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Cornbread Sausage Dressing

Cornbread sausage dressing combines homemade cornbread, browned pork sausage, and tender vegetables in a savory baked casserole. Bake it uncovered until the golden top is crisp, the center is set, and it reaches 160°F.
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Prep Time 25 minutes
Cook Time 1 hour 29 minutes
Resting 10 minutes
Total Time 2 hours 4 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 5 tbsp unsalted butter divided
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 1 cup buttermilk
  • 2 eggs large
For the dressing
  • 1 lb bulk pork breakfast sausage
  • 1 cup yellow onion finely chopped
  • 1.5 cups celery chopped
  • 1 tsp sage rubbed
  • 0.5 tsp black pepper
  • 2 eggs large
  • 2.5 cups chicken broth low-sodium

Equipment

  • 1 8-inch square baking pan
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the cornbread
  1. Heat the oven to 400°F.
  2. Grease an 8-inch square baking pan with 1 tablespoon of the butter.
  3. Whisk the cornmeal, flour, baking powder, and salt in a medium bowl.
  4. Whisk the buttermilk and eggs in a second bowl.
  5. Whisk in 4 tablespoons of melted butter.
  6. Stir the buttermilk mixture into the dry ingredients just until combined.
  7. Pour the batter into the prepared pan.
  8. Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
  9. Cool completely.
Make the dressing
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Crumble the cooled cornbread into a large bowl.
  4. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  5. Transfer the sausage to the bowl, leaving about 1 tablespoon of drippings in the skillet.
  6. Add the onion and celery to the skillet and cook for 6–8 minutes, stirring occasionally, until softened.
  7. Stir in the sage and pepper.
  8. Add the sausage and vegetables to the crumbled cornbread.
  9. Whisk the eggs with the broth.
  10. Pour the egg mixture over the cornbread mixture and toss until evenly moistened.
  11. Spread the mixture in the prepared baking dish.
  12. Bake uncovered for 45–55 minutes, until the top is golden, the center is set, and the center reaches 160°F.
  13. Rest for 10 minutes before serving.

Notes

For the best texture, cool the cornbread completely before crumbling it into the dressing. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months; thaw before reheating. For a vegetarian variation, use vegetarian sausage and vegetable broth.