How to Make Southern Cornbread Dressing w/ Video
This moist, flavorful Southern cornbread dressing is easy to make with just basic ingredients. It’s a classic addition to your Thanksgiving menu that will have guests coming back for more! Pair it with my soul food green beans or collard greens with smoked turkey for the perfect holiday spread.”
What is Cornbread Dressing?
Southern cornbread dressing is a classic Thanksgiving and holiday dish. It’s a savory side made primarily with crumbled cornbread as the base, mixed with aromatic vegetables, broth and seasonings. Sometimes pork, chicken, sausage, or even turkey are added to the dressing to enhance its flavor and texture.
The mixture is baked until golden and set, resulting in a moist, flavorful dish that pairs perfectly with turkey and gravy. It’s so good and very easy to make.
Don’t believe me, see how I make it in the video below. I can’t believe I disliked cornbread dressing as a kid!
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Ingredients
This dressing recipe is super easy to make from scratch and you can even make make it up to 2-3 days in advance.
Just keep it covered tightly in the fridge until you’re ready to use it.
Corn muffins or Jiffy mix – These are great options if you don’t want to make homemade cornbread. Quick and easy.
Butter – is definitely needed for flavor so don’t skimp on it. It also helps make the cornbread dressing moist.
Onions –I love to use yellow or red onions. Onions provide so much flavor. Don’t forget to add it.
Garlic – Minced garlic is a great addition to cornbread dressing. Just make sure you cook it until it’s fragrant.
Sliced celery – another level of flavor. Make sure the celery isn’t sliced too thick.
Sage and Thyme – Thanksgiving isn’t Thanksgiving without sage. It provides so much flavor. Sage is perfect in cornbread dressing. If you’re making this for Thanksgiving, I suggest you use fresh if you can. I love to add some dried thyme to the dressing as well. Both are great in this recipe.
Poultry seasoning, salt and pepper – Add these for flavor.
Eggs: I used two large eggs. Eggs acts as a binder.
Heavy whipping cream – Add some for a bit of richness plus moisture. I used 1/4 cup.
Chicken broth – Use either homemade chicken broth or store bought. I like to use Better Than Bouillon Chicken base.
Chicken broth not only add flavor to your dressing but it also provides moisture.
Too little broth and the cornbread dressing will turn out dry. Too much and it will be soggy. Some people prefer their dressing a bit on the dryer side and others like theirs more moist. So do as you please. *See note in the recipe card below.
How to Make Cornbread Dressing
Before you start this recipe, make sure you have prepared a batch of cornbread. You can check out my homemade cornbread recipe if you like to learn how to make it from scratch.
Whatever cornbread you decide to use, make sure it’s about a day old.
- Start by sautéing the vegetables.
- Next, crumble the cornbread into a large bowl, keeping the pieces mostly small but leaving some larger chunks for variety.
- Mix all of your ingredients into the crumble well. Ensure that all of your vegetables are chopped small enough to evenly distribute throughout the batter.
- Spread your mixture into a lightly greased 3qt baking dish. Glass or ceramic casserole dishes work great for this.
- Place the prepared cornbread dressing in a preheated 350-degree oven for 30-40 or minutes until golden brown and cooked throughout.
How to Make in Advance & Storage Tips:
Making dressing in advance is a great way to save time during a busy holiday season!
1. Prepare the Cornbread
- Bake your cornbread a day or two before assembling the dressing.
- Let it cool completely, then crumble it into pieces. Store the crumbles in an airtight container or zip-top bag at room temperature for up to 2 days.
2. Cook Other Ingredients
- Prepare any additional ingredients like sautéed onions, celery, and herbs (e.g., sage, thyme) ahead of time.
3. Assemble the Dressing
- Combine the crumbled cornbread with cooked ingredients, seasonings, and broth as you would normally.
- Place the mixture into a greased baking dish but do not bake yet. Cover it tightly with plastic wrap or foil.
