Southern Cornbread Dressing

Wooden spatula holding a serving of cornbread dressing.

Southern Cornbread Dressing is a popular Thanksgiving side dish. Filled with celery, onion, and sage, this moist and fluffy cornbread dressing is a must for your next holiday meal.

Course Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Resting Time 8 hours

Total Time 9 hours 20 minutes

Servings servings

Calories 271kcal

Author Heather

Equipment

Ingredients

Cornbread

1 ½ cups cornmeal
½ cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 ½ cups buttermilk
2 large eggs
¼ cup unsalted butter melted

Dressing

¼ cup unsalted butter
1 medium onion chopped
1 ½ cups chopped celery about 3 ribs of celery
1 ½ teaspoons dried sage
1 ½ cups breadcrumbs
32 ounces chicken broth
2 large eggs
1 ½ teaspoons pepper

Instructions

Cornbread

Preheat oven to 425 degrees and lightly butter a 9x13 baking dish. Set aside.
In a large bowl, combine your dry ingredients: Cornmeal, flour, sugar, baking powder, salt, and baking soda. Whisk to remove any lumps.
Add buttermilk and eggs, whisk to combine. Add melted butter and whisk to combine.
Pour batter into prepared dish and spread to the edges of the pan.
Bake for 25-28 minutes or until top and sides are lightly browned.
Allow cornbread to cool completely in the pan, then gently crumble into a large bowl.

Dressing

Lightly butter a 9x13 baking dish and set aside.
In a saute pan over medium heat, melt butter. Once hot, add celery and onion and cook until browned and fragrant. Add sage, stir, and cook for 1 additional minute.
Pour vegetables into a large bowl with crumbled cornbread. Add remaining ingredients: breadcrumbs, chicken broth, eggs, and pepper. Mix until combined.
Gently press mixture into prepared baking dish. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 375 degrees. Remove dish from refrigerator and uncover.
Bake for 35-40 minutes, or until top is lightly browned. Serve warm.

Notes

Leftover dressing will keep in the refrigerator in a sealed container for 3-4 days.
Leftover dressing can be frozen for up to 3 months. Cover tightly or wrap in foil. Transfer from freezer to refrigerator to thaw the night before.
Dressing can be reheated in the microwave or in the oven at 350 degrees until warmed through (depending on the size of your leftovers, up to 30 minutes).

Nutrition