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

This Southern-style cornbread dressing is studded with savory sausage and baked until golden—comfort food at its finest, with just the right balance of crisp edges and a tender, herbed center.

• 6 cups crumbled day-old cornbread (about 1 batch)
• 1 lb breakfast sausage (mild or spicy)
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 large eggs, beaten
• 2 cups chicken broth
• 1/4 cup unsalted butter, melted
• 1 tbsp fresh sage, finely chopped
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook sausage, breaking it into small pieces, until browned (5–6 minutes). Transfer to a large bowl, leaving 1 tbsp grease in the skillet.
3. Add onion and celery to the skillet; sauté until soft (4–5 minutes). Stir in garlic and cook 30 seconds. Scrape mixture into the bowl with sausage.
4. Add crumbled cornbread, eggs, chicken broth, melted butter, sage, thyme, salt, and pepper to the bowl. Gently fold until combined (mixture should be moist but not soupy).
5. Spread evenly into the baking dish. Bake 35–40 minutes until golden and set at the center.

The sausage adds a rich, savory depth, while the cornbread keeps it light—no dry, crumbly dressing here! Let it rest 10 minutes before serving for the best texture.

Tip: For extra crunch, broil the top for 1–2 minutes at the end (watch closely!).

Classic African American Cornbread Dressing with Herbs

This soulful cornbread dressing is rich with savory herbs and that signature Southern comfort—perfect for holidays or Sunday supper.

Ingredients:

• 6 cups crumbled day-old cornbread
• 3 cups cubed day-old white bread
• 1/2 cup unsalted butter
• 1 large onion, finely diced
• 3 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 large eggs, beaten
• 2 cups chicken or vegetable broth
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp dried poultry seasoning
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large skillet, melt 1/2 cup unsalted butter over medium heat. Add onion, celery, and garlic; sauté for 5 minutes until softened.
3. In a bowl, combine cornbread, white bread, sautéed vegetables, 2 eggs, 2 cups broth, 1 tbsp sage, 1 tbsp thyme, 1 tsp poultry seasoning, 1 tsp salt, and 1/2 tsp pepper. Mix gently until moist but not soggy.
4. Transfer to the baking dish, cover with foil, and bake for 30 minutes. Uncover and bake 15 more minutes until golden and crisp on top.

The fresh herbs and buttery cornbread create a fluffy-yet-crispy texture that’s irresistible alongside gravy. Tip: For extra richness, swap 1/2 cup broth for turkey drippings.

Spicy Jalapeño Cornbread Dressing

This zesty twist on classic cornbread dressing brings the heat with fresh jalapeños and a buttery, golden crust—perfect for shaking up your holiday table.

Ingredients:

• 6 cups crumbled day-old cornbread (about 1 batch)
• 4 tbsp unsalted butter, divided
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 2 jalapeños, seeded and finely chopped
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1 1/2 cups chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp butter.
2. In a skillet, melt remaining 3 tbsp butter over medium heat. Add onion, celery, and jalapeños; cook for 5 minutes until softened. Stir in garlic and cook for 1 minute.
3. In a large bowl, combine crumbled cornbread, sautéed veggies, eggs, broth, salt, pepper, smoked paprika, and cilantro. Mix gently until just combined (don’t overmix).
4. Transfer to the prepared dish and bake for 30–35 minutes until the top is crispy and edges pull away slightly.

The jalapeños add a slow-building warmth that pairs perfectly with the smoky paprika and sweet cornbread—ideal for balancing rich holiday mains.

Tip: For extra crunch, broil the top for 1–2 minutes at the end (watch closely!).

Sweet Potato Cornbread Dressing

This hearty dressing combines the earthy sweetness of roasted sweet potatoes with crumbly cornbread for a side dish that steals the show.

Ingredients:

• 4 cups crumbled day-old cornbread
• 2 cups diced roasted sweet potato (about 1 medium)
• 1/2 cup unsalted butter
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1 1/2 cups chicken or vegetable broth
• 1 tbsp chopped fresh sage
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Melt 1/2 cup butter in a skillet over medium heat. Add onion and celery; cook 5 minutes until soft. Stir in garlic and cook 1 minute until fragrant.
3. In a large bowl, combine crumbled cornbread, sweet potato, onion mixture, 1 tbsp sage, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper. Gently fold in eggs and broth until just moistened (mixture should hold shape when pressed).
4. Transfer to prepared dish. Bake 35-40 minutes until golden and crisp at the edges.

The magic here? Roasting the sweet potatoes first deepens their flavor, while the cornbread keeps every bite light and fluffy.

Tip: For extra texture, sprinkle the top with chopped pecans before baking.

