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This cornbread dressing recipe brings that cozy, savory energy to the table. Soft in the middle, golden on top, and full of flavor. This small batch version is the perfect Thanksgiving side dish. It’s rich, well seasoned and still gives holiday table even if it’s just you and one other plate.
Serve this up with mac and cheese, candied yams, turkey and collard greens for the perfect holiday meal.
Key Ingredients for Cornbread Dressing
Cornbread:
- Melted Butter – Adds richness and helps with that golden top.
- Buttermilk – Keeps the cornbread soft and adds tang.
- Egg – Binds the ingredients and helps it rise.
- Honey – A little sweetness to balance the savory dressing.
- Yellow Cornmeal & Flour – The base of your cornbread—grainy, tender, and sturdy enough to hold up in the bake.
- Baking Powder – Gives a light lift for texture.
Dressing:
- Stale White Bread – Adds structure and soaks up flavor like a sponge.
- Butter – Used to sauté the aromatics and bring richness.
- Onions & Celery – The classic dressing base—savory, aromatic, and flavorful.
- Garlic – Adds depth and warmth.
- Sage & Poultry Seasoning – These are the seasonings that make dressing taste like dressing.
- Salt & Pepper – Keep it balanced.
- Chicken Broth or Turkey Stock – Adds moisture and flavor to the bake.
- Egg – Helps bind the mixture so it sets beautifully.
- Cream of Chicken Soup or Heavy Cream – Brings extra creaminess and richness.
Recipe Substitutions
One of the best things about cornbread dressing is that it’s super customizable. There’s so many ways to make it. Think of this recipe as a guide to make a small batch but you can change it up to your desire. Here’s some suggested substitutions:
- Protein – Stir in 1/4 cup of shredded chicken, sausage or even crab meat.
- Veggies – Add 1/4 cup of carrots or bell peppers.
- Cream – Sub the cream of chicken soup for cream of mushroom, celery or heavy cream.
- Herbs – Adding more fresh herbs like rosemary and thyme can really enhance the flavor.
Commonly Asked Questions
Yes, but homemade works best since it’s less sweet and sturdier for baking into dressing. The cornbread recipe is the perfect amount for a small batch. If you don’t use the cornbread recipe, use at least 2 cups of crumbled cornbread.
Stuffing goes in the bird. Dressing gets baked separately. The flavor’s similar, but the texture is way better when baked on its own.
Yes, assemble it, cover tightly, and refrigerate. When ready to bake, bring to room temp and bake as directed.
I used a 9″ oval baking dish which is equivalent to a 6.5″x7″ rectangle baker; 1.2-qt. capacity. If you don’t have access to a small baking dish, get a disposable foil one from the grocery store. An 8×8 and 9×9 dish will be too large.
Check out more holiday recipes here =)
Cornbread Dressing Recipe
Ingredients
Cornbread:
- 3 tbsp melted butter
- ¼ c buttermilk
- 1 large egg
- 2 tbsp honey
- 6 tbsp yellow cornmeal
- 5 tbsp all purpose flour
- ¼ tsp baking powder
Dressing:
- 1 slice stale white bread, optional but adds depth & soaks up liquid
- 2 tbsp butter
- ½ cup onions, chopped
- ¼ cup celery, chopped
- 1 clove garlic , minced
- 1 teaspoon sage , chopped or dried sage seasoning
- ½ tsp Poultry seasoning
- Pinch of salt & pepper
- ¾ cup chicken broth , or turkey stock
- 1 large egg , whisked, I like to make sure the egg is room temperature
- ¼ cup cream of chicken soup, sub heavy cream
Instructions
Cornbread:
- Heat the oven to 375. Grease a mini muffin loaf pan or cast iron with butter. You can find small disposable baking pans at the grocery store.
- In a bowl combine the wet ingredients for the cornbread and in a separate bowl combine the dry ingredients. Mix this together then pour into the prepared pan.
- Bake the cornbread for 20 minutes or until the middle is set. I like to prepare the cornbread at least 1-2 days ahead. It's about 2 cups crumbled cornbread
Dressing:
- Preheat the oven to 400 degrees. Grease a small baking dish. I used a 9″ oval baking dish which is equivalent to a 6.5″x7″ rectangle baker; 1.2-qt. Capacity.
- Crumble the cornbread and stale white bread into a mixing bowl.
- Heat a skillet over medium heat with the butter, once melted saute the onions and celery until soft. Add the garlic and sage and cook for an additional 30 seconds.
- Mix the cooked onions, celery, garlic and sage with the cornbread mixture. Season with the salt, pepper and poultry seasoning and mix well. Taste and adjust seasonings if needed.
- Start adding in the broth gradually while mixing, taste and make sure everything is seasoned to your liking. Then stir in the cream of chicken (or cream). Taste again, then stir in the eggs. Add more broth if needed, the consistency should be pretty moist and almost like oatmeal.
- Transfer to the prepared baking dish, spread out and bake uncovered for 35 minutes. The top should be golden brown and the dressing set but still moist.
- Let cool, serve with gravy and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
