Savory baked cornbread stuffing with herbs and vegetables
Southern Cornbread Dressing
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Servings
10
1 large baking dish
Difficulty
Easy
Cost
Budget
$
Southern Cornbread Dressing
Savory baked cornbread stuffing with herbs and vegetables
★4.4(14)
A Southern Thanksgiving classic—crumbled cornbread baked with celery, onion, sage, and rich chicken broth into a moist, savory dressing that's better than any bread stuffing.
20m
Prep Time
45m
Cook Time
65m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cornbread dressing is the South's answer to bread stuffing, using crumbled day-old cornbread for a richer, more tender texture. Sage and poultry seasoning give it that unmistakable holiday aroma.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Whether you are a seasoned cook or just getting started, Southern Cornbread Dressing is a recipe that rewards attention to detail. The best meals are made by the sides. This recipe delivers a dish with enough flavor and texture to elevate the entire plate, proving that the supporting cast can steal the show when done right.
Ingredients
Instructions
- 1
Saute celery and onion in 3 tbsp butter over medium heat until soft, about 5 minutes.
- 2
Crumble cornbread into a large bowl. Add sauteed vegetables, sage, salt, and pepper.
- 3
Pour in chicken broth and beaten eggs. Stir gently until cornbread is evenly moistened—it should be very wet.
- 4
Pour into a greased 9x13 baking dish and dot the top with additional butter.
- 5
Bake at 375°F for 40-45 minutes until golden on top and set in the center.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
CornbreadMix of cornbread and white bread cubes
A 50/50 mix lightens the texture
Dried sagePoultry seasoning blend
Use the same amount of poultry seasoning
Sour creamGreek yogurt
Full-fat Greek yogurt provides the same tanginess and creaminess with more protein. Use it as a one-to-one substitute in both cooking and as a topping.
Tips & Storage
Pro Tips
Make cornbread a day ahead and let it dry out for better texture and broth absorption.
The mixture should be very wet before baking—drier dressing means a crumbly, dry result.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 4 days. Freezes well for up to 3 months.
Reheating
Cover with foil and reheat at 350°F for 20-25 minutes, adding a splash of broth if dry.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (55mg) · 10 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates9g
Fat28g
Fiber580mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What's the difference between dressing and stuffing?
- Dressing is baked in a dish; stuffing is cooked inside the bird. Same concept, different method.
- Can I add sausage?
- Absolutely—brown 1 lb crumbled sausage and fold it into the mixture before baking.
- Can I freeze this?
- Cooked grains, roasted vegetables, and most cooked sides freeze well for up to 2 months. Cool completely first, then portion into freezer bags and press out the air. Raw salads and delicate preparations do not freeze well.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat. Add a splash of water or oil if needed to refresh the texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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