Cajun Cornbread Biscuit Dressing
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!
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 and delicious 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 it would taste 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
Dressing vs. StuffingI 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
Ingredients
- 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 seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
- Crumble the baked muffins and biscuits into a large bowl; set bowl aside.
- Preheat oven to 350°F.
- Using a large, deep 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 biscuits and cornbread. 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:
Cajun Grilled Shrimp w/ Spicy Dipping Sauce
Slow Cooker Cajun Pulled Pork
Will be making this soon can i use flax eggs and vegan sausages i never had cajun cornbread biscuit dressing before perfect for my after office meals love your recipes as always brightens up my day everyday after work will dm you if i make this and let you know how it goes Thanks Ramya
I haven’t used flax eggs and vegan sausage in this recipe myself, Ramya. However, I think they would work just fine! This is a really fun recipe, and it’s a twist off of the classic one that my family makes every Thanksgiving here in the US. I hope you get a chance to try it!
Wow!!! Talk about flavor! This dressing is a meal all by itself! What a great way to liven things up. 🙂
This really is a meal in itself! It would be a tasty side dish, but we just cut larger pieces and then served it with roasted veggies. Yum!!
Love those crispy edges and all that sausage running through it! Will have to give it a try for the holidays!
Oh, the crispy edges are the best, Michelle! In fact, now I wonder if I could spread this one out on sheet pans to get even more crispy bits. Hmmm…I might have to try that!!
Cornbread dressing meets bread dressing, how clever and then go and cajun it up. You’ve got my attention.
You know we always had cornbread dressing at Thanksgiving and Christmas and like you, it was a no-go until I made a GF cornbread dressing for our neighbor a couple of years ago. I can now tolerate it, but putting in biscuits might just get me into it.
On the other hand, I’ve always loved cornmeal biscuits, a bit sweet and with a bit of texture.
Well I can’t take credit for the cornbread dressing with the bread dressing – my mother has been making that recipe for years. (It’s downright delicious, by the way!) But I did decide it was time to put a Cajun twist on this one…you know me and Cajun flavors!
So if you like cornmeal biscuits, I’m wondering if the dressing that my family always made would be up your alley? It’s a “cheater” recipe in that it uses refrigerated Grands biscuits and 2 boxes of Jiffy cornbread mix. I suspect neither of which are available over there, though. It might be worth playing with the idea a bit?
My mother-in-law (who was born and raised in Chattanooga, TN) introduced me to cornbread dressing and I’ve never looked back! But I haven’t had a cornbread / biscuit blend – looks absolutely delectable!
Ah, you know the wonders of cornbread dressing then! I have no idea where the biscuits entered into the mix, but this is one heck of a Thanksgiving side dish…and that’s before I went and added the Andouille sausage and Cajun flavors. It’s delicious!
I absolutely love cornbread dressing, so I can only imagine how amazing cornbread biscuit dressing is. 😋. And making it Cajun??? Absolutely amazing David! (And what a gorgeous dish as well.) This is definitely my kind of meal, Thanksgiving or otherwise. I need to try your recipe!
Thank you so much, Shannon! This is a unique recipe with the cornbread AND biscuits, but it really is delicious. And of course adding the Cajun twist here was fun…I love Cajun flavors! Thanks so much!!
I love these ingredients, and I love how you can slices the servings so well. Very pretty.
Thanks so much, Mimi! This is a different recipe with the crumbled up cornbread and crumbled biscuits, but it really does come together to create a delicious side dish! And that’s before you take into account the Cajun twist here. Yum! 🙂
I love some good cornbread, but I’ve never had a variation with the additions. This savoury version with sausage and other ingredients (Well mostly sausage haha) looks and sounds wonderful. And these popping red and green colour also make it look festive!
You should totally try playing around with the ingredients in cornbread! This dressing does have cornbread in it, but it doesn’t taste like cornbread in the way you might think. I personally love it! Thanks, Ben!
Any type of dressing and I’m sure to devour a whole bunch of it. And this? Looks so freaking good, David! I wouldn’t need anything else. Just a whole bunch (or pan) of this and I’m set. Looks packed with flavour. I bet it would be so good with a fried egg, too!!
Thanks so much, Dawn! It’s funny – as a kid, dressing just didn’t do it for me. But as an adult? It might be my favorite part of the traditional US Thanksgiving meal! And I like your idea of a fried egg here. Mental note: make that. 🙂
ooh so annoying. my comment refused to be submitted. just saying how very confused and bamboozled i was by the title of this recipe and yep i’m still a bit confused. a dressing goes over a salad, and a biscuit is served with a hot cuppa for afternoon tea. Eek! cultural differences…
Hahaha – this recipe truly is one that would bamboozle someone not in the US! Sorry for the troubles with the comment submission, Sherry. Glad it worked out!
Ohhh thats a complete meal on its own, love the textures, colours and flavours on this one.
This really is a fantastic recipe, Raymund! It channels all the traditional American Thanksgiving vibes…but with a Cajun twist!