Name: Southern Cornbread Dressing Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 8 cups crumbled cornbread (see notes); 6 tablespoons unsalted butter; 1 large onion (chopped); 2 stalks celery (finely diced); ½ cup fresh parsley (chopped); 1 tablespoon fresh sage (minced); 1 tablespoon fresh thyme (minced); ¾ teaspoon salt; ½ teaspoon black pepper; ½ to 1 cup low-sodium chicken broth (add more for extra moisture if needed); 2 tablespoons unsalted butter (cut into small cubes)

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Southern cornbread dressing is a cherished dish that adds a heartwarming, savory depth to holiday gatherings and family dinners. This classic recipe, with its moist, buttery texture and fragrant herbs, offers a taste of tradition on every plate. Perfect alongside turkey, ham, or roasted vegetables, it brings richness and comfort to any meal. The flavorful combination of freshly crumbled cornbread, aromatic sage and thyme, and tender sautéed vegetables make this dish a must-have on the holiday table.

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Ingredients Overview

To create the ideal Southern cornbread dressing, the ingredients must work together to build layers of flavor. Crumbled cornbread serves as the base, providing a slightly sweet, crumbly texture that absorbs the seasonings and broth beautifully. Fresh herbs, particularly sage and thyme, add an earthy aroma that complements the cornbread, while parsley brings a subtle brightness. A generous amount of unsalted butter is essential, enhancing the dressing’s richness and ensuring a golden, crisp top layer. Finally, low-sodium chicken broth keeps the dressing moist, allowing for a tender yet cohesive texture that binds everything together.

Step-by-Step Instructions

Preparing the Ingredients

Begin by preparing the fresh ingredients. Chop the onion finely to ensure it melts into the dressing without overwhelming the texture. Celery should also be diced small, adding a mild crunch that balances the softness of the cornbread. The fresh herbs—sage, thyme, and parsley—should be minced to release their aromatic oils, infusing every bite of the dressing with savory notes.

Sautéing the Aromatics

In a large skillet, melt six tablespoons of unsalted butter over medium heat. Once the butter begins to sizzle, add the chopped onion and celery. Sauté these aromatics gently, allowing them to soften and turn translucent, which takes about 7 to 8 minutes. This step develops a savory base that’s absorbed into the cornbread, enriching the dressing with a depth of flavor that’s essential to Southern cooking.

Combining the Cornbread Mixture

With the aromatics ready, transfer them to a large mixing bowl with the crumbled cornbread. Add the minced herbs, salt, and black pepper, stirring to combine. This ensures the cornbread absorbs the herbal aromas evenly, enhancing each mouthful with a harmonious blend of flavors. Adjust the salt and pepper to your preference, keeping in mind that more seasoning can be added after the broth is incorporated.

Moistening the Dressing

Pour half a cup of low-sodium chicken broth into the cornbread mixture, stirring gently to moisten. This initial amount helps bind the ingredients without turning the dressing soggy. Depending on the dryness of the cornbread, up to one full cup may be needed to achieve the desired consistency. The dressing should be lightly moist but not overly wet, as it will continue to soften during baking. For those preparing the dish in advance, it’s best to add only half a cup initially, reserving the remainder for just before baking.

Baking and Finishing Touches

Spoon the mixture into a greased 9×13-inch baking dish or a 3-quart casserole dish, spreading it out evenly. Dot the surface with small cubes of unsalted butter, which will melt during baking to create a rich, golden-brown crust. If the mixture seems slightly dry, drizzle additional broth over the top. Bake at 400°F for 35 to 40 minutes, or until the dressing is set and golden. Allow the dish to rest for 5 to 10 minutes before slicing, giving it time to firm up for easier serving.

Recipe Tips

Keeping the Dressing Moist:
Adjust the amount of chicken broth based on the cornbread’s dryness. Add a bit more broth if needed before baking, especially if the dressing was prepared in advance.