Cajun-Inspired Cornbread Dressing

This zesty cornbread dressing packs a punch with smoky andouille sausage and the holy trinity of Cajun cooking—bell pepper, onion, and celery.

Ingredients:

• 6 cups crumbled day-old cornbread
• 1 lb andouille sausage, casing removed, diced
• 1 cup diced yellow onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 3 cloves garlic, minced
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 cups chicken broth
• 2 large eggs, beaten
• 3 tbsp unsalted butter, melted
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook andouille sausage until browned, 5–6 minutes. Transfer to a bowl.
3. In the same skillet, sauté onion, bell pepper, celery, and garlic until soft, 6–7 minutes. Stir in 2 tsp Cajun seasoning, 1 tsp thyme, 1/2 tsp smoked paprika, and 1/4 tsp cayenne (if using). Remove from heat.
4. In a large bowl, combine cornbread, sausage, veggie mixture, 2 cups chicken broth, 2 beaten eggs, 3 tbsp melted butter, and 1/4 cup parsley. Mix gently until just combined (it should be moist but not soggy).
5. Transfer to the baking dish. Bake 35–40 minutes until golden and set at the center.

The andouille sausage infuses every bite with a smoky depth, while the cornbread stays wonderfully tender beneath its crisp top.

Tip: For extra texture, toast the cornbread crumbs on a sheet pan at 300°F for 10 minutes before mixing.

Smoked Turkey Cornbread Dressing

This smoky, savory dressing is packed with rich flavor and a golden crust—perfect for turning leftover turkey into a showstopping side.

Ingredients:

• 6 cups crumbled day-old cornbread
• 2 cups shredded smoked turkey
• 1 cup diced yellow onion
• 1 cup diced celery
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tbsp fresh sage, chopped
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet, melt 1/2 cup unsalted butter over medium heat. Add 1 cup diced yellow onion, 1 cup diced celery, and 3 cloves minced garlic. Sauté for 5 minutes until softened.
3. In a large bowl, combine 6 cups crumbled cornbread, 2 cups smoked turkey, the sautéed veggies, 1 tbsp fresh sage, 1 tsp dried thyme, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss gently.
4. Whisk together 2 cups chicken broth and 2 beaten eggs, then pour over the mixture. Fold until evenly moistened (it should be sticky but not soupy).
5. Transfer to the baking dish and bake for 35–40 minutes until the top is crisp and golden. Let rest 10 minutes before serving.

The smoked turkey adds a deep, savory note that pairs perfectly with the sweet cornbread—no gravy needed! Tip: For extra crunch, broil the top for 1–2 minutes at the end.

Vegetarian Cornbread Dressing with Mushrooms

This savory, herb-packed dressing is a star side dish—earthy mushrooms and crumbly cornbread soak up all the cozy flavors of thyme and sage.

Ingredients

• 6 cups crumbled day-old cornbread (about 1 batch, homemade or store-bought)
• 3 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups vegetable broth
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. Heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add mushrooms, onion, and celery; cook for 8 minutes, stirring occasionally, until softened. Stir in garlic, thyme, sage, salt, and pepper; cook 1 minute until fragrant.
3. In a large bowl, combine cornbread, mushroom mixture, vegetable broth, and parsley. Gently fold until evenly moistened (mixture should hold together when pressed).
4. Transfer to the prepared dish, spreading evenly. Bake for 30 minutes until golden and crisp at the edges.

The mushrooms add a deep umami richness that makes this dressing satisfying enough to stand alone—no gravy required!

Tip: For extra crunch, sprinkle the top with chopped pecans before baking.

Cornbread Dressing with Cranberries and Pecans

This Cornbread Dressing with Cranberries and Pecans is a sweet-savory showstopper, with buttery pecans and tart cranberries adding festive flair to every bite.

• 6 cups crumbled day-old cornbread
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten
• 3/4 cup dried cranberries
• 3/4 cup chopped pecans

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Melt 1/2 cup butter in a skillet over medium heat. Add diced onion and celery; cook 5 minutes until soft. Stir in 2 tsp sage, 1 tsp thyme, 1 1/2 tsp salt, and 1/2 tsp pepper.
3. In a large bowl, combine cornbread, onion mixture, 2 cups broth, and 2 beaten eggs. Fold in 3/4 cup cranberries and 3/4 cup pecans.
4. Transfer to baking dish. Bake 35–40 minutes until golden and set at the center.

The cranberries burst with tangy sweetness against the toasty pecans, while the cornbread stays irresistibly moist. Tip: For extra crunch, toast the pecans in a dry skillet for 3 minutes before adding.

