Small Batch Cornbread Dressing

Cornbread dressing, also known as cornbread stuffing, is a classic Southern dish made with a savory blend of cornbread, vegetables, and herbs, baked to golden perfection. Traditionally served as a side dish during Thanksgiving, it adds a comforting and flavorful touch to any meal. This small batch version is ideal for those cooking for one or two, providing just the right amount without leftovers.

• Cornbread: High-quality cornbread is essential for a flavorful dressing, and our mini cornbread recipe is the perfect fit. Bake it in a 6.5-inch cast iron skillet, a 5×5-inch baking dish, or a 4×6-inch baking dish. For the best texture, make the cornbread a day or two in advance. Slightly stale cornbread absorbs the broth better, creating a dressing that’s moist but not soggy.
  • Pro Tip: To dry cornbread overnight, crumble the cooled cornbread into small pieces and place them in a large plastic bag without sealing it. This prevents moisture from being trapped, allowing the bread to dry out. Check the FAQ section for tips on quickly drying cornbread in the oven.
• Butter: Salted butter works well here. Use 2 tablespoons for sautéing vegetables and 1 tablespoon to dot over the top before baking. If using unsalted butter, add an extra 1/8 teaspoon of salt to the recipe.
• Vegetables: A mix of chopped onions, carrots, celery, and garlic adds essential flavor and complexity. These vegetables are a must for a rich, savory dressing. If you have any of these four vegetables left over, consider using them in a batch of Cheeseburger Soup, Pot Roast, Chicken and Dumplings, or Chicken Stew.
• Seasonings: This recipe uses salt, dried sage, and Italian seasoning. Italian seasoning typically includes basil, oregano, thyme, and rosemary. If you don’t have it on hand, use one or two of these herbs as substitutes.
• Bread: In addition to cornbread, you will need to use bread. I use one slice of bread or a large biscuit, if I’ve made a biscuits the day before. A big tip for getting as much flavor in your dressing as possible is to use stale bread which will soak up more of the broth and add tons of flavor to the dressing. If the bread is not stale or dry, toast it before using.
• Egg: A single large egg acts as a binder, helping to keep the dressing moist and holding everything together.
• Chicken Broth: Low-sodium chicken broth is my go-to for dressing recipes. It adds moisture and flavor without being overly salty. For a vegetarian option, use vegetable broth instead. Leftover broth can be used in Chicken Gumbo or Chili Mac.
• Heavy Cream: Adds richness and depth to the dressing. Half-and-half can be used as a substitute if needed. Leftover cream can be used in Fettuccine Alfredo, Tomato Soup, or a small batch of Caramel.

How To Make Cornbread Dressing

These step-by-step photos and instructions help you visualize how to make a small batch of cornbread dressing. See the recipe box below for ingredient amounts and full recipe instructions.

1. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the chopped onions, carrots, and celery, and sauté for about 3 minutes, stirring occasionally, until the vegetables soften. Stir in the garlic, salt, sage, and Italian seasoning, and cook for 30 seconds, stirring frequently to combine the flavors.
2. In a large bowl, combine the crumbled cornbread and stale or toasted bread. Set the bowl aside.
3. In a small bowl, whisk together the egg, chicken broth, and cream. Stir in the cooked vegetable mixture from the skillet.
4. Pour the liquid mixture over the cornbread and bread in the large bowl. Stir until everything is thoroughly combined and very moist. If the mixture feels dry, add more broth as needed.

5. Transfer the mixture to a buttered 5×7-inch baking dish. Cut 1 tablespoon of butter into small pieces and evenly distribute them over the top of the dressing.

6. Bake at 350 degrees F (177 degrees C) for 30 minutes, or until the top is lightly golden.