Small Batch Cornbread Dressing

This small batch cornbread dressing bakes up moist and buttery, a classic Southern Thanksgiving side made with homemade cornbread and sautéed vegetables. It’s perfectly sized for one or two people.

Why You’ll Love This Southern Cornbread Dressing

The spoon breaks through a buttery golden top into a soft, rich center. This is a true Southern cornbread dressing, made for one or two people.

I grew up in Louisiana, where cornbread dressing sat next to the turkey at every holiday dinner, and it’s the dressing I measure every other one against. I developed this small batch version for my own table, and it has the flavor I grew up on.

The dressing starts with homemade cornbread, baked a day ahead so it dries slightly. Day-old cornbread absorbs the broth evenly and bakes up moist, and a little heavy cream gives this dressing a richness most classic recipes skip. You can assemble everything in the morning, keep it covered in the refrigerator, and bake it right before dinner.

This dressing feels special on an ordinary night, and it brings a sense of tradition to a holiday table.

Looking for more small batch Thanksgiving recipes? Try my Mini Sweet Potato Casserole, Small Batch Cranberry Sauce, Mashed Potatoes For One, or Mini Carrot Soufflé.

Ingredients

Each ingredient in this easy cornbread dressing has a job to do. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.

Cornbread: Homemade cornbread is the base of the dressing, and our Small Batch Cornbread recipe makes the right amount. Bake it a day or two ahead, because dried cornbread takes in the liquid evenly and still keeps some texture once baked. To dry it quickly, crumble the cooled cornbread into a plastic bag and leave it unsealed overnight, or use the oven method in the FAQ section. Store-bought cornbread works too; you’ll need about 2 cups crumbled.

Butter: Salted butter does double duty here. It cooks the vegetables, and the pieces scattered over the top brown the surface as the dressing bakes.

Vegetables: Chopped onions, carrots, celery, and garlic build the savory base. Cook them until softened before they go into the mix, since they won’t soften much more in the oven. Leftover vegetables can go into a Pot Roast For One or Chicken Stew For One.

Seasonings: Dried sage gives the dressing its classic flavor, and Italian seasoning rounds it out with basil, oregano, thyme, and rosemary. If you don’t keep Italian seasoning, use one or two of those herbs instead.

Bread: Along with the cornbread, one slice of sandwich bread or a single biscuit goes into the mix, and it earns its place. Cornbread on its own can bake up dense and crumbly, so a little plain bread softens the texture and helps the dressing hold together. Stale or toasted bread works best because it absorbs liquid without falling apart.

Egg: One egg binds the dressing so it holds together when you scoop it.

Chicken Broth: Low-sodium broth adds moisture and flavor while keeping the salt in check. Regular chicken broth works too; you may want to cut back on the added salt. Vegetable broth makes this a vegetarian dressing.

Heavy Cream: Don’t skip the cream. It mixes with the egg and broth and bakes into the center, making this dressing richer and more moist than one made with broth alone. Half-and-half works as a substitute, and leftover cream can go into Fettuccine Alfredo For One or Small Batch Caramel.

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How To Make Small Batch Cornbread Dressing

These photos and instructions show you how to make homemade cornbread dressing for one or two people. See the recipe box below for ingredient amounts and full recipe instructions.

1. Melt 2 tablespoons butter in a 10-inch skillet over medium heat. Add the onions, carrots, and celery and cook, stirring occasionally, for about 3 minutes, until softened. Stir in the garlic, salt, sage, and Italian seasoning and cook for 30 seconds, until fragrant.
2. In a large bowl, combine the crumbled cornbread and the cubes of stale or toasted bread.
3. In a small bowl, whisk together the egg, chicken broth, and cream until smooth. Stir in the cooked vegetables.
4. Pour the mixture over the cornbread and bread, then stir until everything is evenly moistened, with no dry pockets of cornbread. Add extra broth if the mixture looks dry.

5. Spoon the mixture into a buttered 5×7-inch baking dish and spread it evenly. Cut the remaining 1 tablespoon of butter into small pieces and scatter them over the top.

6. Bake at 350°F (177°C) for 30 minutes, until the top is lightly golden and the center is set.

Serving Suggestions

Cornbread dressing earns its place in a traditional Thanksgiving dinner, and these small batch mains round out the plate.

• Roast Split Turkey Breast: Classic turkey and dressing, scaled for two.
• Turkey Cutlet with Gravy: The gravy is made for spooning over the dressing too.
• Roasted Cornish Hen: A whole bird for one with dressing on the side.
• Glazed Ham Steak: The route for a ham holiday instead of a turkey one.

For dessert, finish the meal with a Pumpkin Pie For One or Small Batch Pumpkin Pie Bars.

Frequently Asked Questions

If you’ve tried this small batch cornbread dressing recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.