This classic Southern Cornbread Dressing is rich, savory, and full of comforting flavors. Made with homemade cornbread, toasted bread, celery, onions, fresh herbs, and a flavorful chicken broth, it’s baked until golden on top while remaining moist and tender inside. Perfect for Thanksgiving, Christmas, Sunday dinners, or any family gathering.

Recipe Overview

Ingredients

Bread Base

• 6 cups crumbled baked cornbread (day-old is best)
• 4 cups day-old white bread, cubed and lightly toasted

Vegetables

• 1 medium onion, finely diced
• 3 celery stalks, finely diced
• 3 tablespoons unsalted butter

Seasonings

• 2 teaspoons poultry seasoning
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper

Wet Ingredients

• 3 large eggs, lightly beaten
• 3½–4 cups low-sodium chicken broth
• ¼ cup heavy cream (optional, for extra richness)

Fresh Herbs

• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh sage (optional)

Optional Add-Ins

• 1 cup cooked, shredded chicken
• ½ pound cooked breakfast sausage, crumbled
• ½ cup chopped pecans
• ½ cup dried cranberries

Equipment Needed

• 9×13-inch baking dish
• Large skillet
• Large mixing bowl
• Wooden spoon
• Measuring cups and spoons

Instructions

Step 1: Prepare the Oven

Preheat the oven to 375°F (190°C).

Grease a 9×13-inch baking dish with butter or nonstick cooking spray.

Step 2: Cook the Vegetables

Melt the butter in a large skillet over medium heat.

Add:

• Onion
• Celery

Cook for 8–10 minutes, stirring occasionally, until softened.

Add the garlic powder and onion powder during the final minute of cooking.

Step 3: Combine the Bread

In a large bowl, combine:

• Crumbled cornbread
• Toasted bread cubes

Add the cooked onion and celery mixture.

Step 4: Season

Sprinkle in:

• Poultry seasoning
• Sage
• Thyme
• Salt
• Black pepper
• Fresh parsley
• Fresh sage (if using)

Mix gently until evenly distributed.

Step 5: Add the Wet Ingredients

Whisk together:

• Eggs
• Chicken broth
• Heavy cream (if using)

Pour the liquid gradually over the bread mixture, stirring gently.

The dressing should be very moist but not soupy.

If needed, add more broth until the desired consistency is reached.

Fold in any optional add-ins.

Step 6: Bake

Transfer the mixture to the prepared baking dish.

Spread evenly.

Bake uncovered for 45–50 minutes, or until:

• The top is golden brown.
• The center is set.
• The internal temperature reaches 165°F (74°C).

Step 7: Serve

Allow the dressing to rest for 10 minutes before serving.

Garnish with chopped parsley and serve warm.

Tips for the Best Southern Cornbread Dressing

Use Day-Old Bread

Dry bread absorbs the broth better and creates the perfect texture.

Don’t Overmix

Gently fold the ingredients together to keep the dressing light.

Add Broth Gradually

The mixture should be moist before baking, as the bread absorbs a lot of liquid.

Taste Before Baking

Adjust the seasoning after adding the broth if needed.

Flavor Variations

Sausage Cornbread Dressing

Stir in cooked breakfast sausage for a hearty, savory version.

Chicken Cornbread Dressing

Add shredded roasted chicken or turkey for a complete meal.

Cranberry Pecan Dressing

Mix in dried cranberries and chopped pecans for a festive holiday twist.

Cajun Style

Add Cajun seasoning, diced bell peppers, and cooked andouille sausage.

Mushroom Herb Dressing

Sauté sliced mushrooms with the onions and celery for earthy flavor.

What to Serve With

Main Dishes

• Roast turkey
• Baked ham
• Roast chicken
• Beef roast
• Pork loin

Side Dishes

• Mashed potatoes
• Green bean casserole
• Sweet potato casserole
• Cranberry sauce
• Roasted Brussels sprouts
• Gravy

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze baked dressing in a freezer-safe container for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Oven

Cover with foil and bake at 325°F (163°C) for 20–25 minutes, adding a splash of chicken broth if needed to keep it moist.

Microwave

Heat individual portions in 1-minute intervals until warmed through.

Nutrition Information (Per Serving)

Frequently Asked Questions

What’s the difference between dressing and stuffing?

Dressing is baked separately in a casserole dish, while stuffing is cooked inside the turkey or chicken.

Can I make this ahead of time?

Yes. Assemble the dressing up to 24 hours in advance, cover, refrigerate, and bake just before serving.

Can I use store-bought cornbread?

Absolutely. Homemade cornbread offers the best flavor, but good-quality store-bought cornbread works well too.

How do I keep the dressing moist?

Use enough broth before baking and cover with foil if it begins browning too quickly.

Can I make it vegetarian?

Yes. Replace the chicken broth with vegetable broth and omit any meat add-ins.

Recipe Notes

✅ Classic Southern comfort food

✅ Perfect for Thanksgiving and holiday dinners

✅ Easy to make ahead

✅ Freezer-friendly

✅ Family favorite

Make-Ahead Tip

Bake the cornbread a day or two in advance and let it dry slightly. Assemble the dressing the night before your gathering, refrigerate, and bake fresh on the day you plan to serve it.

Serving Suggestion

Pair this dressing with roasted turkey, creamy mashed potatoes, homemade giblet gravy, cranberry sauce, green beans, and buttery dinner rolls for a traditional Southern holiday feast.

Chef’s Secret

For the richest flavor, use homemade cornbread that’s slightly crumbly rather than overly sweet. Sauté the onions and celery in butter until soft and fragrant, then use warm chicken broth to help the bread absorb moisture evenly. Finish with a small pat of butter on top before baking for an irresistibly golden, crisp crust while keeping the inside tender and flavorful.