The Best Southern Cornbread Dressing (2024)

Published: Nov 16, 2018 · Modified: Jan 14, 2024 by Eileen xo

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Southern Cornbread Dressing is my favorite traditional dressing/stuffing recipe. I always make this for Thanksgiving and family gatherings. I use my homemade cornbread recipe and another bread, usually Italian or sourdough as the base of the stuffing.

A classic Thanksgiving side dish and always delicious!

Cornbread as the base of this stuffing adds an amazing depth of flavor. It adds a buttery flavor and the cornmeal adds great texture.

Personally stuffing is my favorite side dish for Thanksgiving! I started making this SouthernCornbread Dressing Recipe when my son Aidan was small because cornbread is his favorite and I always have a loaf in the house!

Between the cornbread, Italian bread, herbs, butter, and egg, theflavors come together nicely and in no time, you have the most delicious moist Southern Cornbread Dressing!

Stuffing or dressing, another one of thosethings like recipes like cheesy scalloped potatoes or au gratin, whatever you call it, just eat and enjoy!

FAQs about Southern Cornbread Dressing:

What is the difference betweendressing and stuffing?

I don't want to rock anyone'sdressing or stuffing boat! Here is my take on the "Is it stuffing or dressing?" Stuffing is traditionally put inside the bird before being baked. While dressing is cooked in a casserole. Again, call it whatever makes you happy, eat and enjoy!

If you need to pick Team Dressing or Team Stuffing, this is a fun article about regions in the United States and the quest for a dressing/stuffing recipe!

Can Southern Cornbread Dressing be made ahead?

Absolutely. I make this the day before we are going to eat it and keep it well covered in the fridge until I bake it. **This is a dressing and it is not stuffed into the bird. Perfectlysafe to make ahead!

Will this Cornbread Dressing be made ahead and frozen?

I have made it ahead of time but I do not bake the dressing. Ifreeze the dressing and once defrosted, I bake the cornbread stuffing.

How long can Southern Cornbread Dressing be kept in the fridge?

I keep the dressing in the fridge for up to three days, well covered in the fridge.

Some other of my favorite Holiday recipes:

Maple Bourbon Turkey Breast
Instant Buttermilk Pot Mashed Potatoes
Stovetop Mashed Potatoes
Marshmallow Sweet Potato Casserole
Green Beans, Mushrooms, and Shallots
Easy Cheesy Scalloped Potatoes
Quick and Easy Cranberry Relish
Instant Pot Turkey Stock

Tips

It is so important to ensure food safety when dealing with poultry and turkey. One of my favoritesites for food questions is USDA Food Safety and Inspection Service!A go-to place for food safety info is here for anyone who wants to use this Cornbread Dressing inside a bird.
Very important to refrigerate your Thanksgiving leftovers as soon as possible after dinner.
This is a dressing. Do not use to stuff inside a bird because it uses ingredients that are sautéed.
If reheating dressing and you find your dressing is a bit dry, add a bit of chicken stock.

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I also have a store where I am always updating great finds for not just cooking, I hope you check it out here,Everyday Eileen I will continue to update it regularly!

Tools You May Need to Make Southern Cornbread Dressing:

Sur La Table Set of 3 White Rectangular Baking Casseroles: I love white dishes and food, the food blogger in me! These are a favorite of mine and it is a set of 3. Lovely casserole dishes.
Mercier Serrated Knife: A good bread knife for slicing cornbread and Italian bread. This one is quite affordable and does a great job.

How To Make Southern Cornbread Dressing:

Cube cornbread and Italian bread into small pieces.
Saute onions, celery, and garlic in unsalted butter.
Add the sauteed onion/celery mixture and chicken stock to the cornbread mix.
Season the cornbread dressing with ground sage, poultry seasoning, pepper, salt, and fresh parsley.
Taste for seasoning, if needed adjust seasoning. if needed.
Add in beaten eggs to the cornbread dressing.
Spray a large casserole dish with non-stick spray.
Add the cornbread dressing.
Cover with foil and bake about 30 minutes.
Remove foil and bake another 15 minutes.
Serve and enjoy!

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📖 Recipe

Southern Cornbread Dressing

Traditional Southern Cornbread Stuffing made with homemade cornbread, fresh Italian Bread, butter, chicken stock, and herbs. A delicious dressing/stuffing that's perfect for Thanksgiving or any Holiday!

5 from 4 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: cornbread dressing, Southern cornbread dressing

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

0 minutes minutes

Total Time: 1 hour hour

Ingredients

6 cups Cornbread, homemade or store-bought See Note 2
6 cups Italian Bread, cubed See Note 2
1 stick unsalted butter
1 large onion, peeled and diced
4 stalks celery, diced
3 cloves garlic, peeled and minced
2-3 cups fat-free chicken stock
¼ cup fresh chopped parsley
2 teaspoons poultry seasoning
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
2 large eggs, beaten
non-stick cooking spray

US Customary - Metric

Instructions

Slice cornbread and Italian bread into small cubes. Place bread onto a baking sheet overnight to dry or place the trays in the oven at a temp of 350 degrees for about 10 minutes to dry the cubes.(Note 1)
Preheat oven to 400 degrees. Spray a 9"x13" casserole dish with non-stick olive oil spray.
In a large saute pan melt butter. Add in celery and onions. Saute for about 5 minutes. Veggies will soften. Add in garlic and saute another two minutes. Remove from heat. Set aside. Place the cornbread and Italian bread cubes in a large bowl.
To thecornbread, add the butter/veggiecombo, 2 cups of chicken stock, fresh parsley, poultry seasoning, sage, thyme, salt, and pepper. Check the seasoning. Re-season if needed. If the mixture is too dry, add some more chicken stock.
Mix in the beaten egg and mix everything well.
Add the cornbread dressing mixture into the prepared casseroledish. Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes. Serve and enjoy.

Notes

Note 1: To dry out the bread quickly for dressing/stuffing:leave the bread on a large sheet pan overnight to become stale. Or place the bread cubes in the oven at 350 degrees for about 10 minutes to harden the bread.

Note 2: I like to crumble half of the cornbread and make small ½ inch cubes with the second half. Use ½ loaf of Italian Bread. The total amount of bread equals about 12 cups of bread. If making homemade cornbread, an 8x8 bread will give you enough cornbread for 6 cups.

I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Nutrition

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