Southern Cornbread Dressing Recipe | Homemade Southern-Style Dressing
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Homemade Southern-style Cornbread Dressing is a classic Thanksgiving side made with crumbled cornbread, stale white bread or biscuits, celery, onion, sage, thyme, poultry seasoning, chicken broth, and eggs. This traditional Southern cornbread dressing recipe makes two 9×13-inch pans, so it is ideal for Thanksgiving, Christmas, Sunday dinners, and large family gatherings. If your family calls it dressing instead of stuffing, you’re in the right place.
Homemade Southern-Style Cornbread Dressing
There are plenty of opinions about what belongs in a pan of cornbread dressing. Some families use only cornbread. Others add white bread or biscuits. And some people insist on sage over poultry seasoning.
My family recipe changed over the years, too. I combined parts of a couple of different versions to create this one. Now it is the Southern cornbread dressing recipe my family enjoys.
That is one of my favorite things about family recipes. You can start with a traditional recipe and adjust it until it becomes yours.
This recipe makes a large amount, about 20 servings, and it is baked in two 9×13-inch casserole dishes. It is the kind of recipe I want on the Thanksgiving table because I have leftovers.
What Makes This Southern Cornbread Dressing Different?
This isn’t just cornbread baked with a few seasonings.
The combination of cornbread plus white bread or biscuits gives this dressing its classic texture. Celery and Vidalia onion add the vegetable base, while sage, thyme, and poultry seasoning give it the familiar Thanksgiving flavor.
Add chicken broth gradually so you can control the moisture as you mix. The eggs help bind everything together, and baking at 350°F gives the finished dressing a golden top and a firm center.
Why You’ll Like This Recipe
- It feeds a crowd. This recipe makes about 20 servings and fills two 9×13-inch baking dishes.
- It has classic Southern flavor. Sage, thyme, celery, onion, and poultry seasoning give it the flavor many people expect from Thanksgiving dressing.
- It uses a combination of breads. Cornbread provides the foundation while stale white bread or biscuits add another layer of texture.
- You can adjust the seasoning. Family dressing recipes are personal. Add more or less sage, thyme, or poultry seasoning to suit your table.
- It works beyond Thanksgiving. Serve it with roast chicken, turkey, pork, or a Sunday dinner.
Cornbread Dressing vs. Stuffing
So, what’s the difference between cornbread dressing and stuffing?
The answer depends partly on where you live and partly on family tradition.
In general, stuffing refers to a bread mixture cooked inside poultry, while dressing is prepared separately in a baking dish. Regional terminology also matters. Southern cooks commonly use the word dressing, especially for a cornbread-based version.
This recipe is dressing because it is mixed and baked separately in casserole dishes.
And around here, that’s what we call it.
What Bread Is Used in Southern Cornbread Dressing?
Cornbread is the main bread in this recipe, but I also add some white bread or biscuits.
Using a combination gives the dressing a finer texture than using cornbread alone. The bread should be dry enough to absorb the broth without immediately turning to mush.
If you’re making cornbread specifically for this recipe (instead of using leftover cornbread), bake it ahead and let it cool completely before crumbling.
How to Make Southern Cornbread Dressing
For food safety, dressing containing eggs should reach 165°F in the center. Food-safety authorities also recommend cooking dressing separately in a casserole dish.
The full, printable recipe card is at the bottom of this post.
- Start with the bread
Crumble the cornbread, bread and/or biscuits into a very large bowl.
- Cook the celery and onion
Combine the celery, grated Vidalia onion,
butter , and chicken broth in a pot. Bring the mixture to a boil and cook until the celery and onion are tender. - Season the eggs
Beat the eggs with the poultry seasoning, sage, thyme, salt, and black pepper.
- Combine the eggs and bread
Pour the seasoned eggs into the bread mixture and stir well.
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Add the hot broth to the bread mixture one ladle at a time, stirring well after each addition. Continue until the mixture is moist.
