If you’re on the hunt for that perfect comfort food with roots deep in Southern tradition, this Cornbread Dressing Recipe will quickly become a standout favorite in your kitchen. Combining the crumbly, golden goodness of cornbread with a melody of savory herbs, gentle sautéed veggies, and rich broth, this dish brings an irresistible warmth and a touch of nostalgia to every bite. Whether you’re preparing it for a festive holiday feast or a cozy family dinner, this southern-style dressing promises to deliver enchantment from the first forkful to the last.
Ingredients You’ll Need
The magic of this Cornbread Dressing Recipe lies in its simple, classic ingredients—each element carefully selected to build layers of flavor, texture, and that comforting appeal we all crave. From the hearty crumb of the cornbread to the fragrant blend of seasonings, every component plays an essential role in making the dish truly shine.
- 6 cups crumbled cornbread: The golden foundation that adds sweet, tender texture and a slight crumbly bite.
- 4 cups cubed day-old white bread: Provides structure and absorbs the savory broth perfectly.
- 1 cup unsalted butter: For rich flavor and a luscious sauté that softens the vegetables beautifully.
- 1 large onion (chopped): Adds a natural sweetness and depth of flavor when gently cooked.
- 3 celery stalks (chopped): For crunch and fresh, herbal brightness.
- 3 garlic cloves (minced): A sharp, aromatic kick that balances the mild sweetness.
- 2 teaspoons dried sage: Essential Southern seasoning that ties all the flavors together.
- 1 teaspoon dried thyme: Adds earthiness and complexity.
- 1 teaspoon poultry seasoning: A classic blend that complements poultry and elevates the dressing’s profile.
- 1/2 teaspoon salt: To enhance all natural flavors.
- 1/2 teaspoon black pepper: Adds a gentle warmth and a hint of spice.
- 3 to 4 cups chicken or turkey broth: Keeps the dressing moist, savory, and utterly satisfying.
- 2 large eggs (beaten): Acts as a binder, giving the dish that perfect set and hearty texture.
- Fresh parsley for garnish (optional): Adds a burst of color and freshness when serving.
How to Make Cornbread Dressing Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to a cozy 350°F (175°C). Grab your favorite 9×13-inch baking dish and give it a good greasing—this step ensures the dressing won’t stick and helps create that irresistible golden crust.
Step 2: Sauté the Aromatic Vegetables
In a large skillet, melt the unsalted butter over medium heat. Toss in the chopped onion, celery, and minced garlic. Let them soften and mingle their flavors for about 8 minutes. This fragrant base is key to infusing the dressing with richness and a subtle sweetness that’s hard to resist.
Step 3: Combine the Breads and Herbs
In a spacious mixing bowl, bring together the crumbled cornbread and cubed day-old white bread. The different textures balance beautifully, offering crumbly softness and chewy structure. Add your sautéed veggies, dried sage, thyme, poultry seasoning, salt, and pepper. Give everything a gentle stir so the seasoning lights up every bite.
Step 4: Add Broth and Eggs
Pour in 3 cups of your warm chicken or turkey broth and mix well. The mixture should be perfectly moist, not soupy. If it feels dry, add more broth, one splash at a time. Now, stir in the beaten eggs; these will hold everything together and help the dressing form a delightful firmness once baked.
Step 5: Bake to Golden Perfection
Transfer the entire mixture into your prepared baking dish and spread it evenly. Pop it into the oven and bake uncovered for 45 to 55 minutes. You’ll know it’s ready when the top is beautifully golden brown and the center feels set but still moist. Let it rest for about 10 minutes before serving to allow the flavors to settle and the dressing to firm up just right.
How to Serve Cornbread Dressing Recipe
Garnishes
Nothing elevates this dish more than a sprinkle of fresh parsley just before serving. The bright green touch adds visual appeal and a burst of herbal freshness that complements the warm, rich flavors in every bite.
