Southern Cornbread Dressing (Moist, Classic Thanksgiving Side)
Southern cornbread dressing is the side dish I would fight for at Thanksgiving. It is soft and moist in the middle, golden and a little crisp on top, and full of butter, sage, onion and celery.
In the South, dressing is baked in a dish, not stuffed inside the turkey. That means it cooks evenly, gets a lovely crust and is much easier to time on a busy holiday.
Every year I bake my cornbread a day or two early so it has time to dry out a bit. On Thanksgiving morning, the dressing comes together in about 25 minutes, and the oven does the rest.
Why You’ll Love This Cornbread Dressing
- Moist, not mushy. The right amount of broth and eggs keeps it soft but sliceable.
- Classic Southern flavor. Sage, thyme and buttery vegetables in every bite.
- Make-ahead friendly. Assemble it the day before and bake when you need it.
- Feeds a crowd. One 9×13 pan serves about 12 people.
- Simple ingredients. Cornbread, bread, butter, vegetables, broth and eggs.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Cornbread: Use plain, unsweetened cornbread, homemade or from a mix. Day-old cornbread soaks up broth without falling apart.
- White bread or biscuits: A little bread gives the dressing a softer, lighter texture. Leftover biscuits are a true Southern touch.
- Onion and celery: Cooked in butter until soft. They are the base of the flavor.
- Sage, thyme and poultry seasoning: Fresh sage is best, but dried rubbed sage works well too.
- Chicken broth and eggs: Broth adds moisture and the eggs help it hold together. Use low-sodium broth so you can control the salt. Turkey broth works too.
How to Make Southern Cornbread Dressing
- Prep. Heat the oven to 350°F (175°C) and butter a 9×13-inch dish. Crumble the cornbread and tear the bread into a big bowl.
- Cook the vegetables. Soften the onion and celery in butter, then stir in the herbs, salt and pepper.
- Mix. Add the vegetables, broth and beaten eggs to the bread. Stir gently until it looks like thick, wet oatmeal.
- Bake. Spread in the dish and bake uncovered for 45 to 50 minutes, until golden and set. The center should reach 165°F (74°C).
- Rest and serve. Let it sit 5 minutes before scooping.
My Tips for the Best Cornbread Dressing
- Skip sweet cornbread. A sugary cornbread makes the dressing taste like dessert.
- Dry the bread first. Leave crumbled cornbread out overnight, or toast it at 300°F (150°C) for 15 minutes.
- Add broth slowly at the end. The mixture should be very moist, but not soupy.
- Taste before adding the eggs. Adjust the salt and sage while it is safe to taste.
- For a crispier top, dot with a few small pieces of butter before baking.
Variations to Try
- Sausage dressing: Brown 1 pound of pork sausage and stir it in.
- Mushroom: Add 8 ounces of sautéed mushrooms with the onion.
- Pecan: Fold in 1 cup of toasted chopped pecans for crunch.
- Apple: Add one diced apple for a little sweetness.
Make-Ahead, Storage and Reheating
- Make ahead: Bake the cornbread up to 2 days early. Assemble the dressing up to 1 day ahead, cover and refrigerate, then add 10 to 15 minutes to the bake time.
- Storage: Refrigerate leftovers in a covered container for up to 4 days.
- Reheating: Add a splash of broth, cover with foil and warm at 350°F (175°C) for 20 to 25 minutes.
What to Serve With It
Cornbread dressing belongs next to roast turkey, a spoonful of gravy and something bright and tangy. My 10-Minute Homemade Cranberry Sauce is the perfect partner, and my Green Bean Casserole From Scratch rounds out the plate.
Frequently Asked Questions
What is the difference between dressing and stuffing? Stuffing is cooked inside the bird. Dressing is baked in a separate dish. In the South, most people call it dressing either way.
Can I use boxed cornbread mix? Yes. Choose a less sweet mix, or reduce any sugar the box calls for.
Why is my dressing dry? The bread was very dry or it needed more broth. Add broth until the mix is very moist before baking.
Can I freeze cornbread dressing? Yes. Freeze baked dressing up to 3 months. Thaw in the fridge overnight and reheat covered with a splash of broth.
One Last Thing
I hope this Southern cornbread dressing earns a spot on your Thanksgiving table. If you make it, please leave a comment and a star rating below. And save it to your Thanksgiving board on Pinterest so it is ready when you need it!
Southern Cornbread Dressing
Ingredients
Bread:
- 8 cups crumbled cornbread about one 9×13 pan, unsweetened, 1 day old
- 3 cups white bread or biscuits torn into small pieces, day-old
Vegetables and seasoning:
- 1/2 cup unsalted butter plus more for the dish
- 2 cups yellow onion chopped
- 1 1/2 cups celery chopped
- 1 tbsp fresh sage chopped, or 1 1/2 tsp dried rubbed sage
- 1 tsp dried thyme
- 1 tsp poultry seasoning
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
To bind:
- 3 1/2 cups low-sodium chicken broth plus up to 1/2 cup more if needed
- 2 large eggs beaten
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Place the crumbled cornbread and torn bread in a very large bowl.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook 8 to 10 minutes, until soft. Stir in the sage, thyme, poultry seasoning, salt and pepper and cook 1 minute.
- Pour the vegetables over the bread. Add 3 1/2 cups of broth and the beaten eggs. Stir gently until everything is evenly moist, like a thick, wet oatmeal. Add a little more broth if it looks dry.
- Spread in the baking dish. Bake uncovered 45 to 50 minutes, until golden on top and set in the middle. The center should reach 165°F (74°C).
- Let it rest 5 minutes, then serve warm.
Notes
Storage: Refrigerate leftovers up to 4 days.
Reheat: Add a splash of broth, cover with foil and warm at 350°F (175°C) for 20 to 25 minutes.
Variations: Add cooked pork sausage, sautéed mushrooms, chopped pecans or a diced apple.
