Southern Cornbread Dressing

The smell of sage instantly takes me back to Thanksgiving in my Nana’s kitchen and her cornbread dressing. Thanksgiving is my favorite holiday, partly because of my love of her signature side dish. My Papa and I were the designated taste testers for dressing every year. Nana would give us the first spoonful straight from the pan to make sure the seasoning was just right. This recipe for old-fashioned Southern cornbread dressing is a close replica of what she made every year for decades.

cooked cornbread dressing in a white casserole dish

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We serve this alongside our dry-brined spatchcock turkey every Thanksgiving, along with bourbon sweet potato casserole, southern green bean casserole, and orange cranberry sauce. And don’t forget the gravy. Turkey neck gravy ties everything together. While this is a holiday staple in our house, it’s also delicious with roasted chicken or pork chops any time of year.

Key Ingredients and Substitutions

Cornbread and sage are the two stars of southern cornbread dressing. You will also need a couple of other pantry staples.

The complete ingredient list and measurements are listed in the printable recipe below.

Cornbread: It wouldn’t be cornbread dressing without delicious cornbread. We’ve included our recipe for old-fashioned cornbread, but feel free to use your favorite recipe or mix. Avoid sweet cornbread recipes with a lot of honey or sugar, as they don’t work well in savory dressings. Our recipe uses just a teaspoon of sugar to attract and hold moisture, not for sweetness.
Bread: Any stale sandwich bread will work. White bread, wheat bread, or sourdough all taste great, but avoid seeded or flavored bread. The bread should be cut into cubes or torn into small pieces, approximately one-quarter inch in size. Day-old bread works best because it absorbs the broth without getting mushy.
Sage: It’s not traditional cornbread dressing if it doesn’t have sage. Rubbed sage has always been a staple in our family recipe, but you can also use fresh or ground dried sage. For each teaspoon of rubbed sage, substitute about 1/2 teaspoon of ground sage since ground sage is more concentrated. For fresh sage, use one tablespoon of fresh sage for every teaspoon of rubbed.
Onions and Celery: These vegetables add both flavor and texture, so don’t skip them. We use two cups each. The vegetables should be diced into small, uniform pieces to ensure even cooking.
Broth: If you have the time, we recommend making your own chicken or turkey broth (or stock); however, a good-quality store-bought broth is also a great option. We prefer to use turkey broth for a little extra Thanksgiving flavor. You can also use stock for a deeper, richer flavor. Start with 2 cups and add more as needed. The dressing should be wet but not have standing liquid.
Eggs: To help bind the dressing together, you’ll need two large eggs. You’ll want to whisk them slightly before adding them to the dressing mixture. The eggs keep everything from falling apart when you serve it.

What Kind of Cornbread is Best for Stuffing?

The backbone of this easy dressing is delicious scratch-made old-fashioned cornbread. There are many cornbread recipes, and some add a lot of sweetener, such as honey or sugar. Avoid those recipes for dressing. I love sweet cornbread, but not in my dressing. We’ve included the recipe for our cornbread, but feel free to substitute your favorite recipe or a store-bought version.

Our cornbread recipe uses cornmeal, flour, rising agents, milk, and eggs. Yes, it has a teaspoon of sugar, but not for sweetness. It’s added to attract and hold moisture. Without the sugar, the moisture would evaporate during the baking process.

There are numerous options for store-bought cornbread mixes. You can use a white or yellow cornbread mix, but not anything labeled as dressing. There are also cornbread varieties with additional ingredients, such as green chiles, which pair perfectly with a bowl of Texas chili. They’re not ideal for dressing. Also, skip those mixes with “honey” or “sweetened.”

Dressing vs. Stuffing – What’s the Difference?

The terms “dressing” and “stuffing” are often used interchangeably; however, there is a distinct difference between them.

The dressing is cooked in a separate pan outside the cavity of the turkey or chicken.
Stuffing is stuffed and cooked inside the cavity of the bird.

The flavors and ingredients can be the same or similar, leading to the potential for confusion between the two words. Growing up in the South, our family always made cornbread dressing. But whether you call it stuffing or dressing, it doesn’t matter since they’re both delicious.

How to Make Southern Cornbread Dressing

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: To avoid scrambling the eggs, combine the onion-celery mixture thoroughly with the cornbread mixture, then add a couple of splashes of broth before adding the eggs and the remaining broth.

1. Preheat the oven to 400°F and butter an 8×8 baking pan or 10-inch cast-iron skillet. Add the flour, cornmeal, baking soda, baking powder, salt, and sugar to a medium mixing bowl, then whisk to combine well. Make a well in the center of your dry ingredients and add the melted butter, milk, and egg. Stir the batter until the mixture comes together (it’s okay if there are a few lumps).

uncooked cornbread in a cast iron skillet.

2. Pour the batter into the greased pan or skillet, then bake for 20-25 minutes.

cooked cornbread in a cast iron skillet.

