Easy Cornbread Dressing Recipe | Thanksgiving Recipe (2024)

It’s that time of year. Thanksgiving time! Here’s an easy and respectable Cornbread Dressing Recipe for Thanksgiving.

It’s made with Jiffy Mix cornbread and has a ton of flavor! Grab the recipe down below!

Easy Cornbread Dressing Recipe

Several friends have asked me for a good, solid, easy Cornbread Dressing Recipe.

Although I have several really good ones. This one is a great basic dressing recipe.

It is good as is, or it can be a great starting point to build more involved varieties.

Let me know how it comes out. Enjoy.

Make the Cornbread First!

Ingredients needed for Jiffy Mix Cornbread

• 2 Boxes of Jiffy Mix Cornbread Mix
• 2 Large Eggs
• 1 Cup of Yellow Cornmeal
• 1 tablespoon of ground sage
• 1 tablespoon celery seed
• 2 tablespoon Olive Oil or
• 1 tablespoon melted unsalted butter
• 1 cup buttermilk
• 1 cup whole milk

Cornbread Directions:

1. Preheat oven to 400 degrees. Note: The cornbread recipe has to be made first and then added to the recipe.
2. In a bowl, combine 2 boxes of Jiffy Cornbread Mix, 1 cup yellow cornmeal, two eggs, buttermilk, whole milk, ground sage, and celery seed.
3. Mix well until all ingredients are combined, and pour into a baking dish brushed with olive oil or melted butter.
4. Bake for 15 – 20 minutes at 400 degrees or until a toothpick inserted into the center comes out clean and the top is golden brown.
5. Allow the cornbread to cool and break apart.

How to Make Cornbread Dressing

Ingredients:

• 1 pan of cornbread
• 1 large bag of Pepperidge Farm Sage & Onion Stuffing [ this is optional. We had this ingredient in the original recipe]
• 3 cups chicken stock
• 1/2 stick unsalted butter melted
• 1/2 stick unsalted butter cut into five slices
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt or Kosher salt
• 1 tbsp onion powder
• 2 tbsp of Old Bay seasoning
• 2 tbsp of freshly cracked black peppercorns
• 1 tbsp of thyme
• 3 tbsp of rubbed or ground sage
• 1 cup of chopped onions such as a yellow or Vidalia
• 1 cup of thinly sliced celery w/leaves
• 1 green bell pepper chopped
• 1 cup red bell pepper chopped
• 2 shallots diced
• 4 cloves of minced garlic (use a garlic press for best results)

While the cornbread is baking, start prepping all of the veggies.

How to make the perfect cornbread dressing:

1. Prep: Preheat oven to 350 °F
2. Place a large skillet over medium-high heat and add two tablespoons of EVOO. When the oil is hot, add the onions, celery, peppers, shallots, and garlic. Sauté until the onions are soft and opaque, then set aside.
3. Once the cornbread is finished baking and cool enough to handle, crumble cornbread into a large bowl, add the sautéed vegetables and seasonings, then mix well.
4. Spoon the cornbread mixture into a large baking dish and add three cups of chicken stock. [ If you are adding in the bag of Pepperidge Farm Onion & Sage, this is where you will add it.]
5. Make sure the mixture is moist but not too damp.(if needed, add a little more chicken stock.)
6. Next, slice a half-stick of unsalted butter and press them along the sides of the dish.
7. Bake in a preheated oven at 350 degrees for one hour.
8. If the cornbread dressing is browning too quickly, place a sheet of aluminum foil over the pan and continue baking.

If you are looking for a reliable cornbread dressing recipe, look no further; this is it!

Can I use only cornbread to make this recipe?

You can use a combination of cornbread, sourdough, croissants, rye, pumpernickel, or Hawaiin rolls.

Just about any bakery-made bread. I do not recommend any light bread.

Can I add meat to this dressing?

Of course, you can add browned Italian or andouille sausage; a little spicy chorizo goes a long way.

Or use chopped chicken, turkey, or beef brisket.

Try these meat recipes:

Cornbread Dressing with Chicken

Italian Cornbread Dressing

Can I make this dressing recipe a day ahead?

Absolutely! Making major dishes like this is a game-changer.

It means you have one less thing to worry about the day of!

Make sure you refrigerate properly and reheat by heating the dressing.

Can I freeze stuffing or dressing?

You sure can. Store any leftover stuffing in smaller 1-2 servings in an airtight freezer bag or container.

Properly stored dressing (or stuffing) will keep in the freezer for up to three months.

Reheat the dressing in a microwave-safe dish and reheat for 3 minutes.

Preheat the oven to 325 F, place the dressing in a covered dish, and warm through for 10-15 minutes.

Want to make this recipe even better?

Here are a few other ingredients you may want to toss into the mix:

• fresh rosemary
• fresh thyme
• diced apples or pears
• dried cranberries
• toasted and chopped pecans, walnuts, or macadamia
• crumbled thick-cut bacon
• caramelized onions
• fennel chopped
• artichokes chopped

Remember, these are optional ingredients and not essential to the recipe; add according to your taste.

Also, if you want to try an alternative to Turkey, check out my recipe for Cornish Hens.

More Thanksgiving recipes:

40+ Basic Thanksgiving Recipes

Best Thanksgiving Side Dishes

Vegan Dressing Recipe

Cranberry Bourbon Punch

Holiday Punch Mocktail

Published 8/2014 | Updated 10/2023