4. Refrigerate or Freeze
- Refrigerator (for 1-2 days): If you’re baking the dressing within a couple of days, store the unbaked mixture in the fridge. Make sure it’s tightly covered to avoid drying out.
- Freezer (for up to 3 months): If you need to prepare it far in advance, freeze the unbaked dressing. Wrap the dish tightly with plastic wrap and then foil to prevent freezer burn.
5. Baking Instructions
- From the Refrigerator: Remove the cornbread dressing from the fridge 30-60 minutes before baking to bring it closer to room temperature. Preheat the oven and bake at 375°F for 30-40 minutes or until heated through and golden brown on top.
- From the Freezer: Let the dressing thaw in the fridge overnight before baking. Bake at 375°F for 40-50 minutes, or until thoroughly heated.
I hope this classic southern cornbread dressing becomes a go-to for your family. Enjoy!
Cornbread Dressing Recipe
Ingredients
- 1/4 cup unsalted butter
- 1 cup celery sliced
- 1 cup diced onions
- 1 tbsp garlic finely minced
Seasoning
- 1 1/2 tbsp fresh chopped sage
- 1 tsp onion powder
- 1 tsp dried thyme
Cornbread dressing mixture
- 2 cups chicken broth I used Better Than Bouillon Chicken Base
- 7 cups cubed cornbread use day old cornbread *see notes below*
- 2 large eggs
- 1/4 cup heavy cream
- salt and pepper for taste
- 1/2 tsp poultry seasoning
Instructions
- In a skillet over medium heat melt the butter. Add the onions and celery. Saute until softened about 3-5 minutes. Add the garlic. Cook until fragrant, about 30 seconds.
- Pour cubed cornbread into a large bowl. Crumble cornbread (I like to leave some bigger chunks for texture). In the video you can see how I chopped them up with the wooden spoon.
- In a smaller bowl, add the eggs. Whisk until combined then add all of the seasonings.
- Pour heavy cream into the bowl with the cornbread. Mix to combine. Slowly add in some broth and stir until you reach your desired texture.
- Pour the cornbread mixture into a 3 qt baking dish. Bake until golden brown about 30-35 minutes.
Video
Notes
-
If you prefer a less sweeter cornbread cut the sugar amount in half when using my cornbread recipe.
- For a dryer cornbread use less broth. For a more moisture, add a bit more if needed. I used 2 full cups of broth. Just remember less is more. You can always add more broth if needed but you can’t take it away.
Prepare the Cornbread
Bake your cornbread a day or two before assembling the dressing.Let it cool completely, then crumble it into pieces. Store the crumbles in an airtight container or zip-top bag at room temperature for up to 2 days.
Cook Other Ingredients
Prepare any additional ingredients like sautéed onions, celery, and herbs (e.g., sage, thyme, parsley) ahead of time.Cook any meats (if using), such as sausage, and store them in the fridge.
Assemble the Dressing
Combine the crumbled cornbread with cooked ingredients, seasonings, and broth as you would normally.Place the mixture into a greased baking dish but (do not bake yet). Cover it tightly with plastic wrap or foil.
Refrigerate / Freeze
Refrigerator (for 1-2 days):If you’re baking the dressing within a couple of days, store the unbaked mixture in the fridge. Make sure it’s tightly covered to avoid drying out. Freezer (for up to 3 months):If you need to prepare it far in advance, freeze the unbaked dressing. Wrap the dish tightly with plastic wrap and then foil to prevent freezer burn.Baking Instructions:
From the Refrigerator: Remove the dish from the fridge 30-60 minutes before baking to bring it closer to room temperature. Preheat the oven and bake at 375°F for 30-40 minutes or until heated through and golden brown on top. From the Freezer: Let the dressing thaw in the fridge overnight before baking. Bake at 375°F for 40-60 minutes, or until thoroughly heated. This method ensures you have delicious, ready-to-bake cornbread dressing with less stress on the big day!
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