The aroma of Southern cornbread dressing baking in the oven is a must on Thanksgiving day. A classic holiday side dish, cornbread dressing is filled with comforting flavors like onion, celery, and sage.
Preheat oven to 425 degrees Fahrenheit 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, whisking to combine. Add melted butter and whisk until just combined.
Pour batter into prepared dish and spread to the edges of the pan. Bake for about 25-28 minutes, or until top and sides are lightly browned and cornbread is set in the center.
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 lightly browned around the edges and fragrant, about 5 minutes. 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. Gently stir together until evenly combined.
Gently press mixture into prepared baking dish. Cover and refrigerate for 8 hours, or overnight.
Preheat oven to 375 degrees Fahrenheit. Remove casserole from the refrigerator and set on the counter while your oven preheats.
Bake, uncovered, for about 35-40 minutes, or until top is lightly browned and center is set. Serve warm.
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Notes
Dressing can be prepared up to two days ahead and stored in the refrigerator until ready to bake.
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 F until warmed through (if reheating an entire pan, this can take up to 30 minutes).