Classic Southern Cornbread Dressing Recipe

This savory and comforting cornbread dressing is the perfect side dish for your holiday table. Made with aromatic herbs and rich ingredients, it’s a crowd-pleaser every time.

• Day-old cornbread (enough to fill a 9×13 baking dish)
• 3 large eggs
• 1 large Vidalia onion, diced
• 5 cloves garlic, minced
• 3 stalks celery, chopped
• 2 ½ teaspoons ground sage
• 1 teaspoon thyme
• 2 teaspoons seasoning salt
• 1 teaspoon cracked black pepper
• 2 tablespoons olive oil
• 4–6 cups chicken broth (adjust for desired moistness)
• 14 oz heavy cream

Prepare the Cornbread

• Bake your cornbread and let it rest for at least 24 hours. This step helps create the perfect texture for your dressing.

• Sauté the Vegetables

  • Preheat a skillet over medium heat. Add olive oil, then sauté the diced onion, celery, and garlic until softened and fragrant, about 5–7 minutes.

• Combine the Ingredients

  • In a large mixing bowl, crumble the day-old cornbread. Add the sautéed vegetables, ground sage, thyme, seasoning salt, and black pepper. Mix thoroughly to evenly distribute the flavors.

• Add the Liquids

  • Gradually add chicken broth and heavy cream to the mixture, stirring to combine. Adjust the amount of broth based on how moist you prefer your dressing.

• Incorporate the Eggs

  • Lightly beat the eggs in a separate bowl, then fold them into the cornbread mixture, ensuring everything is well combined.

• Bake the Dressing

  • Transfer the mixture into a 9×13 baking dish. Spread evenly and bake uncovered at 350°F for approximately 45 minutes, or until the top is golden and set.

Serve warm alongside turkey and gravy for a quintessential Southern feast. This cornbread dressing is also great reheated as leftovers!