20 Flavorful African American Cornbread Dressing Recipes Traditional

Nothing says comfort like a heaping spoonful of soulful, savory cornbread dressing—a cornerstone of African American holiday feasts and Sunday suppers alike. Whether you’re craving a classic recipe passed down through generations or a bold new twist on tradition, we’ve rounded up 20 flavorful takes that’ll have your kitchen smelling like love and nostalgia. Get ready to dig into these must-try dishes that celebrate heritage and heart!

Southern-Style Cornbread Dressing with Sausage

Just imagine the cozy, comforting aroma of Southern-Style Cornbread Dressing with Sausage wafting through your kitchen. It’s the kind of dish that brings everyone to the table, eager for a taste of that golden, crispy top and the moist, flavorful interior.

Ingredients

• 1 lb breakfast sausage, casings removed
• 4 cups crumbled cornbread, day-old
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup unsalted butter, melted
• 1 tbsp fresh sage, chopped
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cook sausage: In a large skillet over medium heat, cook the sausage until it’s no longer pink, breaking it into small pieces as it cooks.
3. Sauté veggies: Add the celery, onion, and garlic to the skillet with the sausage. Cook until the vegetables are soft, about 5 minutes.
4. Mix ingredients: In a large bowl, combine the crumbled cornbread, sausage mixture, chicken broth, eggs, melted butter, sage, thyme, salt, and pepper. Stir until everything is well mixed.
5. Bake: Transfer the mixture to a greased 9×13 inch baking dish. Bake for 30-35 minutes, or until the top is golden brown and the edges are crispy.

This Southern-Style Cornbread Dressing with Sausage is a perfect blend of textures, from the crispy top to the soft, savory interior. Serve it alongside your favorite roasted meats or enjoy it as a hearty main dish with a side of greens for a complete meal.

Classic African American Cornbread Dressing with Herbs

Picture this: it’s a cozy Sunday afternoon, and the aroma of herbs and cornbread is wafting through your kitchen. That’s right, we’re diving into the soul-warming world of Classic African American Cornbread Dressing with Herbs. It’s the kind of dish that hugs you from the inside out, and today, I’m walking you through making it like we’re old pals.

Ingredients

• 4 cups crumbled cornbread (prepared a day ahead and left out to dry)
• 1/2 cup unsalted butter (melted)
• 1 large onion (diced)
• 2 celery stalks (diced)
• 3 cloves garlic (minced)
• 2 cups chicken broth (low sodium)
• 2 large eggs (beaten)
• 1 tbsp fresh sage (chopped)
• 1 tbsp fresh thyme (chopped)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven: Crank your oven to 375°F (190°C) to get it ready for the dressing.
2. Sauté veggies: In a large skillet over medium heat, melt the butter and sauté onion, celery, and garlic until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
3. Mix dry ingredients: In a large bowl, combine the crumbled cornbread, sautéed veggies, sage, thyme, salt, and pepper. Tip: Use your hands to mix for an even distribution of ingredients.
4. Add wet ingredients: Pour in the chicken broth and beaten eggs, stirring until everything is moist but not soupy. Tip: The mixture should hold together when pressed; if it’s too dry, add a splash more broth.
5. Bake to perfection: Transfer the mixture to a greased baking dish and bake for 30-35 minutes, until the top is golden and crispy. Let it rest for 5 minutes before serving.

This dressing comes out with a crispy top layer giving way to a moist, herby center that’s just bursting with flavor. Serve it alongside your favorite roasted meats or, for a twist, scoop it into muffin tins before baking for individual portions that are as cute as they are delicious.

Spicy Jalapeño Cornbread Dressing

Picture this: a golden, slightly crispy top giving way to a moist, fluffy interior packed with the perfect kick of jalapeño and the sweet crunch of corn. That’s right, we’re diving into a Spicy Jalapeño Cornbread Dressing that’ll steal the show at any dinner table.

