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Southern Cornbread Dressing

Southern cornbread dressing combines homemade skillet cornbread, white bread, sage, and sautéed vegetables in a savory baked casserole. The top turns golden while the broth-moistened center stays tender.
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Prep Time 30 minutes
Cook Time 1 hour 22 minutes
Cooling and resting 30 minutes
Total Time 2 hours 22 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 3 cup yellow cornmeal
  • 1.5 cup all-purpose flour
  • 1 tbsp baking powder
  • 2 tsp kosher salt divided (1.5 teaspoons for the cornbread and 0.5 teaspoon for the dressing)
  • 7 eggs large, divided (3 for the cornbread and 4 for the dressing)
  • 2.25 cup buttermilk
  • 5 tbsp vegetable oil divided (4 tablespoons for the batter and 1 tablespoon for the skillet)
For the dressing
  • 1 nonstick cooking spray for the baking dish
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 celery stalks, finely chopped
  • 8 cup cornbread crumbled
  • 4 white sandwich bread slices, torn into 1-inch pieces
  • 1.5 tsp rubbed sage
  • 1 tsp poultry seasoning
  • 0.5 tsp black pepper
  • 4 cup low-sodium chicken broth

Equipment

  • 1 12-inch cast-iron skillet
  • 1 12-inch skillet
  • 1 9x13 inch baking dish

Method
 

Make the cornbread
  1. Preheat the oven to 425°F.
  2. Place a 12-inch cast-iron skillet in the oven to heat.
  3. Whisk the yellow cornmeal, all-purpose flour, baking powder, and 1 1/2 teaspoons of the kosher salt in a large bowl.
  4. Whisk 3 eggs with the buttermilk and 4 tablespoons of the vegetable oil in a medium bowl.
  5. Pour the egg mixture into the dry ingredients and stir just until no dry patches remain.
  6. Carefully remove the hot skillet from the oven and coat it with the remaining 1 tablespoon oil.
  7. Pour the batter into the skillet.
  8. Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
  9. Let the cornbread cool in the skillet for 15 minutes.
  10. Transfer the cornbread to a rack to cool completely.
  11. Crumble the cooled cornbread and measure 8 cups for the dressing.
Assemble and bake the dressing
  1. Reduce the oven temperature to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Melt the butter in a 12-inch skillet over medium heat.
  4. Add the onion and celery, and cook for 8–10 minutes, stirring occasionally, until softened.
  5. Combine the crumbled cornbread, torn bread, cooked vegetables, sage, poultry seasoning, black pepper, and remaining 1/2 teaspoon salt in a large bowl.
  6. Whisk the chicken broth with the remaining 4 eggs.
  7. Pour the broth mixture over the bread mixture.
  8. Fold until evenly moistened.
  9. Transfer the mixture to the prepared baking dish.
  10. Spread the mixture into an even layer.
  11. Bake for 45–55 minutes, until the top is golden and the center reaches 160°F on an instant-read thermometer.
  12. Let the dressing rest for 15 minutes before serving.

Notes

For the best texture, let the cornbread cool completely before crumbling it. Store covered in the refrigerator for up to 4 days; freeze for up to 3 months. For a vegetarian version, replace the chicken broth with vegetable broth.