Southern Cornbread Dressing
Cornbread dressing is a true Southern tradition, often served at Thanksgiving, Christmas, or Sunday dinner. Moist, savory, and loaded with flavor, this dressing is made with crumbled cornbread, vegetables, and seasonings. It’s the perfect side dish for turkey, chicken, or ham.
Ingredients
6 cups cornbread, crumbled (homemade or store-bought)
4 cups day-old bread cubes (white or wheat)
1 cup celery, finely chopped
1 cup onion, finely chopped
½ cup green bell pepper, chopped
4 boiled eggs, chopped
2 raw eggs, beaten
4 cups chicken or turkey broth (more if needed)
½ cup butter, melted
1 teaspoon poultry seasoning
1 teaspoon sage (optional)
Salt and black pepper, to taste
Instructions
Step 1: Prepare the Base
Preheat oven to 375°F (190°C). Grease a large baking dish. Crumble cornbread into a large bowl and add the bread cubes.
Step 2: Cook the Vegetables
In a skillet, sauté celery, onion, and bell pepper in butter until softened. Add to the cornbread mixture.
Step 3: Mix the Dressing
Stir in chopped boiled eggs, beaten raw eggs, poultry seasoning, sage, salt, and pepper. Gradually pour in broth, mixing until moist but not soupy.
Step 4: Bake
Spread mixture into the prepared baking dish. Bake uncovered for 40–45 minutes, until golden brown and set in the middle.
Step 5: Serve
Let cool slightly before cutting into squares or scooping. Serve warm alongside roasted meats and gravy.
Why You’ll Love This Recipe
Classic Southern comfort food
Moist, rich, and full of flavor
Perfect for holidays and family gatherings
Easy to customize with your own seasonings
Variations
Chicken Dressing: Add shredded chicken or turkey to make it a full meal
Spicy Twist: Mix in diced jalapeños or red pepper flakes
Herbed Dressing: Add fresh thyme, rosemary, or parsley for extra aroma
Vegetarian: Use vegetable broth instead of chicken broth
Storage and Reheating
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Wrap tightly and freeze for up to 2 months
Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions
Nutritional Information (Per Serving, 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Total Fat | 12g |
| Saturated Fat | 5g |
| Cholesterol | 70mg |
| Sodium | 520mg |
| Carbohydrates | 34g |
| Fiber | 3g |
| Sugars | 4g |
| Protein | 9g |
| Calcium | 70mg |
| Iron | 2mg |
Approximate values depending on cornbread recipe and broth used.
Pro Tips
Bake cornbread a day ahead and let it dry out for best texture
Adjust broth amount depending on how moist you like your dressing
Top with turkey or chicken gravy for a richer flavor
Make two pans—this dish disappears fast during holidays
FAQs
Can I make this ahead of time?
Yes, assemble the dressing and refrigerate overnight. Bake when ready to serve.
Can I use store-bought cornbread?
Yes, but homemade cornbread gives the best flavor and texture.
How do I keep dressing moist?
Add enough broth and don’t overbake. Cover loosely with foil if needed
