Classic Cozy Southern Cornbread Dressing
A warm, comforting Southern cornbread dressing featuring buttery cornbread, fresh herbs, sautéed veggies, and a perfectly seasoned broth. Perfect for Thanksgiving or any cozy family gathering.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: Southern American
Ingredients
- 6 cups crumbled day-old homemade or store-bought cornbread (Jiffy mix recommended)
- 4 cups cubed white bread, preferably slightly stale
- 1/2 cup (1 stick) unsalted butter
- 1 cup finely diced celery
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 3 cups chicken broth, homemade or low-sodium store-bought
- 2 large eggs, beaten, room temperature
- Salt and black pepper to taste
- Optional: 1/2 cup chopped pecans or toasted walnuts
- Optional: 1/2 cup cooked and crumbled bacon
Instructions
- Crumble the day-old cornbread into large chunks and cube the white bread into roughly 1-inch pieces. Place in a large mixing bowl.
- Melt the unsalted butter over medium heat in a skillet. Add diced celery, chopped onion, and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 7-8 minutes, avoiding browning.
- Stir in fresh sage and thyme to the skillet and cook for about 1 minute to release their aroma.
- Pour the sautéed veggies and herbs over the bread mixture. Add beaten eggs and slowly pour in chicken broth while gently folding everything together until moist but not soupy, about 3-4 minutes.
- Season with salt and freshly ground black pepper to taste.
- If using, fold in pecans, walnuts, or bacon gently now.
- Pour the dressing mixture into a greased 9×13 inch baking dish and smooth the top with a spatula.
- Preheat oven to 350°F (175°C). Bake uncovered for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean.
- Let the dressing cool for about 10 minutes before serving to set.
Notes
[‘Use day-old bread to avoid mushy dressing.’, ‘Sauté veggies gently to keep sweetness and avoid bitterness.’, ‘Add broth gradually to achieve the right moisture level.’, ‘Taste seasoning before baking as broth and butter add saltiness.’, ‘Let dressing rest after baking to hold shape and meld flavors.’, ‘Ovens vary; watch the top to avoid burning.’, ‘For gluten-free, use gluten-free bread and cornbread mix and gluten-free broth.’, ‘For vegetarian, substitute chicken broth with vegetable broth and omit bacon.’]
Nutrition
- Serving Size: About 1 cup
- Calories: 275
- Sugar: 3
- Sodium: 450
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
Keywords: Southern cornbread dressing, Thanksgiving side, cornbread stuffing, holiday side dish, classic Southern recipe