Print

Best Southern Cornbread Dressing: Easy Holiday Favorite

southern cornbread dressing - featured image
Print Recipe

This Guest-Favorite Southern Cornbread Dressing Recipe is not the soggy, one-note dressing of your childhood nightmares. It’s got texture—crispy edges, a soft, almost custard-like center, and that deep, savory flavor that comes from good cornbread and patient cooking.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 large eggs
  • 1 ½ cups buttermilk
  • ¼ cup unsalted butter, melted
  • 6 cups crumbled, day-old cornbread
  • 2 cups white bread cubes
  • 1 cup unsalted butter, divided
  • 2 cups finely diced yellow onion
  • 1 ½ cups finely diced celery
  • ¼ cup finely chopped fresh sage
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon poultry seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 cups low-sodium chicken or turkey broth
  • 3 large eggs, lightly beaten

Instructions

  1. Make the Cornbread (A Day Ahead): Preheat oven to 400°F (200°C). Grease an 8×8 or 9×9 baking pan with butter. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry and stir until just combined. Pour into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Cool completely, cover loosely, and let sit out overnight to dry.
  2. Prep the Bread: The next day, crumble the stale cornbread into a very large bowl. Add white bread cubes and toss together. Set aside.
  3. Sauté the Aromatics: In a large skillet, melt ½ cup (1 stick) butter over medium heat. Add onion and celery. Cook 8-10 minutes until soft and translucent. Add sage, thyme, poultry seasoning, salt, and pepper. Cook 1 minute until fragrant.
  4. Combine the Dressing: Pour sautéed vegetables over crumbled cornbread and bread cubes. Toss gently. In a separate bowl, whisk together broth and beaten eggs. Pour over bread mixture and stir gently until every piece is moistened. Mixture should be very wet.
  5. Rest the Dressing: Cover bowl with plastic wrap and let sit at room temperature for at least 30 minutes. Preheat oven to 375°F (190°C).
  6. Bake the Dressing: Grease a 9×13 baking dish with remaining ¼ cup (½ stick) butter. Pour dressing into dish and spread evenly. Dot top with remaining ¼ cup butter cut into small pieces. Bake 40-50 minutes until top is golden brown and crispy, and center is set. Let rest 10 minutes before serving.

Notes

Don’t use fresh cornbread; it must be stale. Season generously. Don’t overmix. Let the dressing rest for 30 minutes before baking. Bake until deeply golden, not just set.

Nutrition

Keywords: cornbread dressing, southern dressing, holiday side dish, Thanksgiving dressing, cornbread stuffing

Find it online: https://bakebelle.com/best-southern-cornbread-dressing-easy-holiday-favorite/