Warm, golden, and packed with flavor — this cornbread dressing is the kind of dish that reminds you why holiday meals are worth every bit of the effort. Moist on the inside with those perfectly crisp edges, it’s the definition of Southern comfort food. Every bite brings together the crumbly richness of cornbread, the savoriness of herbs, and the subtle sweetness that makes this classic recipe unforgettable.
WHAT IS CORNBREAD DRESSING?
Cornbread dressing is a traditional Southern side dish often served alongside turkey or chicken, especially during Thanksgiving. It’s similar to stuffing but made with crumbled cornbread instead of white or wheat bread. The key difference? Dressing is baked separately in a casserole dish, which gives it that signature crust on top while keeping the inside soft and flavorful.
This recipe uses homemade cornbread, plenty of onions and celery sautéed in butter, and a perfect blend of chicken broth, eggs, and herbs to tie everything together. Whether you call it dressing or stuffing, one thing’s for sure — this dish belongs on every holiday table.
INGREDIENTS YOU’LL NEED
Here’s what you’ll need to make the best Southern-style cornbread dressing:
Cornbread Base
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6 cups crumbled cornbread (preferably day-old)
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4 cups dry white bread cubes (French or sandwich bread works great)
Vegetables
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1 cup diced onion
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1 cup chopped celery
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½ cup butter (1 stick)
Liquids and Binders
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4 large eggs, beaten
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4 cups chicken broth (low-sodium recommended)
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1 can (10.5 ounces) cream of chicken soup (optional but adds richness)
Seasonings
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1 ½ teaspoons salt
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1 teaspoon black pepper
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1 teaspoon poultry seasoning
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1 teaspoon dried sage (adjust to taste)
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1 teaspoon thyme
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2 tablespoons chopped fresh parsley
HOW TO MAKE CORNBREAD DRESSING
If you’ve never made cornbread dressing before, don’t worry — it’s easier than you think. The key is layering flavor at every step.
STEP ONE: Prepare the Cornbread
Start by baking your cornbread a day or two in advance. It should be slightly dry before using it in the dressing so it can absorb all the delicious flavors without getting soggy. If it’s fresh, crumble it and bake the crumbs in a 300°F oven for about 15 minutes to dry them out.
STEP TWO: Sauté the Vegetables
Melt butter in a large skillet over medium heat. Add the diced onions and celery, cooking until soft and fragrant — about 8 minutes. Don’t rush this step; the vegetables should be tender but not browned. This mix will build the flavor base of your dressing.
STEP THREE: Combine Cornbread and Bread Cubes
In a large mixing bowl, add your crumbled cornbread and bread cubes. Pour the sautéed vegetables and melted butter over the mixture. Stir gently to combine so the bread pieces start soaking up that buttery goodness.
STEP FOUR: Add Broth and Seasonings
In a separate bowl, whisk together the chicken broth, eggs, and cream of chicken soup (if using). Stir in the salt, pepper, poultry seasoning, sage, thyme, and parsley. Pour this mixture over your bread and vegetable mix, stirring gently until everything is evenly moistened.
Pro tip: The dressing should look wet but not soupy. Add more broth a little at a time until you reach that consistency — moist enough to hold together when pressed but not soggy.
STEP FIVE: Bake the Dressing
Transfer the mixture to a greased 9×13-inch baking dish. Smooth the top, then bake uncovered at 350°F for 45 to 55 minutes or until golden brown on top and firm in the center.
If you prefer a slightly softer dressing, cover it with foil for the first 30 minutes of baking, then remove the foil to allow the top to crisp during the last 15 minutes.
PRO TIPS FOR PERFECT DRESSING
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Use day-old cornbread. Fresh cornbread can make your dressing mushy. Let it dry out a bit for better texture.
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Taste your seasoning before baking. Always sample a small bite of the uncooked mix (just a touch) to see if it needs more salt, sage, or pepper.
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Don’t skip the eggs. They bind the ingredients and give your dressing that custard-like texture.
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Add broth gradually. The bread will continue to soak up liquid as it bakes, so go slowly to avoid over-saturating.
DRESSING VARIATIONS
There’s no one “right” way to make cornbread dressing — it’s a dish meant to reflect your family’s table. Here are some popular variations:
With Sausage:
Brown 1 pound of breakfast sausage and stir it into the cornbread mix before baking. The extra flavor and fat make it rich and hearty.
With Oysters:
For a coastal twist, fold in a half cup of chopped cooked oysters along with their juice. It’s an old-fashioned Southern favorite.
Vegetarian Version:
Use vegetable broth instead of chicken broth, and skip the cream of chicken soup. Add sautéed mushrooms for a meaty texture.
Spicy Kick:
Add ½ teaspoon of crushed red pepper flakes or diced jalapeños for heat that balances the richness of the cornbread.
