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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. This recipe is how I’ve been making cornbread dressing for 60 years. The only thing I do differently is I use Pepperidge Farm mix in place of toast.

  2. Kind of thrown off I’ve never seen a cornbread dressing recipe without one of the condensed campbell soups included….

    1. I’m from Mississippi. My grandmother’s recipe had more ingredients but she never used it either. I hadn’t heard anyone mention it until 10 years ago.

  3. I make stuffing similar to this every year except I use diced green bell pepper in place of the chopped celery. Give it a try. My family loves it.

  4. Johndrea Mullins

    Amazing! Quick and easy, I have used this recipe the last several years for special dinners! My family loves it!

  5. Karen Fuqua

    I have been trying for years to duplicate my Mama’s dressing, This receipt is the closest I have been.

    Thank you,
    Karen

  6. Betty J Graham

    Taste just like Mom’s dressing that we have all been craving!!! My family loves it!!!!

  7. I made this for the 1st time on thanksgiving it was so good ❤️, now I’m making it again for Christmas and bringing to my brothers house for everyone to try. This is my new favorite stuffing/dressing recipe 😍

  8. I enjoy it!! Very easy to make and taste of good ‘ole cornbread dressing!! Have made a few times as is; will try adding poultry for my next time!

  9. This was my first time making stuffing. Turned out great. Had to cook the cornbread longer that stated and it took 45 minutes in the oven for the stuffing. The end result was great. Everyone loved it including myself

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