Bacon and Cheddar Cornbread Dressing

This hearty dressing combines smoky bacon, sharp cheddar, and sweet cornbread for a side dish that steals the show every time.

Ingredients:

• 6 cups crumbled day-old cornbread (about 1 batch)
• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 1/2 cups shredded sharp cheddar cheese
• 2 large eggs, beaten
• 1 1/2 cups chicken broth
• 2 tbsp unsalted butter, melted
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook chopped bacon until crisp (8–10 minutes). Transfer to paper towels, reserving 1 tbsp bacon fat.
3. Sauté onion and celery in reserved bacon fat until soft (5 minutes). Add garlic and cook 1 minute more.
4. In a large bowl, combine crumbled cornbread, bacon, veggie mixture, 1 cup cheddar, beaten eggs, chicken broth, melted butter, 1 tsp thyme, 1/2 tsp pepper, and 1/4 tsp salt. Fold gently until moistened.
5. Spread into prepared dish, top with remaining 1/2 cup cheddar, and bake 30–35 minutes until golden and set at the center.

The magic here? Crispy bacon bits in every bite, with melty cheddar forming a crackly top crust.

Tip: For extra texture, toast the cornbread crumbs on a sheet pan at 300°F for 10 minutes before mixing.

Collard Greens and Cornbread Dressing

This hearty Southern classic combines tender collard greens with crumbly cornbread for a dressing that’s packed with smoky, savory flavor.

Ingredients:

• 4 cups crumbled day-old cornbread
• 4 cups chopped collard greens (stems removed)
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 4 tbsp unsalted butter
• 2 cups chicken or vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt
• 1 large egg, beaten

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large skillet, melt 4 tbsp butter over medium heat. Add 1 cup diced onion and 1/2 cup celery; sauté for 5 minutes until soft. Stir in 3 cloves minced garlic and cook for 1 minute.
3. Add 4 cups collard greens, 1 tsp smoked paprika, 1/2 tsp thyme, 1/2 tsp black pepper, and 1 tsp salt. Cook for 8 minutes, stirring occasionally, until greens wilt.
4. In a large bowl, combine the cooked greens mixture, 4 cups crumbled cornbread, 2 cups broth, and 1 beaten egg. Mix gently until just combined (it should be moist but not soggy).
5. Transfer to the baking dish and bake for 30 minutes until golden and set at the edges.

The collards add a peppery bite to the sweet cornbread, while the smoked paprika gives it a subtle campfire depth. Perfect for soaking up gravy!

Tip: For extra crunch, sprinkle the top with crumbled bacon before baking.

Cornbread Dressing with Andouille Sausage

This Cornbread Dressing with Andouille Sausage is a soulful twist on a classic, packing smoky, spicy flavors into every comforting bite.

• 1 lb andouille sausage, casing removed and crumbled
• 4 cups crumbled day-old cornbread
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 1/2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the andouille sausage until browned, about 5 minutes. Transfer to a large bowl.
3. In the same skillet, melt the butter. Add the onion, celery, and garlic; sauté until soft, about 5 minutes. Stir in the thyme, smoked paprika, salt, and black pepper.
4. Combine the sausage, vegetable mixture, crumbled cornbread, chicken broth, eggs, and parsley in the bowl. Mix gently until evenly moistened.
5. Transfer to the baking dish and bake for 30–35 minutes until golden and set at the edges.

The andouille sausage infuses the dressing with a deep, smoky heat that balances the cornbread’s sweetness—perfect for those who love bold flavors.

Tip: For extra crunch, broil the top for 1–2 minutes at the end (watch closely!).

Creole-Style Cornbread Dressing

This Creole-Style Cornbread Dressing is a soulful twist on the classic, packed with smoky andouille sausage, the Holy Trinity, and just the right amount of spice.

• 4 cups crumbled day-old cornbread
• 1 cup diced andouille sausage
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 3 cloves garlic, minced
• 2 cups chicken stock
• 2 large eggs, beaten
• 2 tbsp unsalted butter
• 1 tbsp Creole seasoning
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a skillet over medium heat, melt 2 tbsp unsalted butter. Add 1 cup diced yellow onion, 1/2 cup diced celery, 1/2 cup diced green bell pepper, and 1 cup diced andouille sausage. Cook for 5–7 minutes until softened. Stir in 3 cloves minced garlic, 1 tbsp Creole seasoning, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute more.
3. In a large bowl, combine crumbled cornbread, sausage-vegetable mixture, 2 cups chicken stock, and 2 beaten eggs. Mix gently until just combined (don’t overmix—it should be slightly lumpy).
4. Transfer to the baking dish and bake for 30–35 minutes until golden and set in the center.

