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Southern Cornbread Dressing Recipe

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Our BEST Southern Cornbread Dressing Recipe

A large pan of homemade Southern cornbread dressing with onions and celery

Southern Cornbread Dressing, the quintessential holiday side dish!

I’ve probably mentioned this before, but I’m a GRITS (Girl Raised In The South.) And because I grew up in Tennessee, every single family Thanksgiving dinner includes Southern Cornbread Dressing.

I never actually loved my mom’s cornbread, but I really loved her cornbread dressing. She started with homemade cornbread then added stale bread cubes, and sometimes leftover biscuits too. Nothing went to waste! It’s a basic but delicious dressing recipe with plenty of onion, celery, eggs, chicken broth, sage and thyme.

Overview: Ingredients for Cornbread Dressing

If making your own homemade buttermilk cornbread you’ll need:

  • all-purpose flour
  • cornmeal
  • granulated sugar
  • baking powder
  • salt
  • buttermilk
  • mayonnaise
  • vegetable oil
  • egg

For the cornbread dressing:

  • 1 recipe of cornbread either homemade or store-bought
  • hearty white bread cut into cubes
  • unsalted butter
  • sweet onions chopped
  • celery ribs
  • dried sage or poultry seasoning
  • dried thyme leaves
  • low-sodium chicken broth – homemade or store-bought
  • eggs
  • salt and pepper
  • parsley leaves for garnish (optional)

 

A casserole dish with homemade cornbread dressing with celery, onions, sage and thyme

What makes this a Southern Cornbread Dressing recipe?

Much like Irish Soda Bread is regularly on the table of Irish families, cornbread has always been a fixture on southern dinner tables. So it’s only natural that cornbread would be part of the Thanksgiving feast. They used what they had on hand, so cornbread was the foundation of southern dressing and stuffing recipes.

There are many variations for cornbread recipes across the United States. Some like it sweet with sugar or honey, and many use buttermilk instead of plain milk.

Sometimes a little mayonnaise is added in place of oil to the batter like in our Skillet Buttermilk Cornbread recipe. Mayo may not be a typical add-in at your house, but don’t knock it until you’ve tried it!

For this dressing recipe, I recommend using a less-sweet cake of cornbread as the base. It just won’t taste right if overly sweet.

Overview: How to make Southern style Cornbread Dressing

First, preheat oven to 350 degrees. Melt the butter in a skillet to sauté the onion and celery.

Next, crumble up an entire cake of prepared cornbread in a large bowl. Add the buttered sautéed vegetables. You can also add stale bread cubes, if you have any on hand.

Cornbread dressing does not require adding other kinds of bread, so no worries. However, if you’re skipping the small pieces of white bread you’ll need to double the cornbread as listed in the recipe.

Finally, add good chicken stock or broth to the cornbread mixture along with a few eggs to bind it all together.

Lightly season with sage and thyme and scoop into a casserole dish or cast iron skillet. Bake the pan of dressing for 45 minutes or until cooked through. Baking times may vary depending on the type of baking dishes used.

 

A casserole dish with Southern Cornbread Dressing

What’s the difference between Southern Cornbread Dressing and Cornbread Stuffing?

It’s all about the bird! If the recipe is made in a casserole dish, it’s dressing. If it’s stuffed inside the bird, it’s called stuffing. The terms are pretty much interchangeable in the South.

My mom often stuffed some inside the bird, and had extra dressing to bake in a pan, separately. We like to make enough Southern Cornbread Dressing so that we have leftovers to eat with our turkey sandwiches. Is there anything better?

Can you make the cornbread dressing ahead and freeze it?

Yes you can! If you’re planning to freeze your cornbread dressing casserole, there are options.

  • Bake just the cornbread ahead and freeze it until needed. You’re one step closer to delicious cornbread dressing.
  • You can also make the entire casserole ahead of time, bake it for about 30 minutes, cool completely, cover and freeze. Thaw the casserole overnight in the refrigerator and bring to room temperature before baking.
  • More often than not I end up making the entire casserole the day before Thanksgiving and refrigerate it, unbaked, until needed. Such an easy way to enjoy a delicious tradition!

 

A plate of Southern Cornbread Dressing

What kind of extras can you throw into your cornbread dressing recipe?

For years I tried changing things up by adding things like cooked sausage, dried cranberries or pecans to my cornbread dressing. Personally, I love the little bits of pork breakfast sausage, or the tart little bites of cranberry. One of my favorites was the addition of pecans. Nuts are great in everything.

However my crazy family apparently doesn’t like change. They prefer the plain old Southern Cornbread Dressing recipe they grew up on, or so they’ve said many, many times.

Simple, unadorned basic Southern Cornbread Dressing is all I make now. My kids have even complained when I leave cornbread cubes on top of the casserole as I’ve done here. Most cornbread dressing casseroles have the cornbread crumbled into very tiny pieces, with no cubes remaining.

I like the cubes for visual appeal myself, so they can just get over it. Haha. The top is a little crispy but the middle of the casserole is soft just like we love.

Food memories are the best 🙂

Even now when I smell this Southern Cornbread Dressing baking in the oven, it takes me back home. I can see the Macy’s Day Parade on the television, with my mom in the kitchen wearing her apron. She would run from the oven to the stove, and back to the sink with tremendous grace and agility.

We always helped, of course, but mostly with the cleanup. She was a force of nature in the kitchen and could bring a massive meal together with amazing finesse. I sure do miss my folks this time of year!

 

Thanks for PINNING!

A casserole with Southern Cornbread Dressing

5 from 4 votes

Southern Cornbread Dressing Recipe

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Yield: 12
Course: Holiday, Side Dish
Author: Tricia
PRINT RECIPE
The quintessential holiday side dish. It wouldn't be Thanksgiving without dressing!

Ingredients

  • 1 recipe buttermilk cornbread, homemade or store-bought *
  • 6 cups hearty white bread cubes
  • 8 tablespoons unsalted butter, divided (113g or 4 ounces)
  • 2 large sweet onions, diced
  • 4 celery ribs, diced
  • 1 ¼ teaspoons dried sage
  • ¾ teaspoon dried thyme leaves
  • 4 cups low-sodium chicken broth (32 ounces)
  • 4 large eggs
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • chopped parsley leaves, for garnish

Instructions

  • Cut the cornbread into 1-inch pieces and place on a large baking sheet. Cut the white bread into 1-inch cubes and add to a separate baking sheet.
  • Option 1 - Preheat oven to 250°F. Place the pans in the warm oven and bake until dry, about 45 - 50 minutes. Rotate and switch the pans halfway through baking.
  • Option 2 - Instead of oven-drying, stale the cubed breads overnight at room temperature.
  • Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the onions and celery and cook until softened, about 5 minutes. Add the sage and thyme and sauté until fragrant, about 1 minute. Remove from the heat and cool slightly.
  • In a large mixing bowl whisk together the chicken broth, eggs, salt and pepper. Add the sautéed onion and celery mixture to the chicken broth. Stir until combined.
  • Add the dried cornbread and bread cubes to the broth. Gently fold together until combined. Allow the mixture to rest for 5 - 10 minutes, gently stirring a few times, or until most of the liquid is absorbed.
  • Preheat oven to 375°F. Lightly grease a 13x9-inch baking pan. Gently scoop the dressing into the prepared pan. Drizzle 2 tablespoons of melted butter on top and bake for 40-45 minutes. Cool 15 minutes before serving.

Recipe Notes

* Make your own cornbread! It’s very easy and tastes much better than the ultra sweet cakes you can buy in the grocery store.  Try our buttermilk cornbread recipe.
** Substitute 2 1/2 teaspoons poultry seasoning for the sage and thyme, if desired
  • The cornbread can be prepared up to two days before you need the dressing. Prepare the cornbread, bake and cool. Keep lightly covered at room temperature until needed.
  • To make ahead: The day before the dressing is needed, mix all ingredients together, cover and refrigerate until ready to bake. Allow the dressing to come to room temperature for 45-60 minutes before baking.
  • To freeze the dressing ahead: Bake the dressing for 30 minutes then cool completely. Wrap the casserole in plastic wrap and then foil, and freeze. Thaw overnight in the refrigerator. Bring to room temperature for 45-60 minutes before baking. Bake, covered with foil, for 20 minutes. Remove the foil and bake an additional 10-15 minutes or until heated through.
NOTE: Remember, if your oven is full of casseroles it will take everything longer to bake. Allow more time to cook the dressing, if needed.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 195kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 288mg | Potassium: 195mg | Fiber: 1g | Sugar: 5g | Vitamin A: 331IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg

 

Here are a few more recipes you might also enjoy:

 

A cast iron skillet with a cake of sliced cornbread

Skillet Buttermilk Cornbread

 

 

Sliced herb roasted turkey breast on a plate

Herbed Roasted Turkey Breast

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14 Comments

  1. Alan H says

    October 3, 2020 at 2:29 pm

    5 stars
    Happy to send along 5 Stars to go with your wonderful Cornbread Dressing recipe! I made this two days ago just as written but wanting the Chicken that goes along as well. The dressing was easy to assemble and as many, tasted even better the second day. I got a Rotisserie Chicken (approx 2.5-3lb) from the grocery then skinned and deboned it. Next used my hands to shred the meat and mix the white and dark well. Then once the dressing was ready I just stirred the chicken into the casserole dish and baked as written. Should you choose to do this please note the chicken pushed the casserole into an 11″ x 15″ dish. Would have easily served 12 guests! Bon appetite and thanks for the recipe!

    reply to this comment >
    • Tricia Buice says

      October 7, 2020 at 11:01 am

      Thank you Alan! I love your adjustments and know my family would love this too. Thanks for taking the time to comment and for trying the recipe.

      reply to this comment >
  2. Liz says

    November 19, 2019 at 5:21 am

    5 stars
    Thanks for the make-ahead tips! Though I can’t replace my mom’s stuffing recipe on Thanksgiving, I’m pinning this to save to add to a Sunday dinner menu. It looks terrific!

    reply to this comment >
    • Tricia Buice says

      November 19, 2019 at 8:04 am

      Thank you Liz! Hope you enjoy this southern classic.

      reply to this comment >
  3. Jennifer @ Seasons and Suppers says

    November 18, 2019 at 6:32 pm

    5 stars
    I have never tried cornbread dressing, but it looks delicious and I really need to add this one to my “to try” list!

    reply to this comment >
    • Tricia Buice says

      November 18, 2019 at 6:38 pm

      Come on down to Virginia Jennifer, and have a second Thanksgiving 😉 We’d love to share our Southern Cornbread Dressing with you. Thanks!

      reply to this comment >
  4. Chris Scheuer says

    November 18, 2019 at 3:16 pm

    5 stars
    This looks scrumptious and I bet your kids could get used to those crispy croutons on the top! If not, just send it this way!

    reply to this comment >
    • Tricia Buice says

      November 18, 2019 at 6:18 pm

      Will do Chris! This pan of dressing went in the freezer for Thanksgiving, so what you see, is what they get 🙂

      reply to this comment >
  5. Connie says

    November 18, 2019 at 11:14 am

    I use boiled eggs in my southern cornbread dressing it is yummy.

    reply to this comment >
    • Tricia Buice says

      November 18, 2019 at 6:19 pm

      Sounds terrific Connie! I remember my mom using hard boiled eggs in her giblet gravy but not sure if she used them in the dressing. Do you also use uncooked eggs as a binder? How interesting!

      reply to this comment >
  6. Larry says

    November 18, 2019 at 7:43 am

    Definitely a classic here in the south and something I’d never had before moving here. Mom always made hers with dried white bread.

    reply to this comment >
    • Tricia Buice says

      November 18, 2019 at 6:18 pm

      I’ve had bread stuffing before too Larry. But I guess I’m a southern girl at heart – just love this stuff!

      reply to this comment >
  7. handmade by amalia says

    November 18, 2019 at 4:00 am

    Looks seriously delicious.
    Amalia
    xo

    reply to this comment >
    • Tricia Buice says

      November 18, 2019 at 6:20 am

      Thanks Amalia!

      reply to this comment >

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