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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!
Southern Cornbread Dressing
Cornbread dressing is a must- have for any southern Thanksgiving dinner and it’s pretty simple to make from scratch.
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.
How to Make Southern Cornbread Dressing:
- Preheat oven to 425° and place a cast iron skillet in the oven to get hot.
- 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.
- 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.
- Lower oven temperature to 375°.
- Toast 4 slices of bread and cut into 1 inch pieces. Set aside.
- Add butter to a large skillet with diced onion, celery and garlic. Cook over medium-low heat until vegetables are softened, about 15 minutes.
- Add heavy cream and continue to cook just until cream starts to bubble. Set aside.
- Crumble cornbread into a large bowl and add toast.
- Top with vegetable and cream mixture.
- In another bowl, whisk together 2 cups of chicken broth and 2 eggs.
- 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.
- Mixture should be really moist but not “soupy”.
- Spray a casserole dish with non stick cooking spray. Fill with dressing mixture and spread evenly.
- 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.
- Serve immediately.
Tips for Making Cornbread Dressing:
- You can make your cornbread a day in advance, cover with plastic wrap after it cools.
- A couple of biscuits work just as well as the toast. Just crumble them in with your cornbread.
- Many dressing recipes call for canned 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.
- Bake your 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.
More Thanksgiving Side Dishes to Try:
- Garlic Mashed Potatoes are a classic side for any meal and delicious enough for your Thanksgiving feast.
- Angel Rolls are one of the most fluffy and delicious dinner rolls for your holiday meals.
- The Best Macaroni Salad is a staple for all of our holiday dinners. Maybe not the most traditional but it’s so good with turkey or ham.
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For the Cornbread:
For the Dressing:
Serving Size: 1
Amount Per Serving: Calories: 328 Total Fat: 23g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 95mg Sodium: 1025mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 7g