This cornbread dressing is made with buttermilk cornbread, veggies, broth, and lots of spices. This is a Southern holiday staple that you and your family will love!
No holiday is complete in the South - especially Thanksgiving - without a big pan of cornbread dressing. It's what I look forward to the most each year. This Southern Cornbread Dressing recipe is one you'll want to hang on to - it's that good!
What is Cornbread Dressing?
I know in some regions, "stuffing" is what adorns the holiday table - and it's quite similar to southern dressing. Both feature bread, veggies and broth, which are mixed together and baked up to create a delicious casserole.
What you chose to add in or flavor yours with is totally up to you and your creativity! However, a classic Southern Cornbread Dressing keeps the veggies and add-ins to a minimum while delivering maximum flavor.
Making Southern Cornbread Dressing
Preheat oven to 350 degrees F. Butter a 9 x 13 baking dish and set aside.
Combine cornbread and white bread in a large bowl and set aside. This is a wonderful southern cornbread recipe and is the perfect amount for this dressing recipe.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add onion, bell pepper and celery and cook until veggies soften, about 6-7 minutes. Add garlic and cook until fragrant, about another minute.
Add veggie mixture to bread mixture. Add broth, fresh thyme, salt, black pepper, garlic powder, onion powder, paprika, poultry seasoning, dried sage, and cayenne pepper. Give everything a good stir to incorporate all ingredients. Taste mixture and add more seasonings to taste. Be sure you are happy with the flavor before adding in your eggs.
Add eggs and give everything another good stir to fully combine. Transfer dressing to prepared baking dish and top with a few pats of butter. Bake for 50-60 minutes, until center is set and top is golden brown.
Allow dressing to cool for 10 minutes and serve alongside your favorite holiday dishes!
Southern Cornbread Dressing can be stored in an airtight container in the fridge for up to 3 days. You can also freeze this dressing buy transferring it to a sturdy freezer bag, removing as much air as possible and sealing. Wrap freezer bag in plastic wrap and store in a lying down position in your freezer for up to a month!
A Few Notes for Southern Cornbread Dressing
- Use bread that is at least a day old - preferably two days old. The drier the bread the better.
- Many southerners incorporate chicken or turkey into their cornbread dressing. To do this, just add cooked and torn chicken or turkey meat to your bread mixture when adding broth. I would say the meat of two chicken thighs, skin and bones removed, should be a good amount for this dressing. You may need a larger pan.
- Start with the lower amount of seasonings then increase to taste. The amount of each used varies widely from household to household. I'm a little heavy on the poultry seasoning and sage, but you may not prefer the strong flavor of these ingredients - it's totally up to you and what you and your family like!
You Will Also Love these Vegetarian Southern Collard Greens!
Southern Cornbread Dressing
- 3-4 cups buttermilk cornbread one 10-inch cast iron skillet of cornbread, crumbled
- 1 loaf french bread or 5 slices of white sandwich bread torn into pieces
- 2 tablespoons butter
- 4 ribs celery ends removed and chopped
- 1 medium onion chopped
- 1 green bell pepper seeded and chopped
- 3 cloves garlic minced
- 8 cups chicken or vegetable stock
- 1-2 teaspoons salt
- 1-2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½-1 teaspoon smoked paprika
- 1-2 teaspoons poultry seasoning
- ½-1 teaspoon rubbed sage
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon cayenne pepper optional
- 2 large eggs beaten
- Preheat oven to 375° F. Butter a 9 x 13 casserole dish and set aside.
- Combine cornbread and white bread in large bowl and set aside.
- Heat butter in a large skillet over medium-high heat. Add onion, celery and bell pepper and saute until veggies soften, about 6-7 minutes. Add garlic and cook until fragrant, about another minute.
- Transfer veggie mixture to bowl with bread mixture. Add broth, salt, pepper, garlic powder, onion powder, smoked paprika, poultry seasoning, sage, thyme and cayenne pepper. Give everything a good stir to fully combine all ingredients. Taste mixture and add more seasonings to taste. Make sure you are happy with the flavor before adding eggs.
- Add eggs and give everything another good stir. Transfer dressing to prepared baking dish and bake for 50-60 minutes, until center is set and top is golden brown.
- Use bread that is at least one day old, preferably two. The drier the bread, the better.
- Start with the smaller amount of each seasoning then increase to taste. How much you use is totally up to what you and your family like. I'm a little heavy on the poultry seasoning and sage, but you may not prefer the strong flavor of those spices.
- Many southerners add cooked chicken or turkey to their cornbread dressing. Add boneless, skinless meat when adding the veggies and stock. Two chicken thighs should be a good amount for this recipe. You may need a bigger baking dish.