Southern-Style Cornbread Dressing Recipe

Introduction

Southern-Style Cornbread Dressing is a comforting side dish that pairs beautifully with any holiday meal or family dinner. Made with flavorful buttermilk cornbread, savory herbs, and a rich mixture of sautéed vegetables and stock, this classic recipe offers a perfect balance of texture and taste.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 2 large eggs, lightly beaten
• 1 stick (1/2 cup) unsalted butter, melted
• 1 cup whole buttermilk
• 1 (14 ounce) bag herb-seasoned stuffing, such as Pepperidge Farm
• 2 sticks (1 cup) unsalted butter, divided
• 2 cups finely chopped sweet onion
• 1 1/2 cups finely chopped celery
• 5 cups chicken or turkey stock
• 5 large eggs, lightly beaten
• 2 teaspoons dried sage
• Kosher salt and freshly cracked black pepper, to taste

Instructions

1. Step 1: Grease a 10-inch cast iron skillet and place it on the center rack in the oven. Preheat the oven to 425°F.
2. Step 2: In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and kosher salt. In a separate bowl, whisk eggs, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients and stir just until incorporated.
3. Step 3: Pour the batter into the preheated skillet and smooth the top. Bake for 16 to 19 minutes until golden yellow. Remove from the skillet immediately and let cool.
4. Step 4: Preheat the oven to 350°F for the dressing.
5. Step 5: Crumble the cooled cornbread into small pieces (about 5 cups). In an extra-large bowl or stock pot, combine the crumbled cornbread with the herb-seasoned stuffing mix and toss to mix.
6. Step 6: Melt 1 stick of butter in a large skillet over medium heat. Add chopped onion and celery, sautéing until soft and translucent, about 10 to 12 minutes. Add this mixture to the cornbread and stuffing.
7. Step 7: Melt the remaining stick of butter. In a large bowl, whisk together the melted butter, chicken or turkey stock, eggs, and dried sage. Pour this mixture into the cornbread mixture and stir until evenly combined. Season with kosher salt and black pepper.
8. Step 8: Transfer the mixture to a greased 9×13-inch casserole dish. Bake uncovered for 45 to 50 minutes, until the dressing is set and golden brown on top.

Tips & Variations

• For an extra layer of flavor, try adding cooked and crumbled sausage or chopped cooked bacon to the dressing mixture.
• If you prefer a moister dressing, reduce the stock slightly or add an extra egg to help bind the ingredients.
• Use homemade cornbread if you have time—it offers a fresher, more vibrant base for the dressing.
• Fresh sage can be substituted for dried; use about 1 tablespoon finely chopped fresh sage in place of 2 teaspoons dried.

Storage

Store leftover cornbread dressing in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. It can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cornbread and dressing ahead of time?

Yes, you can bake the cornbread a day in advance and crumble it for the dressing. The assembled dressing can be prepared a few hours before baking or stored in the refrigerator overnight and baked before serving.

Can I use turkey stock instead of chicken stock?

Absolutely. Turkey stock works wonderfully and adds great depth of flavor, especially if you’re serving the dressing with turkey.

Southern-Style Cornbread Dressing Recipe

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★★★★★

4.5 from 140 reviews

• Author: Aiden
• Total Time: 1 hour 30 minutes
• Yield: 8 to 10 servings 1x

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Description

This Southern-Style Cornbread Dressing recipe combines homemade buttermilk cornbread with herb-seasoned stuffing, sautéed onions and celery, and a flavorful blend of chicken stock, eggs, and sage. Baked to golden perfection, this classic side dish is perfect for holiday meals or comforting family dinners, delivering a rich, savory flavor with a moist, tender texture.

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Ingredients

Scale 1x2x3x

For the Buttermilk Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 2 large eggs, lightly beaten
• 1 stick (1/2 cup) unsalted butter, melted
• 1 cup whole buttermilk

For the Cornbread Dressing:

• 1 (14 ounce) bag herb-seasoned stuffing, such as Pepperidge Farm
• 2 sticks (1 cup) unsalted butter, divided
• 2 cups finely chopped sweet onion
• 1 1/2 cups finely chopped celery
• 5 cups chicken or turkey stock
• 5 large eggs, lightly beaten
• 2 teaspoons dried sage
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

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Instructions

1. Prepare the Cornbread Batter: Preheat your oven to 425°F and grease a 10-inch cast iron skillet. In a large bowl, mix together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt. In a separate bowl, whisk together the eggs, melted butter, and whole buttermilk. Combine the wet ingredients into the dry mixture and stir gently until just blended.
2. Bake the Cornbread: Pour the batter into the hot skillet and smooth the surface. Bake for 16 to 19 minutes until the cornbread turns golden yellow. Remove it immediately from the skillet and let it cool completely.
3. Combine Cornbread and Stuffing Mix: Preheat oven to 350°F. Crumble the cooled cornbread into small pieces to yield about 5 cups. In a large bowl or stockpot, mix the cornbread pieces with the herb-seasoned stuffing mix thoroughly.
4. Sauté Onions and Celery: Melt 1 stick of butter in a large skillet over medium heat. Add the finely chopped sweet onion and celery, sautéing while stirring often for 10 to 12 minutes until soft and translucent. Add this vegetable mixture to the cornbread and stuffing blend.
5. Prepare Dressing Liquid: Melt the remaining stick of butter. In a large mixing bowl, whisk together the melted butter, chicken or turkey stock, lightly beaten eggs, and dried sage until combined. Pour this liquid mixture over the cornbread mixture and stir well to thoroughly incorporate all ingredients.
6. Season and Transfer to Casserole: Season the dressing generously with kosher salt and freshly cracked black pepper. Transfer the mixture into a greased 9×13-inch casserole dish, spreading evenly.
7. Bake the Dressing: Bake uncovered at 350°F for about 45 to 50 minutes until the dressing is set and the top is golden brown. Remove from oven and allow to cool slightly before serving.

Notes

• Using a cast iron skillet for baking cornbread enhances flavor and provides a beautiful crust.
• Make sure the cornbread cools before crumbling to prevent it from becoming mushy.
• Feel free to substitute turkey stock if you prefer a richer taste or chicken stock as a lighter option.
• This dressing can be prepared a day ahead and refrigerated; just bake before serving.
• Adjust salt and pepper to your taste preference, especially since store-bought stuffing can be salty.
• For extra flavor, add cooked and crumbled sausage or chopped pecans to the dressing.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American

Keywords: southern cornbread dressing, cornbread stuffing, holiday side dish, southern comfort food, buttermilk cornbread dressing, thanksgiving stuffing