Southern Cornbread Dressing

Crumbled cornbread and white bread baked with onion, celery, sage, broth and eggs until golden on top and moist inside. The Southern Thanksgiving dressing; serves 12.

No added sugarFreezer-friendlyMake-ahead

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

Golden Southern cornbread dressing in a baking dish
  • Prep 30 min
  • Cook 1 hr
  • Total 1 hr 30 min
  • Yield 12 servings

Updated

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In much of the South, the Thanksgiving side is dressing, not stuffing: cornbread baked in its own pan with sage, onion and celery until crisp on top and soft in the middle.

Bake the cornbread a day or two ahead and let it dry out; stale cornbread soaks up the broth without turning to mush.

Ingredients

  • 8 cups crumbled day-old cornbread (one 9 x 13 pan or two 8-inch pans)
  • 4 cups day-old white bread, torn into small pieces
  • 1/2 cup butter
  • 2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1 tablespoon dried rubbed sage (or 3 tablespoons fresh, chopped)
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 to 5 cups chicken or turkey broth
  • 3 eggs, beaten

Instructions

  1. Heat the oven. Heat the oven to 350°F and butter a 9 x 13-inch baking dish.
  2. Cook the vegetables. Melt the butter in a large skillet and cook the onion and celery 8 to 10 minutes, until soft. Stir in the sage, thyme, salt and pepper.
  3. Mix. In a very large bowl, combine the cornbread and white bread with the vegetables. Stir in 4 cups of the broth and the eggs; it should be very moist, like thick oatmeal. Add more broth if dry.
  4. Bake. Spread in the dish and bake 50 to 60 minutes, until golden on top and 165°F in the center.

Nutrition per serving (estimated)

310Calories
34 gCarbohydrates
2 gFiber
32 gNet carbs
8 gProtein
16 gFat

Estimated per serving, based on 12 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

No added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Make ahead: assemble up to 1 day ahead, refrigerate, and add 15 minutes to the baking time.
  • For a richer dressing, add 1 pound cooked crumbled breakfast sausage or the chopped giblets.

Questions about this recipe

What is the difference between stuffing and dressing?
Stuffing is cooked inside the bird; dressing is baked in a pan. In the South, the word dressing is used either way.
Can I use cornbread mix?
Yes. Bake two 8.5-ounce boxes, then let the cornbread dry overnight.

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