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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.

EatingWell Magazine, November 2021


Credit: Johnny Autry

Recipe Summary

30 mins
1 hr 15 mins




Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

3/4 cup
149 calories; fat 6g; cholesterol 69mg; sodium 342mg; carbohydrates 19g; dietary fiber 2g; protein 5g; sugars 3g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 322IU; potassium 185mg.