Southern Cornbread Dressing is a true comfort food classic, packed with the warm flavors of crumbly cornbread, fresh herbs, and savory vegetables like onions and celery. It’s the kind of dish that brings family and friends together, especially during the holidays, with its rich, hearty texture and irresistible aroma.
I love making this dressing a little in advance so the flavors have time to meld — it turns into something extra special when the cornbread soaks up all the savory goodness. Adding a bit of chicken broth keeps it moist but not soggy, which I think is the perfect balance. Plus, a touch of sage gives it that cozy, old-fashioned Southern charm I always look forward to.
My favorite way to serve Southern Cornbread Dressing is right alongside roasted turkey or baked chicken, with a big scoop of gravy on top. It’s the perfect side to round out a meal whether it’s Thanksgiving, Christmas, or just a cozy Sunday dinner. Every time I make it, someone asks for seconds, and I can’t blame them — it’s just that good!
Key Ingredients & Substitutions
Cornbread: Day-old cornbread works best because it’s drier and soaks up broth without getting mushy. If you can’t find cornbread, a mix of cornmeal and all-purpose flour baked into bread can work.
Onion and Celery: These add essential flavor and texture. If you don’t have celery, bell peppers make a nice substitute. I like finely chopping so they blend well into the dressing.
Sausage: This adds savory depth but is optional. You can skip it for a vegetarian version or swap with cooked mushrooms or smoked tofu.
Chicken Broth: Homemade or store-bought broth works. Vegetable broth can be used if you prefer a vegetarian dish. The key is adjusting the amount to keep the dressing moist but not soggy.
Herbs & Seasoning: Poultry seasoning or sage brings that classic Southern flavor. Fresh parsley adds brightness. If you don’t have poultry seasoning, try a mix of thyme, sage, and rosemary.
How Do You Keep Cornbread Dressing Moist But Not Soggy?
Getting the texture just right is important. Here’s how I like to do it:
- Use slightly dried or day-old cornbread instead of fresh. It absorbs broth better.
- Add broth slowly and mix gently, so you don’t break the cornbread down too much.
- The mixture should feel moist but hold its shape when scooped.
- Bake covered with foil first to trap steam and heat evenly.
- Remove foil near the end to brown the top and add some crispiness.
This results in a dressing that’s soft inside with a nice golden crust on top, perfect for serving with gravy or your favorite main dish.
Equipment You’ll Need
- Large mixing bowl – to gently combine your cornbread and other ingredients without breaking them too much.
- Skillet or frying pan – perfect for sautéing onions, celery, and sausage to build flavor.
- Whisk – to mix eggs, broth, and seasonings smoothly before adding to the cornbread.
- 9×13-inch baking dish – roomy enough to spread out the dressing for even baking and browning.
- Aluminum foil – helps trap moisture during the first baking stage for tender dressing.
- Wooden spoon or spatula – for stirring and folding ingredients without crushing the cornbread.
Flavor Variations & Add-Ins
- Swap breakfast sausage for cooked diced smoked ham to add a different smoky, meaty touch.
- Add chopped apples or dried cranberries for a subtle sweet contrast that pairs well with savory herbs.
- Stir in cooked chopped mushrooms to boost the umami flavor and add earthiness.
- Use fresh sage or thyme instead of poultry seasoning for a fresher, herb-forward taste.
Southern Cornbread Dressing
Ingredients You’ll Need:
Main Ingredients:
- 8 cups crumbled cornbread (preferably day-old or slightly dried)
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 pound breakfast sausage (optional), cooked and crumbled
- 3 large eggs, beaten
- 2 to 2 ½ cups chicken broth (adjust for desired moistness)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons poultry seasoning or sage
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- ¼ cup unsalted butter
- Optional: 1 teaspoon crushed red pepper flakes for subtle heat
How Much Time Will You Need?
This Southern Cornbread Dressing takes about 15 minutes to prepare and 45 to 50 minutes to bake. If you make your cornbread ahead of time, it helps speed things up. Overall, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare and Sauté:
Preheat your oven to 350°F (175°C) and grease a large baking dish. In a skillet over medium heat, melt the butter. Add the finely chopped onions and celery, and sauté until they become soft and translucent, about 5 to 7 minutes. If you’re using sausage, add the cooked and crumbled sausage now and stir to combine all the flavors.
2. Combine Ingredients:
In a large mixing bowl, crumble your day-old cornbread into chunks. Add the sautéed vegetables and sausage mixture, tossing gently to combine. In another bowl, whisk together the eggs, chicken broth, salt, pepper, poultry seasoning or sage, and chopped parsley until well blended. Pour this mixture over the cornbread and vegetables. Mix gently but thoroughly, so all the cornbread is moistened without becoming mushy. Adjust broth if needed, aiming for a moist but not soggy consistency.
3. Bake:
Transfer the combined mixture into your greased baking dish, spreading it out evenly. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 to 20 minutes until the top turns golden brown and slightly crispy.
4. Serve:
Once baked, allow the dressing to cool for 5 to 10 minutes. Garnish with additional chopped parsley if you like, and serve alongside your favorite Southern dishes such as roasted turkey or ham. Enjoy your warm, comforting Southern Cornbread Dressing!
Can I Use Fresh Cornbread Instead of Day-Old?
You can, but day-old or slightly dried cornbread works best because it absorbs the broth without becoming soggy. If using fresh cornbread, try to dry it out in a low oven for 10-15 minutes before making the dressing.
Can I Make This Dressing Ahead of Time?
Absolutely! Prepare the dressing mixture and refrigerate it covered for up to 24 hours before baking. Just add a little extra broth if it looks dry, and bake as directed, adding a few extra minutes if baking from cold.
What Can I Substitute for Sausage?
If you want a vegetarian version, skip the sausage or replace it with sautéed mushrooms or diced smoked tofu for a similar savory flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven covered with foil to keep the dressing moist.