Ingredients

• 2 cups crumbled cornbread (day-old works best)
• 1 cup diced jalapeños (seeds removed for less heat)
• 1/2 cup unsalted butter, melted
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme, chopped

Instructions

1. Preheat oven: Set your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Sauté veggies: In a large skillet over medium heat, melt the butter. Add onion, celery, and garlic, cooking until soft, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions adds depth.
3. Mix ingredients: In a large bowl, combine the crumbled cornbread, sautéed veggies, jalapeños, chicken broth, eggs, salt, pepper, and thyme. Stir until well mixed. Tip: If the mixture seems too dry, add a splash more broth.
4. Bake to perfection: Transfer the mixture to the prepared baking dish and bake for 30-35 minutes, or until the top is golden and the edges are crispy. Tip: For an extra crispy top, broil for the last 2 minutes.

This dressing is a beautiful contradiction: spicy yet sweet, crispy yet tender. Serve it alongside your favorite roasted meats or, for a twist, use it as a hearty base for a poached egg breakfast bowl.

Sweet Potato Cornbread Dressing

Oh, you’re in for a treat with this Sweet Potato Cornbread Dressing! It’s like the love child of your grandma’s cornbread and your favorite sweet potato casserole, all dressed up for the holiday table. Perfect for when you want to impress but also keep things cozy and delicious.

Ingredients

• 2 cups crumbled cornbread (day-old works best)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1/2 cup unsalted butter, melted
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 large eggs, beaten
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried sage
• 1/4 tsp dried thyme

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Roast sweet potatoes: Toss the diced sweet potato with 2 tbsp of the melted butter, spread on a baking sheet, and roast for 20 minutes until tender. Tip: Don’t overcrowd the pan for even roasting.
3. Sauté veggies: In a skillet, sauté onion and celery in 2 tbsp melted butter over medium heat until soft, about 5 minutes. Tip: A pinch of salt here helps draw out moisture.
4. Mix ingredients: In a large bowl, combine crumbled cornbread, roasted sweet potatoes, sautéed veggies, remaining melted butter, eggs, chicken broth, salt, pepper, sage, and thyme. Tip: Mix gently to keep the cornbread from turning to mush.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 30 minutes until the top is golden and the edges are crispy.

This dressing is a beautiful mix of sweet and savory, with a texture that’s crispy on top and tender underneath. Serve it alongside your main dish, or heck, top it with a fried egg for breakfast the next day.

Cajun-Inspired Cornbread Dressing

Picture this: a golden, crispy-top piece of cornbread dressing that’s got just the right amount of kick from Cajun spices, making it the star of your dinner table. It’s the kind of dish that’ll have your guests asking for seconds before they’ve even finished their first plate.

Ingredients

• 2 cups crumbled cornbread (prepared and cooled)
• 1 cup diced onion
• 1 cup diced celery
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Sauté veggies: In a large skillet over medium heat, melt the butter and sauté the onion, celery, and garlic until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
3. Mix dry ingredients: In a large bowl, combine the crumbled cornbread, Cajun seasoning, thyme, and black pepper. Tip: If your cornbread is on the sweeter side, the spices will balance it out beautifully.
4. Combine wet and dry: Pour the sautéed veggies, chicken broth, beaten eggs, and parsley into the bowl with the dry ingredients. Stir until everything is well mixed. Tip: The mixture should be moist but not soupy; adjust with a little more broth if needed.
5. Bake to perfection: Transfer the mixture to a greased baking dish and bake for 30-35 minutes, or until the top is golden and crispy.

This dressing comes out with a perfect contrast of textures—crispy on top, soft and savory underneath. Serve it alongside some roasted chicken or drizzle with a little hot sauce for an extra kick.

Smoked Turkey Cornbread Dressing

Man, if there’s one dish that screams comfort with a side of nostalgia, it’s smoked turkey cornbread dressing. It’s like your grandma’s hug in a bowl, but with a smoky twist that’ll have everyone at the table asking for seconds.

