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This small batch cornbread dressing is a classic Southern Thanksgiving side dish made with homemade cornbread, bread, vegetables, and herbs baked until golden.
Featured Comment
“Delicious dressing!!! Plus the mini cornbread is delicious also!!”
– Janet
Why You’ll Love This Recipe
- Easy to Make: A simple recipe with basic ingredients and clear steps.
- Moist and Flavorful: Made with cornbread, aromatics, and herbs for a savory dressing that’s never dry.
- Perfect for Small Gatherings: This small batch cornbread dressing serves one or two but can be doubled for family or holiday meals.
- Classic Southern Flavor: A traditional Thanksgiving side dish with a rich, homemade taste.
- Make-Ahead Friendly: Assemble ahead of time and bake when ready, saving you time on busy holidays.
I love making this homemade cornbread dressing because it reminds me of the holidays without leaving me with a pan full of leftovers.
The flavors are rich and comforting, and the smaller size makes it easy to enjoy anytime, not just for Thanksgiving.
It’s one of those recipes that feels special even on a regular weeknight, and it always brings a sense of tradition to the table.
Looking for more small batch Thanksgiving recipes? Try our single serving cranberry sauce, small carrot soufflé, mashed potatoes for one, or small batch pumpkin pie bars.
This mini cornbread dressing is a delicious addition to a Thanksgiving meal for two, and leftover turkey or ham can be turned into easy Thanksgiving sliders the next day.
Ingredients
If you have any ingredients leftover from this small batch dressing recipe, check out our Leftover Ingredients Recipe Finder.
- Cornbread: Use high-quality cornbread for the best flavor. Our mini cornbread recipe is ideal and can be baked in a 6.5-inch skillet, 5×5-inch baking dish, or 4×6-inch baking dish. For the best texture, bake it a day or two ahead – slightly stale cornbread absorbs broth better and keeps the dressing moist but not soggy.
- Pro Tip: To dry quickly, crumble cooled cornbread into a plastic bag left unsealed overnight. For oven-drying instructions, see the FAQ section.
- Vegetables: Chopped onions, carrots, celery, and garlic create the flavorful base. Leftovers can be used cheeseburger soup for one, single serving pot roast, single serving chicken and dumplings, or chicken stew for one.
- Seasonings: Salt, dried sage, and Italian seasoning. Italian seasoning usually includes basil, oregano, thyme, and rosemary. If you don’t have it, use one or two of those herbs instead.
- Bread: Along with cornbread, add 1 slice of bread or a single biscuit. Stale or toasted bread soaks up broth and deepens the flavor.
- Chicken Broth: Low-sodium broth adds flavor and moisture without too much salt. Vegetable broth works for a vegetarian version. Leftovers can be used in chicken gumbo for one or chili mac for one.
- Heavy Cream: Adds richness. Half-and-half works as a substitute. Leftovers can be used in fettuccine Alfredo for one, tomato soup for one, or a small batch of caramel.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This small batch Southern cornbread dressing is a versatile Thanksgiving side dish that can be customized to fit your holiday table. Try one of these flavorful variations:
- Add Nuts: Stir in toasted pecans or walnuts for crunch and nutty depth of flavor.
- Incorporate Fruit: Mix in chopped apples or dried cranberries for a hint of sweetness.
- Use Fresh Herbs: Add parsley or thyme for a fresh, vibrant finish.
- Sausage Dressing: Add about 2 ounces of cooked breakfast sausage or Italian sausage (1/4 cup crumbled) for a heartier, savory flavor.
- Mushroom Dressing: Stir in ¼ cup of chopped mushrooms, sautéed before adding, for earthy depth and extra texture.
- Oyster Dressing: Mix in 2–3 small oysters, chopped (about ¼ cup), for a traditional Southern holiday variation.
How To Make Cornbread Dressing
These photos and instructions help you visualize how to make this easy cornbread dressing for one or two people. See the recipe box below for ingredient amounts and full recipe instructions.
- Melt 2 tablespoons butter in a 10-inch skillet over medium heat. Add onions, carrots, and celery; cook for about 3 minutes, stirring occasionally, until softened. Stir in garlic, salt, sage, and Italian seasoning; cook for 30 seconds.
- In a large bowl, combine crumbled cornbread and stale or toasted bread.
- In a small bowl, whisk together the egg, chicken broth, and cream. Stir in the cooked vegetables.
- Pour the mixture over the cornbread and bread. Stir until well combined and very moist, adding extra broth if needed.
