Southern Cornbread Dressing Recipe
This classic Southern cornbread dressing recipe is a holiday must-have. Made with day-old cornbread, French bread, savory herbs, and rich broth, it’s the perfect side dish to serve alongside roast turkey or baked ham.
You may also love my green bean casserole and sausage stuffing recipes!
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Why You’ll Love This Dressing
Cornbread dressing is one of those timeless Southern dishes that’s always better when it’s homemade. It’s hearty and full of flavor from simple pantry ingredients.
This recipe combines cornbread and French bread for the perfect balance of texture. It’s crispy on top, and tender and moist inside.
Ingredients for Cornbread Dressing
- Day-old breads: A mix of cornbread and French bread gives the dish structure while keeping the interior soft.
- Butter: Adds depth and richness.
- Celery and onion: Provide the savory backbone in every great dressing recipe.
- Herbs and seasoning: Sage, thyme, salt, and pepper add classic holiday flavor.
- Chicken broth and eggs: The binders that keep everything moist and tender as it bakes.
How to Make Cornbread Dressing (Step-by-Step)
Crumble or cube your day-old cornbread and French bread. If it’s not quite stale, bake at 250°F for about 20–30 minutes to dry it out slightly.
Melt the butter in a skillet over medium heat. Add the celery and onion with a sprinkle of salt, sage, thyme, and pepper. Sauté until softened and fragrant.
In a large bowl, whisk together the warm chicken broth and eggs. Add the dried breads and sautéed vegetables. Gently fold until everything is evenly coated but not soggy. Add a bit more broth if the mixture feels too dry.
Spread the mixture into a greased 9×13-inch baking dish. Bake uncovered at 350°F for 25 to 35 minutes, or until the top is golden brown and crisp.
Recipe Tips
- Dry bread makes all the difference. Slightly stale bread absorbs broth without getting mushy.
- Add-ins like cooked sausage, giblets, or chopped boiled eggs make this dressing heartier.
- The right amount of broth depends on your bread’s dryness. Use just enough for a moist texture.
- Make this dressing ahead by assembling the recipe the day before, covering it tightly, and refrigerating overnight. Bake just before serving for the freshest texture.
Serving Suggestions
This Southern-style dressing pairs beautifully with roasted turkey, gravy, mashed potatoes, and cranberry sauce. It’s just as good alongside baked chicken or pork tenderloin for Sunday dinner.
Recipe Variations
- Sausage stuffing: Stir in cooked breakfast sausage or ground Italian sausage for extra flavor.
- Giblet dressing: Add finely chopped cooked giblets and a bit of the giblet gravy for a traditional Thanksgiving flavor.
- Vegetarian version: Use vegetable broth instead of chicken and add sautéed mushrooms for a hearty texture.
What’s the difference between stuffing and dressing?
Stuffing is typically cooked inside poultry, while dressing is baked separately. This version is baked as a stand alone dish, which technically makes it dressing, though the terms are often used interchangeably.
Can I use all cornbread instead of a mix?
Yes, you can. Using only cornbread creates a slightly softer, more crumbly texture.
How do I know when it’s done baking?
When the top is golden brown and a knife inserted into the center comes out clean, your dressing is ready to serve.
Storing and Reheating
Keep leftovers refrigerated in an airtight container for up to 4 days.
Reheat individual servings in the microwave or warm the full dish in the oven at 325°F until heated through.
You can also freeze baked dressing for up to 2 months. Thaw overnight before reheating.
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Ingredients
- ½ cup unsalted butter
- 2 cups diced celery
- 1 cup diced white onion
- 1 teaspoon salt
- ½ teaspoon ground sage
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 to 4 cups low-sodium chicken broth, warmed
- 2 large eggs, room temperature
- 8 cups day-old cornbread, cut into 1-inch pieces
- 5 cups day-old French bread, cut into 1-inch pieces
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a large skillet or saucepan, melt the butter over medium heat. Add the celery, onion, salt, sage, thyme, and pepper. Sauté for 8 to 10 minutes until the vegetables are softened.½ cup unsalted butter2 cups diced celery1 cup diced white onion1 teaspoon salt½ teaspoon ground sage½ teaspoon dried thyme¼ teaspoon black pepper
- In a medium bowl, whisk together the warm chicken broth and eggs until smooth.3 to 4 cups low-sodium chicken broth2 large eggs
- Place the cornbread and French bread pieces in a large mixing bowl. Pour in the cooked vegetable mixture and the broth-egg mixture.8 cups day-old cornbread5 cups day-old French bread
- Gently stir until the dressing mixture is evenly coated. If it feels too dry, add more broth until it’s moist but not soggy.
- Spread evenly into the prepared baking dish.
- Bake uncovered for 25 to 35 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Cool for 5 to 10 minutes before serving warm.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
I’m trying this, Kim!!!
Hi Susan! 🙂 It’s great with some mashed potatoes and gravy, and turkey, of course!