Ingredients

• 4 cups crumbled cornbread (preferably day-old)
• 2 cups smoked turkey, shredded
• 1 cup celery, finely chopped
• 1 cup onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 375°F to get it ready for baking.
2. Sauté veggies: In a large skillet over medium heat, melt the butter and sauté celery, onion, and garlic until soft, about 5 minutes.
3. Mix ingredients: In a large bowl, combine the sautéed veggies, crumbled cornbread, smoked turkey, sage, thyme, salt, and pepper. Tip: Let the veggies cool a bit before mixing to avoid cooking the eggs prematurely.
4. Add wet ingredients: Pour in the chicken broth and beaten eggs, stirring until everything is well combined. Tip: The mixture should be moist but not soupy; add more broth if needed.
5. Bake to perfection: Transfer the mixture to a greased baking dish and bake for 30-35 minutes, or until the top is golden brown and crispy. Tip: For an extra crispy top, broil for the last 2 minutes.

This dressing comes out with a perfect balance of smoky, savory flavors and a texture that’s crispy on top but soft and moist inside. Serve it alongside some cranberry sauce for a sweet contrast, or go all out and make it the star of your plate with a drizzle of gravy.

Vegetarian Cornbread Dressing with Mushrooms

Darn good comfort food is what this Vegetarian Cornbread Dressing with Mushrooms is all about. Imagine the cozy, buttery goodness of cornbread, all dressed up with earthy mushrooms and just the right amount of herbs to make your taste buds sing. It’s the kind of dish that makes you want to cancel all plans and just hang out in your pajamas.

Ingredients

• 6 cups crumbled cornbread (prepared and cooled)
• 3 tbsp olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 2 eggs, beaten

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
2. Sauté veggies: In a large skillet, heat olive oil over medium heat. Add onion, celery, and mushrooms, cooking until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
3. Add garlic and herbs: Stir in garlic, thyme, sage, salt, and pepper, cooking for another minute until fragrant.
4. Combine with cornbread: In a large bowl, mix the sautéed veggies with the crumbled cornbread. Tip: If your cornbread is too moist, toast it in the oven for a few minutes to dry it out slightly.
5. Mix in wet ingredients: Pour in vegetable broth and beaten eggs, stirring until everything is well combined. The mixture should be moist but not soupy.
6. Bake to perfection: Transfer the mixture to a greased baking dish and bake for 30-35 minutes, until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes.

This dressing comes out with a perfect balance of textures—crispy on top, tender in the middle, and packed with savory flavors. Serve it alongside your favorite greens or as a hearty main with a dollop of cranberry sauce for a sweet contrast.

Cornbread Dressing with Cranberries and Pecans

Oh, you’re going to love this twist on classic cornbread dressing! It’s got the perfect mix of sweet and savory with cranberries and pecans, making it a standout side dish that’ll have everyone asking for seconds.

Ingredients

• 4 cups crumbled cornbread (prepared and cooled)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup unsalted butter, melted
• 1/2 cup finely diced onion
• 1/2 cup finely diced celery
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1/2 tsp dried thyme

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Sauté veggies: In a skillet over medium heat, melt the butter and sauté the onion and celery until soft, about 5 minutes. Tip: Don’t rush this step; softened veggies blend better into the dressing.
3. Mix dry ingredients: In a large bowl, combine the crumbled cornbread, cranberries, pecans, salt, pepper, sage, and thyme.
4. Combine with wet ingredients: Pour the sautéed veggies and chicken broth over the dry ingredients. Stir until everything is evenly moistened. Tip: The mixture should be wet but not soupy; add more broth if needed.
5. Bake to perfection: Transfer the mixture to a greased baking dish and bake for 25-30 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes.

This dressing is wonderfully moist inside with a crispy top, and the cranberries add a pop of sweetness that contrasts beautifully with the savory flavors. Serve it alongside your favorite roasted meats or enjoy it as a hearty vegetarian main.

Bacon and Cheddar Cornbread Dressing

Now, let me tell you about this Bacon and Cheddar Cornbread Dressing that’s about to become your new best friend at the dinner table. It’s the kind of dish that makes you wonder why you haven’t been making it all along, packed with flavors that hug your soul.

