This “Cornbread Dressing” recipe is a Southern classic passed down through my family. It’s a savory and hearty dish, perfect for large gatherings or holiday meals. Unlike the sweeter cornbreads popular in other regions, this recipe calls for a dry, unsweetened buttermilk cornbread like Lilly White, which gives it an authentic Southern flavor.
The dressing is rich and flavorful, thanks to sautéed onions and celery cooked in butter, and seasoned with sage, poultry seasoning, and thyme. Chicken broth adds moisture, and the mixture is held together by eggs. Once baked to a golden perfection, this dressing is a comforting side dish that complements any Southern feast.
What makes this recipe special is its versatility—it can be made a day ahead or frozen for later use, and it serves a crowd, making it perfect for holiday gatherings. It’s another one of those beloved recipes that I grew up with, and I’m proud to carry on the tradition.
Southern Cornbread Dressing
Ingredients
- 2 batches of cornbread Note: do not use Jiffy brand or a sweet Yankee style cornbread recipe. Instead use a dry unsweetened buttermilk cornbread like Lilly White
- 2 slices of white bread toasted
- 4 cups onion diced
- 3 cups celery diced
- 1 stick of butter
- 7-8 cups chicken broth
- 4 eggs
- 1 tsp salt
- ½ tsp pepper
- 2 tsp sage
- 2 tsp poultry seasoning
- ½ tsp thyme
Instructions
- Preheat the oven to 350°. In a large pot melt butter. Sauté onion and celery. Add remaining ingredients, adding eggs one at a time. Taste and add more salt as needed. Spray a casserole dish with cooking spray. Pour mixture into a casserole dish and bake for 45 minutes to an hour.