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Irresistible Southern Cornbread Dressing Recipe That Will Steal the Show

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Learn how to make delicious Southern Cornbread Dressing. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 6 cups crumbled homemade or store-bought cornbread (preferably a day old)
  • 4 cups stale white bread, crusts removed and cubed
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped celery
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 4 large eggs, beaten
  • 2 1/2 cups chicken broth (homemade if possible)
  • 1 cup unsalted butter (2 sticks), melted
  • Salt and freshly ground black pepper to taste
  • Optional: 1/2 teaspoon crushed red pepper flakes for a gentle kick

If you need to swap out anything, whole wheat bread works well for a nuttier flavor, and turkey broth can replace chicken broth for a lighter twist. I’ve even used a splash of vegetable broth when hunting for a vegetarian option, though the richness shifts a bit.

Instructions

  1. Begin by preheating your oven to 350°F. Butter a large baking dish or casserole pan — this is where your dressing will bake to golden perfection.
  2. If you haven’t already, crumble the cornbread into a large mixing bowl. The cornbread should be somewhat dry, about a day old, to soak up the broth without turning mushy.
  3. Add the cubed white bread to the cornbread, stirring gently to combine. This blend of breads adds a lovely texture contrast that I learned watching Mama Lu work her magic in the kitchen.
  4. In a skillet over medium heat, melt 1/2 cup of the butter. Toss in the chopped onions and celery, cooking for about 7-8 minutes until they soften and turn translucent. The aroma here always takes me back to those bright mornings on the porch, waiting for the kitchen to warm up.
  5. Pour the softened vegetables into the bread mixture. Stir in the fresh parsley, sage, thyme, salt, pepper, and red pepper flakes if you’re feeling adventurous.
  6. In a separate bowl, whisk together the beaten eggs, chicken broth, and the remaining melted butter. Pour this liquid over the bread mixture, folding gently to coat everything evenly. The mixture should be moist but not soupy — if it feels too dry, add a little more broth, but remember, you want that just-right texture.
  7. Transfer the dressing to your prepared baking dish, spreading it out evenly. Cover it loosely with foil to keep the moisture in while baking.
  8. Bake the dressing for 30 minutes covered. Then, remove the foil and bake for another 15-20 minutes until the top is golden brown and slightly crisp. The scent that fills your kitchen at this point is pure nostalgia.
  9. Once out of the oven, let the dressing rest for 10 minutes before serving. This pause helps the flavors settle and the texture to firm up just right.

Find it online: https://claracooking.com/southern-cornbread-dressing/