Introduction

Southern Cornbread Dressing is the heart of many holiday tables—warm, savory, and richly seasoned. Unlike stuffing, which is typically cooked inside the turkey, dressing is baked in its own dish, allowing the flavors of cornbread, herbs, and broth to shine. This Southern version is moist, hearty, and loaded with traditional aromatics that take the recipe from simple to soul-warming. Whether you’re preparing a Thanksgiving feast or a cozy weekend meal, this cornbread dressing brings Southern comfort to every bite.

Ingredients
For the Cornbread (if making from scratch):

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons sugar (optional)

1 cup buttermilk

2 large eggs

¼ cup melted butter or oil

For the Dressing:

6 cups crumbled cornbread (from the recipe above or leftover cornbread)

3 cups crusty white bread, torn into pieces

1 medium onion, finely chopped

2–3 celery stalks, finely chopped

2 tablespoons butter

2–3 cups chicken or turkey broth (as needed for moisture)

2 large eggs, lightly beaten

1 teaspoon poultry seasoning

1 teaspoon dried sage (or to taste)

½ teaspoon black pepper

½ teaspoon salt (adjust to taste)

Instructions
Make the Cornbread

Preheat your oven to 425°F (220°C). Grease a cast-iron skillet or baking dish.

In a bowl, whisk cornmeal, flour, baking powder, salt, and sugar.

Stir in buttermilk, eggs, and melted butter until combined.

Pour into the skillet and bake 20–25 minutes or until golden.

Cool completely, then crumble into coarse pieces.

Prepare the Dressing

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a skillet, melt the butter and sauté onions and celery until softened.

In a large bowl, combine crumbled cornbread, white bread pieces, and sautéed vegetables.

Add poultry seasoning, sage, salt, and pepper.

Stir in the broth gradually until the mixture is moist but not soupy.

Mix in the beaten eggs until incorporated.

Transfer to the baking dish and spread evenly.

Bake for 35–45 minutes, or until the top is lightly browned and the center is set.

Serving and Storage Tips

Serving: Pair with roasted turkey, chicken, ham, or gravy. It’s especially delicious topped with homemade giblet gravy.

Refrigeration: Store leftovers in an airtight container for up to 4 days.

Freezing: Freeze in a sealed container for up to 2 months. Reheat in the oven for the best texture.

Reheating: Warm in a 325°F oven for 15–20 minutes to maintain crisp edges and a moist center.

Variations