Ingredients

• 6 cups crumbled cornbread (prepared and cooled)
• 6 slices bacon, chopped
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 cup shredded sharp cheddar cheese
• 1 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Cook bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.
3. Sauté veggies: In the same skillet, add the onion, celery, and garlic to the bacon fat. Cook until softened, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
4. Combine ingredients: In a large bowl, mix the crumbled cornbread, cooked bacon, sautéed veggies, butter, chicken broth, eggs, cheddar cheese, sage, salt, and pepper until well combined. Tip: The mixture should be moist but not soggy; add a bit more broth if needed.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 30-35 minutes, or until the top is golden brown and the edges are crispy. Tip: For an extra crispy top, broil for the last 2 minutes.

This dressing comes out with a perfect balance of crispy edges and a moist, fluffy center, with the smoky bacon and sharp cheddar making every bite a little celebration. Serve it straight from the dish for that homey, communal feel, or scoop it into muffin tins before baking for individual portions that are just as adorable as they are delicious.

Collard Greens and Cornbread Dressing

Kick off your comfort food game with this soul-satisfying Collard Greens and Cornbread Dressing that’s like a hug in a dish. Perfect for when you need a little Southern love on your plate, and trust me, it’s easier to make than you think.

Ingredients

• 1 bunch collard greens, stems removed and leaves chopped
• 4 cups crumbled cornbread
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 large eggs, beaten

Instructions

1. Prep the greens: Bring a large pot of water to a boil, add the collard greens, and cook for 10 minutes until tender. Drain and set aside.
2. Sauté the veggies: In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, sautéing for 5 minutes until soft.
3. Combine everything: In a large bowl, mix the cooked collard greens, sautéed veggies, crumbled cornbread, chicken broth, salt, black pepper, smoked paprika, and cayenne pepper until well combined.
4. Add eggs: Stir in the beaten eggs to bind the mixture together.
5. Bake to perfection: Transfer the mixture to a greased baking dish and bake at 350°F for 30 minutes until the top is golden brown.

The dressing comes out with a crispy top and a moist, flavorful interior that’s packed with a little kick from the spices. Serve it alongside some roasted chicken or turkey for the ultimate comfort meal.

Cornbread Dressing with Andouille Sausage

Wow, have I got a treat for you today! This Cornbread Dressing with Andouille Sausage is the kind of dish that makes you want to cancel all your plans just so you can sit at the table a little longer. It’s hearty, flavorful, and has just the right amount of spice to keep things interesting.

Ingredients

• 1 lb Andouille sausage, casings removed and crumbled
• 4 cups crumbled cornbread, day-old
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Cook sausage: In a large skillet over medium heat, cook the crumbled Andouille sausage until browned, about 5 minutes. Remove with a slotted spoon and set aside.
3. Sauté veggies: In the same skillet, melt the butter and sauté the onion, celery, and garlic until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
4. Combine ingredients: In a large bowl, mix the cooked sausage, sautéed veggies, crumbled cornbread, chicken broth, beaten eggs, thyme, sage, cayenne pepper, salt, and pepper until well combined. Tip: The mixture should be moist but not soupy; add a little more broth if needed.
5. Bake: Transfer the mixture to the prepared baking dish and bake for 30-35 minutes, or until the top is golden brown and the edges are crispy. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

This dressing is a beautiful mess of textures—crispy on top, tender in the middle, with little bursts of spicy sausage throughout. Serve it alongside your favorite roasted meats, or heck, top it with a fried egg and call it breakfast.

Creole-Style Cornbread Dressing

Kick off your holiday meal with a side that’s bursting with flavor and Southern charm—Creole-Style Cornbread Dressing. It’s the perfect blend of crispy edges, moist centers, and that unmistakable Creole kick that’ll have everyone asking for seconds.

Ingredients

• 4 cups crumbled cornbread (preferably day-old)
• 1 cup diced celery
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1/2 cup unsalted butter
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tbsp Creole seasoning
• 2 large eggs, beaten
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Sauté veggies: In a large skillet over medium heat, melt the butter and sauté celery, onion, green bell pepper, and garlic until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds the flavor base.
3. Combine ingredients: In a large bowl, mix the crumbled cornbread, sautéed veggies, chicken broth, salt, black pepper, cayenne pepper, Creole seasoning, eggs, and parsley until well combined. Tip: The mixture should be moist but not soupy; adjust with a bit more broth if needed.
4. Bake to perfection: Transfer the mixture to a greased 9×13 inch baking dish and bake for 30-35 minutes, or until the top is golden brown and the edges are crispy. Tip: For an extra crispy top, broil for the last 2-3 minutes, but watch closely to avoid burning.