3. The cornbread is done when the top is a deep golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool and then crumble. Note: Cornbread can be made in advance. You can also use a store-bought cornbread mix.

onions and celery being sauteed in a skillet

4. Heat a large skillet over medium heat to melt the butter. Add the celery and onion once the butter has melted, and sauté them for about 5 to 6 minutes or until tender.

cornbread, bread, spices, and sauteed onion and celery in a bowl

5. Stir the crumbled cornbread and bread in a large bowl. Add the poultry seasoning, sage, salt, black pepper, and celery-onion mixture, stirring until well blended.

cornbread, bread, spices, and sauteed onion and celery in a bowl all combined

6. Add the eggs and broth, starting with just a cup, and then work the mixture until you get a well-combined but lumpy dressing.

cornbread stuffing in a bowl after broth and egg was added and mixed with other ingredients

7. Add more broth as needed in half-cup increments. The dressing should be wet but not have standing liquid.

uncooked cornbread stuffing in a white casserole

8. Transfer the dressing to a greased 9×13-inch baking or casserole dish. Bake for 45-60 minutes or until dressing is browned and cooked.

Recipe Tips and Notes

The key to moist dressing is the broth-to-bread ratio. Getting this balance right is what makes the difference between dry, crumbly dressing and the moist, flavorful version everyone loves. Use good homemade cornbread and add the broth gradually until the mixture looks very wet before baking.
Cast iron vs baking pan. Either can be used for the cornbread. Cast iron will create a brown, crispy crust compared to a baking pan. If you are using a cast iron skillet then you might have to add more broth to the dressing before baking since cast iron tends to make a dryer cornbread.
Cornbread doesn’t need to be stale. Fresh cornbread works fine. Stale or toasted cornbread requires more liquid, so you may need to adjust the amount of broth added to the dressing recipe.
Add broth gradually. The dressing should be wet but not have standing liquid. Add the broth a little at a time to avoid a soupy dressing. Different cornbreads absorb liquid at different rates, so proceed slowly.
Sauté the vegetables. Sautéing the onion and celery slightly mellows the flavor and gives the onions a sweeter taste. Skipping this step will result in slightly off-texture and raw-tasting vegetables. There’s no shortcut to good flavor.
Let it rest before serving. Let the dressing sit for 5 to 10 minutes after baking. This allows the eggs to set, making it easier to cut and serve without falling apart.

Make Ahead Tips

Make-Ahead: Bake the cornbread 2 to 3 days in advance and store it in a container at room temperature. You can also make it weeks in advance and freeze it, then thaw it overnight in the refrigerator. Sauté the onion and celery the day before, then refrigerate them in an airtight container. The unbaked dressing can be assembled, covered, and refrigerated for up to 2 days before baking. You can also freeze unbaked dressing for up to 3 months. Thaw in the refrigerator overnight before baking.

How to Store: Place baked, cooled dressing in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Store in portion-sized containers for easier reheating.

How to Reheat: Allow it to come to room temperature, which will help it cook more evenly. If the dressing seems dry, add a splash of broth, then cover the pan with foil and place it in a 350°F oven. Reheat for about 20 to 30 minutes, depending on the amount being reheated, or until the internal temperature is 165°F. Avoid microwaving if possible, as it can cause uneven texture.

dressing on a black plate with turkey, cranberry, peas, and turkey

Frequently Asked Questions

Yes. Sautéing them slightly mellows the flavor and gives the onions a sweeter taste. Skipping this step will result in a slightly off-tasting texture. Raw vegetables release moisture as they cook in the oven, which can make your dressing soggy.

Absolutely. Save all your leftover cornbread and store it in a freezer-safe container until you have enough to make 3 cups of cornbread crumbles. Allow the cornbread to thaw in the refrigerator before making the dressing.

The eggs help bind all the ingredients together. They can be skipped, but the ingredients might not bind together.

Dry dressing usually means not enough broth was added during mixing. The mixture should look very wet before baking, almost too wet. It will firm up as it bakes. If your dressing is dry after baking, you can pour a little warm broth over the top before serving.

More Thanksgiving Recipes To Try

Looking for more inspired holiday recipes? Try these other favorites:

Turkey Neck Gravy – a rich and flavorful sauce that elevates any meal to the next level. Made from pan drippings, turkey neck, and giblets, it adds flavor to the turkey, your favorite dressing, and mashed potatoes.
Grilled Turkey Breast – Using simple ingredients and techniques to create a tender, juicy turkey perfect for any occasion. It’s perfect for festive holiday gatherings, a casual weekend dinner, or any time you want a delicious and satisfying meal.
Orange Cranberry Sauce – Skip the can of jellied cranberry sauce. This homemade recipe is ready in 15 minutes. Flavored with orange juice and orange zest, this cranberry sauce is a must on your Thanksgiving table.