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Best Southern Cornbread Dressing: Easy, Perfect Holiday Side

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This Southern cornbread dressing is a simple, savory side dish made with buttery cornbread, aromatic vegetables, and herbs. It’s perfect for holidays and potlucks, delivering moist, tender perfection every time.

Ingredients

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  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 tablespoon vegetable oil
  • 6 cups crumbled day-old cornbread
  • 2 cups chicken or turkey broth, low-sodium
  • 1 cup finely diced yellow onion (about 1 medium onion)
  • 1 cup finely diced celery (about 3–4 stalks)
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 2 large eggs, lightly beaten
  • 1 teaspoon dried sage, rubbed between fingers
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup fresh parsley, chopped (optional)

Instructions

  1. Make the cornbread (day before, if possible): Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven with the vegetable oil to heat up. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda. In a separate bowl, whisk buttermilk, eggs, and melted butter. Pour wet ingredients into dry and stir until just combined (lumps are fine). Carefully remove hot skillet from oven, swirl oil around, and pour in batter. Bake for 20-25 minutes until golden brown and…
  2. Prep your vegetables: Finely dice onion and celery. Set aside in a bowl.
  3. Crumble the cornbread: Break cooled cornbread into large chunks, then use fingers to crumble into a large mixing bowl. Aim for a mix of fine crumbs and small pea-sized pieces.
  4. Sauté the aromatics: In a medium skillet, melt 2 tablespoons of butter over medium heat. Add diced onion and celery and cook for 5-7 minutes until softened and translucent. Let cool slightly.
  5. Combine the dressing base: Add sautéed vegetables to crumbled cornbread and toss gently. In a separate bowl, whisk together broth, beaten eggs, sage, thyme, rosemary, black pepper, and salt. Pour over cornbread mixture and stir gently until evenly moistened (mixture should be like thick, wet dough).
  6. Assemble the dressing: Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or cooking spray. Transfer dressing mixture to dish and spread evenly. Dot top with remaining cold butter cubes.
  7. Bake to perfection: Bake for 35-45 minutes until top is golden brown and edges are bubbling. Center should be set but slightly jiggly. If browning too quickly, tent loosely with foil for last 10 minutes. Let rest for 10-15 minutes before serving.

Notes

For best results, make cornbread a day ahead. Day-old cornbread crumbles better and absorbs broth without turning mushy. Use savory cornbread with minimal sugar. Let dressing rest for 10-15 minutes after baking to set properly. Make extra broth to drizzle over leftovers when reheating.

Nutrition

Keywords: Southern cornbread dressing, holiday side dish, Thanksgiving dressing, cornbread dressing recipe, easy dressing, potluck side

Find it online: https://lolaspoon.com/best-southern-cornbread-dressing-easy-perfect-holiday-side/