Southern Cornbread Dressing

Name: Southern Cornbread Dressing
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Southern
Ingredients: 6 cups crumbled cornbread; 4 cups dried white bread, cubed and slightly stale; 1/2 cup unsalted butter; 2 cups chopped celery; 1 1/2 cups chopped yellow onion; 3 cups low-sodium chicken broth; 2 teaspoons dried sage; 1 teaspoon dried thyme; 1 to 1 1/2 teaspoons kosher salt, to taste; 1 teaspoon freshly ground black pepper

There’s a golden, butter-scented warmth that fills the kitchen the moment a pan of Southern cornbread dressing comes out of the oven: the toasty aroma of browned cornbread mingles with earthy sage and the sweet-soft scent of sautéed onions and celery. The first spoonful delivers a comforting contrast — crisped edges give way to a moist, tender interior that’s savory, herb-layered, and deeply nostalgic. It’s the kind of dish that tastes like family, holiday tables, and slow afternoons folded into one bite.

This recipe is perfect for holiday feasts and Sunday suppers, but don’t save it just for big events. It’s equally at home on a cozy weeknight alongside roasted chicken, or as a make-ahead side that warms the whole house. If you enjoy pairing comforting breads and sweet Southern flavors, you might also like the bright, summery notes in this Southern peach bread — it’s a nice contrast after a savory plate.

At a Glance

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour (including resting/assembly)
Servings: 8 (about 3/4 cup per serving)
Difficulty Level: Easy — straightforward assembly and forgiving technique

Nutrition Highlights

Estimated nutrition per serving (1 of 8):

Calories: ~520 kcal
Protein: ~6 g
Carbohydrates: ~62 g
Fat: ~26 g
Saturated Fat: ~11 g
Fiber: ~3 g
Sodium: ~680 mg

Notes on these estimates: these values were calculated from standard ingredient compositions using USDA FoodData Central reference values and cross-checked against general guidance from the Mayo Clinic on portion and sodium considerations. Exact nutrition will vary with specific brands (especially shop-bought cornbread, broths, and butter). If you need precise values for dietary tracking, plug your exact ingredients and quantities into a nutrition calculator or consult USDA FoodData Central.

Why You’ll Love It

This dressing brings the best of Southern comfort: a fragrant, savory crumb that feels both rustic and refined. It’s about texture — the contrast between crunchy, caramelized top edges and a pillowy, moist interior — and about memory: the familiar notes of sage and butter that evoke holidays and home. It’s also forgiving and adaptable, making it an ideal recipe for cooks who want big flavor without fuss. Make it for Thanksgiving, for a family dinner, or to lift a weekday roast — it’s the kind of side that makes any meal feel like a gathering.

Preparation Guide

Ingredients (serves 8)

6 cups crumbled cornbread (about one 9×13 pan or equivalent)
4 cups dried white bread, cubed and slightly stale (about 10–12 slices)
1/2 cup (1 stick) unsalted butter
2 cups chopped celery (about 2–3 stalks)
1 1/2 cups chopped yellow onion (about 1 large)
3 cups low-sodium chicken broth (plus extra if needed)
2 teaspoons dried sage (or 1 tablespoon fresh, chopped)
1 teaspoon dried thyme (or 1 teaspoon fresh)
1 to 1 1/2 teaspoons kosher salt, to taste
1 teaspoon freshly ground black pepper

Optional ingredients / substitutions:

1–2 cups cooked, crumbled breakfast sausage (for a meaty variation)
2 eggs, beaten (helps bind for a firmer set)
1–2 cups sliced mushrooms, sautéed (for earthier flavor)
For a vegetarian version: use vegetable broth in place of chicken broth and add a splash of nutritional yeast for savory depth
For gluten-free: use gluten-free cornbread and gluten-free bread cubes

Step-by-step instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar casserole dish.
In a large mixing bowl, combine the crumbled cornbread and dried white bread cubes; set aside.
In a skillet, melt the butter over medium heat. Add the chopped celery and onion and sauté until translucent and soft, about 6–8 minutes; you want them softened but not browned.
Add the sautéed vegetables to the bread mixture along with the chicken broth, sage, thyme, salt, and pepper. Stir until well combined, adding more broth (a few tablespoons at a time) if the mixture seems too dry — it should be moist but not soupy. If using eggs, stir them in now.
Transfer the mixture to the greased baking dish, pressing down lightly to compact and even the surface.
Bake for 30–40 minutes or until the top is golden brown and the center is set. If the top browns too quickly, tent with foil for the last 10 minutes.
Remove from the oven and let it cool slightly (about 10 minutes) to allow it to set; this makes it easier to serve.
Serve warm.

