Mom’s Cornbread Dressing Recipe

My tried and true Thanksgiving dressing recipe!

One of my favorite memories growing up is watching and assisting my mom prepare Thanksgiving dinner. While there’s nothing like a perfectly cooked and carved turkey, the side dishes have always been my Thanksgiving dinner MVP’s. Dressing is the dish I look forward to the most and even crave throughout the year! In the classic dressing vs. stuffing debate, dressing wins in our home every time. The difference between the two lies in how the delightful dish is served. Some people stuff their turkey with dressing, in which case I called stuffing. I serve as a side dish, hence why I refer to it as dressing

My mom’s mouth-watering cornbread dressing recipe has been a family favorite for years, and has even become a Thanksgiving staple in many of my friend’s homes! The delightful fusion of buttery cornbread, delicate herbs, and a mirepoix of vegetables tastes like Southern comfort in a dish that truly couldn’t be easier to make. I promise this recipe will give you a savory and flavorful side dish that will have your guests asking for seconds, possibly thirds!

Make sure to scroll to the bottom of this blog post to shop my must-have items for Thanksgiving Dressing! Also check out my Thanksgiving Essentials blog post HERE!

Mom’s Cornbread Dressing Recipe

A delicious and simple take on the classic holiday side dish. My mom’s cornbread dressing is a certified Thanksgiving dinner MVP!
Servings 6 people
Author Chef Tiffany Blackmon


  • 1 pack Martha White white cornbread mix
  • cup whole milk
  • 1 whole egg
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 cup white onion chopped
  • 1 cup celery chopped
  • 3 cloves garlic chopped
  • ¼ cup fresh parsley chopped
  • 2 cups chicken broth or more if you like a less dry texture
  • 1.2 tsp coarse ground black pepper
  • ½ tsp Kosher salt
  • ½ tsp dried sage
  • ½ tsp poultry seasoning
  • ½ cup melted butter
  • non-stick cooking spray


  • Prepare cornbread mix according to package instructions, using milk and egg. Cool completely on a wire rack then crumble to a fine texture.
  • In a large saute pan, melt butter, add olive oil. Saute onions and celery 5-7 minutes or until tender; add garlic, saute one minute.​
  • In a large bowl, combine cornbread, pepper, salt, sage and poultry seasoning. Add vegetable mixture and chicken broth. Mix until thoroughly combined. Transfer dressing into a baking dish coated with non-stick cooking spray. Drizzle melted butter on top of the dressing. Cover and bake at 350° for 30-45 minutes or until internal temperature reaches 160 degrees.​


Tiffy’s Tips

~ I prepare the cornbread a day in advance, crumble and allow it to dry throughout the day or overnight. I recall my mom adding stale bread, crackers, etc., to enhance the flavor and texture. If I add additional ingredients, I make sure they are gluten free for my family’s preference.
~Always adjust the seasoning to taste. I prefer more poultry seasoning and salt and a small amount of sage. After you mix all of the ingredients, taste for seasoning.
~I typically add more liquid when mixing the cornbread with the other ingredients as I do not care for a dressing with a dry consistency.
~Each time I make this recipe I double or triple as we typically have more guests for Thanksgiving or I freeze for future meals.
~I often add this step. After I saute the vegetables, I transfer to a Dutch oven, add the broth and bring to a simmer, then add to dry ingredients. This is certainly not necessary but creates more flavor.

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  1. Vicki Smallwood says:

    5 stars
    This is an awesome recipe

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