Southern Cornbread Dressing is a classic holiday favorite that’s packed with comforting flavors and a tender, crumbly texture. This dish combines moist cornbread with fresh herbs, sautéed onions, and celery, all brought together with a rich, savory broth that soaks into every bite. It’s the kind of side that feels like a warm hug straight from the South.
I always appreciate how simple ingredients come together to create something so special. I like to make the cornbread a day ahead so it can dry out just enough to soak up all the seasoning and broth without turning mushy. It adds that perfect balance of softness and a little bit of crumbly texture that is so essential to a memorable dressing.
One of my favorite ways to serve Southern Cornbread Dressing is alongside a big plate of roasted turkey and mashed potatoes during the holidays. It really brings the whole meal together and always gets rave reviews from family and friends. Plus, it’s just as delicious warm the next day, making for easy and tasty leftovers.
Key Ingredients & Substitutions
- Cornbread
- Using dry, day-old cornbread is key to getting the right texture. It soaks up broth without turning mushy. If you don’t have cornbread, a mix of corn muffin crumbs and breadcrumbs works in a pinch.
- Butter
- I prefer unsalted butter to control saltiness. You can swap for olive oil for a dairy-free version, but it’ll change the flavor slightly.
- Chicken Broth
- This adds rich umami taste. Use low-sodium broth if you want to control salt. Vegetable broth also works if you want meat-free.
- Fresh Herbs
- Fresh sage, thyme, and rosemary bring classic Southern flavor. If you only have dried herbs, use about 1/3 the amount and crush them well to release aroma.
- Onion and Celery
- These add crunch and flavor depth. Don’t skip sautéing them—this softens their bite and builds savory notes.
How Do I Get the Perfect Moisture Balance in Cornbread Dressing?
Getting the moisture right is a common challenge. Too much broth makes the dressing soggy; too little and it’s dry.
- Start by adding broth gradually. Stir the mixture after each addition.
- Look for a texture that’s moist but not falling apart—like damp sand.
- The eggs help bind everything, so be sure to mix them well in.
- Don’t skip pre-sautéing the onions and celery; they release some moisture but also soak up broth.
- Remember, cornbread texture varies—if your cornbread is very dry, you’ll need more broth, and vice versa.
Bake uncovered to allow some moisture to evaporate and the top to crisp up nicely. This creates that signature golden crust while keeping the inside tender. Patience is key here!
Equipment You’ll Need
- Large mixing bowl – perfect for combining the cornbread and other ingredients without spilling.
- Large skillet – great for sautéing onions, celery, and herbs to bring out their flavors.
- 9×13-inch baking dish – roomy enough to spread the dressing evenly so it cooks through and crisps on top.
- Wooden spoon or spatula – helps mix everything gently without crushing the cornbread too much.
Flavor Variations & Add-Ins
- Add cooked and crumbled sausage for a bit of spicy, meaty richness that balances the cornbread.
- Stir in chopped cooked apples or dried cranberries for a touch of sweetness and contrast.
- Mix in shredded sharp cheddar cheese for a creamy, tangy twist that melts throughout.
- Use turkey or vegetable broth instead of chicken broth to suit dietary preferences or add subtle flavor differences.
Southern Cornbread Dressing
Ingredients You’ll Need:
Main Ingredients:
- 1 batch (8 cups) crumbled cornbread, preferably made a day ahead
- 1 cup diced yellow onion
- 1 cup diced celery
- 1/4 cup unsalted butter
- 2 large eggs, beaten
- 2 to 3 cups chicken broth (adjust for moisture preference)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
Optional Add-ins:
- 1/2 cup chopped fresh parsley
- 1 small carrot, finely chopped (for added sweetness and color)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 45 minutes baking time. For best results, make the cornbread a day before to allow it to dry out. Overall, plan around 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepare the Cornbread:
Bake your cornbread ahead of time and let it cool completely, ideally overnight to dry out a bit. Then crumble it into bite-sized pieces and place them in a large mixing bowl.
2. Sauté Vegetable Mix:
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrot if using. Cook until softened and translucent, about 5 to 7 minutes. Stir in the sage, thyme, rosemary, salt, and pepper. Cook for another minute until everything is fragrant. Remove from heat and let cool slightly.
3. Mix Dressing Ingredients:
Add the sautéed vegetables and herbs to the cornbread crumbs, mixing well. Slowly pour in the beaten eggs and chicken broth, stirring gently to moisten the mixture. You want it moist but not soggy, so add broth gradually and adjust as needed.
4. Season and Optional Add-ins:
Taste the mixture and adjust salt and pepper if necessary. Fold in fresh parsley if you like for a touch of color and flavor.
5. Bake the Dressing:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and press the dressing mixture evenly into it. Bake uncovered for about 45 minutes, until the top is nicely golden brown and slightly crisp.
6. Serve Warm:
Remove from oven and serve your Southern Cornbread Dressing warm alongside turkey, ham, or your favorite main dish. It’s a true comfort food that pairs beautifully with holiday meals or everyday dinners.
Can I Use Frozen Cornbread for This Dressing?
Yes! Just make sure to fully thaw the frozen cornbread and pat it dry if it feels too moist before crumbling. This helps prevent your dressing from becoming soggy.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to preserve the texture and flavor.
Can I Make This Dressing Ahead of Time?
Absolutely! You can prepare the dressing mixture a day before baking. Keep it covered in the fridge and bake fresh when you’re ready—just add a few extra minutes to the baking time if it’s chilled.
What Can I Substitute for Chicken Broth?
Vegetable broth works great if you want a vegetarian option. Just choose a flavorful broth and adjust salt accordingly. Turkey broth can also add a nice holiday touch.