Hey, y'all! When it comes to holiday meals or Sunday suppers, Southern Cornbread Dressing is the dish that brings everyone to the table. It’s savory, comforting, and full of that down-home flavor we all grew up loving.

Southern Cornbread Dressing

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This ain’t no boxed stuffing; this is the real deal, made with homemade cornbread, day-old bread, and a whole lotta love. Whether you’re serving it alongside turkey, ham, or just on its own with a drizzle of gravy, this dressing is guaranteed to steal the show.

It’s got buttery sautéed veggies, warm herbs like sage and thyme, and just the right amount of moisture to keep it tender without getting mushy.

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Southern Cornbread Dressing Ingredients

• 5 c. crumbled cornbread (prepared ahead of time)
• 5 c. day-old bread, cubed
• ½ c. unsalted butter
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 3 c. chicken broth (more if needed)
• 2 large eggs, beaten
• 1 tbsp. dried sage
• 1 tbsp. dried thyme
• 1 tsp. salt, plus more to taste
• ½ tsp. black pepper, plus more to taste
• ¼ tsp. cayenne pepper (optional)
• ¼ c. fresh parsley, chopped (optional)

How to Make Southern Cornbread Dressing

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
2. In a large mixing bowl, combine the crumbled cornbread and cubed bread.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until softened, about 5-7 minutes.
4. Pour the cooked onion and celery mixture over the bread mixture in the bowl. Stir to combine.
5. Gradually add the chicken broth, stirring to moisten the bread mixture. The mixture should be moist but not soupy.
6. Stir in the beaten eggs, dried sage, thyme, salt, pepper, and cayenne pepper (if using). Adjust seasoning to taste.
7. Pour the dressing mixture into the prepared baking dish and spread it out evenly.
8. Bake for 35-45 minutes, or until the top is golden brown and the dressing is set in the center.
9. Remove from the oven and let it cool slightly before serving.

Pro Tips For Making This Recipe

1. Bake your cornbread a day or two ahead so it crumbles nice and easy. Day-old bread works best for texture.
2. Add broth gradually; your mix should be moist, not soupy. You can always add more if needed.
3. Want extra depth? Toss in some cooked sausage or chopped boiled eggs for a little extra Southern flair.

Frequently Asked Questions

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Southern Cornbread Dressing

Southern Cornbread Dressing

JC Phelps

This Southern Cornbread Dressing is rich, herby, and full of soul. It’s the kind of dish that makes holidays feel like home!

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish, Southern

Cuisine American

Servings 10

Ingredients

  

1x2x3x

• 5 c. crumbled cornbread prepared ahead of time
• 5 c. day-old bread cubed
• ½ c. unsalted butter
• 1 large onion finely chopped
• 3 celery stalks finely chopped
• 3 c. chicken broth more if needed
• 2 large eggs beaten
• 1 tbsp. dried sage
• 1 tbsp. dried thyme
• 1 tsp. salt plus more to taste
• ½ tsp. black pepper plus more to taste
• ¼ tsp. cayenne pepper optional
• ¼ c. fresh parsley chopped (optional)

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
• In a large mixing bowl, combine the crumbled cornbread and cubed bread.
• In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until softened, about 5-7 minutes.
• Pour the cooked onion and celery mixture over the bread mixture in the bowl. Stir to combine.
• Gradually add the chicken broth, stirring to moisten the bread mixture. The mixture should be moist but not soupy.
• Stir in the beaten eggs, dried sage, thyme, salt, pepper, and cayenne pepper (if using). Adjust seasoning to taste.
• Pour the dressing mixture into the prepared baking dish and spread it out evenly.
• Bake for 35-45 minutes, or until the top is golden brown and the dressing is set in the center.
• Remove from the oven and let it cool slightly before serving.

Notes

• Bake your cornbread a day or two ahead so it crumbles nice and easy. Day-old bread works best for texture.
• Add broth gradually; your mix should be moist, not soupy. You can always add more if needed.
• Want extra depth? Toss in some cooked sausage or chopped boiled eggs for a little extra Southern flair.

Keyword Southern Cornbread Dressing

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My best,

JC