Best Southern Cornbread Dressing

A classic holiday side dish from the American South — savory, soft inside, and perfectly golden on top. This traditional cornbread dressing is especially popular at Thanksgiving and Christmas dinners.

Ingredients

For the Cornbread (if making homemade):

2 cups yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
2 eggs
2 cups buttermilk
¼ cup melted butter or oil

(You can also use about 6 cups of crumbled, day-old cornbread.)

For the Dressing:

6 cups crumbled cornbread
2 cups stale white bread, torn into small pieces
1 cup unsalted butter
1 large onion, finely chopped
2–3 celery stalks, finely chopped
3–4 cups chicken broth
3 large eggs, beaten
1 tsp dried sage
1 tsp poultry seasoning
½ tsp dried thyme
½ tsp black pepper
1 tsp salt (or to taste)

Instructions

Step 1: Make the Cornbread (Skip if using pre-made)

Preheat oven to 400°F (200°C).
Mix dry ingredients in a bowl.
In another bowl, whisk eggs, buttermilk, and melted butter.
Combine wet and dry ingredients.
Pour into a greased baking dish and bake for 20–25 minutes until golden.
Let cool completely, then crumble.

Step 2: Prepare the Dressing

Preheat oven to 375°F (190°C).
In a large skillet, melt butter over medium heat.
Add onion and celery; cook until soft (about 5–7 minutes).
In a large bowl, combine crumbled cornbread and torn white bread.
Add cooked vegetables and mix well.
Stir in sage, poultry seasoning, thyme, salt, and pepper.
Pour in chicken broth gradually, mixing until moist but not soupy.
Add beaten eggs and stir to combine.

Step 3: Bake

Transfer mixture to a greased 9×13-inch baking dish.
Bake uncovered for 35–45 minutes, until golden brown on top and set in the center.

Tips for the Best Flavor

Use day-old cornbread for better texture.
Add shredded cooked chicken or turkey for a heartier version.
For extra richness, replace some broth with cream.
Let it rest 10–15 minutes before serving.