Southern Cornbread Dressing is full of sweet, crumbled cornbread, savory herbs and onions and is baked until golden brown with a crunchy crust. This delicious side dish is the perfect addition to a holiday spread!
This post is sponsored by Bob's Red Mill. As always, all thoughts and opinions are my own.
So, just to be clear, I adore dressing at the holidays. It's absolutely my favorite side dish.
This classic Thanksgiving dressing is my family's go-to every year. It's a recipe from my aunt that I've made year after year. It's a must have for me.
However, I'm a food blogger who loves to experiment and try new and different recipes. I'm also someone who has Friendsgivings and other gatherings where we share recipes and try new dishes. It makes me so happy.
So previously, I've also shared wild rice dressing, a great gluten-free and vegan option for a Thanksgiving side dish.
And there's this healthier turkey sausage and apple dressing that is a little sweet, a little savory and so yummy.
But we're going with a different favorite and another classic today.
This Southern cornbread dressing is soooo good, y'all. We've got crumbles of sweet cornbread that's balanced with the savory herbs and onion mixture.
It's baked until golden brown, and the top and edges get gloriously crunchy and delicious.
Every bite is just cozy and so satisfying.
And this is a really easy recipe to throw together that'll make the holidays easier. It can even be made an entire day in advance!
(I know that for Thanksgiving, my mom and I spend several hours in the kitchen the day before getting our dishes prepped and ready to go. Makes the actual holiday way less stressful.)
I'm also so happy to be partnering with Bob's Red Mill again. I adore their products and their commitment to high-quality, wholesome grains and foods.
Today I'm using their cornbread mix to make the cornbread for this dressing. It's so easy to make and bakes up beautifully every time with thick slices that are just so tasty.
It's also gluten-free, which makes it a great option if you have friends or family who need gluten-free recipes. Using gluten-free cornbread also means this whole recipe is gluten-free.
So let's get cooking so you can dig in, too!
Ingredient Notes:
Cornbread: Please note this already needs to be baked and ready to go. I adore the Bob's Red Mill cornbread mix and it's so easy to throw together. You'll need 8 cups of crumbled cornbread. (For me, that was almost ¾ of a 9x9 pan of cornbread.) You can also make homemade cornbread if you prefer.
Sage: The recipe calls for fresh sage, but you can substitute 1 teaspoon of dried sage if needed.
Thyme: You can also substitute dried thyme - 1 teaspoon - for the fresh thyme if needed.
Broth: You'll start with ½ cup and add up to a full cup to the dressing to get it to the right moisture before baking. I also like to drizzle a little on top to ensure the dressing doesn't dry out. Feel free to use vegetable broth if needed to make this vegetarian.
As for the type of pan to use, you can use a regular 9x13 glass baking dish or a similarly sized casserole dish (about 2 ½ to 3 quarts).
To serve, we let it rest for about 5-10 minutes so it finishes setting up after coming out of the oven. Then you can slice it and dish it out.
You could also just use a spoon and scoop this out. It's going to be delicious regardless of the presentation.
OK, let's tackle how to prep this ahead of time.
Make Ahead Tips:
You just need a few adjustments to the recipe, then you can stick the dressing in the fridge up to a day in advance to make your life a little easier.
Prepare the dressing as written in the recipe card, using just ½ cup of the broth to slightly moisten the dressing. (And don't drizzle any extra on top.)
Cover tightly and refrigerate for up to 1 day.
Remove from the fridge and let sit at room temperature for at least 30 minutes.
Drizzle the top of the dressing with an extra 1/l2 cup of broth, to ensure it doesn't dry out while baking.
Bake as instructed, adding an extra 5 minutes if needed to get everything warmed through.
I'm all about eating on the leftovers in the days after Thanksgiving. One of my favorite things to make is this Thanksgiving leftovers breakfast hash, and you could absolutely use some of this cornbread dressing for that hash. Would be so good!
I hope you give this a try, whether for the holidays, company or just a cozy winter side dish.
Enjoy!
XO,
Kathryn
Southern Cornbread Dressing
Ingredients
- 8 cups cornbread, crumbled (see notes)
- 6 tablespoons unsalted butter
- 1 large onion, chopped
- 2 stalks celery, finely chopped
- ½ cup chopped fresh parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ to 1 cup low-sodium chicken broth (extra to drizzle if needed)
- 2 tablespoons unsalted butter, cut into cubes
Instructions
- Preheat the oven to 400 degrees F (if baking right away).
- Heat a large skillet over medium heat and add the 6 tablespoons of butter. Once melted, add the onion and celery and sauté over medium heat until tender and translucent, about 7-8 minutes. Set aside and let cool slightly.
- Add the crumbled cornbread to a very large bowl. Add the onion mixture, chopped fresh herbs, salt and pepper and mix to combine. Add ½ cup of the broth to start, adding up to a full cup if needed to ensure the dressing is lightly moist throughout. (I usually use a full cup here.) If you are making this ahead, use just ½ cup and wait to add more before baking.
- Add the cornbread mixture to a well-greased 9x13 baking dish (or 3 quart casserole dish). Dot the top of the casserole with the cubed butter pieces. Drizzle with extra broth if needed (skip this if making ahead). If making ahead, cover tightly with plastic wrap and refrigerate for up to a day.
- Bake the dressing at 400 for 35-40 minutes, until golden brown and set. Let rest for 5-10 minutes before slicing so the dressing sets up. Serve hot and enjoy!
Notes
Nutrition
If you've got Thanksgiving on the brain and want to finish planning your big meal, I got you.
Check out creamy mashed potatoes, sweet potato casserole, baked mac and cheese and green bean casserole for some other holiday favorites for your big meal. And for more Southern goodness, you need this pineapple casserole at your table.
And if you want a foolproof way to make your turkey with zero stress, you MUST try slow cooker turkey breast for your bird. It's a game changer!
Oh, and don't miss easy cranberry sauce and the best hot turkey gravy to round out your meal!
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