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 usually 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 and cannot do without.
Thankfully, though, I’m a food blogger who loves to experiment. 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.
They offer tons of whole grains, healthy foods and options for everyone, including lots of gluten-free products.
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, especially at the holidays.
(Using their gluten-free cornbread means this whole recipe is gluten-free.)
So let’s get back to today’s recipe and get cooking so you can dig in, too!
Now, I’ve got some notes and substitutions coming up on how to make cornbread dressing. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making Southern cornbread dressing:
- 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 3/4 of a 9×9 pan of cornbread.)
- 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 1/2 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 dishes, you can use a regular 9×13 glass baking dish for this, or a similarly sized casserole dish (about 2 1/2 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.
And because it’s loaded with fresh herbs, you really don’t need to add anything in the way of a garnish. It’s just gorgeous and ready to go all on its own.
So let’s tackle how to prep this ahead of time.
You just need a few adjustments, then you can stick it in the fridge up to a day in advance to make your life a little easier.
Make ahead tips for homemade cornbread dressing:
– Prepare the dressing as written in the recipe card, using just 1/2 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.
If you’ve got Thanksgiving on the brain and want to finish planning your big meal, I got you.
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!
Last thing, let’s talk leftovers of this Southern cornbread dressing.
Once cooled, leftovers can be stored in the refrigerator in a covered container for up to 4-5 days.
You can also freeze leftovers. Let cool, then store in a freezer safe container or ziptop bag for up to 3 months. Be sure to label and date your container or bag!
Defrost overnight in the refrigerator then reheat.
I’m all about eating on the leftovers in the days after Thanksgiving. I’m also all about not cooking much in the days after the big meal. 😉
One of my favorite leftovers is this Thanksgiving leftovers breakfast hash, and you could absolutely use some of this cornbread dressing for that hash, or a variation on it. Would be so good!
I hope you give this a try, whether for the holidays, company or just a cozy winter side dish.
- 8 cups cornbread, crumbled
- 6 tablespoons unsalted butter
- 1 large onion, chopped
- 2 stalks celery, finely chopped
- 1/2 cup chopped fresh parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 to 1 cup low-sodium chicken broth (extra to drizzle if needed)
- 2 tablespoons unsalted butter, cut into cubes
- Preheat the oven to 400 (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 1/2 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 1/2 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!
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 3/4 of a 9x9 pan of cornbread.)
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 1/2 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.
Make ahead tips: Prepare the dressing as written in the recipe card, using just 1/2 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.
Leftovers: Once cooled, leftovers can be stored in the refrigerator in a covered container for up to 4-5 days. Or freeze for up to 3 months.
Amount Per Serving: Calories: 575Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 97mgSodium: 1366mgCarbohydrates: 81gFiber: 0gSugar: 1gProtein: 13g