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Southern Cornbread Dressing

Southern cornbread dressing combines crumbled homemade cornbread and sandwich bread for a tender center with a golden top. The bread is dried in a low oven before being mixed with sautéed vegetables, sage, broth, and eggs, then baked until the center reaches 160°F.
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Prep Time 25 minutes
Cook Time 2 hours 12 minutes
Cooling and resting 55 minutes
Total Time 3 hours 32 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 4 tbsp vegetable oil divided
  • 1 tsp vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp fine salt
  • 1 cup buttermilk
  • 1 egg large
For the dressing
  • 1 cornbread batch from above, cooled and crumbled
  • 6 oz white sandwich bread cut into 1/2-inch cubes
  • 1 tbsp unsalted butter softened
  • 4 tbsp unsalted butter remaining
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 1 tsp rubbed sage
  • 0.5 tsp poultry seasoning
  • 0.5 tsp black pepper
  • 3 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 8-inch square baking pan
  • 1 18x13-inch rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the cornbread
  1. Heat the oven to 400°F.
  2. Grease an 8-inch square baking pan with 1 teaspoon of the vegetable oil.
  3. Whisk the cornmeal, flour, baking powder, and salt in a large bowl.
  4. Whisk the buttermilk, egg, and remaining 4 tablespoons oil in a separate bowl.
  5. Stir the buttermilk mixture into the dry ingredients just until combined.
  6. Spread the batter in the pan.
  7. Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
  8. Cool the cornbread completely, about 45 minutes.
  9. Crumble the cornbread into pieces about 1 inch across.
Dry the bread and cornbread
  1. Heat the oven to 250°F.
  2. Spread the cornbread crumbles and bread cubes in an even layer on an 18x13-inch rimmed baking sheet.
  3. Bake for 45–55 minutes, stirring gently halfway through, until the pieces are dry to the touch.
Assemble and bake the dressing
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the softened butter.
  3. Melt the remaining 4 tablespoons butter in a 12-inch skillet over medium heat.
  4. Add the onion and celery and cook, stirring occasionally, for 8–10 minutes, until softened.
  5. Combine the dried cornbread and bread, sage, poultry seasoning, and black pepper in a large bowl.
  6. Stir in the cooked onion and celery.
  7. Whisk the chicken broth and eggs together.
  8. Pour the broth and egg mixture over the bread mixture.
  9. Stir until evenly moistened.
  10. Transfer the mixture to the prepared baking dish.
  11. Bake uncovered for 45–55 minutes, until golden on top and the center reaches 160°F.
  12. Rest for 10 minutes before serving.

Notes

For the best texture, dry the cornbread and bread until the pieces are dry to the touch. Refrigerate leftovers for 3–4 days; freezing is suitable. For a vegetarian swap, use vegetable broth in place of chicken broth.