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Cornbread Dressing with Rye and Fresh Herbs

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Our holiday table consistently showcases one of our oldest family recipes, Cornbread Dressing with Rye and Fresh Herbs. Years ago, we tweaked a cherished cornbread stuffing recipe, passed down through generations and gave it a few upgrades . Subsequently, the recipe now showcases the rich flavors of the traditional cornbread recipe alongside rye bread and an aromatic essence of fresh herbs. The result is a stuffing that’s both comforting and uniquely satisfying.

Preparing the Cornbread Foundation

This recipe starts with the creation of homemade stone ground cornbread. Our cornbread is created intentionally dry so that it will absorb liquids when it gets re-baked as dressing. To make the cornbread, combine stone ground cornmeal, flour, baking powder, olive oil, egg, and milk. The ingredients yield a perfectly crumbly and dense cornbread base. Once baked, let the cornbread cool. When cooled, cube and dry the cornbread for a day to ensure it will hold some of it’s shape.

photo of cubed cornbread drying in a 13x9 inch pan

Mixing in the Rye and Fresh Herbs

Once the cubed cornbread sits out and dries overnight, you’re ready to prep the rest of the ingredients. Cubed day-old cornbread and toasted rye bread will form the base of this dish. Cut the toasted rye bread and mix with the cubed cornbread. Next, combine the dry ingredients with buttery sauteed onions and celery, a can of cream of chicken, broth, and a fragrant mix of chopped herbs. If you want prep this the day before, cover the dish and place in the refrigerator (up to 24 hours) until you are ready to bake.

Baking the Cornbread Dressing

When you have the ingredients combined with the amount of moisture to your liking, you’re ready to bake. After it’s baked, the cornbread should be crisp on top with some golden highlights. It will smell divine. The dressing should have the perfect mix of crunch and softness and smell deliciously aromatic.

For those who value tradition and a touch of culinary creativity, our Cornbread Dressing with Rye and Fresh Herbs is a must-try. As a side or a star, it’s a hearty and flavorful addition to your holiday table. Take a look at the recipe card below to recreate this beloved classic in your kitchen.

If you are looking for other holiday sides and stars, take a peak at our ‘holiday’ tag for more recipes and ideas.

photo of cornbread dressing with rye and herbs in 13x9 baking dish

Cornbread Dressing with Rye and Fresh Herbs

A combination of day-old cornbread, toasted rye bread, and an aromatic blend of fresh herbs. This classic recipe offers the perfect blend of tradition and intrigue, delivering an inspired addition to your holiday table.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: comfort, herbs, holiday
Prep Time: 45 minutes
Cook Time: 30 minutes
Overnight Cornbread Rest: 8 hours
Total Time: 9 hours 15 minutes
Servings: 8
Calories: 300kcal
Author: juiceofsevenlemons
Cost: $15


Cornbread Ingredients:


  • Cubed day-old cornbread
  • 4 pieces toasted rye bread
  • 4 tablespoons butter
  • 1 onion diced
  • 3 stalks of celery diced
  • 1/2 teaspoon fine sea salt
  • 1 can of cream of chicken
  • 1 egg whisked
  • A little broth added for moisture
  • 2 tablespoons of minced parsley, sage, rosemary, and thyme fresh


Prepare the Cornbread:

  • In a mixing bowl, combine 1 cup of stone-ground cornmeal, 1/2 cup of flour, 3 teaspoons of baking powder, a pinch of salt, 3 tablespoons of pure olive oil, and 1 egg.
  • Gradually add milk to create a thick batter.
  • Spread the batter into a greased baking dish and bake at 350°F (190°C) until the cornbread is golden brown, 30 minutes
  • Once baked, let the cornbread cool and dry, then cut it into cubes and let sit overnight.

Create the Dressing:

  • Toast 4 pieces of rye bread until they become crispy, then cut them into cubes.
  • In a saucepan, add butter, diced onions, diced celery and salt to taste and saute until onions are transparent, about 5-10 minutes.
  • In a large mixing bowl, combine the cubed day-old cornbread, toasted rye bread, sauteed vegetables, 1 can of cream of chicken, a small amount of broth, and 2 tablespoons of minced parsley, sage, rosemary, and thyme.
  • Gently mix all the ingredients until they are well combined and add more broth as needed until the mixture is quite moist.

Bake the Dressing:

  • Preheat your oven to 350°F (175°C).
  • Transfer the dressing mixture into a greased baking dish.
  • Cover the dish with aluminum foil and bake for approximately 30 minutes.
  • Remove the foil and continue baking for another 10-15 minutes, or until the dressing is golden brown and crispy on top.


  • Variation: Feel free to customize your dressing by adding cooked sausage or nuts for extra flavor and texture.
  • Make-Ahead: Prepare the cornbread and the dressing mixture a day in advance and refrigerate.
  • Herb Substitutions: If you don’t have fresh herbs, you can use dried herbs; however, fresh herbs add a more vibrant flavor.
  • Broth: Adjust the amount of broth as needed to achieve your preferred dressing consistency and desired moisture.
  • Leftovers: Leftover dressing can be refrigerated and reheated for a delicious meal the next day. It’s also great for making sandwiches or topping with a poached egg for breakfast.


Serving: 200g | Calories: 300kcal | Carbohydrates: 35g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 600mg | Potassium: 200mg | Fiber: 3g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2.5mg

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