Put a Cajun spin on a classic Autumn recipe with this Cajun Cornbread Biscuit Dressing! From cornbread to biscuits to Andouille sausage, this recipe includes a number of Southern favorites!
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Growing up, my mother always made cornbread and biscuit dressing at Thanksgiving. In fact, it was a staple Thanksgiving side dish. The thing is my sister and I wouldn’t touch it. Come to think of it, I’m not sure my Dad ever touched it either. The recipe was passed down through the family from my grandma, and my mom said it was nostalgic comfort food for her. Thanksgiving just wasn’t the same for her without cornbread biscuit dressing.
Something funny happened as I grew up. One year, I took a bite of mom’s Thanksgiving dressing…and *shock* I kinda liked it. Now, I can’t imagine Thanksgiving without that cornbread biscuit dressing. In fact, we usually make a batch at Thanksgiving and another one at Christmas. It’s comfort food at its best – and the leftovers are amazing when you put ’em in a toaster oven. The edges get all crispy and delicious-like. Mmm…crispy toaster oven-biscuit edges…
As noted above, my mother’s classic cornbread biscuit dressing came from my grandma. Cornbread dressing is a common thing, especially in the South. But adding biscuits? Was this some sort of Franken-recipe that my family invented? I mean cornbread and biscuits in the same recipe? Did I just die and go to carb heaven? A quick google search revealed that cornbread biscuit dressing is indeed a thing. It might not be as common as other recipes, but both Southern Living and Epicurious offered proof that biscuits and cornbread can be combined into a magical dressing.
Cajun Cornbread Biscuit Dressing
While we will always make the traditional cornbread biscuit dressing at Thanksgiving, I did decide to get creative with this recipe the other day. I put a Cajun spin on this classic side dish – and in the process, the side dish became a main dish. With the added veggies and Andouille sausage, this Cajun Cornbread Biscuit Dressing turned into a magical, Louisiana-inspired meal. We served up squares of this dressing alongside roasted veggies, and there were plenty of “mmm…that’s really good” comments at the table!
This Cajun Cornbread Biscuit Dressing is a combination of many of my favorite Southern things – cornbread, biscuits, Andouille sausage. It’s unique for sure, but damn is it delicious! While biscuits in dressing likely originated as a way to use day-old biscuits, I now bake up a batch of biscuits solely for crumbling into dressing. And I cheat and use refrigerated biscuit dough. If you’re so inspired, you could make homemade biscuits using my go-to biscuit recipe. I’m sure the flavor would be amazing!
I will warn you that this Cajun Cornbread Biscuit Dressing makes a very large batch. You could certainly cut the recipe in half if you are so inclined. Or you could just feed a crowd. Or you could just feed yourself and have the most amazing leftovers waiting in the fridge. Mmm…crispy toaster oven-biscuit edges… I baked this dressing in two casserole dishes, and that worked pretty well.
Dressing vs. Stuffing
I can’t post a dressing recipe without at least noting the dressing vs. stuffing debate. While dressing and stuffings typically have similar ingredients, they differ in the baking style. Dressing is traditionally baked outside of the bird (i.e. casserole style) while stuffing is baked inside the bird. Dressing is by far more popular down South, and I personally prefer this style. Over time, the terms have become interchangeable, though. I mistakenly told my sister last year that I was making mom’s stuffing for Thanksgiving. She quickly responded, “You mean dressing?” “Yeah, that.”
No matter what you call it, I hope you enjoy this Cajun Cornbread Biscuit Dressing. This fun twist on the classic dressing is delicious – especially when you toast up the leftovers in a toaster oven. Mmm…crispy toaster oven-biscuit edges… Enjoy!
Did you make this Cajun Cornbread Biscuit Dressing at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’ve love to see your version!
Cajun Cornbread Biscuit Dressing
- 2 8.5-oz. boxes corn muffin mix, baked
- 1 16.3-oz. can refrigerated biscuits, baked
- 1 Tbsp olive oil
- 2 cups chopped celery
- 1 cup diced yellow onion
- 1 bunch green onions chopped
- 2 green bell peppers seeded and diced
- 12 oz. Andouille sausage diced
- 1 Tbsp minced garlic
- 1 14.5-oz. can fire-roasted diced tomatoes, undrained
- 6 large eggs
- ½ Tbsp Cajun spice blend
- ½ tsp kosher salt
- ½ tsp black pepper
- Crumble the baked muffins and biscuits into a large bowl; set bowl aside.
- Preheat oven to 350°F.
- Using a large skillet, add olive oil and place over medium-high heat. Add celery, onion, green onions and bell peppers; sauté, stirring occasionally, for 8-10 minutes, or until peppers have begun to soften and most of the liquid has evaporated from the pan.
- Using a separate skillet, add Andouille sausage and garlic; stir until well combined. Sauté for 5-6 minutes, stirring occasionally.
- Remove skillets from heat and transfer ingredients into bowl with crumbled cornbread and biscuits. Add undrained tomatoes, eggs, salt and pepper; stir until well combined.
- Transfer mixture into (2) greased 9”x13” baking dishes.
- Top dishes with foil and bake for 50 minutes.
- Remove foil and continue baking for 20-25 more minutes, or until tops are golden brown.
Looking for more tasty Cajun recipes? Check out these other favorites, too: