Southern cornbread dressing is the heart of the holiday table. Day-old cornbread is crumbled and mixed with butter-softened onion and celery, plenty of sage, eggs and warm broth, then baked until the top turns golden and the inside stays soft. This is the old-fashioned way, and it reheats beautifully.
Why You’ll Love It
- Old-fashioned flavor with sage and celery.
- Bakes in one dish, no stuffing the bird.
- Make the cornbread a day ahead.
What You Need
- 6 cups crumbled cornbread (day-old, about one 9-inch pan)
- 4 slices white bread (torn, or 2 cups dry bread cubes)
- 1/2 cup butter
- 1 large onion (chopped)
- 3 stalks celery (chopped)
- 2 tsp dried sage
- 1 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 3 eggs (beaten)
- 3 1/2 cups chicken broth (warm)
How to Make Southern Cornbread Dressing
- Heat the oven to 375°F and grease a 9×13-inch baking dish.
- Melt the butter in a skillet and cook the onion and celery 8 minutes, until soft.
- Combine the cornbread and torn bread in a large bowl. Add the onion mixture, sage, poultry seasoning, salt and pepper.
- Stir in the eggs, then the warm broth, until the mixture is very moist but not soupy.
- Spread in the dish and bake 40 to 45 minutes, until set and golden on top.
Tips
- Dry cornbread soaks up the broth better; bake it a day ahead or toast the crumbles.
- Add 1/2 cup more broth if it looks dry before baking.
- Chopped cooked giblets or sausage can be stirred in.
Serving and Storing
Serve with turkey and gravy. Keeps 4 days in the fridge; reheat covered with a splash of broth.
Frequently Asked Questions
Can I make it ahead?
Yes, assemble a day ahead, refrigerate, and bake 10 minutes longer.
Dressing or stuffing?
Same dish; it is dressing when baked in a pan.
Can I use boxed cornbread mix?
Yes, bake two boxes and let it dry out overnight.
Southern Cornbread Dressing
Crumbled cornbread baked with sautéed onion, celery, sage and broth until golden on top and moist inside. The real Southern dressing.
Ingredients
- 6 cups crumbled cornbread day-old, about one 9-inch pan
- 4 slices white bread torn, or 2 cups dry bread cubes
- 1/2 cup butter
- 1 large onion chopped
- 3 stalks celery chopped
- 2 tsp dried sage
- 1 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 3 eggs beaten
- 3 1/2 cups chicken broth warm
Instructions
- Heat the oven to 375°F and grease a 9x13-inch baking dish.
- Melt the butter in a skillet and cook the onion and celery 8 minutes, until soft.
- Combine the cornbread and torn bread in a large bowl. Add the onion mixture, sage, poultry seasoning, salt and pepper.
- Stir in the eggs, then the warm broth, until the mixture is very moist but not soupy.
- Spread in the dish and bake 40 to 45 minutes, until set and golden on top.
