12 servings

This cornbread dressing recipe is great for the Thanksgiving buffet. Prep the ingredients ahead of time so that all you have to do on the big day is bake the casserole.

How to Make It

Step 1

Melt butter in a large skillet over medium-high heat; add onion and bell pepper, and sauté 4 to 5 minutes or until tender.

Step 2

Stir together vegetables, cornbread, and remaining ingredients in a large bowl until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.

Step 3

Bake at 350° for 1 hour or until firm and golden brown.

Ratings & Reviews

shmarieb's Review

November 15, 2012
My mom has made this every year for Thanksgiving and Christmas since it was published back in 1999. Last year, I made it for my inlaws. I take time to bake the cornbread from scratch and follow the recipe to the T. It's wonderfully spicy, but that's how we like it in The South. =)

usmcjs's Review

November 14, 2011
Loved this! Very addictive! However, I found this way too spicy for my tastes, so next time I will cut the cayenne pepper in half! I ended up making another batch of dressing with no crawfish or spices in it to mix with the original recipe, and that made it just right.

LisaFromFL's Review

November 18, 2008
I made this for Thanksgiving 1999 and I have been asked to make it for Thanksgiving and Christmas ever since. Because of my husbands preferences I have made minor adjustments. I mix Jiffy cornbread and Herbed stuffing mix together. I also, add chopped celery in with my onions and green peppers. It is a wonderful recipe!Enjoy!!