Traditional Southern Cornbread Dressing

Nothing says Southern comfort quite like a perfectly baked Southern cornbread dressing fresh from the oven. This time-honored recipe brings together golden cornbread and tender vegetables in the most satisfying way.

I’ve been making this Southern cornbread dressing for years, and it never fails to fill the kitchen with the most wonderful aromas. You’ll find yourself coming back to this recipe again and again.

Here is what I love most about my Southern cornbread dressing

The secret lies in how the cornbread soaks up all those rich flavors while still holding its texture. Each bite gives you that perfect balance of herbs and vegetables that makes this dish so special.

This recipe works beautifully for any gathering, whether you’re planning a holiday feast or just want something warm and hearty.

I love how it brings people together around the table, creating those moments that turn into lasting memories.

What you will need to make this Southern cornbread dressing

• 1 batch of homemade cornbread (or one 9-inch store-bought cornbread)
• 6 slices day-old white bread, cut into small cubes
• 8 tablespoons butter, divided
• 1 large yellow onion, finely diced
• 1 cup fresh celery, finely chopped
• 3 cups chicken broth (or vegetable broth for lighter flavor)
• 4 large eggs
• 2 teaspoons fresh sage, minced (or 3/4 teaspoon dried sage)
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Cooking spray for the baking dish

Note: For the cornbread, I prefer one that’s slightly sweet but not cake-like. If buying store-bought, choose something with good structure that won’t fall apart when mixed.

How I Make This Southern Cornbread Dressing

1. Start by crumbling your cornbread into chunky pieces – not too fine, as they’ll break down more during mixing. Combine with the bread cubes in a large mixing bowl and set aside.
2. Preheat your oven to 375°F and spray a 9×13-inch baking dish generously with cooking spray.
3. Heat 3 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery, cooking for about 8-10 minutes until they’re soft and fragrant. The vegetables should look translucent but not browned. Season with a pinch of salt and pepper.
4. Add the cooked vegetables to your cornbread mixture and toss gently to distribute evenly.
5. In a separate bowl, melt the remaining 5 tablespoons of butter. Whisk in the chicken broth, eggs, sage, 2 tablespoons of parsley, salt, and pepper until well combined.
6. Pour this liquid mixture over the cornbread and vegetables. Using a large spoon or your hands, mix everything together until the bread is well moistened but not mushy. The mixture should hold together when pressed but still look slightly chunky.
7. Transfer everything to your prepared baking dish, spreading it evenly. The top should look slightly rough – this creates those lovely crispy edges we love.
8. Bake for 40-45 minutes, until the top is golden brown and feels set when you gently press the center. The edges should be nicely crispy while the center remains tender.
9. Remove from oven and sprinkle with the remaining tablespoon of fresh parsley. Let it rest for 5 minutes before serving.

My kitchen secrets for getting this Southern cornbread dressing just right

The key to perfect texture is using bread that’s had time to dry out a bit. If your bread is fresh, spread the cubes on a baking sheet and let them sit out overnight, or toast them lightly in a 250°F oven for 15 minutes.

Don’t overmix once you add the liquid, you want some texture left in your cornbread pieces. I like to fold everything together just until the bread is evenly moistened, keeping some of those larger chunks intact.

Watch your oven closely during the last 10 minutes of baking. You want that beautiful golden top, but if it’s browning too quickly, tent it with foil.

It pairs wonderfully with other comfort sides like my creamed corn recipe for a truly memorable meal.

The Southern cornbread dressing is done when it springs back slightly when touched in the center.

Perfect moments for this Southern cornbread dressing

This recipe shines brightest during holiday gatherings, especially Thanksgiving when it sits alongside roasted turkey and all the traditional sides.

The way it soaks up those wonderful pan drippings makes every bite even more special.

I also love serving this for Sunday family dinners throughout the fall and winter months.

It pairs beautifully with roasted chicken or even a simple pot roast, turning any ordinary meal into something that feels like a celebration.

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What’s the best way to store leftovers?

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish covered in a 350°F oven for about 20 minutes until heated through.

I’d love for you to follow me on Pinterest where I share more comforting Southern recipes like this one!

You’ll find plenty of family favorites that have been passed down through generations, just waiting to become part of your own holiday traditions.

Can I freeze this Southern cornbread dressing?

Yes! The baked dressing freezes well for up to 2 months.

Wrap tightly in foil and freeze. Thaw overnight in the refrigerator, then reheat covered at 350°F for 25-30 minutes.

What can I substitute for the eggs?

If you need an egg substitute, try using 1/4 cup unsweetened applesauce per egg, or commercial egg replacer following package directions.

The texture will be slightly different but still delicious.