Here’s a classic, comforting Cornbread Dressing recipe—savory, moist, and perfect for holidays or Sunday dinner 🍞🍗
Southern Cornbread Dressing
Ingredients (Serves 6–8)
Cornbread base:
- 1 batch cornbread (about 8–9 cups crumbled, preferably day-old)
Vegetables & aromatics:
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped bell pepper (optional)
- 2–3 tablespoons butter
Liquids & seasoning:
- 2–3 cups chicken broth (warm)
- 2 large eggs, beaten
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1/2 teaspoon sage (optional but traditional)
Optional add-ins:
- 1 cup cooked shredded chicken or turkey
- 1/2 cup crumbled cooked sausage
Instructions
- Prepare cornbread:
- Crumble cooked cornbread into a large bowl. (Dry or day-old works best.)
- Sauté vegetables:
- Melt butter in a skillet over medium heat.
- Sauté onion, celery, and bell pepper until soft and fragrant.
- Mix dressing:
- Add sautéed vegetables to cornbread.
- Stir in eggs, seasoning, and 2 cups chicken broth.
- Add more broth as needed—the mixture should be moist but not soupy.
- Bake:
- Preheat oven to 350°F (175°C).
- Transfer mixture to a greased baking dish.
- Bake 40–45 minutes until golden on top and set in the center.
- Serve:
- Let rest 5–10 minutes before serving.
Tips for Perfect Cornbread Dressing
- Use unsweetened cornbread for authentic Southern flavor
- The mixture should be loose before baking—it firms up in the oven
- Sage and poultry seasoning are traditional but adjustable to taste
- Tastes even better the next day
Variations
- Old-fashioned Southern: add hard-boiled eggs
- Moist & rich: stir in cream of chicken soup
- Crispy top: bake uncovered the last 10 minutes
- Slow cooker: cook on LOW 4–5 hours
If you’d like, I can also share a gluten-free, sausage cornbread dressing, or make-ahead holiday version.