This Creole-Style Cornbread Dressing comes out with a delightful contrast of textures—crispy on the outside, tender and moist inside, with layers of flavor that deepen as it cools. Serve it alongside your favorite roasted meats or spoon it over a bowl of greens for a hearty twist.

Cornbread Dressing with Apples and Sage

Picture this: it’s a crisp fall evening, and the smell of something savory and sweet is wafting through your kitchen. That’s right, we’re making Cornbread Dressing with Apples and Sage, a dish that’s like a hug in a bowl. It’s the perfect side to bring to any gathering, or just to treat yourself because, why not?

Ingredients

• 4 cups crumbled cornbread (day-old works best)
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 apples, peeled and diced
• 2 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat oven: Start by heating your oven to 375°F. This ensures it’s ready to go when your dressing is prepped.
2. Saute veggies: Melt butter in a large skillet over medium heat. Add onion and celery, cooking until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
3. Add apples and sage: Toss in the apples and sage, cooking for another 3 minutes until the apples start to soften. The sage should smell amazing right about now.
4. Combine ingredients: In a large bowl, mix the crumbled cornbread with the sautéed mixture. Stir in salt, pepper, chicken broth, and beaten eggs until well combined. Tip: The mixture should be moist but not soupy; adjust with a bit more broth if needed.
5. Bake to perfection: Transfer the mixture to a greased baking dish. Bake for 30-35 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes, but watch it closely!

The dressing comes out with a crispy top and a moist, flavorful interior, with little bursts of sweet apple in every bite. Serve it alongside your favorite roast or enjoy it as a hearty standalone dish. Either way, it’s bound to disappear fast.

Cornbread Dressing with Smoked Ham

Ever find yourself staring at a leftover smoked ham, wondering how to give it a second life that’s just as glorious as the first? Let me introduce you to the magic of Cornbread Dressing with Smoked Ham—a dish that’s like a cozy hug on a plate, perfect for those days when only comfort food will do.

Ingredients

• 4 cups crumbled cornbread (prepared and cooled)
• 2 cups diced smoked ham (about 1/2 inch pieces)
• 1 cup diced celery (about 2 stalks)
• 1 cup diced onion (about 1 medium)
• 3 tbsp unsalted butter
• 2 cups chicken broth
• 2 large eggs (beaten)
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Sauté veggies: In a large skillet over medium heat, melt the butter. Add celery and onion, sautéing until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
3. Combine ingredients: In a large bowl, mix the crumbled cornbread, sautéed veggies, diced ham, sage, thyme, black pepper, and salt. Pour in the chicken broth and beaten eggs, stirring until everything is well combined. Tip: The mixture should be moist but not soupy; adjust with a bit more broth if needed.
4. Bake: Transfer the mixture to a greased 9×13 inch baking dish. Bake uncovered for 30-35 minutes, or until the top is golden and the edges are slightly crispy. Tip: For an extra crispy top, broil for the last 2-3 minutes, but watch closely to avoid burning.

This Cornbread Dressing is a beautiful mess of textures—crispy on top, tender in the middle, with little smoky ham surprises throughout. Serve it alongside a drizzle of hot honey for a sweet and spicy kick that’ll have everyone asking for seconds.

Cornbread Dressing with Okra and Tomatoes

Kick off your cooking adventure with this Southern-inspired Cornbread Dressing with Okra and Tomatoes, a dish that’s as hearty as it is flavorful. Perfect for those who love a little twist on the classic, it’s like a hug in a bowl with a side of sunshine.

Ingredients

• 2 cups crumbled cornbread
• 1 cup chopped okra
• 1 cup diced tomatoes
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat oven: Heat your oven to 375°F to get it ready for baking.
2. Sauté veggies: In a skillet over medium heat, warm the olive oil. Add onion, garlic, okra, and tomatoes, sautéing until the onions are translucent, about 5 minutes.
3. Mix ingredients: In a large bowl, combine the sautéed veggies with crumbled cornbread, chicken broth, salt, black pepper, and smoked paprika. Stir until everything is well mixed.
4. Bake to perfection: Transfer the mixture to a greased baking dish and bake for 25 minutes, or until the top is golden brown.
5. Rest before serving: Let the dressing sit for 5 minutes after baking to allow the flavors to meld together beautifully.

