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Square overhead shot of a dish of Grandma's cornbread dressing.
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5 from 1 vote

Cornbread Dressing

This classic Southern cornbread dressing is moist, flavorful, and filled with the comforting taste of the holidays. The perfect side dish for turkey and gravy!
Course Side Dish
Cuisine American, Southern
Keyword cornbread dressing, homemade cornbread dressing, southern cornbread dressing, Thanksgiving dressing recipe
Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Resting Time 12 hours
Total Time 14 hours 20 minutes
Servings 8 people
Calories 388kcal
Author Blair Lonergan

Equipment

  • 9 x 13-Inch Baking Dish

Ingredients

  • 1 (8-inch) pan of cornbread, baked a day in advance (I use this Southern cornbread recipe)
  • 4 cups day-old white sandwich bread, cubed into bite-size pieces (I use 4 slices of Wonder Bread Texas toast)
  • 3 cups low-sodium chicken or turkey broth, plus more as needed for moisture
  • 3 large eggs, lightly beaten
  • 4 tablespoons salted butter
  • 1 ½ cups finely diced yellow onion (about 1 medium onion)
  • 1 cup finely diced celery (about 3 stalks)
  • 1 large carrot, grated (about 1 cup)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried sage (or 1 tablespoon minced fresh sage)
  • ½ teaspoon dried thyme (or 1 ½ teaspoons minced fresh thyme)
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • Optional garnish: additional chopped fresh parsley or fresh sage

Instructions

  • Preheat the oven to 300°F. Line a large, rimmed baking sheet with parchment paper.
  • Cut the day-old cornbread into 1-inch cubes (you will have about 9 cups).
    Cubed Southern cornbread on a white cutting board.
  • Arrange the cubed cornbread on the prepared baking sheet. Add the cubed sandwich bread to the pan. Bake until lightly toasted, about 10 minutes. Set aside to cool.
    Toasted bread cubes and cornbread cubes on a baking sheet.
  • In a very large bowl, whisk together the broth and eggs. Set aside.
    Whisking eggs and broth for cornbread dressing.
  • In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots; sauté until soft and fragrant, about 10 minutes. Remove from the heat and let cool slightly.
    Sauteing the vegetables for a cornbread dressing recipe.
  • Stir the vegetables (and any liquid from the skillet) into the broth and egg mixture. Add the parsley, poultry seasoning, sage, thyme, salt, and pepper. Gently fold in the cornbread and bread cubes until all of the ingredients are well combined. The mixture should be moist but not soupy; add extra broth if needed.
    Process shot showing how to make cornbread dressing in a white mixing bowl.
  • Increase the oven temperature to 350°F. Transfer the mixture to a greased 9 x 13-inch baking dish. Cover with foil and bake for 20 minutes.
    Dish of cornbread dressing before baking.
  • Remove the cover and continue baking until the dressing is set and the top is toasted and golden brown, about 25-30 more minutes. Garnish with chopped fresh herbs just before serving.
    Horizontal overhead shot of a pan of homemade cornbread dressing.

Video

Notes

  • If you prefer a sweeter cornbread for that sweet-and-salty contrast in your dressing, use a sweeter cornbread recipe or add 1/4 cup sugar to the Southern cornbread recipe.
  • Use day-old cornbread and sandwich bread for the best texture.
  • Add broth gradually until the mixture feels moist but not soupy.
  • Fresh sage adds great depth of flavor.
  • Bake uncovered at the end for a golden top and soft center.
  • Leftovers reheat beautifully; just add a little broth to refresh them.
  • Freezes well for up to 2 months.

Nutrition

Serving: 1/8 of the recipe | Calories: 388kcal | Carbohydrates: 52g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 764mg | Potassium: 332mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2054IU | Vitamin C: 5mg | Calcium: 163mg | Iron: 3mg