Cornbread dressing, or stuffing depending where you’re from, is very much like traditional stuffing with onions, celery, and seasoning. But, instead of white bread cubes, it uses cornbread to add additional flavor. This air fryer cornbread dressing has become one of my favorites for Thanksgiving!
I’ll admit that I’ve never been a huge fan of traditional stuffing, but this cornbread dressing really changed my mind. Maybe it’s just that I find it more interesting or less soggy than the “normal” version, but either way this one is a keeper!
Sure, a lot of folks like to stuff their birds, and that’s perfectly fine. But, if like me, you tend to cook your dressing separately, then the air fryer is a great choice! It cuts the cooking time in half, plus it keeps the oven available for the bird itself.
Like most recipes, you can adjust the seasonings, vegetables, and even your base to your tastes or what you have available. In fact, it’s a great way to use up leftover Air Fryer Jiffy Cornbread, but you can also start with store bought or a box mix!
Ingredients & Equipment
4 cups cornbread stuffing mix (or an equivalent amount of leftover cornbread)
4 Tbsp butter, melted
½ medium onion, finely diced (about ¼ cup)
½ cup diced celery (about 2-3 ribs)
1 ½ cups chicken broth (or stock)
1 tsp garlic powder
½ tsp sage
½ tsp poultry seasoning
1 tsp salt
½ tsp black pepper
Equipment Note: You’ll need a casserole dish or similar oven safe dish that fits into your air fryer’s basket or on the rack. I’m using two smaller loaf pans, as I have a Ninja Dual Zone air fryer, but one single pan is fine as long as you have room.
Ingredient Tips and Substitutions
Any brand of cornbread stuffing mix is fine (I have Pepperidge Farm), and a 12-ounce bag or box is sufficient. You may also use leftover cornbread (preferably stale) that’s been crumbled or cubed into small pieces
The onionmay be swapped for a leek or shallot if preferred
You can use vegetable stock in place of the chicken stock to make a vegetarian friendly version
All seasonings are adjustable to taste, and you will likely want to also adjust based on what your brand of mix has already included. Other great options to add are thyme, parsley, rosemary, or paprika
Optional additions include corn, mushrooms, peppers (such as bell pepper or jalapeno for a little heat), cooked crumbled chorizo or sausage, or shredded cheese (cheddar or monterey jack are good options)
Step By Step Instructions
Place the cornbread stuffing mix into a bowl and add the melted butter and chicken broth, stirring until it’s well blended
Add in the onion, celery, and all the seasonings, mixing until everything is distributed evenly
Pour the mix into a greased casserole dish (or whatever dish you’re using), smooth the top to promote even cooking, and then cover the top of the dish with foil (crimp the edges to make sure it stays on)
Place into the air fryer basket and cook on the air fry setting for 10 minutes at 350°F (or the closest setting your specific air fryer has)
Remove the foil, stir the dressing, and then cook for an additional 5-10 minutes without foil, until the desired level of browning on top is achieved
Serve hot alongside your favorite entree!
What to Serve With Cornbread Dressing
Turkey
Ham
Fried chicken
Pork chops
Barbecue ribs
Meatloaf
Creamed spinach
Collard greens
Brussels sprouts
Green beans
Macaroni and cheese
Mashed potatoes
Sweet potatoes
Acorn squash
There are tons of great options to serve with cornbread dressing, whether you’re enjoying it as a regular meal or at the Thanksgiving or other holiday table!
Yes, you can use store bought cornbread for this recipe. It works equally well with homemade, and with cornbread stuffing mix as well.
If you’re using store bought or homemade, make sure that it is slightly stale for best results, or toast your crumbs or cubes for 5-10 minutes to dry them out a bit before making the dressing.
What’s the Best Way to Ensure My Cornbread Dressing Is Not Too Dry in the Air Fryer?
To prevent dryness, make sure to add enough liquid, like the chicken broth or melted butter, to your dressing mixture.
You can also cover it with foil while air frying to retain moisture, though I recommend removing it in the last few minutes to get that crisp, browned topping.
Can I Prepare Cornbread Dressing in Advance and Air Fry It Later?
Yes, you can prepare your cornbread dressing ahead of time and store it covered in the refrigerator. When you’re ready to cook, simply air fry it according to the recipe instructions.
I recommend only preparing it up to 24 hours in advance. Additionally, you may want to add an extra ½ cup or so of liquid, as the bread will absorb more the longer it sits.
How Do I Achieve a Crispy Top on My Cornbread Dressing Using the Air Fryer?
Thanks to the small amount of butter in the dressing and the rapid air circulation in the air fryer, you will naturally get a crispy top on your cornbread dressing.
In fact, that’s why you should cook it for the first half of the time with foil on it, to prevent overbrowning while you get the rest of the dressing cooked.
Can I Add Additional Ingredients, Like Sausage or Cranberries, to My Cornbread Dressing?
Absolutely! Feel free to customize your cornbread dressing with ingredients like sausage, dried cranberries, nuts, or herbs to suit your taste.
You could also add other vegetables, such as peppers or mushrooms, if desired.
What’s the Ideal Temperature and Time for Air Frying Cornbread Dressing?
Air fry cornbread dressing at around 350°F (175°C) for 15-20 minutes. Make sure to check it occasionally to prevent overcooking.
The exact time will vary slightly based on the size of your baking dish, your specific air fryer, and how brown you’d like your topping.
Can I Reheat Leftover Cornbread Dressing in the Air Fryer?
