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Cornbread Dressing


Cornbread Dressing

  • 1/4 cup olive oil
  • 1 pound andouille sausage or other smoked sausage, chopped
  • 1 cup chopped onion
  • 1 cup chopped green onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 3 tablespoons minced garlic
  • 6 1/2 cups prepared cornbread
  • 1 tablespoon Cajun-Creole Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 5 cups chicken broth
  • 6 tablespoons melted butter


  1. Heat oven to 425°F.
  2. Heat oil in a large skillet over medium high heat and add sausage.
  3. Cook, stirring as needed until browned, about 3 minutes.
  4. Add onion, green onion, celery, bell pepper and garlic and continue to cook 5 minutes longer, or until vegetables have softened.
  5. Remove from heat.
  6. In a large bowl, add crumbled cornbread.
  7. Stir in the sausage and vegetables, Cajun-Creole Seasoning, salt, pepper, cayenne and chicken broth.
  8. Mix thoroughly.
  9. Coat bottom and sides of a 15-by-10-inch baking pan with some melted butter.
  10. Drizzle remaining butter over cornbread mixture and stir to combine.
  11. Transfer mixture to casserole dish and bake for 50 minutes, stirring and scraping the bottom every 20 minutes with a wooden spoon to distribute the browned bits and keep it from sticking, until golden brown.

Makes 15 cups.

Approximate Nutrient Analysis per cup:
300 calories, 16 g fat, 6 g saturated fat, 50 mg cholesterol, 1000 mg sodium, 29 g carbohydrate, 0 g fiber, 2 g sugar, 10 g protein


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