The crispy edges and rich, smoky-spicy depth make this dressing unforgettable—especially when it soaks up gravy! Tip: For extra texture, toast the cornbread cubes before crumbling.

Cornbread Dressing with Apples and Sage

This Cornbread Dressing with Apples and Sage is a cozy twist on the classic, with sweet-tart apples and earthy sage adding layers of flavor to every bite.

• 6 cups crumbled day-old cornbread
• 2 medium apples, diced (about 2 cups)
• 1 large onion, diced
• 2 celery stalks, diced
• 4 tbsp unsalted butter
• 2 tbsp chopped fresh sage
• 1 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, melt 4 tbsp butter. Add onion and celery; cook for 5 minutes until softened. Stir in apples and 2 tbsp sage; cook 3 more minutes.
3. In a large bowl, combine cornbread, apple mixture, 1 1/2 cups broth, 2 beaten eggs, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until moistened (don’t overmix).
4. Transfer to the baking dish and bake for 35–40 minutes, until golden and set in the center.

The juicy apples keep this dressing tender, while the crispy edges add the perfect contrast. Serve it warm for a side that steals the show.

Tip: For extra richness, drizzle the top with a little melted butter before baking.

Cornbread Dressing with Smoked Ham

This hearty cornbread dressing gets a smoky upgrade from diced ham, making it the ultimate comfort side for holiday dinners or Sunday suppers.

Ingredients:

• 4 cups crumbled day-old cornbread
• 1 cup diced smoked ham
• 1/2 cup unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1 1/2 cups chicken broth
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, melt 1/2 cup butter. Add onion, celery, and garlic; cook for 5 minutes until softened.
3. In a large bowl, combine crumbled cornbread, diced ham, and the sautéed veggies. Stir in 2 beaten eggs, 1 1/2 cups chicken broth, 1 tsp sage, 1/2 tsp thyme, 1/2 tsp pepper, and 1/2 tsp salt until moistened.
4. Transfer mixture to the baking dish. Bake for 35-40 minutes until golden and set in the center.

The smoky ham infuses every bite with depth, while the cornbread stays wonderfully tender—no dry dressing here!

Tip: For extra crunch, sprinkle the top with chopped pecans before baking.

Cornbread Dressing with Okra and Tomatoes

This Southern-inspired dressing combines crumbly cornbread with juicy tomatoes and tender okra for a side dish that’s packed with texture and tangy-sweet flavor.

Ingredients:

• 4 cups crumbled day-old cornbread
• 1 ½ cups diced fresh okra (½-inch pieces)
• 1 cup diced tomatoes (drained if canned)
• ½ cup diced yellow onion
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 ½ cups chicken or vegetable broth
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a skillet over medium heat, melt 2 tbsp unsalted butter. Add ½ cup diced yellow onion and cook for 3 minutes until soft. Stir in 2 cloves minced garlic, 1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp salt, and ¼ tsp black pepper; cook for 1 minute until fragrant.
3. Add 1 ½ cups diced okra and 1 cup diced tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until okra is bright green and slightly tender.
4. In a large bowl, combine the vegetable mixture with 4 cups crumbled cornbread. Gradually pour in 1 ½ cups broth, stirring until the mixture is moist but not soggy.
5. Transfer to the prepared dish and bake for 30 minutes until the top is crisp and edges are golden. Garnish with 2 tbsp fresh parsley before serving.

The okra adds a subtle crunch, while the tomatoes keep every bite moist—no dry dressing here!

Tip: For extra richness, swap half the broth for buttermilk.

Cornbread Dressing with Shrimp and Crab

This Southern-inspired dressing combines sweet crab, plump shrimp, and buttery cornbread for a seafood twist on a classic holiday side.

Ingredients:

• 4 cups crumbled day-old cornbread
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 lb lump crabmeat
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet, melt 1/4 cup butter over medium heat. Add celery and onion; cook 5 minutes until soft. Stir in 2 cloves minced garlic, 1 tsp thyme, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute.
3. Add shrimp; cook 2-3 minutes until pink. Gently fold in crabmeat and remove from heat.
4. In a bowl, combine cornbread, shrimp-crab mixture, 1 1/2 cups chicken broth, and 2 beaten eggs. Transfer to baking dish.
5. Bake 30-35 minutes until set and golden. Sprinkle with 2 tbsp parsley.

The briny seafood and smoky paprika elevate the cornbread’s sweetness, while the eggs create a custardy texture that holds everything together.

Tip: For extra crunch, broil the top for 1-2 minutes at the end.

