Sausage Cornbread Dressing Cups

Cornbread Dressing REd dish 2

I’ve been baking my Cornbread Dressing in muffin pans for years, now. It started one year when our extended family decided everyone would bring finger foods or appetizers for the Thanksgiving meal. That meant no cornbread dressing that year because it bakes in a casserole dish, right? Well, it just wasn’t Thanksgiving to me without the dressing so I decided to make the dressing in muffins, freeze them individually, and put them in a zip-top bag in our cooler and hauled them to Arkansas from Alabama.

I reheated them in my sisters oven and they were a hit! I’ve made them this way every year since then even if we aren’t having finger foods. They are just the right portion size, everyone gets the favored crusty edge, and they take up less room in the fridge or freezer by placing them in the zip-top bag. I’ve even made them in the mini muffin size for snacks or appetizer parties.

Cornbread Dressing How To 1a CornbreadBiscuits

I like to make a double batch of biscuits (frozen or from scratch) a few weeks before the holiday and freeze half for this recipe and eat the other half for breakfast. Same goes for the cornbread. I double the recipe on the cornbread mix bag (4 cups cornmeal mix) and bake in a 10-inch cast iron skillet. We eat half with soup that day and freeze the other half for the upcoming holiday dressing.

Cornbread Dressing HOw To 2 Crumbled in Bowl

Don’t crumble the cornbread and biscuits so fine it looks like cornmeal or breadcrumbs. I like to have a little more texture in the dressing cups.

Cornbread Dressing How To 3 celeryOninonSkillet

Cook the onion, celery, and garlic in a combination of sausage drippings and butter. If you choose to omit the sausage, just use 4 tablespoons butter. That’s a lot to cook this amount of veggies but you will need it for the entire recipe of dressing.

Cornbread Dressing How To 4 Everything in bowl

Stir everything together in a large bowl.


Spoon 1/3 cup dressing mixture into each of the muffin cups. If you do not have enough muffin pans, you can bake them in batches.

Cornbread Dressing Red Dish 1

Make Ahead Option: Cool dressing cups completely and place on baking sheets. Freeze 1 hour or until firm. Place frozen dressing cups in a zip-top bag and freeze until ready to serve. To reheat, place thawed dressing cups on foil-lined baking sheets and bake at 375˚ for 15 minutes or until thoroughly heated and edges are slightly crispy.

To print the recipe click link below.

Sausage Cornbread Dressing Cups




Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

4 thoughts

  1. I make sausage dressing every year! (I use hot sausage. ) This is an excellent idea and am going to make several batches for later!

  2. What a great idea Kathleen! I am surprised that your mom did not tell me about them!
    Note….when I clicked to print the recipe the title came up Broccoli Cheese Cornmeal instead of the correct title. I marked out the broccoli cheese and put the right name on my print out. Thanks for a super idea! I really liked the idea of baking some in the tiny muffin tins! Carolyn Brown

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