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Southern Cornbread with sausage in a white baking pan and fresh sage leaves on top.
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4.84 from 6 votes

Sausage Cornbread Dressing

Call it dressing or cornbread, your choice. Whatever you decide to call it, it's amazing.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: cornbread casserole, cornbread stuffing, sausage and cornbread, sausage and cornbread stuffing, southern cornbread
Servings: 10
Author: Amy- A Red Spatula


  • 4-5 cups cornbread, crumbled make sure and leave this in large pieces. It will break apart while you are mixing.
  • 8 ounce ground sausage We love Jimmy Dean's hot sausage.
  • 4 tablespoon butter, melted
  • ¾ cups celery, chopped
  • ½ cup onion, chopped
  • 1 teaspoons sage, fresh or dried
  • 2 cups vegetable or chicken stock
  • 2 eggs, beaten
  • salt and pepper to taste I used about 1teaspoon salt, ½ teaspoon ground pepper
  • 1 teaspoons cayenne pepper or crushed red pepper this is optional, we like everything a little spicy. If you aren't into spice, leave this out.


  • Preheat oven to 375 degrees.
    Cook sausage in saucepan over medium heat. Add in celery and onions, continue to cook another 3-5 minutes.
    Add all ingredients to large bowl and mix lightly, but well enough to combine. I do this with a rubber spatula in order to not break up the cornbread more than needed.
    Spray or butter a 8x8, or 9x9 pan. Pour dressing into pan. If you like, you can also add more melted butter on top. I used to do this, but cut it out where possible now :).
    Bake for 25-35 minutes until golden brown.
    This is best served immediately, although I do love it as a leftover too.
    Now, sit back and enjoy. You deserve it!