Introduction

This classic Cornbread Dressing is a comforting side dish perfect for holiday meals or any family gathering. With tender vegetables, savory herbs, and a moist, crumbly texture, it’s sure to become a favorite on your dinner table.

Cornbread Dressing Recipe - Recipe Image

Ingredients

½ cup butter
1 onion, diced
1 cup chopped celery
1 teaspoon poultry seasoning
½ teaspoon ground sage
5 cups crumbled cornbread (dry)
5 cups dry white bread cubes
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
2 to 3 cups chicken broth, or as needed
3 eggs, beaten

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Melt the butter in a large skillet over medium heat. Add the diced onion, chopped celery, poultry seasoning, and ground sage. Cook gently until the vegetables are tender but not browned. Remove from heat and let cool.
Step 3: In a large bowl, combine the crumbled cornbread, dry white bread cubes, the cooled vegetable mixture, chopped parsley, salt, and black pepper.
Step 4: In a separate bowl, whisk together the beaten eggs and 2 cups of chicken broth until smooth.
Step 5: Drizzle the egg mixture over the bread and vegetable mixture. Gently toss until just moistened. If the mixture seems dry, gradually add more chicken broth, allowing it to soak in a few minutes between additions.
Step 6: Transfer the mixture to a greased 2-quart baking dish. Bake uncovered for 35 to 40 minutes, or until the dressing is heated through and set.

Tips & Variations

For extra flavor, sauté the celery and onion in bacon drippings instead of butter.
If you prefer a vegetarian version, substitute vegetable broth for the chicken broth.
Using day-old cornbread and bread cubes helps absorb moisture better.
Add chopped cooked sausage or nuts for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 325°F until warmed through to keep it moist. You can also freeze the dressing for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dressing ahead of time?

Yes, you can prepare the dressing up to the baking step and refrigerate it overnight. When ready, bake as directed, adding a few extra minutes if needed.

What if I don’t have poultry seasoning?

You can substitute with a mix of dried sage, thyme, and marjoram or use simply sage and thyme for a similar flavor profile.

Cornbread Dressing Recipe

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★★★★★

4.8 from 94 reviews

This classic Cornbread Dressing recipe is a savory Southern side dish perfect for holiday meals or comforting family dinners. Made with crumbled cornbread, dry white bread cubes, aromatic sautéed onions and celery, and flavored with poultry seasoning and sage, it’s moistened with chicken broth and baked to golden perfection.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: Southern American

Ingredients

Scale

Vegetables & Herbs

1 onion (diced)
1 cup chopped celery
2 tablespoons chopped fresh parsley

Dairy & Eggs

½ cup butter
3 eggs (beaten)

Dry Goods & Seasonings

5 cups crumbled cornbread (dry)
5 cups dry white bread cubes
1 teaspoon poultry seasoning
½ teaspoon ground sage
Salt and black pepper (to taste)

Liquids

2 to 3 cups chicken broth (or as needed)

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the dressing evenly.
Sauté aromatics: Melt the butter in a large skillet over medium heat. Add the diced onion, chopped celery, poultry seasoning, and ground sage. Cook gently, stirring occasionally, until the vegetables are tender but not browned. Remove from heat and allow the mixture to cool slightly.
Combine dry ingredients: In a large mixing bowl, place the crumbled dry cornbread, dry white bread cubes, chopped fresh parsley, and season with salt and black pepper to taste. Add the cooled sautéed vegetable mixture to the bowl and stir to combine all ingredients evenly.
Prepare egg mixture: In a separate bowl, whisk together the beaten eggs and 2 cups of chicken broth until the mixture is smooth and well combined.
Moisten bread mixture: Drizzle the egg and broth mixture over the bread and vegetable mixture. Gently toss the mixture just until moistened, adding additional chicken broth as necessary to ensure the bread is adequately soaked but not soggy. Allow the mixture to rest for a few minutes between additions so the bread can absorb the liquid thoroughly.
Bake the dressing: Grease a 2-quart baking dish and transfer the moistened bread mixture into it, spreading it evenly. Bake uncovered in the preheated oven for 35 to 40 minutes, or until the dressing is heated through and the top is lightly golden.

Notes

For best results, use day-old or dry cornbread and white bread cubes as fresh bread may result in a soggy dressing.
You can make the dressing a day ahead and refrigerate it, then bake it just before serving.
Chicken broth can be substituted with vegetable broth for a different flavor profile or a vegetarian version (though eggs and butter mean the recipe is not vegan).

Keywords: cornbread dressing, cornbread stuffing, southern dressing, holiday side dish, Thanksgiving dressing, savory bread casserole