Traditional Southern Cornbread Dressing Recipe

Classic Southern Cornbread dressing, loaded with herbs and buttery flavor. These cozy, herbed bread cubes bake to a crisp, dense texture that dressing should have—moist inside with a golden crust on top. A comforting, reliable side for holiday dinners and everyday family meals.

All about this cornbread dressing…

This cornbread dressing is a classic Southern side, ideal for Thanksgiving or any family gathering. It’s an excellent way to use day‑old or leftover cornbread. Use your favorite cornbread recipe or a store‑bought mix if you need to save time. Pre‑baking the bread cubes helps them hold their shape and stand up to the buttery herb sauce poured over them before baking in a casserole dish. The result is flavorful, tender interior pieces with a desirable golden crust on top.

Ingredients Needed:

• Cornbread: Use an 8×8 pan batch of cornbread baked the day before when possible so it dries slightly and cubes cleanly.
• White bread: Thick‑sliced white bread or Texas toast works well for structure and absorbency.
• Butter: Unsalted butter provides richness and helps cook the aromatics.
• Onion & celery: Finely diced for flavor and texture.
• Seasonings & herbs: This recipe uses dried herbs for convenience; if using fresh, increase amounts to about 1 tablespoon total in place of 1 teaspoon dried.
• Chicken broth: Low‑ or no‑sodium broth adds savory depth.
• Eggs: Bind the dressing and add structure when baked.

How to Make (step-by-step):

• Step 1: Prepare the breads. Cube the cornbread and white bread into roughly 3/4‑inch pieces. Spread them in a single layer on a baking sheet and dry at 300°F for 30–60 minutes, stirring once or twice. The cubes should be dry and crisp like croutons; this prevents a soggy dressing.
• Step 2: Make the broth mixture. In a saucepan, melt butter over medium heat. Sauté the diced onion and celery until softened. Stir in dried herbs (poultry seasoning, sage, parsley), salt, and pepper, then pour in the chicken broth and heat until simmering. Taste and adjust seasoning as needed.
• Step 3: Combine and bind. Place the dried bread cubes in a greased 2½‑quart baking dish. Ladle the hot broth mixture over the bread, tossing gently to evenly moisten—aim for moist but not soggy. Beat the eggs and stir them into the mixture carefully so the cornbread doesn’t crumble too much.
• Step 4: Bake. Cover the dish with foil and bake at 375°F for 20–25 minutes. Remove the foil and bake an additional 15 minutes to develop a golden, crisp top.

FAQ’s:

Expert Tips:

• Make it your own: browned breakfast sausage stirred in before baking adds savory richness.
• Add fruit: chopped apples pair wonderfully with cornbread for a sweet‑savory balance.
• Use fresh herbs if available—rosemary, thyme, sage, and parsley are all excellent. Increase fresh amounts to roughly three times the dried measurement.
• Day‑old cornbread cubes hold their shape better; very fresh cornbread can crumble excessively.

Ingredients

• 1 batch cornbread (8×8 pan, approx. 800g)
• 4 slices thick sliced white bread
• 1/2 cup unsalted butter
• 1/2 cup finely diced onion
• 2 stalks finely diced celery
• 2 tsp poultry seasoning
• 1 tsp salt
• 1 tsp ground sage
• 1 tsp dried parsley
• 1/2 tsp ground black pepper
• 3 cups chicken broth (low or no sodium)
• 2 large eggs, beaten

Instructions

• Preheat oven to 300°F.
• Cut cornbread and white bread into 3/4‑inch cubes. If the cornbread is thicker, slice and halve to get even cubes.
• Spread cubes on a large baking sheet and dry at 300°F for 30–60 minutes, stirring once or twice. Bread should feel dry and crisp to the touch.
• Preheat oven to 375°F.
• In a medium saucepan, melt butter over medium heat. Add onion and celery and cook until softened.
• Stir in poultry seasoning, sage, parsley, salt, and pepper. Pour in chicken broth and heat until the mixture simmers. Adjust seasonings as needed.
• Place dried bread cubes in a greased 2½‑quart baking dish. Ladle the hot broth over the bread, mixing gently so cubes are moistened but not soggy.
• Pour beaten eggs over the dressing and gently stir to coat the bread without breaking it up too much.
• Cover with foil and bake at 375°F for 20–25 minutes. Remove foil and bake an additional 15 minutes until the top is golden.

Notes

• Cornbread: Baking the cornbread a day ahead helps it firm up, making cubing and oven drying easier.
• White bread: Thick‑sliced white bread or Texas toast is ideal for a sturdy texture.
• Herbs: If substituting fresh for dried herbs, use approximately 1 tablespoon fresh for every 1 teaspoon dried called for.
• Prep ahead: Assemble the dressing, cover, and refrigerate overnight instead of baking. Bring to room temperature about 30 minutes before baking and add a few extra minutes to the bake time if chilled.
• Storage: Refrigerate leftovers, covered, for up to 4 days.
• Freezing: Freeze unbaked assembled dressing in a greased dish, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator before baking. Ensure internal temperature reaches 165°F when reheated.

Recipe first published November 13, 2020. Updated November 10, 2021 with additional information and video. Photography by KJandCompany.co.