HOW TO SERVE CORNBREAD DRESSING
Cornbread dressing is most often served warm straight from the oven. It pairs beautifully with:
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Roasted or fried turkey
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Smothered chicken
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Baked ham
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Creamy mashed potatoes
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Green bean casserole
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Cranberry sauce
And don’t forget the gravy. A ladle of homemade turkey gravy or a rich chicken gravy poured over the top takes this dish to the next level.
If you want to serve it buffet-style, keep it warm in a slow cooker on the “keep warm” setting. It stays moist and ready for guests to serve themselves.
HOW TO STORE AND REHEAT
IN THE FRIDGE:
Let your dressing cool completely before covering it with foil or transferring it to an airtight container. Store in the refrigerator for up to 4 days.
IN THE FREEZER:
Cornbread dressing freezes beautifully. Wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It will last up to 3 months.
TO REHEAT:
Thaw overnight in the refrigerator. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. For a crisp top, remove the foil during the last few minutes of reheating.
MAKE-AHEAD TIP:
You can prepare the dressing mixture up to a day in advance and refrigerate it before baking. When you’re ready, bake it as directed, adding an extra 5–10 minutes to the bake time if it’s cold from the fridge.
COMMON QUESTIONS
What’s the difference between cornbread dressing and stuffing?
Stuffing is usually cooked inside the bird, while dressing is baked in a separate dish. The flavors are similar, but baking it separately gives dressing a crisp top and creamy interior.
Can I make this without eggs?
Yes, but the texture will be looser. Substitute the eggs with 2 tablespoons of melted butter mixed with 2 tablespoons of heavy cream to help bind it.
Can I make cornbread dressing gluten-free?
Absolutely. Use gluten-free cornbread and gluten-free sandwich bread. Be sure to double-check your cream of chicken soup or broth for gluten-free labeling.
How do I keep my dressing from drying out?
If it seems dry after baking, drizzle a little warm broth over it and cover with foil for 10 minutes before serving.
Can I double the recipe?
Yes. Simply use a larger roasting pan and increase baking time by 10 to 15 minutes. Check for doneness in the center before removing from the oven.
TIPS FOR THE BEST FLAVOR
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Homemade cornbread beats boxed. If possible, bake your own cornbread for deeper flavor and better texture.
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Fresh herbs make a difference. A sprinkle of fresh parsley or sage at the end adds color and brightness.
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Taste as you go. Seasoning is personal; adjust to your liking before baking.
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Mix gently. Over-mixing can turn your dressing into mush. Fold ingredients together lightly for the best consistency.
WHAT TO SERVE WITH CORNBREAD DRESSING
This side dish completes any Southern or holiday meal. It’s especially good alongside:
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Smothered Pork Chops: The savory juices pair perfectly with the cornbread.
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Oven-Roasted Turkey: A classic Thanksgiving combo.
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Southern Green Beans: Add balance and color to your plate.
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Sweet Potato Casserole: The sweet-and-savory contrast is unbeatable.
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Homemade Cranberry Sauce: A bright, tangy bite that cuts through the richness.
STORAGE TIPS
Cornbread dressing keeps its flavor well, even days after baking. To store leftovers, let the dish cool completely before sealing. Avoid putting it in the fridge while hot — condensation can make it soggy.
For freezing, portion out individual servings for easy reheating later. To keep it moist when reheating, add a tablespoon or two of broth per serving.
FINAL THOUGHTS
This cornbread dressing is everything a comforting side dish should be — flavorful, soft in the middle, crispy on top, and packed with the kind of homemade goodness that tastes like home. It’s the recipe that anchors your holiday table and turns any roast or turkey dinner into something special.
Serve it once, and it’ll become your go-to for every Thanksgiving or Sunday dinner that calls for a little extra comfort.
Cornbread Dressing
Ingredients
- 6 cups crumbled cornbread
- 4 cups dry white bread cubes
- 1 cup diced onion
- 1 cup chopped celery
- ½ cup butter 1 stick
- 4 large eggs beaten
- 4 cups chicken broth low sodium
- 1 can 10.5 ounces cream of chicken soup (optional)
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon thyme
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- Sauté vegetables: In a skillet, melt butter over medium heat. Add onion and celery, cooking until soft and fragrant, about 8 minutes. Remove from heat.
- Combine dry ingredients: In a large mixing bowl, add crumbled cornbread and bread cubes. Pour sautéed vegetables and melted butter over the top. Stir gently to mix.
- Add liquid mixture: In another bowl, whisk together eggs, broth, cream of chicken soup (if using), and all seasonings. Pour over the bread mixture and fold gently until moistened.
- Adjust consistency: The mixture should be damp but not runny. Add more broth as needed.
- Bake: Pour into prepared dish and smooth the top. Bake uncovered for 45–55 minutes until golden brown and set in the middle.
- Serve warm: Garnish with fresh parsley if desired and serve immediately.
Notes
Nutrition
This cornbread dressing brings that unmistakable Southern flavor to your table. It’s cozy, hearty, and guaranteed to be the dish everyone reaches for first. Perfect for Thanksgiving — or any Sunday dinner that calls for something special.
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