25 to 30 minutes, then uncovered for 20 to 30 minutes more, until the top is golden.
- Check the center. The dressing should be set, not soupy. FoodSafety.gov lists 165°F for casseroles and stuffing on its safe minimum internal temperature chart, so check the middle with a thermometer.
- Rest. Let it stand 10 minutes before serving so it scoops cleanly.
Cornbread dressing vs stuffing
If your family leans toward a bread-cube version, our guide to how to make stuffing covers the classic recipe step by step.
| Cornbread dressing | Classic stuffing | |
|---|---|---|
| Main bread | Crumbled cornbread | Cubed white, French or sourdough bread |
| Where it cooks | In a pan | Often in the bird, or in a pan |
| Texture | Soft, almost spoonable, golden top | Chunkier, with distinct bread cubes |
| Mix before baking | Very wet, like thick oatmeal | Moist but not swimming |
| Common region | The South | Most of the US |
Either one needs gravy. Our how to make gravy guide covers pan drippings and a no-drippings version.
Fixes for common cornbread dressing problems
- Dry and crumbly: The mix was too dry going in. Next time add broth until it's loose. Right now, drizzle warm broth over the top and bake covered for 10 minutes.
- Mushy or gummy: The cornbread was too fresh or crumbled too fine. Bake it a day ahead, crumble it coarsely, and finish the dressing uncovered.
- Bland: Dressing needs salt and sage. Season the vegetables well and taste the broth.
- Too sweet: Sweet cornbread mix was the base. Use an unsweetened cornbread next time and add extra onion and pepper now.
- Soupy center: It needs more time. Keep baking until the center sets and reads 165°F.
Make-ahead timeline
| When | Task |
|---|---|
| Monday or Tuesday | Bake the cornbread; cool and leave it loosely covered |
| Wednesday | Crumble the cornbread and cook the onion and celery; refrigerate separately |
| Thanksgiving Day | Mix with warm broth and eggs, then bake while the turkey rests |
| After dinner | Refrigerate leftovers within 2 hours |
USDA's leftovers guidance says to refrigerate cooked food within 2 hours and eat it within 3 to 4 days. To keep it longer, freeze it; USDA's freezing guide explains that food kept at 0°F stays safe, though quality fades over time.
Plan the menu and save the recipe
- Meal Planner & Grocery List: Thanksgiving Edition ($4.99): menu, grocery list and timeline pages, so the cornbread, the dressing and the turkey each get a time slot.
- Family Recipe Binder ($6.99): a 23-page printable binder with section dividers and recipe cards for the dressing recipe everyone asks about.
- Holiday Season Bundle ($15.99, was $25.94): six printables, including the Christmas Budget & Gift Planner and the Meal Planner & Grocery List, for the rest of the season.
Browse every holiday printable or all our Printables. Our free Holiday Budget Starter Kit is three US Letter pages we email you after you join our list.
See also
Plan the feast on paper
Your Thanksgiving timeline, guest list and grocery list in one place
The Thanksgiving Edition of our Meal Planner & Grocery List, in a warm harvest design: map the day on the Thanksgiving Day timeline, track who brings what on the guest & dish sign-up, and shop once with the aisle-sorted grocery list. Print it at home tonight.
- Thanksgiving Day timeline that works backwards from dinner
- Guest & dish sign-up
- Grocery list sorted by aisle, plus pantry and freezer pages
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Frequently asked questions
How do you make cornbread dressing? To make cornbread dressing, bake and crumble a pan of plain cornbread, cook onion and celery in butter, then stir everything together with sage, eggs and warm broth until the mix is loose like thick oatmeal. Bake it in a buttered 9x13 dish at 350°F for 45 to 60 minutes, until the top is golden and the center reaches 165°F.
What is the difference between cornbread dressing and stuffing? Cornbread dressing is made mostly from crumbled cornbread and baked in a pan, while classic stuffing uses cubed white bread and is often cooked inside the bird. Dressing is usually wetter going into the oven and bakes up softer and almost spoonable, with a crisp golden top.
How wet should cornbread dressing be before baking? Cornbread dressing should look wetter than you think before baking, about like thick oatmeal or loose cake batter. The cornbread soaks up broth as it bakes. If you can pack it into a firm ball, add more broth, about 1/2 cup at a time.
Should I use sweet or unsweetened cornbread for dressing? Use plain, unsweetened or barely sweet cornbread for dressing. Sweet cornbread mixes can make the dressing taste like dessert next to the turkey. A simple buttermilk cornbread made with little or no sugar gives the classic Southern flavor.
Can I make cornbread dressing the day before? Yes, you can make cornbread dressing ahead by baking the cornbread 1 to 2 days early and cooking the vegetables the day before. For safety, keep the wet and dry parts separate and mix them with the eggs and broth only right before baking, then bake until the center reaches 165°F.
How do you keep cornbread dressing from being dry? Keep cornbread dressing moist by starting with a loose, wet mix and baking it covered for the first half. Use at least 4 cups of broth for a 9x13 pan, and if the top looks dry when you take off the foil, drizzle 1/4 to 1/2 cup more warm broth over it.
Why is my cornbread dressing mushy? Cornbread dressing turns mushy when the cornbread is too fresh and soft or there is too much broth for the bread. Bake the cornbread a day ahead so it dries out, crumble it coarsely, and bake the dressing uncovered for the last 15 to 20 minutes so it sets and browns.
Do you put eggs in cornbread dressing? Most Southern cornbread dressing recipes use 2 or 3 eggs, which bind the crumbs so the dressing sets and scoops cleanly. Because the mix contains raw egg, bake it until the center reaches at least 165°F on a food thermometer.
How much cornbread dressing do I need per person? Plan about 3/4 cup of cornbread dressing per person when there are several other sides. One 9x13 pan serves about 10 to 12 people that way, so bake two pans or a larger hotel pan for a crowd that loves dressing or wants leftovers.
How long does cornbread dressing last in the fridge? Cooked cornbread dressing keeps 3 to 4 days in the refrigerator if you chill it within 2 hours of serving. USDA says leftovers can be frozen for longer storage; reheat portions until they are steaming hot, 165°F in the center.
Can you freeze cornbread dressing? Yes, baked cornbread dressing freezes well. Cool it quickly, wrap it tightly or portion it into freezer containers, and use it within about 2 to 3 months for the best texture. Thaw it in the refrigerator overnight and reheat it covered at 350°F, adding a splash of broth.
How do I fit cornbread dressing into my Thanksgiving plan? The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) gives you a menu page, a grocery list and a day-by-day timeline, so the cornbread bakes on Tuesday and the dressing goes in the oven while the turkey rests. Writing the timing down keeps the oven from turning into a traffic jam.
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Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov
