2 ratings

Cornbread Dressing

An authentic Thanksgiving dish
Cornbread Dressing
Abel Uribe/Chicago Tribune; Shannon Kinsella/food styling

This cornbread dressing recipe draws from both Southern and African cooking techniques and will bring a bit of Black history to your Thanksgiving table. 

This recipe by Sadé Carpenter was originally published in the Chicago Tribune.

Ready in
1 h 30 m
45 m
(prepare time)
45 m
(cook time)


Note: If the bird comes with a bag of giblets, you may make a giblet stock to add to the dressing (or use it for gravy). Use a small saucepan and 3 to 4 cups water. Let giblets cook over low heat until done, maybe 30 minutes. Remove giblets and add stock to dressing as needed.


For the cornbread

  • 1 1/2 Cup yellow cornmeal
  • 1/2 Cup all-purpose flour
  • 1 Tablespoon sugar
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon each: baking soda, salt
  • 1 1/2 Cup buttermilk
  • 4 Tablespoons unsalted butter, melted, cooled
  • 2 eggs

For the dressing

  • 1 stick (½ cup) unsalted butter
  • 2 Cups each, finely chopped: onion, celery
  • 1 1/2 Cup finely chopped green bell pepper
  • 1 bag (12 to 14 ounces) sage or sage and onion stuffing mix (usually Pepperidge Farms or Brownberry)
  • 3 Tablespoons poultry seasoning
  • 2 Teaspoons dried sage
  • 1 Teaspoon each: salt, white pepper
  • 2 cans (10 3/4 ounces each) reduced-sodium cream of mushroom soup
  • 4 Cups chicken or turkey broth, plus drippings from the roasted chicken or turkey
  • Chicken giblet stock, optional, see note8


For the cornbread

Heat oven to 425 degrees F.

Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a large mixing bowl; set aside.

Combine buttermilk, butter and eggs in a separate mixing bowl.

Stir wet ingredients into flour mixture; blend well.

Pour batter into a lightly oiled 10-inch oven-safe skillet (we usually bake in a cast-iron skillet) or baking pan.

Bake until golden, 25-30 minutes.

Let cool.

For the dressing

Melt butter in a skillet over medium-high heat.

Cook onion, celery and bell pepper until soft and onion is golden, 5 minutes.

Remove from heat; set aside.

Crumble cornbread into a large mixing bowl.

Stir in stuffing mix, reserved vegetables, poultry seasoning, sage, salt and white pepper; toss to combine.

Stir in mushroom soup; toss to moisten.

Add chicken drippings and broth in ½-cup increments to achieve desired moistness.

Add some of the giblet stock, if needed.

Transfer mixture to a 13-by-9-inch baking pan; cover with foil.

Cook at 350 degrees until dressing browns around the edges, 30-45 minutes.

Remove foil from top and continue baking until dressing is evenly browned on top and set to desired consistency.