Side Dishes
This Cornbread Dressing Recipe pairs wonderfully with traditional Southern mains—think roast turkey, glazed ham, or crispy fried chicken. Add a side of collard greens or green beans for a complete feast that’s bursting with color and comfort.
Creative Ways to Present
For an eye-catching presentation, try serving the dressing in ramekins or mini cast iron skillets at each place setting. Layered with a bit of melted butter or topped with caramelized onions, it turns simple into stunning and makes the experience feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover cornbread dressing keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to maintain its moisture and flavor, and be sure to bring it back to room temperature before reheating.
Freezing
If you want to enjoy this delicious dressing later, freezing is a great option. Cool it completely after baking, then wrap tightly in plastic wrap followed by aluminum foil, or transfer it to a freezer-safe container. It will keep well for up to 3 months.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm in a 350°F oven for about 20 minutes or until heated through. Cover loosely with foil to keep the top from drying out and maintain that inviting moist texture.
FAQs
Can I make this Cornbread Dressing Recipe vegetarian?
Absolutely! Just swap the chicken or turkey broth for a rich vegetable broth, and you’ll have a delicious vegetarian version full of flavor and comfort.
Can I use store-bought cornbread?
Yes, store-bought cornbread works just fine and makes this recipe even quicker to prepare. Just make sure it’s not too sweet, so it complements the savory dressing perfectly.
What can I add for extra flavor?
For a heartier version, stir in 1 cup of cooked, crumbled sausage before baking. It adds savory depth and makes it a crowd-pleaser for meat lovers.
How moist should the mixture be before baking?
The mixture should be moist enough to hold together when pressed but not soupy. If it’s too wet, the dressing can turn mushy, so add broth carefully.
Can I prepare this recipe the day before Thanksgiving?
Definitely! You can assemble it the night before and store it covered in the fridge. Just pop it in the oven on the big day, adding a few extra minutes to the baking time if it’s chilled.
Final Thoughts
This Cornbread Dressing Recipe is a celebration of Southern comfort and tradition in every forkful. With easy-to-find ingredients and a straightforward process, it’s an inviting dish that brings warmth to any table. I encourage you to make this charming recipe your own and watch as it earns a permanent place in your family’s heart and holiday lineup.
Print
Cornbread Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This classic Cornbread Dressing is a beloved Southern American side dish, perfect for Thanksgiving and holiday meals. It combines crumbled cornbread and day-old white bread with sautéed onions, celery, and aromatic herbs, all moistened with broth and baked until golden and set. The result is a moist, flavorful dressing that pairs beautifully with turkey and other festive dishes.
Ingredients
Base
- 6 cups crumbled cornbread (homemade or store-bought)
- 4 cups cubed day-old white bread
Vegetables & Aromatics
- 1 large onion, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Others
- 1 cup unsalted butter
- 3 to 4 cups chicken or turkey broth
- 2 large eggs, beaten
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare it for the dressing.
- Sauté vegetables: In a large skillet over medium heat, melt the unsalted butter. Add chopped onion, celery, and minced garlic, cooking until softened and fragrant, about 8 minutes.
- Combine bread and seasonings: In a large mixing bowl, mix together the crumbled cornbread and cubed day-old white bread. Add the sautéed vegetables along with dried sage, dried thyme, poultry seasoning, salt, and black pepper, stirring to distribute evenly.
- Add liquids and eggs: Pour in 3 cups of broth and stir well to moisten the mixture. Then incorporate the beaten eggs. If the mixture feels too dry, gradually add more broth until it is moist but not soupy.
- Transfer and bake: Spread the mixture evenly into the prepared baking dish. Bake uncovered in the preheated oven for 45 to 55 minutes, until the top is golden brown and the center is set.
- Rest and garnish: Remove from oven and allow the dressing to rest for 10 minutes before serving. Garnish with fresh parsley if desired for color and freshness.
Notes
- Prepare the cornbread a day or two in advance for best texture in the dressing.
- For a heartier, meatier dressing, stir in 1 cup of cooked, crumbled sausage before baking.
