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Classic Corn Bread Dressing

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 20 mins
Total time 1 hr, 20 mins

Serves 15 (serving size: about 1/2 cup)

From the Kitchen of…Ann Taylor Pittman, Executive Food Editor "Corn bread dressing is something my Mississippi-born soul craves because it's just so good, and it's what I grew up with." This is the quintessential Thanksgiving side dish in the South. It is made from crumbled corn bread, with no added French or sourdough bread to cut it, so the texture is unique. Loads of aromatics give this dressing its flavor; don't be tempted to use less.


  • 3 tablespoons canola oil
  • 2 cups chopped white onion
  • 1 1/2 cups diced celery
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons finely chopped fresh sage
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 pan Whole-Grain Corn Bread, cooled
  • 2 1/2 cups unsalted chicken stock
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 large eggs, lightly beaten
  • Cooking spray

Nutrition Information

  • calories 199
  • fat 10.8 g
  • satfat 2.4 g
  • monofat 5.4 g
  • polyfat 2.4 g
  • protein 6 g
  • carbohydrate 20 g
  • fiber 3 g
  • cholesterol 56 mg
  • iron 1 mg
  • sodium 345 mg
  • calcium 74 mg

How to Make It

  1. Preheat oven to 375°.

  2. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion and celery; cook 10 minutes or until tender, stirring occasionally. Add thyme, sage, pepper, and salt; cook 1 minute, stirring frequently. Remove from heat; cool slightly.

  3. Crumble Whole-Grain Corn Bread into a large bowl. Add onion mixture, stock, parsley, and eggs; stir well to combine. Spoon mixture into a 2-quart shallow glass or ceramic baking dish coated with cooking spray. Bake at 375° for 50 minutes or until lightly browned (cover with foil in the last 15 minutes of bake time if top is getting too brown). Let dressing stand 10 minutes before serving.