This dressing is a delightful mix of crispy edges and a soft, flavorful center, with the okra adding a slight crunch. Serve it alongside your favorite protein or enjoy it as a standalone dish for a vegetarian option that doesn’t skimp on taste.

Cornbread Dressing with Shrimp and Crab

Diving into the heart of Southern comfort with a twist, this Cornbread Dressing with Shrimp and Crab is like a hug from the ocean. It’s the kind of dish that makes you wanna call your mom to thank her for all the good meals, even if she never made this one.

Ingredients

• 4 cups crumbled cornbread (day-old works best)
• 1 lb shrimp, peeled and deveined
• 1/2 lb crab meat, picked over for shells
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
2. Sauté veggies: In a large skillet, melt butter over medium heat. Add onion and celery, cooking until soft, about 5 minutes. Stir in garlic for the last 30 seconds.
3. Add seafood: Toss in the shrimp and crab, cooking just until the shrimp turns pink, about 3 minutes. Tip: Don’t overcook the seafood now; it’ll finish in the oven.
4. Combine ingredients: In a large bowl, mix the crumbled cornbread with the sautéed mixture, chicken broth, heavy cream, parsley, thyme, and smoked paprika. Season with salt and pepper.
5. Bake to perfection: Transfer the mixture to a greased baking dish. Bake for 25-30 minutes, until the top is golden and the edges are bubbly. Tip: Cover with foil if the top browns too quickly.
6. Rest before serving: Let it sit for 5 minutes after baking. This helps the dressing set, making it easier to serve.

The dressing comes out with a crispy top, a moist center, and bursts of seafood in every bite. Serve it straight from the dish for a family-style meal that’ll have everyone reaching for seconds.

Cornbread Dressing with Chorizo and Bell Peppers

Now, let’s talk about turning that humble cornbread into something that’ll have your taste buds doing a happy dance. Imagine this: crumbly, buttery cornbread meets spicy chorizo and sweet bell peppers, all coming together in a dish that’s as comforting as it is flavorful. It’s the kind of side that steals the show, and today, I’m walking you through how to make it happen.

Ingredients

• 4 cups crumbled day-old cornbread
• 1/2 lb chorizo, casing removed
• 1 large bell pepper, diced (about 1 cup)
• 1/2 cup unsalted butter, melted
• 2 large eggs, beaten
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. Cook chorizo: In a skillet over medium heat, cook the chorizo until it’s browned and crumbly, about 5 minutes. Tip: Don’t drain the fat; it’s packed with flavor!
3. Sauté peppers: Add the diced bell pepper to the skillet with the chorizo and cook until softened, about 3 minutes. Tip: A little char on the peppers adds a nice smoky depth.
4. Mix dry ingredients: In a large bowl, combine the crumbled cornbread, chorizo, and bell peppers.
5. Combine wet ingredients: In another bowl, whisk together the melted butter, beaten eggs, chicken broth, smoked paprika, salt, and black pepper.
6. Combine everything: Pour the wet ingredients over the cornbread mixture and stir until everything is well combined. Tip: The mixture should be moist but not soupy; if it’s too dry, add a splash more broth.
7. Bake: Transfer the mixture to the prepared baking dish and bake for 25-30 minutes, or until the top is golden and the edges are crispy.

What you’ll end up with is a dish that’s crispy on the outside, tender on the inside, with a kick of spice from the chorizo and a sweet contrast from the bell peppers. Serve it alongside your favorite roast or, heck, top it with a fried egg for breakfast the next day. Trust me, it’s a game-changer.

Cornbread Dressing with Black-Eyed Peas

You know those dishes that just scream comfort food? Well, buckle up, because this Cornbread Dressing with Black-Eyed Peas is about to take you on a flavor ride that’s cozy, hearty, and just a little bit sassy.

