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Cornbread Dressing With Sausage

By Suzette and Amy, The Sweet and Savory Sisters


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


  • 2 cups self rising cornmeal
  • 1 cup self rising flour
  • 1 1/2 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 lb bulk breakfast sausage
  • 3 sticks (1 stick softened, for the cornbread) butter
  • 3 chicken bouillon cubes
  • 4 stalks chopped (up to 5 stalks) celery
  • 1 large chopped onion
  • 8 white and green parts chopped green onions
  • 3 tablespoons chopped parsley
  • 2 cloves finely chopped garlic
  • 3 cups (up to 4 cups) chicken stock
  • to taste salt
  • to taste pepper
  • 8 eggs


For cornbread: Preheat oven to 350 °F. Combine cornmeal and flour in a bowl and 1 stick of softened butter, vegetable oil, buttermilk and 4 eggs in another bowl. Add the wet ingredients to the dry ingredients and mix well.

Pour batter into a greased 13x9x2 baking dish and bake for approximately 25 minutes or until golden brown. Remove from oven and let cool.In a large bowl, crumble corn bread, then set aside.

In a large pan over medium heat, add sausage. Brown for 5 minutes, then remove from pan, leaving some of the drippings. Add the butter and let melt. Add the chicken bouillon, celery and onion and cook until translucent, about 5-10 minutes. Add the green onions, garlic and parsley. Stir and cook for 2-3 minutes more.

Pour vegetable and sausage mixture over crumbled cornbread. Add chicken stock, stir to combine, then add salt and pepper to taste. In a separate bowl, lightly beat 4 eggs along with a little bit of the cornbread mixture.

Add eggs to cornbread/sausage mixture, then pour everything into a 13x9x2 greased baking dish. Bake at 350 °F until dressing is cooked through, about 45-60 minutes.

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