Cornbread Dressing with Chorizo and Bell Peppers

This hearty cornbread dressing gets a smoky, spicy kick from chorizo and a pop of color from sweet bell peppers—perfect for turning leftover cornbread into something special.

Ingredients:

• 8 cups crumbled day-old cornbread
• 1 lb fresh Mexican chorizo, casings removed
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup chopped fresh parsley
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook chorizo, breaking it into crumbles, for 5 minutes until browned. Add onion, bell peppers, and garlic; cook 5 more minutes until softened. Drain excess fat.
3. In a large bowl, combine cornbread, chorizo mixture, chicken broth, eggs, parsley, smoked paprika (1 tsp), salt (1/2 tsp), and black pepper (1/2 tsp). Fold gently until moistened but not mushy.
4. Transfer to the baking dish, drizzle with melted butter (2 tbsp), and bake 30–35 minutes until golden and crisp on top.

The chorizo infuses every bite with rich, smoky flavor, while the peppers keep it bright—no dry, bland dressing here!

Tip: For extra crunch, broil the top for 1–2 minutes at the end (watch closely!).

Cornbread Dressing with Black-Eyed Peas

This hearty Southern-inspired dish combines crumbly cornbread dressing with earthy black-eyed peas for a comforting side that steals the show at any gathering.

Ingredients:

• 4 cups crumbled day-old cornbread
• 1 (15-oz) can black-eyed peas, drained and rinsed
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 tbsp unsalted butter
• 1 ½ cups chicken or vegetable broth
• 2 large eggs, beaten
• 1 tsp dried sage
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a skillet over medium heat, melt 3 tbsp unsalted butter. Add diced onion and celery; sauté for 5 minutes until softened.
3. In a large bowl, combine crumbled cornbread, black-eyed peas, sautéed veggies, 1 tsp dried sage, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Toss gently.
4. Whisk together 1 ½ cups broth and 2 beaten eggs. Pour over cornbread mixture and stir until evenly moistened (mixture should hold together when pressed).
5. Transfer to prepared dish and bake for 30–35 minutes until golden and set at the edges.

The magic here? The black-eyed peas add a creamy contrast to the crispy cornbread crust, making every bite satisfying.

Tip: For extra richness, drizzle with hot honey before serving.

Cornbread Dressing with Caramelized Onions

This Cornbread Dressing with Caramelized Onions is a cozy, savory side dish that balances sweet onions with buttery cornbread for a holiday-worthy bite.

• 8 cups crumbled day-old cornbread (about 1 batch)
• 3 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 2 celery stalks, diced
• 2 cups low-sodium chicken broth
• 2 large eggs, beaten
• 1 tbsp fresh sage, chopped
• 1/2 tsp black pepper

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Melt 3 tbsp unsalted butter in a skillet over medium-low heat. Add thinly sliced onions, 1 tsp sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25 minutes until deeply golden. Transfer to a bowl.
3. In the same skillet, sauté diced celery for 5 minutes until softened. Remove from heat.
4. In a large bowl, combine crumbled cornbread, caramelized onions, celery, 2 cups chicken broth, 2 beaten eggs, 1 tbsp sage, and 1/2 tsp black pepper. Fold gently until moistened (mixture should hold together when pressed).
5. Spread into the prepared dish and bake for 35–40 minutes until set and golden on top.

The caramelized onions add a subtle sweetness that pairs perfectly with the earthy sage and rich cornbread—no one will guess how simple it is to make!

Tip: For extra crunch, sprinkle the top with chopped pecans before baking.

Cornbread Dressing with Roasted Garlic and Thyme

This cozy, savory dressing gets deep flavor from sweet roasted garlic and earthy thyme—perfect for soaking up gravy or standing tall on its own.

Ingredients:

• 1 head garlic, top trimmed to expose cloves
• 2 tbsp olive oil, divided
• 6 cups crumbled day-old cornbread (about 1 batch)
• 1 cup diced yellow onion
• 1 cup diced celery
• 2 tsp fresh thyme leaves
• 1 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Drizzle the garlic head with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft. Squeeze cloves into a bowl when cool.
2. In a skillet, heat remaining 1 tbsp olive oil over medium. Cook onion and celery for 5 minutes until tender. Stir in thyme, salt, and pepper.
3. In a large bowl, combine cornbread, roasted garlic, and veggie mixture. Whisk broth and eggs, then fold into the mix until just moistened (it should clump when pressed).
4. Transfer to a greased 9×13″ dish. Bake at 375°F for 30 minutes until golden and set at the edges.

The roasted garlic melts into every bite, adding a subtle sweetness that balances the cornbread’s crumbly texture.

Tip: For extra crunch, broil the top for 1–2 minutes at the end—just watch closely!

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!