Ingredients

• 4 cups crumbled cornbread (prepared, day-old works best)
• 2 cups cooked black-eyed peas (canned, drained and rinsed)
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup unsalted butter
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 2 large eggs, beaten

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) to get it ready for baking.
2. Sauté veggies: In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Mix dry ingredients: In a large bowl, combine the crumbled cornbread, black-eyed peas, sautéed veggies, salt, pepper, sage, and thyme. Tip: Day-old cornbread absorbs flavors better!
4. Add wet ingredients: Pour in the chicken broth and beaten eggs, stirring until everything is well combined. The mixture should be moist but not soupy.
5. Bake to perfection: Transfer the mixture to a greased baking dish. Bake for 30-35 minutes, or until the top is golden and the edges are crispy. Tip: For extra crispiness, broil for the last 2 minutes.
6. Rest before serving: Let the dressing sit for 5 minutes after baking. This helps it set and makes serving easier.

This dressing is a textural dream—crispy on top, moist inside, with the black-eyed peas adding a creamy contrast. Serve it alongside some greens or as the star of your plate with a dollop of hot sauce for an extra kick.

Cornbread Dressing with Caramelized Onions

Mmm, let me tell you about this Cornbread Dressing with Caramelized Onions that’s about to become your new favorite side dish. It’s got that perfect mix of sweet, savory, and just a little bit of crunch that’ll have everyone asking for seconds.

Ingredients

• 4 cups crumbled cornbread (preferably day-old)
• 2 large onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup chopped fresh parsley

Instructions

1. Caramelize the onions: In a large skillet over medium heat, melt butter with olive oil. Add sliced onions, salt, black pepper, and cayenne pepper. Cook, stirring occasionally, until onions are golden brown and caramelized, about 25 minutes. Tip: Lower the heat if onions are browning too quickly.
2. Prep the cornbread: In a large bowl, combine crumbled cornbread with caramelized onions, chicken broth, beaten eggs, and parsley. Mix gently until just combined. Tip: Don’t overmix to keep the dressing light and fluffy.
3. Bake to perfection: Transfer the mixture to a greased 9×13 inch baking dish. Bake in a preheated 375°F oven for 30-35 minutes, or until the top is golden and the edges are crispy. Tip: For extra crispiness, broil for the last 2 minutes.

This dressing is all about the contrast between the soft, moist interior and those crispy edges. Serve it up with a drizzle of hot honey for an extra kick that’ll blow your mind.

Cornbread Dressing with Roasted Garlic and Thyme

Wow, have I got a cozy, flavor-packed side dish for you that’s going to steal the show at your next dinner party or just make your Tuesday night a whole lot tastier. This Cornbread Dressing with Roasted Garlic and Thyme is like a warm hug in dish form, with the sweet crunch of cornbread meeting the deep, savory notes of roasted garlic and fresh thyme.

Ingredients

• 4 cups crumbled cornbread (preferably a day old)
• 1/2 cup unsalted butter
• 1 large onion, finely diced
• 3 celery stalks, finely diced
• 4 cloves roasted garlic, mashed
• 2 tbsp fresh thyme leaves
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking the dressing.
2. Sauté veggies: In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
3. Combine ingredients: In a large bowl, mix the crumbled cornbread, sautéed veggies, mashed roasted garlic, thyme, salt, and pepper. Pour in the chicken broth and beaten eggs, stirring until everything is well combined. Tip: The mixture should be moist but not soupy; add a bit more broth if needed.
4. Bake to perfection: Transfer the mixture to a greased baking dish and bake for 30-35 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

This dressing comes out with a perfect contrast of textures—crispy on top, soft and moist inside, with the roasted garlic and thyme weaving through every bite. Serve it alongside your favorite roast or even as a hearty base for a poached egg breakfast bowl.

Conclusion

From classic Southern flavors to creative twists, these 20 African American cornbread dressing recipes offer something delicious for every table. Whether you’re keeping tradition alive or trying something new, we hope you find a favorite! Don’t forget to share your thoughts in the comments and pin this roundup to Pinterest so others can enjoy these mouthwatering dishes too. Happy cooking!