Yes, you can reheat your leftover cornbread dressing in the air fryer using an oven safe dish. Use a lower temperature (around 300°F or 150°C) to warm it without drying it out.
It generally takes around 5 minutes, but can vary depending on the size of your portion and how fast your air fryer gets up to temperature.
Is Air Frying Cornbread Dressing Healthier Than Baking It in the Oven?
Air frying cornbread dressing doesn’t change the nutritional values compared to the oven, so it is no more or less healthy. You’ll achieve the same browned topping and creamy interior.
The air fryer simply gains you speed in cooking in comparison, and allows you to free up the oven for other dishes.
What is the Difference Between Cornbread Dressing and Stuffing?
The difference between cornbread dressing and stuffing is that dressing is usually prepared in a baking dish, while stuffing is cooked inside a turkey.
Since the contents are actually the same otherwise, often the term is used interchangeably, regardless of the method in which you cook it.
Why is My Cornbread Dressing Mushy?
If your cornbread dressing is mushy, you likely added too much liquid or stirred it too much, breaking down the bread too far.
To fix this, try spreading it out into a thinner layer and cooking it in small increments to crisp it, which should fix some of the mushy texture.
Recipe Pro Tips
I do not preheat my air fryer for this recipe. However, if it’s already warmed, you may be able to reduce the cooking time by a couple minutes
If your cornbread is fresh and not very stale or dry, toast the cubes or crumbles in the oven or air fryer for around 5-10 minutes to dry them out first. This helps them better absorb moisture and to avoid gummy or mushy dressing
The veggies are going to come out cooked crisp using this method, which I like because it contrasts nicely with the otherwise soft texture. However, if you prefer soft, mushy vegetables, you’ll want to sauté them on your stovetop in the butter for about 5-6 minutes until soft before adding them
If you think your dressing is too dry, you can add more liquid, stir, and cook for a few more minutes until it’s warmed and absorbed
Storage and Reheating Tips
Store leftover cornbread dressing covered in the refrigerator for up to 4 days
To reheat, place a portion in an oven-safe dish and air fry for 3-5 minutes at 300°F, or until warmed through
Air Fryer Fried Green Tomatoes (With Cornmeal Breading)
Final Thoughts
Whether you call it stuffing or dressing doesn’t matter, this air fryer cornbread dressing is the perfect side for your fall and holiday meals.
Use a box mix for a leg up, or just grab that leftover cornbread from chili night and make something wonderful!
This stuffing comes out moist inside, browned on the top, and filled with cornbread and sage flavors that make it perfect alongside a roasted chicken or a turkey on Thanksgiving!
The air fryer makes it so easy to make in just about 20 minutes of cooking time. Not only is it faster than the oven, but it keeps that space free as well for other items. I’ll never go back to preparing it any other way!
Air Fryer Cornbread Dressing (Stuffing) Recipe
This air fryer cornbread dressing cooks up in less time than a traditional oven. It’s still moist, browned on top, and the perfect side dish for fall, Thanksgiving, and the holidays!
Add in the onion, celery, and all the seasonings, mixing until everything is distributed evenly
½ Medium onion, finely diced, ½ Cup diced celery, 1 Tsp garlic powder, ½ Tsp dried sage, ½ Tsp poultry seasoning, 1 Tsp salt, ½ Tsp black pepper
Pour the mix into a greased casserole dish (or whatever dish you’re using), smooth the top to promote even cooking, and then cover the top of the dish with foil (crimp the edges to make sure it stays on)
Place into the air fryer basket and cook on the air fry setting for 10 minutes at 350°F (or the closest setting your specific air fryer has), no preheat required
Remove the foil, stir the dressing, and then cook for an additional 5-10 minutes without foil, until the desired level of browning on top is achieved
Serve hot alongside your favorite entree!
Notes
Any brand of cornbread stuffing mix is fine (I have Pepperidge Farm), and a 12-ounce bag or box is sufficient. You may also use leftover cornbread (preferably stale) that’s been crumbled or cubed into small pieces
The onionmay be swapped for a leek or shallot if preferred
You can use vegetable stock in place of the chicken stock to make a vegetarian friendly version
All seasonings are adjustable to taste, and you will likely want to also adjust based on what your brand of mix has already included. Other great options to add are thyme, parsley, rosemary, or paprika
Optional additions include corn, mushrooms, peppers (such as bell pepper or jalapeno for a little heat), cooked crumbled chorizo or sausage, or shredded cheese (cheddar or monterey jack are good options)
If your cornbread is fresh and not very stale or dry, toast the cubes or crumbles in the oven or air fryer for around 5-10 minutes to dry them out first. This helps them better absorb moisture and to avoid gummy or mushy dressing
The veggies are going to come out cooked crisp using this method, which I like because it contrasts nicely with the otherwise soft texture. However, if you prefer soft, mushy vegetables, you’ll want to sauté them on your stovetop in the butter for about 5-6 minutes until soft before adding them
If you think your dressing is too dry, you can add more liquid, stir, and cook for a few more minutes until it’s warmed and absorbed
Store leftover cornbread dressing covered in the refrigerator for up to 4 days
To reheat, place a portion in an oven-safe dish and air fry for 3-5 minutes at 300°F, or until warmed through
Exact nutritional values will vary based on brand and flavor of ingredients, any additions, sauces, or sides, and actual quantity consumed, so please consider this a guideline only
Keyword air fryer cornbread dressing, air fryer thanksgiving recipes, cornbread dressing recipe, flavorful stuffing recipes, stuffing in air fryer, thanksgiving menu ideas, turkey stuffing alternatives
I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
