Southern Cornbread Dressing
This Southern Cornbread Dressing blends tender crumbled cornbread, sautéed vegetables, herbs, and rich broth into a comforting, golden-baked classic. Perfect for Thanksgiving or any family gathering that calls for soul food nostalgia.
Equipment
- Large skillet
- Mixing bowl
- Wooden Spoon
- 9x13 inch baking dish
- Measuring cups and spoons
Ingredients
- 6 cups crumbled cornbread (day-old or homemade)
- 4 cups white bread cubes (slightly dried)
- 1 large onion, finely chopped
- 3 celery stalks, diced
- 4 tablespoons butter
- 3 cups chicken broth (plus more if needed)
- 2 large eggs, beaten
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage (optional)
- 0.5 cup cooked crumbled sausage (optional)
- 0.25 cup chopped parsley (optional)
- 0.5 cup chopped boiled eggs (optional)
Instructions
- Heat your oven to 350°F (175°C). Lightly grease your baking dish with butter or nonstick spray.
- In a skillet, melt butter over medium heat. Add chopped onion and celery. Sauté for 5–7 minutes until soft and fragrant.
- In a large bowl, combine crumbled cornbread and white bread cubes. Mix until combined and rustic in texture.
- Stir in sautéed vegetables, salt, pepper, poultry seasoning, and sage. Mix well to distribute evenly.
- Gradually pour in the chicken broth until the mixture is moist but not soggy.
- Add beaten eggs and stir to combine. Mixture should look soft and scoopable.
- Spoon into the prepared dish and bake uncovered for 35–40 minutes until golden on top and moist inside.
Notes
Use day-old cornbread for best texture. Mix broth gradually to avoid soggy dressing. Add sausage, boiled eggs, or parsley for a twist on tradition. Bake uncovered to get a crisp top and moist interior.