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Southern Cornbread Dressing

A rich, flavorful Southern cornbread dressing that’s moist but not soggy, perfect for Thanksgiving.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish, Thanksgiving
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Cornbread and Mix-ins
  • 1 batch day-old cornbread, crumbled Use buttermilk cornbread without sugar.
  • 1 cup chopped onions Sauté in butter until tender.
  • 1 cup chopped celery Sauté in butter with onions.
  • 1 tablespoon dried sage Essential for flavor.
  • 1 teaspoon black pepper Adjust to taste.
  • 1 teaspoon salt Adjust to taste.
  • 2 large eggs, whisked Optional but recommended for binding.
  • 2-3 cups chicken broth, warmed Add little by little until mixture holds together.

Method
 

Preparation
  1. Bake cornbread a day ahead and let it cool completely.
  2. Crumble the cooled cornbread into a large bowl.
  3. Sauté onions and celery in a splash of butter until softened.
  4. Add sautéed veggies, sage, pepper, salt, eggs, and gradually mix in chicken broth to the crumbled cornbread.
  5. Press the mixture gently into a greased baking dish.
Baking
  1. Bake at 350°F (175°C) until set and golden brown, about 30-45 minutes.

Notes

Leftover dressing can be stored in the fridge for up to 3 days. Reheat in the oven for crispy edges. Freezing is also an option after letting it cool completely.