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+ servings
southern cornbread dressing on white plate topped with fresh herbs

Southern Cornbread Dressing

No holiday in the south is complete without this cornbread dressing made with buttermilk cornbread, veggies, broth and lots of spices!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Course Holiday Side Dish, Side Dish
Cuisine American, Southern
Servings 10 servings

Ingredients
  

  • 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 tbsp 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 tsp salt
  • 1-2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½-1 tsp smoked paprika
  • 1-2 tsp poultry seasoning
  • ½-1 tsp rubbed sage
  • 1 tsp fresh thyme leaves
  • ¼ tsp cayenne pepper optional
  • 2 large eggs beaten

Instructions
 

  • 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.

Notes

  • 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.
Keyword cornbread dressing, dressing, stuffing
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