Rating: 4.5 stars 4.5
705 Ratings
  • 5 star values: 483
  • 4 star values: 165
  • 3 star values: 30
  • 2 star values: 16
  • 1 star values: 11

This cornbread dressing recipe is from my grandmother. She loved to make it for holiday dinners and for family gatherings other times of the year. Use your favorite cornbread mix to make a batch of cornbread, and then crumble it for use in this family-favorite recipe. I hope you enjoy it as much as I have!

Recipe Summary

15 mins
35 mins
50 mins


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Place crumbled cornbread in a large bowl.

  • Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.

  • Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

  • Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.


Purchase pre-made cornbread at your grocery store or make your own from your favorite boxed mix. Just follow the instructions on the box.

Editor's Note:

The original recipe called for 2 tablespoons of sage and a 9x11-inch baking dish. Some reviewers commented that it was too much sage and the baking dish was too large, so we have modified the amount of sage and the baking dish size in the recipe above.

Nutrition Facts

250 calories; protein 4.9g; carbohydrates 38.2g; fat 8.5g; cholesterol 10.6mg; sodium 1219.6mg. Full Nutrition