Sage Cornbread Dressing


A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing. Serve this sage cornbread dressing as a holiday side or anytime you want some Thanksgiving flavors.

Sage Cornbread Dressing
Photo: Johnny Autry
Active Time:
30 mins
Total Time:
1 hr 15 mins



  • 2 tablespoons unsalted butter, bacon fat or canola oil

  • 2 cups finely ground cornmeal

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 1 large egg

  • 2 cups buttermilk


  • 1 tablespoon corn or canola oil

  • 1 medium onion, chopped

  • 3 stalks celery, chopped

  • 2 cups reduced-sodium no-chicken broth, unsalted chicken broth or turkey stock, plus more if needed

  • 3 large eggs, lightly beaten

  • 2 tablespoons chopped fresh sage

  • 2 teaspoons chopped fresh thyme

  • ½ teaspoon ground pepper

  • ¼ teaspoon salt


  1. To prepare cornbread: Preheat oven to 450°F. Heat a medium cast-iron skillet in the oven for 10 minutes. If using butter or bacon fat, add it to the pan to melt.

  2. Meanwhile, combine cornmeal, baking soda and salt in a medium bowl. Lightly beat egg in a large measuring cup and stir in buttermilk. Add the wet ingredients to the dry ingredients and stir to combine.

  3. Pour the melted butter (or bacon fat or 2 tablespoons oil) into the batter. Stir to combine, then pour the batter back into the hot skillet. Bake the cornbread until golden brown, 20 to 25 minutes. Let dry in the pan on a wire rack overnight before making dressing.

  4. To prepare dressing: Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. Crumble the cornbread into a large bowl.

  5. Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until soft, 5 to 7 minutes. Add to the cornbread. Pour broth (or stock) over and add eggs, sage, thyme, pepper and salt. Stir well to combine. Transfer the dressing to the prepared baking dish.

  6. Bake until puffed and golden brown, 45 to 50 minutes. Let cool slightly before serving.

To make ahead

Store cornbread (Steps 1-3) airtight at room temperature for up to 2 days. Freeze unbaked dressing in a ceramic or metal baking dish (glass can shatter when placed in the oven when frozen) for up to 1 month. Bake from frozen for 1 hour.

Nutrition Facts (per serving)

149 Calories
6g Fat
19g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 3/4 cup
Calories 149
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 5g 10%
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 69mg 23%
Vitamin A 322IU 6%
Sodium 342mg 15%
Potassium 185mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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