Here’s a classic Southern cornbread dressing recipe—savory, moist, and perfect for holidays or Sunday dinner 🍽️
Classic Cornbread Dressing
Ingredients
- 1 pan cornbread, crumbled (preferably day-old)
- 2 slices white bread, crumbled (optional but traditional)
- 1 small onion, finely chopped
- 2–3 stalks celery, finely chopped
- 2–3 Tbsp butter
- 2–3 cups chicken broth (adjust for moisture)
- 2 eggs, beaten
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp sage (key flavor)
- ½ tsp thyme (optional)
- ½ tsp poultry seasoning (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Crumble cornbread (and white bread, if using) into a large bowl.
- In a skillet, melt butter and sauté onion and celery until soft.
- Add vegetables to the bread mixture.
- Stir in salt, pepper, sage, and any optional seasonings.
- Mix in beaten eggs.
- Slowly add chicken broth until the mixture is moist but not soupy.
- Spread into a greased baking dish.
- Bake 35–45 minutes, until set and lightly golden on top.
Tips for the best flavor
- Use unsweetened cornbread (very important)
- Taste before baking and adjust seasoning
- For extra richness, add a little cream of chicken soup or drippings
- Like it moist? Cover with foil for the first 20 minutes
If you want, I can share:
- A no-egg version
- Sausage cornbread dressing
- Old-fashioned granny-style dressing
- Or help you make it from a cornbread mix
Just tell me 😊
