There’s something about the warm, nutty aroma of baking breadcrumbs and golden cornbread melding together—that’s what first drew me to this Southern Cornbread Dressing Recipe in my own kitchen. On my second prep attempt, I discovered that letting the crumbled cornbread air-dry overnight deepened its crunch and soak-up power. Each spoonful carries a silky center with crisp, crackling edges—an indulgence I can’t wait to share with you.
Why You’ll Love Southern Cornbread Dressing Recipe
- Rich buttery scent and gentle sizzling aromatics
- Combination of tender crumbs and crisp top layer
- Hands-on technique that’s approachable for home cooks
- A cherished Southern tradition with roots in holiday feasts
A Little Background
On a crisp November morning last year, I dusted off my grandmother’s cast-iron skillet to test this dressing. Family lore says the recipe traces back to church potlucks in rural Georgia. I’ve tweaked its seasoning across seasons and always circle back to this version for holiday tables.
Key Ingredients for Southern Cornbread Dressing Recipe
- Day-old cornbread (4 cups): Dries out slightly for ideal soak-up; can substitute store-bought.
- Sandwich bread (8 cups cubed): Adds pillowy texture; tear into ½” pieces.
- Unsalted butter (8 tablespoons): Delivers rich mouthfeel; use high-quality for best flavor.
- Yellow onion & celery (1 cup each): Creates a tender “holy trinity” base; finely chop for even cooking.
- Chicken stock (4 cups, warmed): Keeps crumbs moist; homemade or low-sodium boxed both work.
How to Make Southern Cornbread Dressing Recipe
- Preheat the oven to 350°F. Butter a 9×13-inch baking dish and set aside.
- In a large skillet, melt 8 tablespoons butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for an additional 1 to 2 minutes.
- In a very large bowl, combine 8 cups of cubed day-old sandwich bread and 4 cups of crumbled cornbread. Add the sautéed vegetables, beaten eggs, thyme, sage, poultry seasoning, salt, and pepper. Stir gently to combine. Pour in the warmed chicken stock and stir until the bread is evenly moistened.
- Transfer the mixture to the prepared baking dish. Bake until the top is golden and bubbling around the edges, about 40 to 45 minutes. Let rest for 10 minutes before serving.
Pro Tips & Troubleshooting
- During my third bake, I found that rotating the pan halfway ensures even browning all around.
- If the center seems too wet, bake 5 minutes longer; it firms up as it cools.
- Stir in chopped fresh sage or a pinch of cayenne for an autumnal twist.
- To halve the recipe, use an 8×8-inch dish and 2 cups cornbread with 4 cups bread cubes.
Storage & Make-Ahead Guide
Cool completely, then cover and refrigerate for up to 4 days. I froze a portion in an airtight container; reheating at 325°F for 20 minutes revived the crispy top. For best food safety, keep below 40°F in the fridge and reheat to 165°F internal temperature.
Serving Suggestions
Pair with roast turkey and tangy cranberry chutney, or ladle alongside collard greens and glazed ham. Leftovers make a breakfast scramble base—just add a fried egg on top.
Frequently Asked Questions
- How do I make Southern cornbread dressing from scratch? Follow the four steps above: bake, sauté, combine, and bake again. Use day-old breads for best texture.
- Can I substitute turkey stock for chicken stock? Yes—turkey stock adds deeper flavor. Keep the volume at 4 cups and taste for seasoning.
- What is the difference between cornbread dressing and stuffing? Dressing is baked outside the bird, allowing a crisp top; stuffing is cooked inside, yielding a moister crumb.
- How long does Southern cornbread dressing last in the fridge? It will stay fresh for up to 4 days when covered and stored below 40°F.
- Can I freeze cornbread dressing? Absolutely—freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
- How do I reheat leftover cornbread dressing? Keep it covered and warm in a 325°F oven for 15–20 minutes, or until heated through to 165°F internal temperature.
Final Thoughts
This Southern Cornbread Dressing Recipe has become my go-to for fall gatherings. I love topping mine with a drizzle of pan juices from roast chicken. Give it a whirl, and don’t forget to share your tweaks and triumphs in the comments!
More Recipes You’ll Love
- Thanksgiving Stuffing Recipe – herbed bread filling that echoes the cornbread base for a cohesive holiday spread
- Sweet Potato Casserole Recipe – velvety sweetness that balances savory spices and adds a pop of color
- Green Bean Casserole Recipe – creamy mushroom sauce and crispy onions for textural contrast
- Mashed Potatoes Recipe – ultra-smooth comfort side that soaks up gravy and dressing alike
Southern Cornbread Dressing Recipe
Ingredients
Bread Mix
- 4 cups day-old cornbread crumbled
- 8 cups sandwich bread cubed into ½-inch pieces
Vegetables & Binder
- 8 tablespoons unsalted butter
- 1 cup yellow onion finely chopped
- 1 cup celery finely chopped
- 2 cloves garlic minced
- 2 large eggs beaten
- 1 teaspoon fresh thyme chopped
- 0.5 teaspoon poultry seasoning
- 1 teaspoon fresh sage chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups chicken stock warm
Instructions
Bread Mix
- Combine the crumbled cornbread and cubed sandwich bread in a large bowl.4 cups day-old cornbread, 8 cups sandwich bread
Cook Aromatics
- Melt the butter in a skillet over medium heat. Add onion and celery and cook until softened, about 5 to 7 minutes, then stir in garlic and cook for 1 more minute.8 tablespoons unsalted butter, 1 cup yellow onion, 1 cup celery
Assemble & Bake
- Add the sautéed vegetables, beaten eggs, thyme, poultry seasoning, sage, salt, and pepper to the bread mixture and toss gently. Pour in the warm chicken stock and mix until evenly moistened.2 cloves garlic, 2 large eggs, 1 teaspoon fresh thyme, 0.5 teaspoon poultry seasoning, 1 teaspoon fresh sage, 1 teaspoon salt, 0.5 teaspoon black pepper
- Transfer to a buttered baking dish and bake at 350°F for 40 to 45 minutes until golden and bubbling. Let rest for 10 minutes before serving.