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Classic Southern Cornbread Dressing: 5-Star Easy Holiday Recipe

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This classic Southern cornbread dressing is tender, moist, and packed with savory flavor from sage, onion, and celery. Perfect for Thanksgiving or any holiday meal, it’s a foolproof recipe that delivers comfort and tradition in every bite.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal (medium-grind)
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk
  • ¼ cup unsalted butter, melted
  • 6 cups crumbled cornbread (about one 9x13 pan, cooled)
  • 2 cups chicken or turkey broth (low-sodium preferred)
  • 1 cup unsalted butter (divided: ½ cup for sautéing, ½ cup melted for cornbread)
  • 1 large yellow onion, finely chopped
  • 3 celery stalks, finely chopped
  • 2 large eggs, lightly beaten
  • 1 tablespoon dried sage (or 2 tablespoons fresh, chopped)
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt (adjust based on your broth)
  • ½ teaspoon poultry seasoning (optional)

Instructions

  1. Make the Cornbread (Day Before or 2 Hours Ahead): Preheat oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, whisk eggs, then add buttermilk and melted butter. Pour wet ingredients into dry and stir until just combined. Pour batter into a greased 9×13 pan or hot cast-iron skillet. Bake for 20-25 minutes, until golden and a toothpick comes out clean. Let cool completely.
  2. Sauté the Aromatics: In a medium skillet over medium heat, melt ½ cup butter. Add chopped onion and celery. Cook for 6-8 minutes, stirring occasionally, until vegetables are soft and translucent but not browned. Remove from heat and let cool slightly.
  3. Crumb the Cornbread: Once cornbread is completely cool, crumble it into a large mixing bowl using your hands. Aim for a mix of fine crumbs and slightly larger pieces.
  4. Combine Everything: Add sautéed onions and celery (including the butter in the pan) to the crumbled cornbread. Sprinkle in dried sage, thyme, salt, and pepper. Toss gently to combine.
  5. Add the Liquid: In a separate bowl, whisk together broth and beaten eggs. Pour over cornbread mixture and stir gently until evenly moistened. Mixture should look like wet, chunky oatmeal. If dry, add another ¼ cup broth.
  6. Bake: Preheat oven to 375°F (190°C). Transfer dressing mixture to a greased 9×13 baking dish or cast-iron skillet. Spread evenly. Bake for 35-45 minutes, until top is golden brown and edges are crispy. Center should be set but slightly soft.
  7. Rest and Serve: Let dressing rest for 10 minutes before serving. Serve warm.

Notes

For best texture, make cornbread a day ahead and let it go stale. Don’t overmix when adding liquid. The mixture should look quite wet before baking. If using store-bought cornbread mix, choose a slightly sweet Southern-style mix. For a vegetarian version, use vegetable broth and sauté mushrooms with onions and celery.

Nutrition

Keywords: cornbread dressing, southern dressing, holiday side dish, Thanksgiving dressing, cornbread stuffing, classic dressing, easy dressing recipe

Find it online: https://coracooks.com/classic-southern-cornbread-dressing-5-star-easy-holiday-recipe/