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Southern Cornbread Dressing

Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, and celery. It’s a classic that makes it to the Thanksgiving table year after year.

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Southern Cornbread Dressing

Thanksgiving is quickly approaching and it’s time to start planning that Thanksgiving menu. This year I want the food to be extra good and special since this is the first year my son has been away at college. I miss him dearly and I know he misses my home cooking.

You cook for your boys mamas, and they’ll always want to come home to see you.  🙂

Southern Cornbread Dressing- a must for Thanksgiving

Probably the most looked forward to part of Thanksgiving dinner, besides dessert, is the dressing and it’s not uncommon for us to have more than one kind. I personally really love this Andouille Sausage and Cornbread Stuffing.

This Southern Cornbread Dressing is a more traditional southern dressing made with crumbled cornbread along with lots of onion, celery, and sage. It’s savory, moist, and delicious.

Southern Cornbread Dressing

Since we typically fry our Thanksgiving turkey, I solely use canned broth to make dressing, but if you have turkey drippings, you could add them to the dressing and it will taste even better.

Along with cornbread dressing we love to have Cheesy Green Bean Casserole, mashed potatoes, and Broccoli Casserole for Thanksgiving dinner. And this year I think I’ll add Savory Sweet Potato Casserole to the list. You can never have too many casseroles!

Equipment Needed

  1. Cast Iron Pan– You will need a 9 to 10-inch cast iron pan for baking the cornbread. A 9-inch cake pan or baking dish can be used instead.
  2. Baking Dish– a 9×13-inch baking dish is a good size.
Southern Cornbread Dressing

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Watch the video below to see how easy it is to make Southern Cornbread Dressing.


Southern Cornbread Dressing

Southern Cornbread Dressing

A traditional southern cornbread dressing flavored with onion, celery, and sage. Super moist and flavorful.
PREP: 30 minutes
COOK: 30 minutes
TOTAL: 1 hour
SERVINGS: 8 servings

Equipment

Ingredients

Cornbread

  • 1 cup self-rising cornmeal, I use Martha White
  • 1/2 cup self-rising flour, I use White Lily
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons Vegetable oil

Dressing

  • 8 tablespoons butter (1 stick)
  • 3 medium onion, chopped
  • 4 stalks celery, chopped
  • 1 1/2 teaspoons dried sage
  • 1 teaspoon poultry seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pieces toast, crumbled
  • 1/2 cup milk
  • 3 eggs, lightly beaten
  • 2 to 2 1/2 cups chicken stock or broth
  • 2 tablespoons butter

Instructions

  • Preheat oven to 400 degrees.
  • In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.
  • Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
  • Add sage, poultry seasoning, salt, and pepper to onion mixture.
  • In a large bowl combine crumbled cornbread and toast.
  • Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
  • Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
  • Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
  • Bake at 350 degrees for 30 minutes, or until it turns light brown on top.

Notes

Note: The cornbread should be made a day or two in advance.

Nutrition

Calories: 314kcal
Author: Christin Mahrlig
Course: Side Dish
Cuisine: Southern

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444 thoughts on “Southern Cornbread Dressing”

  1. Hi there, I have a question. The self-rising cornmeal I found was Martha White self-rising yellow cornmeal mix, but there is also a Martha White self-rising cornmeal, but it’s white. I’m not sure which I should use for this recipe, although I’m assuming the self-rising mix is not it because it contains flour along with the leavenings and your recipe uses self-rising flour in addition to the cornmeal, so is white cornmeal okay?

  2. I normally don’t make dressing; but my mother requested I cook the dressing this year for Thanksgiving. Not only did she requested, she asked if I could make it like my grandmother’s back in the days. Well, grandma recipe wasn’t saved prior to her passing. Hence, why i went to the internet and google how to make cornbread dressing. I came across Spicy Southern Kitchen’s recipe. Unbeknownst to me, this recipe was a hit. It was delish with me adding a little more seasoning. The Southern Kitchen recipe was like my grandma had prepared and cooked the cornbread dressing. Thank you, Thank you Spicy Southern Kitchen!

  3. Hi, I’m hoping you can get back with me soon, do you cover the dressing when it first goes in the oven

  4. I have been making variations of this cornbread and this dressing for yrs.(?) now and it’s always perfecto. I just want to say THANK YOU a let you know I appreciate your diligence EVERY time! Thx so much…….

  5. This is so close to my Mom’s cornbread dressing recipe. When she passed, I got her entire recipe box with hundreds of handwritten recipes and this was one of them. Since then, I’ve been responsible for the dressing for Thanksgiving and Christmas. It’s a huge hit.

  6. Jennifer M.

    Just like my mom’s! I followed the recipe exactly as written and the dressing was perfect!

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