Southern Cornbread Dressing Recipe

Want a little taste of the South at home? If so, then look no further than this quick and easy Southern cornbread dressing recipe. Rather than your traditional recipe with stuffing, this one includes crumbled cornbread, which takes things up a notch. And what good would a southern recipe be without some sausage? Plain and simple — the combination of cornbread in sausage is a match made in heaven. This cornbread also includes onion and celery stalks for good measure, while also adding that element that's like regular stuffing. With just a little bit of prep time and about 35 minutes of cooking time, this recipe is a no-brainer for your next get-together. 

Recipe developer Erin Johnson came up with this wonderful recipe that goes perfectly with pretty much any main course. "I love dressing, and I don't just make it at Thanksgiving! It's the perfect side dish anytime," Johnson raves. "If you'd serve something with potatoes, this is a great alternative." We love the sound of that!

Gather the ingredients for Southern cornbread dressing

Luckily for you, this recipe only requires a few ingredients. Simply get sausage, onion, celery stalks, chicken broth, milk, eggs, cornbread, poultry seasoning, salt, and pepper, then you're ready to get going on this recipe.

Preheat the oven and brown the sausage

This recipe requires the use of an oven, so go ahead and preheat yours to 350 F. In the meantime, grab a medium skillet and place it on your stove. Add the sausage and watch for it to start browning. Once it does, add the onion and celery. Continue cooking everything together until the sausage is cooked through. Then, set the mixture to the side since you won't need it quite yet. 

Beat together the broth, milk, and eggs, and crumble the cornbread

Using a bowl or a measuring cup, beat together the broth, milk, and eggs. The combination of milk and broth is the step that makes this recipe unique. "The milk helps to add a richness and creaminess to the dressing that you don't get from the broth alone," Johnson shares. "I like to use whole milk, but any milk you have on hand is fine."

Next, grab the prepared cornbread and crumble it into a large bowl. "If you are looking for easy, feel free to use store-bought or box cornbread for this," Johnson says.

Add the sausage mixture and poultry seasoning to the cornbread

Add the sausage mixture and the poultry seasoning to the same bowl as the cornbread. Then, sprinkle in a little bit of salt and pepper to taste, but keep in mind that the poultry seasoning already includes both, so you likely won't need much. Finally, be sure to stir everything well to combine.

Combine the mixtures and bake

Pour that broth and milk mixture into the cornbread and sausage mixture, and stir well until combined. Next, pour the contents of the mixture into a greased baking dish and pop it into your preheated oven, baking for about 35 to 40 minutes. "When the dressing is done, it will be golden brown, and a knife inserted into the center will remove cleanly," Johnson shares.

Serve your Southern cornbread dressing

Once you remove the dressing from the oven, you can serve it to your lucky guests! This makes a great side to any main course, and it doesn't need to be Thanksgiving to enjoy it. 

This stuff is so good that we don't think you will have any leftovers, but if you do, don't sweat it! "This keeps well in the fridge for up to 3 days. I like to reheat it in the oven to maintain the crisp top," Johnson shares.

Southern Cornbread Dressing Recipe
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It doesn't have to be Thanksgiving to enjoy this Southern cornbread stuffing recipe.
Prep Time
Cook Time
southern cornbread in a dish
Total time: 55 minutes
  • ¼ pound sausage
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • ¾ cup chicken broth
  • ½ cup milk
  • 2 eggs, beaten
  • 12 ounces cornbread, prepared and crumbled
  • 1 tablespoon poultry seasoning
  • salt, to taste
  • pepper, to taste
  1. Preheat oven to 350 F.
  2. Brown the sausage in a medium skillet. Once the sausage has begun to brown, add the onion and celery. Cook until the sausage is cooked through. Set aside.
  3. In a measuring cup or bowl, beat together the broth, milk, and eggs.
  4. Crumble the cornbread into a large bowl, leaving the pieces in varying size.
  5. Add in the sausage mixture and poultry seasoning. Mix well, then add salt and pepper to taste.
  6. Pour the liquid mixture into the cornbread mixture and stir until well combined.
  7. Pour the dressing into a greased baking dish and bake for 35to 40 minutes, until golden on top.
  8. Serve warm as a side dish.
Calories per Serving 264
Total Fat 11.2 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Cholesterol 92.2 mg
Total Carbohydrates 30.3 g
Dietary Fiber 0.9 g
Total Sugars 2.9 g
Sodium 602.1 mg
Protein 10.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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