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Southern Cornbread Dressing

Southern cornbread dressing is baked with day-old white bread, celery, onion, sage, and poultry seasoning until the top is golden and the center is set. Homemade buttermilk cornbread gives the dressing a tender, hearty texture.
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Prep Time 20 minutes
Cook Time 1 hour 23 minutes
Resting time 10 minutes
Total Time 1 hour 53 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 1 Nonstick cooking spray for greasing both pans
  • 2 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs large
  • 1.75 cup buttermilk
  • 0.25 cup vegetable oil
For the dressing
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 2 tsp rubbed sage
  • 1 tsp poultry seasoning
  • 4 cup white bread cubes day-old
  • 3 eggs large
  • 5 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 9-inch-square baking pan
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Bake the cornbread
  1. Heat the oven to 400°F and coat a 9-inch-square baking pan with nonstick cooking spray.
  2. Whisk the cornmeal, flour, baking powder, and salt in a large bowl.
  3. Whisk the eggs, buttermilk, and vegetable oil in a medium bowl.
  4. Stir the wet ingredients into the dry ingredients just until combined.
  5. Pour the batter into the prepared pan and bake for 22 to 26 minutes, until golden and a toothpick inserted in the center comes out clean.
  6. Cool the cornbread completely, then crumble it into a large bowl.
Make the dressing
  1. Reduce the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Melt the butter in a 12-inch skillet over medium heat.
  3. Add the onion and celery and cook for 8 to 10 minutes until softened.
  4. Stir in the sage and poultry seasoning.
  5. Add the bread cubes to the crumbled cornbread.
  6. Whisk the eggs, chicken broth, salt, and pepper in a separate bowl.
  7. Pour the egg mixture over the bread mixture.
  8. Fold in the cooked vegetables until evenly moistened.
  9. Transfer the mixture to the prepared baking dish and bake for 45 to 55 minutes, until the center reaches 160°F and the top is golden.
  10. Rest the dressing for 10 minutes before serving.

Notes

For the most even texture, cool the cornbread completely before crumbling it. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free version, use gluten-free flour and gluten-free bread cubes.