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Transfer the dressing to two 9×13-inch casserole dishes. Pour one cup of broth over the top of the dressing.
- Bake
Bake at 350°F until the dressing is golden brown and firm to the touch.
My Tips for Making the Best Southern Cornbread Dressing
Use stale bread. Fresh bread can become too soft when the broth is added. Stale bread absorbs liquid better and gives the finished dressing more structure.
Add broth slowly. Don’t dump all the broth into the bowl at once. Add it gradually and stir as you go. This gives you much more control over the final texture.
Taste your seasoning. Different cornbread recipes, broths, and poultry seasonings contain different amounts of salt. Taste the mixture before baking if your ingredients and preparation allow you to do so safely, and adjust the seasonings to your family’s preference.
Don’t skip the sage. Sage is one of the flavors that makes this taste like traditional Southern Thanksgiving dressing.
Give the vegetables time to soften. Tender celery and onion blend into the dressing instead of leaving you with crunchy pieces.
Can I Use Biscuits Instead of White Bread?
Yes. This recipe specifically gives you the option of using stale white bread or biscuits.
Tear the biscuits into small pieces before adding them to the cornbread.
Can I Make Southern Cornbread Dressing Ahead of Time?
Yes. Dressing is a good candidate for holiday meal prep.
You can prepare the components ahead of time and refrigerate them according to safe food-handling practices. For the best texture, assemble the dressing close enough to baking time that the bread doesn’t sit in the liquid for an unnecessarily long period.
If you assemble it ahead, keep it refrigerated and bake until the center reaches 165°F.
For holiday leftovers, refrigerate promptly and use refrigerated leftovers within three to four days.
How Do I Keep Cornbread Dressing From Getting Dry?
The biggest factor is moisture.
Add the broth gradually and make sure the bread mixture is thoroughly moistened before it goes into the oven. Avoid baking it longer than necessary once the center is cooked and the top is golden.
If you’re reheating leftover dressing, a little additional broth can help restore moisture before reheating.
What Goes With Southern Cornbread Dressing?
Cornbread dressing belongs on a Thanksgiving plate, but you don’t have to wait for Thanksgiving to make it.
Serve it with:
- Roast turkey
- Turkey breast
- Slow Cooker chicken
- Mashed potatoes
- Candied sweet potatoes
- Green bean casserole
- Brussels sprouts
- Cranberry sauce
- Dinner rolls
- Southern vegetables
- Traditional Mac n Cheese
For a complete holiday meal, pair this dressing with my Thanksgiving Dinner Menu and Recipes, which includes turkey, side dishes, desserts, and a Thanksgiving preparation schedule.
Frequently Asked Questions
They are closely related dishes, but the terminology varies by region and family. Dressing is generally baked separately from the poultry, while stuffing traditionally refers to a bread mixture cooked inside the bird.
No. Recipes vary by family and region. Cornbread is a common foundation for Southern dressing, and this recipe combines cornbread with stale white bread or biscuits.
Yes. If you have a favorite cornbread recipe, use it. Store-bought cornbread also works as long as it crumbles well into the dressing.
The combination gives the dressing a different texture than cornbread alone. The cornbread provides the main flavor and structure, while stale white bread or biscuits help absorb the broth.
You can, but that changes this recipe from the version my family uses. If you want sausage dressing, cook the sausage thoroughly, drain it well, and add it to the bread mixture.
Yes. You can add cooked, chopped chicken if you want a heartier dressing. Keep in mind that additions change the moisture level, so you may need to adjust the amount of broth.
A Southern Thanksgiving Tradition
For me, dressing is more than another Thanksgiving side dish.
It’s one of those recipes that brings family traditions to the table. Everyone seems to have an opinion about how it should taste, what bread should go into it, how much sage is enough, and exactly how moist it should be.
That’s part of the fun.
