Savory baked cornbread stuffing with herbs and vegetables
Southern Cornbread Dressing
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Servings
10
1 large baking dish
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A Southern Thanksgiving classic—crumbled cornbread baked with celery, onion, sage, and rich chicken broth into a moist, savory dressing that's better than any bread stuffing.
Cuisine: American
Category: Side Dish
Difficulty: Easy
Cost: $
Quick Summary
65 min total time|10 servings|Easy difficulty
A Southern Thanksgiving classic—crumbled cornbread baked with celery, onion, sage, and rich chicken broth into a moist, savory dressing that's better than any bread stuffing.
American
Sarah Chen
(Updated )
Cornbread dressing is the South's answer to bread stuffing, using crumbled day-old cornbread for a richer, more tender texture. Sage and poultry seasoning give it that unmistakable holiday aroma.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
Instructions
- 1
Saute celery and onion in 3 tbsp butter over medium heat until soft, about 5 minutes.
- 2
Crumble cornbread into a large bowl. Add sauteed vegetables, sage, salt, and pepper.
- 3
Pour in chicken broth and beaten eggs. Stir gently until cornbread is evenly moistened—it should be very wet.
- 4
Pour into a greased 9x13 baking dish and dot the top with additional butter.
- 5
Bake at 375°F for 40-45 minutes until golden on top and set in the center.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
CornbreadMix of cornbread and white bread cubes
A 50/50 mix lightens the texture
Dried sagePoultry seasoning blend
Use the same amount of poultry seasoning
Tips & Storage
Pro Tips
Make cornbread a day ahead and let it dry out for better texture and broth absorption.
The mixture should be very wet before baking—drier dressing means a crumbly, dry result.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 4 days. Freezes well for up to 3 months.
Reheating
Cover with foil and reheat at 350°F for 20-25 minutes, adding a splash of broth if dry.
Nutrition Facts
Per serving (55mg) · 10 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates9g
Fat28g
Fiber580mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What's the difference between dressing and stuffing?
- Dressing is baked in a dish; stuffing is cooked inside the bird. Same concept, different method.
- Can I add sausage?
- Absolutely—brown 1 lb crumbled sausage and fold it into the mixture before baking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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