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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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. 🙂
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.
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
- 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.
- Baking Dish– a 9×13-inch baking dish is a good size.
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Watch the video below to see how easy it is to make Southern Cornbread Dressing.
Southern Cornbread Dressing
Equipment
- 9 to 10-inch cast iron pan
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I added 1 c. Of Turkey and it was amazing 👏 😋 😍 thank you for this recipe….
Easy to make and Bake !
Fantastic! Easy to prepare and the consistency and flavor are perfect. Better than the bagged stuff. I live abroad now and was happy to make a piece of home.
Thank you so much for your corn bread dressing recipe, it was a hit with my family. First time I was not embarrassed over the dressing. It’s a good feeling when your guess ask for seconds ” dressing only please”
I love the recipe, I do make a few changes.
First I use two boxed of jiffy mix. And only use two small onions that I do a rough chop on before tossing in the food processor with celery.
With those changes its always a family favorite
This makes a wonderful dressing, so moist and delicious
I add 4 cans of chicken and a jar of jalapeno peppers. Everyone loves it. And asks me to make it every year.
I made this for Thanksgiving when I couldn’t find my grandmother’s recipe. It tasted just like hers! I used 12 oz cornbread stuffing crumbs instead of making cornbread from scratch, and I added a couple of boiled eggs, chopped.
This was fantastic. Everyone loved wit, even the people who don’t normally like dressing. I used a box cornbread mix, Pepperidge Farm Sourdough bread as toast & also added 16 oz diced, sautéed hickory smoked sausage (Conecuh Sausage brand). I omitted the sage since the sausage is so flavorful.
My Mom passed away several years ago and my family and I have been trying to find a recipe like hers. I have to say this was it. She was from the South so I’m sure that is why it is so similar. We could not figure out the missing ingredient. It was the Poultry Seasoning. Thank you so much for sharing.
The directions say to preheat to 400 but the cooking instructions say 350. Please clarify
I brought this to my family’s Thanksgiving and it was a huge hit. Everyone loved it and asked where I got the recipe. I will definitely make this again. The recipe was clear and easy to follow. I “cheated” and used Whole Foods cornbread. I skipped the poultry seasoning and used fresh sage instead of dried. I tripled the amount of sage because it was fresh and added some more to make up for the lack of poultry seasoning.