Using Fresh Herbs vs. Dried:
Fresh herbs provide a vibrant, earthy aroma that dried herbs can’t match. If substituting, use half the amount for dried herbs to avoid overpowering the dressing.

Perfecting the Crumble:
Crumble the cornbread into even pieces to ensure a consistent texture and allow the dressing to bind without large, dry chunks.

What to Serve With This Recipe

Pair this Southern cornbread dressing with classic holiday entrees like roasted turkey or baked ham for a well-rounded feast. Its savory, buttery flavor complements these proteins beautifully, and it also pairs well with roasted vegetables, such as Brussels sprouts or green beans. For a balance of flavors, serve it alongside cranberry sauce, which brings a sweet-tart contrast that enhances the dressing’s richness.

Optional side dishes, such as mashed potatoes or a fresh green salad, add variety and make the meal feel complete, while a bowl of homemade gravy can be drizzled over the dressing for an extra layer of flavor.

Frequently Asked Questions

Can I Make This Dressing Ahead of Time?
Yes, this dish can be prepared a day in advance. To store, cover tightly with plastic wrap and refrigerate. Add extra broth just before baking to refresh the moisture, and bake as directed.

How Do I Prevent the Dressing from Being Too Dry?
Keep an eye on the broth-to-cornbread ratio, adjusting as necessary. Dotting the top with butter cubes helps maintain moisture, and covering with foil for the first half of baking can also prevent dryness.

Can I Substitute Store-Bought Cornbread?
Yes, store-bought cornbread can be used, but it may affect the texture and flavor. Homemade cornbread is recommended for its fresher taste and customizable seasoning.

Storage and Reheating

Leftovers should be cooled completely before transferring to an airtight container. Store in the refrigerator for up to three days. For reheating, place the dressing in an oven-safe dish and cover with foil to retain moisture. Heat at 350°F for about 15-20 minutes or until warmed through. This dressing can also be frozen for up to one month; simply thaw in the fridge overnight before reheating.

For a visually appealing presentation, sprinkle a touch of fresh parsley over the top before serving. This pop of green contrasts beautifully with the golden crust of the dressing. Serve the dressing hot, straight from the oven, to highlight its buttery, herbaceous aroma. A final drizzle of melted butter can add richness, enhancing the savory profile of this Southern classic, making it the ultimate crowd-pleaser for any holiday gathering.

Ingredients

8 cups crumbled cornbread (see notes)
6 tablespoons unsalted butter
1 large onion, chopped
2 stalks celery, finely diced
½ cup fresh parsley, chopped
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
¾ teaspoon salt
½ teaspoon black pepper
½ to 1 cup low-sodium chicken broth (add more for extra moisture if needed)
2 tablespoons unsalted butter, cut into small cubes

Instructions

Preheat your oven to 400°F if you plan to bake immediately.

In a large skillet over medium heat, melt the 6 tablespoons of butter. Add the chopped onion and celery, and sauté until softened and translucent, about 7 to 8 minutes. Remove from heat and allow the mixture to cool slightly.

Place the crumbled cornbread in a large mixing bowl. Add the sautéed onion and celery mixture, along with the chopped herbs, salt, and pepper. Stir until everything is well combined. Gradually pour in ½ cup of chicken broth to start, adding up to a full cup if needed to keep the dressing slightly moist. (If making the dressing in advance, use just ½ cup of broth at this stage, reserving the rest to add before baking.)

Transfer the cornbread mixture into a greased 9×13-inch baking dish or a 3-quart casserole dish. Dot the top with the cubed butter. Drizzle extra broth on top if needed to maintain moisture (skip this step if you’re preparing the dish ahead). If prepping in advance, cover the dish tightly with plastic wrap and refrigerate for up to one day.

Bake the dressing at 400°F for 35 to 40 minutes, or until it’s golden and set. Allow it to rest for 5 to 10 minutes before slicing, giving the dressing time to firm up. Serve hot and enjoy!