Golden-brown cornbread dressing baked with sausage and vegetables in a white casserole dish, served alongside a bowl of salt and serving utensils.

Southern Cornbread Dressing 🥘

Henry Hunter

Nothing says Thanksgiving or Christmas in the South quite like Southern Cornbread Dressing. This cherished holiday dish combines the crispy, golden edges we love with a tender, savory center packed with flavor. Infused with aromatic sage, sautéed onions, and celery, it’s the perfect pairing for turkey and cranberry sauce. Whether it’s gracing your Thanksgiving spread or rounding out your Christmas feast, this dressing brings warmth, comfort, and Southern tradition to every bite. Plus, with the option to make your cornbread fresh or use leftovers, it’s a versatile and crowd-pleasing addition to your holiday table.

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Prep Time 20

Cook Time 40

Total Time 1

Course Bread, Dinner, Lunch, Side Dish, Snack

Cuisine American

Servings 8 Portions

Calories 375 kcal

Equipment

Mixing bowls
Skillet for sauteing
9×13-inch (23×33 cm) casserole dish
Whisk
– Oven

Ingredients

For the Cornbread (if making fresh):

Cornmeal: 150 g 1 1/4 cups
Flour: 120 g 1 cup
Baking powder: 8 g 2 tsp
Salt: 1 tsp
Milk: 240 ml 1 cup
Egg: 1 large
Butter melted: 45 g (3 tbsp)

For the Dressing:

Cornbread crumbled: 960 g (4 cups)
Stale bread cubed: 240 g (2 cups)
Celery chopped: 100 g (1 cup)
Onion chopped: 150 g (1 cup)
Chicken or turkey broth: 720 ml 3 cups
Eggs beaten: 2 large
Sage dried: 7 g (1 tbsp)
Salt and pepper: To taste
Butter melted: 60 g (1/4 cup)

Instructions

Prepare the Cornbread (if needed):

Preheat your oven to 200°C (400°F).
In a bowl, combine cornmeal, flour, baking powder, and salt.
Add milk, egg, and melted butter, mixing until just mixed.
Pour into a greased skillet or baking dish and bake for 20–25 minutes, until golden brown.
Allow to cool, then crumble into coarse pieces.

Prepare the Vegetables:

Heat a skillet over medium heat and add 1 tbsp of butter or oil.
Saute the chopped celery and onion until softened and translucent (about 5–7 minutes).
Set aside to cool slightly.

Mix the Dressing:

In a large bowl, combine crumbled cornbread, stale bread cubes, and sauteed vegetables.
Sprinkle with sage, salt, and pepper.
In a separate bowl, whisk together broth, beaten eggs, and melted butter.
Gradually pour the liquid mixture over the dry ingredients, gently tossing to combine.
The mixture should be moist but not overly wet.

Assemble the Dish:

Grease a 9×13-inch (23×33 cm) casserole dish.
Spread the dressing mixture evenly into the dish, pressing lightly to level.

Bake:

Preheat the oven to 175°C (350°F).
Bake uncovered for 30–40 minutes, until the top is golden brown and crispy.

Notes

Too Dry? If the mixture seems dry after baking, drizzle with extra warm broth and return to the oven for 5–10 minutes.
Too Wet? Make sure the bread cubes are well-dried before mixing. Toasting them in the oven helps prevent sogginess.
Flavor Flat? Adjust seasonings. A little extra sage or salt can make a big difference.
Crispy Top Tip: For an extra-crispy topping, drizzle a bit more melted butter on top before baking.

Keyword Christmas dressing recipe, cornbread casserole, cornbread dressing with sausage, holiday side dish, savory cornbread dressing, southern cornbread dressing, Thanksgiving dressing recipe

Southern Cornbread Dressing 🥘