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Classic Southern Cornbread Dressing: The Best Holiday Recipe

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This classic Southern cornbread dressing uses homemade cornbread as the base, resulting in a tender, savory side dish perfect for holiday gatherings. It’s quick to prepare, uses simple ingredients, and is a crowd-pleaser every time.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar (optional)
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 6 cups crumbled day-old cornbread (about one 9-inch pan)
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup finely diced yellow onion (about 1 medium onion)
  • 1 cup finely diced celery (about 3 stalks)
  • 1/2 cup unsalted butter
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • Optional: 1/2 cup chopped fresh parsley

Instructions

  1. Make the Cornbread (Day Before): Preheat oven to 425°F (220°C). Place a 9-inch cast iron skillet or baking pan in the oven while it preheats. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk together buttermilk, melted butter, and eggs. Pour wet ingredients into dry and stir until just combined. Carefully remove hot skillet from oven, add a tablespoon of butter to coat the bottom, then pour in batter. Bake for 20-25 minutes until golden b…
  2. Prepare the Aromatics: On the day of making dressing, preheat oven to 350°F (175°C). In a large skillet, melt 1/2 cup butter over medium heat. Add diced onion and celery, cook for 8-10 minutes until softened and translucent. Stir in dried sage, thyme, black pepper, and salt. Cook for one more minute until fragrant.
  3. Combine the Dressing: In a large mixing bowl, combine crumbled cornbread and cooked vegetable mixture. Pour in chicken broth and stir gently until evenly moistened. Let sit for 5 minutes. Taste and adjust seasoning if needed. Add beaten eggs and stir until fully incorporated. The mixture should hold together when pressed but still feel loose; if dry, add another 1/4 cup broth.
  4. Bake the Dressing: Transfer mixture to a greased 9×13-inch baking dish and spread evenly. Bake for 35-40 minutes until top is golden brown and edges are crispy. Center should be firm to the touch but still moist. Let rest for 10 minutes before serving.

Notes

For best texture, make cornbread a day ahead and let it dry out overnight. If using store-bought cornbread, let it sit out for several hours to dry. Toasting spices in butter releases their essential oils for deeper flavor. Adjust liquid ratio based on cornbread absorbency; mixture should look like wet sand. Bake until edges are crispy for best texture.

Nutrition

Keywords: cornbread dressing, Southern dressing, Thanksgiving dressing, holiday side dish, cornbread stuffing

Find it online: https://cookluma.com/classic-southern-cornbread-dressing-the-best-holiday-recipe/