Southern Cornbread Dressing — The Heart of a Southern Holiday

If there’s one dish that defines a Southern Thanksgiving table, it’s not the turkey, the ham, or even the pie—it’s the Cornbread Dressing. This golden, savory, and deeply comforting side dish is more than food; it’s a tradition. The smell of butter, onion, and sage wafting through the house means family, memories, and generations of recipes passed down like heirlooms.

The Soul of the South in Every Bite

Southern Cornbread Dressing has roots that trace back to the earliest Southern kitchens, where cooks made the most out of simple ingredients: day-old cornbread, aromatic vegetables, herbs, and homemade broth. What makes it special is its texture—moist, rich, and just crumbly enough to remind you it started as cornbread.

Unlike stuffing, which is often baked inside the bird, dressing is baked separately—allowing the flavors to deepen and the edges to crisp to perfection. Every Southern family has their own version, but one thing remains constant: it’s made with love and a whole lot of butter.

Grandma’s Classic Southern Cornbread Dressing Recipe

Ingredients

For the Cornbread:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 tablespoon sugar (optional)

• 1 ¼ cups buttermilk

• 2 large eggs

• ¼ cup melted butter or bacon drippings

For the Dressing:

• 6 cups crumbled cornbread (about one skillet)

• 4 cups day-old white or buttermilk biscuits, crumbled (optional but adds texture)

• 1 ½ cups chopped onion

• 1 ½ cups chopped celery

• 1 stick (½ cup) butter

• 3 to 4 cups chicken stock (preferably homemade or low-sodium)

• 2 large eggs, beaten

• 1 tablespoon poultry seasoning

• 1 teaspoon ground sage (add more to taste)

• Salt and pepper to taste

Instructions

Step 1: Make the Cornbread

1. Preheat oven to 425°F and grease a cast-iron skillet or baking pan.

2. In a bowl, mix cornmeal, flour, baking powder, salt, and sugar.

3. Stir in buttermilk, eggs, and melted butter until combined.

4. Pour into skillet and bake for 20–25 minutes, until golden. Let it cool completely, then crumble.

Step 2: Build the Dressing Base

1. In a skillet, melt butter and sauté onion and celery until tender (about 8–10 minutes).

2. In a large bowl, combine crumbled cornbread and biscuits.

3. Stir in sautéed vegetables, poultry seasoning, sage, salt, and pepper.

4. Add beaten eggs and gradually mix in warm chicken stock until the mixture is moist but not soupy.

Step 3: Bake to Perfection

1. Pour mixture into a greased 9x13-inch baking dish.

2. Bake at 375°F for 35–45 minutes, until the top is golden brown and set in the center.

3. Let rest 10 minutes before serving.

Tips from the Southern Table

• Add Meat for Depth: Stir in crumbled sausage, chopped turkey, or giblets for a hearty version.

• Vegetarian Option: Substitute vegetable stock and add sautéed mushrooms for earthy flavor.

• Texture Secret: Don’t overmix—keep some big chunks of cornbread for that rustic, Southern charm.

• Make Ahead: Prepare the dressing a day before, cover, and refrigerate. Bake fresh before serving.

Serving Inspiration from BREOU

Pair your cornbread dressing with Honey Glazed Ham, Mac & Cheese, and a drizzle of Turkey Gravy for the perfect Southern feast. And when the last bite is gone, you’ll know one thing for sure—this isn’t just a side dish, it’s the main memory.