Practical tips:

Don’t overmix once you add the broth — fold gently so the bread pieces keep some texture.
If using store-bought cornbread that’s very moist, reduce the initial broth or add a beaten egg to firm it up.
Check doneness by inserting a knife in the center; it should come out mostly clean with no loose batter.
For crispier edges, bake in a metal dish or place under a broiler for 1–2 minutes at the end — watch carefully.

Best Pairings

Classic: Roast turkey, glazed ham, or roasted chicken — the herbs pair beautifully with poultry.
Fresh contrast: Serve alongside a bright salad or a chilled pasta salad for balance — try pairing with a lively vinaigrette like the one in this ultimate pasta salad.
Breakfast twist: Top a warm scoop with a pat of butter and serve with fried or scrambled eggs for a savory morning plate.
Sauces & sides: Cranberry chutney, pan gravies, or collard greens make excellent companions.

Storage Instructions

Room temperature: Per USDA food safety guidelines, do not leave perishable dishes like stuffing/dressing at room temperature more than 2 hours. Serve promptly.
Refrigeration: Store in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven covered with foil until warmed through (about 15–20 minutes) or microwave individual portions.
Freezer: Freeze in a sealed, freezer-safe container or heavy-duty foil for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating. Reheat covered to keep moisture, uncover for the last 5–10 minutes to refresh the top.

Pro Tips & Tricks

Texture balance: Aim for a mix of bread sizes — some small crumbs to bind, some larger cubes to keep air pockets and contrast.
Flavor layering: Toast dried sage briefly in the hot skillet with butter before adding vegetables to bloom its flavor.
Salt carefully: Because broths and store-bought breads can be salty, add a bit less salt initially and taste the mixture (or a small warmed sample) before baking.
Make-ahead: Assemble the dressing the day before, cover, and refrigerate; bake 30–40 minutes before serving. This concentrates flavors and reduces stress on the day of your meal.

Creative Twists

Sausage & Apple: Add 1–2 cups cooked, crumbled pork sausage and 1 cup diced tart apple for a sweet-savory holiday variation.
Vegan & Herbed: Use vegan butter and vegetable broth, add chopped fresh parsley and thyme, and increase sautéed onion for richness. Add 1/4 cup ground flaxseed mixed with 3/4 cup water as a binder (let sit 5 minutes).
Mushroom & Walnut: Sauté 2 cups mixed mushrooms until deeply browned and stir in 1/2 cup toasted walnuts for an earthy, textural change.
Spicy Jalapeño-Corn: Fold in 1–2 diced jalapeños and 1 cup roasted corn kernels for a Southern-spicy twist.

Common Questions & Answers

Q: Can I use fresh cornbread instead of dried?
A: Yes — but reduce added broth and let fresh cornbread dry out slightly (or toast cubes lightly) so the dressing doesn’t become too wet. You can also add an egg to bind.

Q: Is this safe to freeze after baking?
A: Yes. Cool completely, then wrap tightly or place in a freezer-safe container; freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.

Q: How do I fix a soggy dressing?
A: Bake a bit longer uncovered to evaporate excess moisture and use a slotted spoon to serve so you leave excess liquid behind. Next time, reduce broth slightly.

Q: Can I make this gluten-free?
A: Use gluten-free cornbread and gluten-free white bread cubes; check all seasonings and broths to ensure they’re gluten-free.

Q: How can I make it less rich?
A: Use less butter (or substitute a light olive oil) and low-sodium broth; increase vegetables (celery/onion) to bulk the dish with fewer calories per serving.

Conclusion

If you’re after a side that carries warmth, heritage, and crowd-pleasing flavor, this Southern cornbread dressing deserves a spot on your table. Try it for your next holiday feast or a comforting weeknight dinner, then share your tweaks and photos — I love hearing about reader variations and family touches. For another classic take on this southern staple and inspiration for ratios and seasonings, see this well-loved Southern Cornbread Dressing recipe, and for a nostalgic family-style version, read the Grandma’s Southern-Style Cornbread Dressing Recipe. Enjoy the comfort — and happy cooking!