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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.

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!

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 mins
COOK: 30 mins
TOTAL: 1 hr
SERVINGS: 8 servings

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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273 thoughts on “Southern Cornbread Dressing”

  1. My husband said it was the best dressing he has ever had. Including his mother! It was delish. I will make every year…maybe more. Honestly, dressing is my favorite part of Thanksgiving.

  2. I have been going by this recipe for years . It’s the closest to my grandmothers I can find. I do end up adding more broth and mixing in some Pepperidge farm seasoned stuffing instead of toasted bread, just more flavor. Spicy southern is my go to for most recipes like my grandmothers. Thankyou!

  3. Been using this recipe for years, and it’s always a hit!! Homemade turkey stock is key. Spatchcock your turkey, and as a bonus you can use the backbone with the neck and giblets for making a stock.

  4. How much butter for the dressing? 1st ingredient shows 8 tbsp but last ingredient shows 2tbsp. Is it 10 total or just the 2tbsp to cook the celery and onion?

  5. Jacqueline Smith

    This southern cornbread stuffing is the best I have ever had, I make this stuffing all the time, but it has never been this delicious. I did add chopped turkey gizzard and neck. This recipe is a keeper. Thank you so much.

  6. Thanks for the southern dressing recipe. Three onions is waaayyy too much. I dropped it to two and it was still way too many onions. I also had to use a lot more chicken stock to make this moist enough, but I did use more toasted bread and cornbread (and it was still too many onions).

  7. Dianne Templeton

    Reminds me of my Mother’s dressing recipe. She also sucked up a turkey baster full of stock and squirted it over the pan of dressing before she baked it, made it extra moist and tasty!

  8. Yvonne Lyons

    Recipe was VERY easy to prepare & product was exactly what I’m used to eating as a child. Absolutely delicious.

  9. I make this every year, I buy regular white or yellow corn meal and follow the recipe for cornbread off the box, minus the sugar. the cornbread mix to me is too sweet so i just make my own. I also use lots of celery and bell pepper, its delish!!

      1. I’ve lived all over the country. In the south, cornbread is usually sweet because that is how THEY prefer it. It’s okay, for some people it is often difficult to understand the world is bigger than our little corner of it.

        1. Sugar is not used in Mississippi dressing. Perish the thought. My Grandmother, my mama never used it and never did my husbands grandmother or mother. He has delta roots and I’m around Jackson roots, now on Coast. No sugar anywhere. Wanted to clear that up.

    1. Thanks for this recipe. I really enjoyed it! I only used one onion and it was perfect. I would also use half the butter if I make it again.

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