Go Back

Southern Cornbread Dressing

Southern cornbread dressing is baked with crumbled homemade cornbread, dried bread cubes, sautéed vegetables, sage, and broth. The top turns lightly golden while the center stays moist and tender.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting 10 minutes
Total Time 2 hours
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 1 cooking spray as needed to coat both pans
  • 1.5 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1.5 tsp fine salt
  • 4 eggs large, divided (1 for the cornbread and 3 for the dressing)
  • 1.5 cup buttermilk
  • 0.33 cup canola oil
For the dressing
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs finely chopped
  • 4 cup white bread cubes unseasoned, dried
  • 4 cup chicken broth low-sodium
  • 1 tsp rubbed sage
  • 1 tsp poultry seasoning
  • 0.5 tsp black pepper

Equipment

  • 1 9-inch-square baking pan
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Bake the cornbread
  1. Heat the oven to 400°F.
  2. Coat a 9-inch-square baking pan with cooking spray.
  3. Whisk the cornmeal, flour, baking powder, and salt in a medium bowl.
  4. Whisk 1 egg with the buttermilk and canola oil in a second bowl.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined.
  6. Spread the batter in the pan and bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
  7. Cool the cornbread completely in the pan, about 30 minutes.
  8. Crumble the cooled cornbread into a large bowl.
Assemble and bake the dressing
  1. Reduce the oven temperature to 350°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Melt the butter in a 12-inch skillet over medium heat.
  4. Add the onion and celery, and cook for 6–8 minutes, stirring occasionally, until softened.
  5. Add the bread cubes to the crumbled cornbread.
  6. Stir in the cooked vegetables and butter.
  7. Whisk the broth, remaining 3 eggs, sage, poultry seasoning, and black pepper.
  8. Pour the broth mixture over the bread mixture.
  9. Fold until evenly moistened.
  10. Transfer the mixture to the prepared baking dish and bake uncovered for 45–55 minutes, until the top is lightly golden and the center reaches 160°F.
  11. Let the dressing rest for 10 minutes before serving.

Notes

For an even texture, fold the mixture just until evenly moistened. Refrigerate leftovers for 3–4 days; freezer-friendly. For a gluten-free version, use certified gluten-free flour and bread cubes.