Classic Southern Cornbread Dressing Recipe

Food & Recipes

Classic Southern Cornbread Dressing Recipe

Traditional cornbread dressing begins with day-old cornbread for the best texture. We add onions, celery, and sage for flavor. Chicken broth keeps it moist, and eggs help everything hold together.

Our version stays tender thanks to a buttery broth soak. It pairs well with Thanksgiving turkey or weeknight chicken. Many cooks love its ease and how much everyone enjoys the taste.

Key Ingredients

Gather these ingredients for 10 to 12 servings. Use good cornbread; homemade or Jiffy mix both work well.

  • 8 cups crumbled day-old cornbread (unsweetened Southern style)
  • 4 cups cubed day-old white bread or biscuits
  • 2 ½ cups chicken broth (homemade or low-sodium)
  • 1 large yellow onion, finely diced
  • 3 celery stalks, finely chopped
  • ½ cup unsalted butter (plus 2 tbsp for topping)
  • 3 large eggs, lightly beaten
  • ¼ cup fresh parsley, chopped
  • 2 tsp fresh sage, chopped (or 1 tsp dried)
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 tsp poultry seasoning
  • Salt and black pepper to taste
  • Optional: 1 cup cooked sausage or giblets for a heartier texture

These ingredients bring layers of flavor. The broth adds richness, the vegetables add aroma, and the herbs give it a classic Southern taste.

Step-by-Step Instructions

Prep time: 25 minutes. Cook time: 45 minutes. Total: 1 hour 10 minutes.

Step 1: Prep the Cornbread Base

Crumble the cornbread into a large bowl and add the bread cubes. This mix soaks up flavors without getting soggy.

Step 2: Sauté Aromatics

Melt ½ cup butter in a skillet over medium heat. Add onion and celery. Cook for 8-10 minutes until soft and translucent. Stir in parsley, sage, thyme, and poultry seasoning, and season with salt and pepper. Let cool slightly.

Step 3: Combine Wet Ingredients

Warm the chicken broth, but don’t let it boil. Beat the eggs in a bowl, then slowly whisk in the warm broth to prevent scrambling.

Step 4: Mix Everything

Pour the sautéed veggies over the cornbread mixture. Drizzle in egg-broth combo. Gently fold until just moistened—don’t overmix. It should hold together lightly when squeezed.

Step 5: Bake to Perfection

Preheat the oven to 350°F and grease a 9×13-inch baking dish. Spread the mixture evenly in the dish and dot the top with the remaining 2 tablespoons of butter. Bake for 40 to 45 minutes, until golden and set. The edges will get nicely crisp.

Rest 10 minutes before serving. This lets flavors meld.

Pro Tips for Success

Use day-old cornbread because it dries out and soaks up liquid better. If you make fresh cornbread, bake it the day before and cut it into cubes. If your mixture seems dry, add up to 1/4 cup more broth. Humidity can affect moisture, so check how it feels in your kitchen.

To keep it extra moist, cover the dish with foil for the first 20 minutes of baking, then remove the foil. This helps it steam first and then brown nicely.

Variations to Try

Add a cup of diced cooked sausage or bacon for a smoky flavor. For a vegetarian version, use vegetable stock instead of chicken broth and add mushrooms.

For a little heat, add a pinch of cayenne or some diced green bell pepper. To make it gluten-free, use gluten-free cornbread and bread.

To make it more like stuffing, mix in some chopped turkey giblets. These changes help keep the recipe interesting for potlucks or meal prep.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months. Thaw it overnight before reheating.

Reheat the dressing at 325°F, covered with foil, and add a splash of broth if needed. You can use the microwave for single portions, but the oven best preserves the crisp texture.

This dressing stays moist when reheated because of the egg and broth base. It’s great for holiday leftovers.

Nutrition Snapshot (Per Serving)

Approximate values for 12 servings:

  • Calories: 280
  • Protein: 7g
  • Carbs: 32g
  • Fat: 14g
  • Fiber: 2g
  • Sodium: 650mg (varies by broth)

These numbers make it a balanced side dish. Pair with lean protein for a complete meal. The values are based on standard ingredients.

Serving Suggestions

Serve the dressing next to roasted turkey, baked ham, or fried chicken. Add some gravy on top for extra flavor.

For holidays, serve it family-style right in the baking dish. It goes well with green beans, candied yams, and cranberry relish.

On weeknights, try crumbling it over chili or BBQ ribs. This Southern staple is always a hit.

Common Mistakes to Avoid

Always sauté the vegetables, since raw onions can ruin the texture. Avoid using sweet Northern cornbread because it doesn’t go well with the savory herbs.

If you overmix, the dressing can turn gummy. Taste it before baking and adjust the seasoning as needed, since flavors tend to mellow in the oven.

Bake the dressing in a shallow dish for even cooking. Deep pans can dry out the edges. Take your time for the best results.

Why Home Cooks Love It

Every year, readers email me saying, “This saved Thanksgiving!” It’s a reliable recipe, and even kids ask for seconds.

As a blogger from Telangana who adapts Southern classics, I make changes for Indian kitchens, such as using ghee instead of butter.

In my experience, simple recipes work best when done well. This one is always a winner.

FAQs

What’s the difference between cornbread dressing and stuffing?
Dressing is made with cornbread and baked separately; stuffing cooks inside the turkey.​

Can I make cornbread dressing without eggs?
Yes, increase broth by ½ cup for binding. Still moist and sliceable.​

How do I keep cornbread dressing moist?
Use day-old cornbread and ample warm broth. Cover while baking initially.​

Is sage essential in Southern cornbread dressing?
Yes, it defines the flavor. Use fresh ingredients for the best aroma and taste.​

Can I prepare cornbread dressing ahead?
Assemble up to 24 hours early. Bake fresh for a crisp top.