Some recipes have a way of making an ordinary dinner feel like a special occasion, and Southern cornbread dressing is definitely one of them. Rich, savory, buttery, and filled with tender vegetables and fragrant herbs, this classic dish is a favorite at Thanksgiving, Christmas, Sunday suppers, and family gatherings.
Unlike traditional stuffing made mainly from cubes of bread, Southern-style dressing gets its signature texture from crumbled cornbread. The cornbread soaks up the seasoned broth as it bakes, leaving you with a tender, moist center and lightly browned edges.
Best of all, you don't need complicated ingredients or advanced cooking skills. With a few simple staples and the right amount of broth, you can make a comforting pan of dressing that feeds a crowd.
Why You'll Love This Recipe
This old-fashioned Southern dressing has all the qualities you want in a holiday side dish:
- Rich, savory flavor
- Soft and moist center
- Lightly crisp, golden edges
- Plenty of onion, celery, and herbs
- Delicious with turkey, chicken, and gravy
- Easy to prepare in advance
- Great for Thanksgiving and other celebrations
- Generous enough for a family gathering
The key is getting the moisture right. The mixture should be thoroughly moistened before it goes into the oven without becoming wet or soupy.
Ingredients
For the Cornbread
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup melted butter
If you already have a favorite homemade cornbread recipe, feel free to use it instead.
For the Dressing
- 8 cups crumbled cornbread, preferably day-old
- 1 medium yellow onion, finely chopped
- 3 celery stalks, finely chopped
- 6 tablespoons butter
- 3 to 4 cups chicken or turkey broth
- 2 large eggs, beaten
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt, to taste
- Fresh parsley, optional
How to Make Southern Cornbread Dressing
1. Prepare the Cornbread
Preheat your oven to 400°F (200°C).
In a large bowl, combine the cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir just until everything is incorporated. Avoid overmixing.
Pour the batter into a greased 9-inch square baking pan or a similarly sized dish.
Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cornbread cool completely.
For the best dressing texture, allow the cornbread to sit uncovered for several hours or overnight. Slightly dried cornbread absorbs the broth especially well.
2. Crumble the Cornbread
Once the cornbread has cooled, break it into a large mixing bowl.
The pieces don't need to be perfectly uniform. A combination of smaller crumbs and slightly larger pieces gives the finished dressing a more interesting texture.
Day-old leftover cornbread works particularly well here.
3. Cook the Vegetables
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