Southern Cornbread Dressing

Craving that warm, Southern holiday favorite? This cornbread dressing is cozy, savory, and full of comfort!

You get soft, crumbly cornbread mixed with herbs, broth, and tender veggies. Every bite tastes like grandma’s kitchen.

Perfect for Thanksgiving, Sunday dinners, or any day you want a little Southern love on your plate.

Grab your skillet and cornbread—let’s mix up a classic that always feels like home!

Why You’ll Love This Recipe

• Classic Southern Flavor: Every bite is packed with sage, onions, and buttery, toasted goodness.
• Perfect for Holidays: This dish brings tradition and warmth to any Thanksgiving or Christmas table.
• Flexible and Easy: You can make it a day ahead or freeze it for later.
• No Cream Soups: This recipe sticks to clean, from-scratch ingredients that let the cornbread shine.
• Feeds a Crowd: Generously serves family and guests—perfect for gatherings.

What You Need to Know Before You Start

Prep Time: 30 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 30 minutes

Servings: This recipe serves 8–10 people as a side dish.

Difficulty: Moderate—great for beginners who want to practice layering flavor.

Required Kitchen Tools

• Mixing bowls
• 9×13 baking dish
• Large skillet
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups & spoons
• Sharp knife and cutting board
• Oven

Ingredients

For the Cornbread

• 1 cup self-rising cornmeal (I use Martha White)
• 1/2 cup self-rising flour (I use White Lily)
• 3/4 cup buttermilk
• 2 large eggs
• 2 tablespoons vegetable oil

For the Dressing

• 8 tablespoons butter (1 stick)
• 3 medium onions, chopped
• 4 stalks celery, chopped
• 1 1/2 teaspoons dried sage
• 1 teaspoon poultry seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 slices toast, crumbled
• 1/2 cup milk
• 3 large eggs, lightly beaten
• 2 to 2 1/2 cups chicken stock or broth
• 2 tablespoons butter (for dotting on top before baking)

Variations for Southern Cornbread Dressing

• Add Cooked Chicken or Turkey: For a heartier dish, stir in 1–2 cups of shredded cooked chicken or leftover turkey.
• Use Fresh Herbs: If you have fresh sage or thyme, chop and use them instead of dried for brighter flavor.
• Make It Vegetarian: Swap the chicken stock with vegetable broth and skip the poultry seasoning.
• Spice It Up: Add a pinch of cayenne pepper or diced jalapeños for a little kick.
• Include Sausage: Brown about 1/2 pound of breakfast sausage and mix it in for extra richness.

How to Make Southern Cornbread Dressing: Step-by-Step Instructions

Step 1: Make the Cornbread

1. Preheat the oven to 425°F (218°C). Grease an 8-inch baking pan with a little oil.
2. In a mixing bowl, whisk together the cornmeal and flour.
3. Add buttermilk, eggs, and vegetable oil. Mix until just combined—don’t overmix.
4. Pour into the pan and bake for 20–25 minutes, or until golden brown and firm in the center.
5. Let it cool completely, then crumble it into a large bowl.

Step 2: Sauté the Vegetables

1. In a large skillet, melt 1 stick of butter over medium heat.
2. Add chopped onions and celery. Sauté until soft and translucent, about 10–12 minutes.
3. Stir in dried sage, poultry seasoning, salt, and black pepper. Cook for another minute to release the aromas.

Step 3: Combine the Dressing Mixture

1. To the crumbled cornbread, add the sautéed veggie mix.
2. Mix in the crumbled toast.
3. Pour in milk and chicken stock, starting with 2 cups. The mixture should be moist but not soupy.
4. Stir in the lightly beaten eggs.
5. Taste and adjust seasoning if needed.

Step 4: Bake the Dressing

1. Preheat the oven to 375°F (190°C).
2. Pour the mixture into a buttered 9×13 baking dish.
3. Dot the top with 2 tablespoons of butter.
4. Cover loosely with foil and bake for 35 minutes.
5. Remove foil and bake another 15–20 minutes until the top is golden brown and crisp at the edges.

How to Serve Southern Cornbread Dressing

Southern Cornbread Dressing is best served hot and golden straight from the oven. It pairs beautifully with:

• Roast turkey or chicken
• Gravy poured over the top
• Cranberry sauce for a touch of sweet-tart contrast
• Collard greens, green beans, or roasted carrots on the side

You can also turn this into a full meal by mixing in leftover turkey or sausage before baking.

Storing Southern Cornbread Dressing

• Refrigerate Leftovers: Store tightly covered in the fridge for up to 4 days.
• Freeze for Later: Wrap tightly in foil or transfer to airtight containers. Freeze up to 3 months.
• To Reheat: Warm in a 350°F oven, covered with foil, for 20–25 minutes or until heated through. Add a splash of broth if it feels dry.

Tips and Tricks for Success

• Dry Bread = Better Texture: Let your cornbread cool completely (or use day-old) so it doesn’t turn mushy when mixed.
• Don’t Overmix: Gently fold ingredients together so the cornbread keeps some texture.
• Adjust Moisture Carefully: Add just enough stock so the mixture is soft but not too wet. It should hold together but not feel soggy.
• Make Ahead: Assemble the dressing a day in advance and refrigerate it. Bake it fresh before serving.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~280 kcal
Total Fat	18g
Saturated Fat	8g
Cholesterol	90mg
Sodium	410mg
Carbohydrates	22g
Fiber	2g
Sugars	3g
Protein	7g

(Note: Nutrition values are estimates and can vary depending on exact ingredients used.)

Southern Cornbread Dressing FAQs

Can I use store-bought cornbread?
Yes, just be sure it’s unsweetened and fully cooled before crumbling.

How far ahead can I make this?
You can prep and refrigerate it a day in advance, then bake just before serving.

Can I add meat?
Absolutely! Add cooked chicken, turkey, or sausage to make it a complete meal.

What if my dressing is too dry?
Stir in a little extra warm broth before baking, or drizzle over during reheating.

Conclusion

Southern Cornbread Dressing is more than just a side—it’s a tradition. From the rich buttery onions to the hearty cornbread base, every bite tells a story of home, family, and comfort food done right. Whether it’s for Thanksgiving or a regular weeknight, this recipe brings warmth to the table and smiles all around.