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Family-Favorite Cornbread Sausage Dressing: Easy Best Recipe

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This cornbread sausage dressing is the recipe that changed my father-in-law’s mind after thirty-seven years of stubborn refusal. It’s the dish that gets requested in July, that disappears at every holiday gathering, that makes people close their eyes and sigh with that first bite.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 1 pound sweet Italian sausage, casings removed
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups low-sodium chicken broth
  • 1/4 cup heavy cream (optional)
  • 2 large eggs, beaten
  • Fresh sage leaves for garnish (optional)

Instructions

  1. Make the cornbread first. Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or cooking spray. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. In a separate small bowl, whisk the buttermilk, melted butter, and eggs until smooth. Pour the wet ingredients into the dry and stir just until combined—lumps are fine, don’t overmix. Pour the batter into the prepared dish and spread evenly. Bake for 18-20 minutes, until golden and a toothp…
  2. Cook the sausage and vegetables. While the cornbread cools, heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook for 6-8 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan. Reduce heat to medium and add 2 tablespoons of butter to the pan. Once melted, add the diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are so…
  3. Crumble the cornbread. Once the cornbread is completely cool, crumble it into a large mixing bowl. You want a mix of coarse crumbs and some slightly larger chunks—this gives the dressing texture. Aim for pieces ranging from pea-sized to about the size of a quarter.
  4. Combine everything. Add the cooked sausage and the vegetable mixture to the bowl with the crumbled cornbread. Toss gently with your hands or a spatula to distribute everything evenly. In a small bowl or measuring cup, whisk together the chicken broth, heavy cream (if using), and the 2 beaten eggs. Pour this over the cornbread mixture and fold gently until everything is evenly moistened. The mixture should look wet but not swimming—if it seems dry, add an extra 1/4 cup of broth. If it looks soupy…
  5. Bake the dressing. Preheat your oven to 375°F (190°C). Transfer the dressing mixture back into the same 9×13 baking dish (give it a quick wipe if needed) or a fresh greased dish. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces. Bake for 30-35 minutes, until the top is golden and crispy and the edges are bubbling. The center should be set but still slightly jiggly—it will continue to set as it cools. Let it rest for 5-10 minutes before serving.
  6. Check for doneness. The dressing is done when a knife inserted in the center comes out hot to the touch. The internal temperature should reach 165°F (74°C) if you’re using a meat thermometer. The top should be beautifully browned with crispy edges.

Notes

Let the cornbread cool completely before crumbling to avoid mush. For extra flavor, toast the crumbled cornbread at 350°F for 10 minutes. Use fresh sage for best results. Let the dressing rest for 5-10 minutes after baking. Make the cornbread a day ahead to save time.

Nutrition

Keywords: cornbread dressing, sausage dressing, Thanksgiving dressing, holiday side dish, cornbread sausage dressing, easy dressing recipe

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