Southern Cornbread Dressing
Southern Cornbread Dressing is a classic holiday side that brings together crumbly, buttery cornbread with savory herbs, sautéed onions, and plenty of chicken broth to keep it moist and flavorful.…
Tip: save now, cook later.Southern Cornbread Dressing is a classic holiday side that brings together crumbly, buttery cornbread with savory herbs, sautéed onions, and plenty of chicken broth to keep it moist and flavorful. It’s got just the right balance of soft and crispy textures, making it a favorite at any family gathering.
I love making this dressing because it reminds me of warm kitchens and big family dinners where everyone is chatting and waiting excitedly for the first bite. My tip is to make your cornbread a day ahead so it has time to dry out a bit—this helps the dressing soak up all the good flavors without getting mushy.
We usually serve this Southern Cornbread Dressing alongside roasted turkey or chicken, and it feels like the perfect comfort food on cooler days. If you’re looking for something that tastes like a big hug from your grandma’s kitchen, this recipe will do just that every time.
Key Ingredients & Substitutions
Cornbread: Day-old cornbread is key here. It should be a little dry to soak up flavors but not mushy. If you don’t have cornbread, try using corn muffins or store-bought cornbread crumbs.
White Bread: Adds softness and texture contrast to the cornbread. You can swap in whole wheat bread for a nuttier taste or gluten-free bread if needed.
Butter: Butter adds rich flavor and helps soften the veggies. If dairy-free, use olive oil or a plant-based butter substitute for a similar effect.
Onions & Celery: These build the classic flavor base. Fresh is best, but frozen can work in a pinch. Don’t skip sautéing them—it brings out sweetness and softens their texture.
Herbs & Seasonings: Poultry seasoning, sage, and thyme give that warm, traditional taste. If you can’t find poultry seasoning, mix 1/2 tsp sage, 1/2 tsp thyme, and 1/4 tsp rosemary as a substitute.
Chicken Broth: Using low-sodium or homemade broth lets you control saltiness and richness. Vegetable broth is a good swap if you want it meatless.
How Do I Get the Perfect Moist but Not Soggy Dressing?
Balancing moisture is the trick to a great cornbread dressing. Here’s what I do:
- Use day-old bread so it absorbs liquid well without falling apart.
- Add chicken broth slowly—start with 2 cups, then add more if needed. You want it soft but not watery.
- Mix gently to avoid breaking the bread pieces too much.
- Bake uncovered so the top crisps up nicely while the inside stays moist.
Watching the baking time is important—too long and it can dry out. Check the dressing around 45 minutes for that perfect golden crust you want.
Equipment You’ll Need
- Large mixing bowl – big enough to hold all your bread and mix in the liquid without spilling.
- Skillet or frying pan – for sautéing onions and celery; a nonstick or stainless steel pan works great.
- Wooden spoon or silicone spatula – helps you stir without breaking the bread too much.
- 9×13-inch baking dish – perfect size to spread the dressing evenly for baking and browning.
- Measuring cups and spoons – to get your seasonings, broth, and butter just right.
Flavor Variations & Add-Ins
- Add cooked, crumbled sausage – gives extra savory richness and a meaty bite.
- Mix in chopped cooked apples or dried cranberries – adds a sweet contrast that brightens the dish.
- Stir in chopped fresh herbs like rosemary or parsley for a fresher taste.
- Use sharp cheddar or pepper jack cheese for a melty, flavorful twist.
Southern Cornbread Dressing
Ingredients You’ll Need:
Bread Base:
- 8 cups day-old cornbread, crumbled
- 2 cups day-old white bread, cubed
Vegetables & Seasonings:
- 1 cup (2 sticks) unsalted butter
- 2 cups chopped onions
- 1 ½ cups chopped celery
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
Wet Ingredients:
- 4 large eggs, beaten
- 2 to 3 cups chicken broth (preferably homemade or low sodium)
Optional Garnish:
- Fresh chopped parsley or thyme
How Much Time Will You Need?
This Southern Cornbread Dressing takes about 20 minutes to prepare, plus 45-55 minutes to bake. Be sure to use day-old bread to help keep the dressing from becoming soggy.
Step-by-Step Instructions:
1. Prepare the Oven and Veggies:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish so the dressing won’t stick. In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, and cook them for about 8-10 minutes until they become soft and clear. Once done, take the skillet off the heat.
2. Combine the Breads and Herbs:
In a big bowl, mix together the crumbled cornbread and cubed white bread. Then add the sautéed onions and celery. Sprinkle salt, pepper, poultry seasoning, sage, and thyme over the mixture. Stir gently to mix the flavors evenly.
3. Add Eggs and Broth:
In another bowl, beat the eggs well. Pour these eggs into the bread mixture and stir to combine. Next, slowly add the chicken broth while stirring until your mixture feels moist but not soggy. Start with 2 cups of broth and add more little by little if needed.
4. Bake the Dressing:
Spread the mixture evenly in your greased baking dish. Bake it uncovered in your preheated oven for 45 to 55 minutes. The top should turn golden brown, and the inside should be fully set like a soft casserole.
5. Serve and Garnish:
Before serving, sprinkle fresh chopped parsley or thyme over the top if you like for an extra pop of color and flavor. Serve warm alongside your favorite Southern dishes or holiday meals.
Can I Use Fresh Cornbread Instead of Day-Old?
Fresh cornbread can be used, but it’s best to let it dry out a bit first to avoid a mushy dressing. Leave it uncovered at room temperature for several hours or overnight to firm up before using.
Can I Make Southern Cornbread Dressing Ahead of Time?
Absolutely! You can prepare the dressing up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready, bake as instructed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth if it seems dry.
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes! Vegetable broth works well if you want a vegetarian version or prefer a lighter flavor. Just make sure it’s well-seasoned to keep the dressing flavorful.