There’s something special about a pan of Southern cornbread dressing coming out of the oven. The top is lightly golden, the center is soft and savory, and the aroma of sage, onion, celery, and baked cornbread fills the kitchen.
This beloved Southern side dish is especially popular around Thanksgiving and Christmas, but there’s no reason to save it for the holidays. Made with crumbled cornbread, aromatic vegetables, broth, herbs, and eggs, it’s a comforting addition to roasted chicken, turkey, ham, and Sunday family dinners.
Unlike stuffing that is cooked inside a bird, Southern dressing is typically prepared separately in a baking dish. The result is a wonderfully tender casserole with crisp edges and a moist, flavorful center.
Why Southern Cornbread Dressing Is So Good
The magic of this dish comes from simple ingredients working together.
- Homemade or prepared cornbread provides the hearty base.
- Celery and onion add savory flavor and texture.
- Sage and poultry seasoning give the dressing its classic holiday aroma.
- Chicken broth keeps the mixture moist and flavorful.
- Eggs help bind everything together as it bakes.
- Butter adds richness and rounds out the flavors.
The finished dressing is soft without being soggy, flavorful without being overpowering, and sturdy enough to scoop onto a dinner plate.
Ingredients You’ll Need
For the Cornbread Dressing
- 6 cups crumbled cornbread, preferably day-old
- 2 cups chicken broth, plus more if needed
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 4 tablespoons unsalted butter
- 2 large eggs, lightly beaten
- 1 teaspoon rubbed sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- Salt, to taste
You can use homemade cornbread or a prepared cornbread mix. If your cornbread is particularly sweet, remember that the finished dressing will have a slightly sweeter flavor.
How to Make Southern Cornbread Dressing
1. Dry the Cornbread
Day-old cornbread is ideal because it has lost some of its moisture and can absorb the broth without immediately turning mushy.
Crumble the cornbread into a large mixing bowl.
If your cornbread is fresh, cut or crumble it into pieces and let it sit uncovered for several hours. You can also dry it gently in a low oven until it feels slightly firm.