- Transfer to a buttered 5×7-inch baking dish. Cut the remaining 1 tablespoon butter into small pieces and scatter over the top.
- Bake at 350°F (177°C) for 30 minutes, until the top is lightly golden.
Expert Tips
- Prepare Cornbread Ahead: Bake the cornbread 1–2 days in advance so it can dry naturally. To speed it up, dry in the oven. Cornbread can also be frozen for up to 3 months.
- Make Ahead: Assemble the dressing, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking so it heats evenly.
- Scale Up: To serve more, double the recipe. Bake in two 5×7-inch dishes, an 8×8-inch dish, or a 9-inch round dish.
Frequently Asked Questions
A 5×7-inch baking dish works best for this recipe. You can also use a 6×6-inch dish or a 7-inch round dish.
If you’d like to make personal-sized servings, spoon the cornbread dressing into 10-ounce ramekins and bake as directed in the recipe.
Preheat the oven to 250°F (121°C). Cut cornbread into cubes, spread on a baking sheet, and bake for about 30 minutes until dry and crisp.
Stuffing is typically cooked inside the turkey, while dressing is baked in a separate dish. This small batch recipe is baked on its own, making it dressing.
Yes, both unbaked and baked cornbread dressing can be frozen for up to 3 months.
Unbaked: Assemble, wrap tightly, and freeze. Thaw in the refrigerator overnight before baking.
Baked: Cool completely, wrap in plastic wrap and foil, and freeze. Thaw overnight in the refrigerator, then reheat in a 350°F oven until warmed through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini cornbread dressing or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Cornbread Dressing
Watch How To Make This
Equipment
Ingredients
- 1 full recipe Mini Cornbread * See notes below
- 3 tablespoons salted butter -divided, plus more for greasing the baking dish
- ¼ cup chopped onions
- ¼ cup chopped carrots
- ¼ cup chopped celery
- 1 clove garlic -minced
- ¼ teaspoon salt
- ¼ teaspoon dried sage
- ¼ teaspoon Italian seasoning
- 1 slice white or wheat sandwich bread -cut into cubes (use stale or toasted bread)
- 1 large egg
- ¾ cup low sodium chicken broth
- ¼ cup heavy cream
Instructions
- Heat oven to 350°F (177°C)
- Melt 2 tablespoons butter in a medium skillet over medium heat. Add onions, carrots, and celery; cook for about 3 minutes, stirring occasionally, until softened. Stir in garlic, salt, sage, and Italian seasoning; cook for 30 seconds.
- In a large bowl, combine crumbled cornbread and stale or toasted bread.
- In a small bowl, whisk together the egg, chicken broth, and cream. Stir in the cooked vegetables.
- Pour the mixture over the cornbread and bread. Stir until well combined and very moist, adding extra broth if needed.
- Transfer to a buttered 5×7-inch baking dish. Cut the remaining 1 tablespoon butter into small pieces and scatter over the top.
- Bake for 30 minutes, until the top is lightly golden.
Notes
- Prepare Cornbread Ahead: Bake the cornbread 1–2 days in advance so it can dry naturally. To speed it up, dry in the oven. Cornbread can also be frozen for up to 3 months.
- Make Ahead: Assemble the dressing, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking so it heats evenly.
- Scale Up: To serve more, double the recipe. Bake in two 5×7-inch dishes, an 8×8-inch dish, or a 9-inch round dish.
You can also use a 6×6-inch dish with a base area of 36 square inches or a 7-inch round dish with a base area of 39 square inches.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious dressing!!! Plus the mini cornbread is delicious also!! Thanks for sharing!!! Perfect size for hubby and myself!!
I’m so happy you both enjoyed it!
About how much cornbread does this need? I have some leftovers and wonder how to use them in this recipe. Thanks.
We use our cornbread recipe (the entire amount) and it yields 4 large squares of cornbread about 2.5-inches x 2.5-inches x 1-inch each – https://onedishkitchen.com/cornbread-for-one/
Can cooked dressing be frozen?
Great recipe. Just wanting to know if it can be frozen after cooking.
Thank you! Yes, it freezes beautifully. Just wrap the cornbread dressing tightly in plastic wrap and store it in a zip-top bag or airtight container. It will last in the freezer for 4 months.
Yes. Store the baked cornbread dressing in an airtight container and freeze for up to 6 months. Reheat the stuffing in the microwave or in the oven.