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Southern Cornbread Dressing

Southern Cornbread Dressing is a savory and delicious addition to any Thanksgiving or Christmas holiday table. Flavored with sage, garlic, onions and celery. This is sure to taste just like grandma would make!

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Southern Cornbread Dressing in an oval casserole dish

Cornbread dressing is a must- have for any southern Thanksgiving dinner and it’s pretty simple family recipe to make from scratch.

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Just take me to the recipe! To find the printable recipe card, just scroll on down to the very bottom. Otherwise, read on to get the step by step photos and my tips for making the best Thanksgiving dressing. 

Rather you call it dressing or stuffing, it is an iconic Thanksgiving dish to serve with the classic turkey dinner. 

Ingredients for Homemade Cornbread Recipe

  • Cornmeal
  • All Purpose Flour
  • Baking Powder
  • Kosher Salt
  • Milk or Buttermilk
  • Large Egg
  • Butter
  • Shortening

Ingredients for Southern Cornbread Dressing Recipe 

  • Cornbread – I like to use our old fashioned cornbread recipe without the sugar. Sweet cornbread can be used if that is your personal preference.
  • Bread – any kind of bread will work, sandwich bread, French bread or leftover biscuits
  • Butter
  • Onion
  • Celery
  • Garlic
  • Heavy Cream
  • Chicken Broth
  • Large Eggs
  • Ground Sage or poultry seasoning
  • Kosher Salt
  • Black Pepper

How to Make Southern Cornbread Dressing

Skillet of cornbread in a cast iron skillet
  1. Make the Cornbread: Preheat oven to 425° and place a cast iron skillet in the oven to get hot. 
  2. Add cornmeal, all purpose flour, baking powder and kosher salt to a mixing bowl and stir to combine. Add milk, vegetable oil and an egg. Mix until combined. 
  3. Carefully remove the iron skillet from the oven when it has preheated. Add 1 tablespoon butter and coat the skillet. Pour batter into skillet and bake for 20 minutes or until golden brown. Remove from oven to cool completely. 
Toasted bread cubes on a sheet pan
  1. Make the Dressing: Lower oven temperature to 375°.
  2. Toast 4 slices of bread and cut into 1 inch pieces. Set aside. 
Skillet with cooked onion, celery and garlic
  1. Add butter to a large skillet with diced onion, celery and garlic. Cook over medium-low heat until vegetables are softened, about 15 minutes.
Adding cream to onion and celery mixture in a skillet
  1. Add heavy cream and continue to cook just until cream starts to bubble. Set aside.  
Cornbread crumbled in a bowl
  1. Crumble cornbread into a large bowl and add toast. 
Ingredients in a bowl for cornbread dressing
  1. Top with vegetable and cream mixture. 
  2. Add the broth mixture to cornbread mixture and stir until well combined. Add an additional 1/2 cup of chicken broth if the mixture is dry. Stir in seasonings. Seasonings in cornbread dressing mix
  1. Add to cornbread mixture and stir until well combined. Add an additional 1/2 cup of chicken broth if the mixture is dry. Stir in seasonings. 
Cornbread Dressing in a bowl ready for the baking pan
  • Mixture should be really moist but not “soupy”. 
Cornbread Dressing ready for the oven
  1. Spray a baking dish with non stick cooking spray. I am using a 2 1/2 quart casserole dish. Fill with dressing mixture and spread evenly. 
  2. Bake the Cornbread Dressing: Cover with aluminum foil and bake for one hour. Remove cover and bake an additional 30 minutes or until top is browned and dressing is cooked through. 
  3. Serve immediately. Southern Cornbread Dressing

Tips for Making Cornbread Dressing

  • Time Saver: Make the cornbread a day in advance, cover with plastic wrap or aluminum foil after it cools. 
  • Bread Crumbs: Pepperidge Farm seasoned bread crumbs are also great for making the classic side dish. 
  • Cream Soup: Many dressing recipes call for cream of chicken soup, if that’s what you like, go right ahead. I’ve used cream of chicken, cream of mushroom and cream of celery. These days I like to use heavy cream instead. It’s delicious either way. 
  • When is the best time to bake cornbread dressing: Bake cornbread dressing early Thanksgiving morning, refrigerate it while you bake the turkey and then pop it back in the oven to warm up before your dinner time.
  • Storage: Store leftover dressing in an airtight container in the refrigerator up to 4 days. Store in a freezer bag up to 3 months. 
  • Reheat: Place dressing on a baking pan and cover with aluminum foil. Bake at 325° for 15 minutes or until heated through. Leftover dressing always tastes better the next day.

More Thanksgiving Side Dishes to Try

Add this Cornbread Dressing Recipe to your Thanksgiving menu or to any holiday meal for family and friends. It’s the southern classic made completely from scratch.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Yield: 12 servings

Southern Cornbread Dressing

Southern Cornbread Dressing

Southern Cornbread Dressing is a savory and delicious addition to any Thanksgiving or Christmas holiday dinner. Flavored with sage, garlic, onions and celery. This is sure to taste just like grandma would make!

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

For the Cornbread:

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 tablespoon butter

For the Dressing:

  • 4 slices sandwich bread (white or wheat)
  • 1/2 cup butter
  • 1 onion
  • 3 stalks celery
  • 2 garlic cloves
  • 1 cup heavy cream
  • 2 - 2 1/2 cups chicken broth
  • 2 eggs
  • 1 teaspoon ground sage
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper

Instructions

  1. Preheat oven to 425° and place a 10 inch cast iron skillet in the oven as it preheats.
  2. In a large mixing bowl, add cornmeal, all purpose flour, baking powder and kosher salt and stir to combine. Add milk, vegetable oil and an egg, mixing well. 
  3. Using pot holders, remove the skillet from the oven when it has preheated. Melt 1 tablespoon butter in bottom of skillet.
  4. Pour batter into skillet and spread evenly. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Remove from oven to cool completely. 
  5. Lower oven temperature to 375°.
  6. Lightly toast 4 slices of bread and cut into 1 inch pieces. Set aside. 
  7. Place a large skillet over medium- low heat. Add butter with diced onion, celery and garlic. Cook over until vegetables are softened, about 15 minutes. Stir in heavy cream, stirring just until cream starts to bubble. Remove from heat and set aside.
  8. In a large bowl, crumble cornbread completely. Add toast and vegetable and cream mixture. 
  9. In another bowl, whisk together 2 cups of chicken broth and eggs. Stir into cornbread mixture. Add an additional 1/2 cup of chicken broth if the mixture is dry. Stir in sage, salt and pepper.
  10. Spray a 4 quart casserole dish or 9 x 13 baking pan with non stick cooking spray. Fill with dressing mixture and spread evenly. 
  11. Cover with foil and bake for one hour. Remove cover and bake an additional 30 minutes or until top is browned and dressing is cooked through. 
  12. Serve immediately. 

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 328Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 95mgSodium: 1025mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 7g

Nutritional calculations are estimated and may not be accurate.

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3 Comments

    1. Hi Marie,
      I use a 12 ounce package of pepperidge farm with a pan of cornbread. I hope you enjoy it and I’m so glad you found the recipe you have been looking for.

      ~ Milisa

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