This Homemade Southern-Style Cornbread Dressing is the version my family settled on after combining two different family recipes. It makes a big batch, has the classic flavors I associate with Thanksgiving, and gives everyone plenty to spoon onto their plate.
If your family calls it stuffing, that’s okay, too.
I still call it dressing.
And I still eat dressing.
More Thanksgiving Recipes
If you’re planning a Southern Thanksgiving menu, add these recipes to your list:
- Thanksgiving Dinner Menu and Recipes – a complete holiday menu with planning tips and a Thanksgiving-week timetable.
- 15 Thanksgiving Sides – a collection of holiday side dishes that includes this Southern cornbread dressing.
- Seafood Dressing
- Candied Sweet Potatoes
- Amaretto Cream Cheese Coffee Cake
- Garlic Mashed Potatoes
- Baked Velveeta Mac and Cheese
- Hasselback Scalloped Potatoes
- Foolproof Quick Dinner Rolls
- Holiday Desserts
Homemade Southern-style Cornbread Dressing
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Ingredients
- 18 cups cornbread crumbled
- 5 cups stale white bread or biscuits torn into small pieces
- 1 cup minced celery
- 1 cup Vidalia onion grated
- 2 teaspoons poultry seasoning
- 2 Tablespoons sage
- 1 Tablespoon fresh thyme
- 1 teaspoon black pepper
- ½ cup butter
- 4 quarts chicken broth
- 9 large eggs beaten
Instructions
- Preheat oven to 350°F. Mix together cornbread and white bread (or biscuits) in a large bowl.
- Boil celery, onion, butter, and broth until celery and onion are tender.
- Add poultry seasoning, sage, thyme, salt, and pepper to eggs and beat.
- Add eggs to the bread mixture and stir.
- Add broth one ladle at a time until moist. Stir well.
- Pour into two 9×13-inch casserole dishes.
- Pour one cup of broth over top of the dressing.
- Bake at 350°F until golden brown and firm to the touch.
Notes
Nutrition
I updated this post from an earlier version dated December 17, 2013. I made new photos and simplified the recipe instructions.
In California, we call it stuffing….and there are no eggs in it. I need to try it your way and see how different it is from what I grew up with. 🙂
Is it similar other than the eggs, Lisa? I always thought the eggs were the binder and it would hold together without them.
Paula…that IS the classic southern cornbread dressing, can’t get any better! Do you prefer a cornbread on the sweet side?
I do like a sweet cornbread if I’m not using it for Dressing. In fact, I treat it almost like a dessert and put butter on it while it hot, yum!
Paula, 18 cups of cornbread…..would you say that is two 8x8or 9×9 pans of cornbread?
I make my cornbread in a large 10 1/2 inch cast iron skillet and it’s about 2 1/2 inches thick and it works out to be the 18 cups. Two 8×8 pans would equal about the same. So sorry, I didn’t think about including that in the recipe. Hope this helps. ~ Paula
Hehe, too funny, your son sounds so adorable 🙂 This dressing looks so good Paula and love that you tweaked it to suit your family’s taste. Sounds perfect at any holiday table 🙂
He keeps me laughing, always has. We both liked what we had growing up, I guess that’s not unusual. Now it’s perfect for both of us. Thanks for stopping by, Kelly.
why so many eggs? where do they go? thanks!
Sorry, I omited adding the eggs, I have updated and corrected the recipe. This recipe makes 2 9×13 inch pans and uses 18 cups of bread, it reguires this many eggs. They act as the binding agent.
Thanks for visiting!
Sorry but what temperature do you cook this on
350 degrees F, sorry I will get that updated
When do the eggs go in?
I Bonnie, sorry for leaving that step out. I have corrected and updated the recipe. Thanks for alerting me to that error. And thanks for visiting Call Me PMc.
You had me at the title. Had to see the recipe. looks good.
Thanks, Peter. Cornbread Dressing is one of my favorites!