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Classic Southern Cornbread Dressing

Close-up of golden brown cornbread dressing baked in a white ceramic dish with a piece removed.
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A traditional, moist cornbread dressing recipe with a crispy top, rich with sage flavor, perfect for your holiday table.

Ingredients

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  • 4 cups crumbled cornbread (day-old works best)
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 cups chicken broth, plus more if needed
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 375 degrees F. Grease a 9×13 inch baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the onion and celery. Cook until softened, about 8 minutes.
  3. Stir the sage, thyme, salt, and pepper into the vegetables. Cook for 1 minute until fragrant. Remove from heat.
  4. In a large bowl, combine the crumbled cornbread and the cooked vegetable mixture.
  5. In a separate bowl, whisk together the eggs, chicken broth, and milk. Pour this liquid mixture over the cornbread mixture. Gently toss everything until just combined. Do not overmix.
  6. Transfer the dressing mixture to the prepared baking dish. Press it down lightly.
  7. Bake for 35 to 45 minutes, or until the top is golden brown and the center is set. If the top browns too quickly, loosely cover it with foil.
  8. Let the dressing rest for 10 minutes before serving. You want this Thanksgiving side warm.

Notes

  • For the best texture, use cornbread that is at least one day old. This prevents the dressing from becoming too mushy.
  • If you prefer a crispier top, place the dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • This recipe delivers the classic sage cornbread dressing flavor you remember.

Nutrition

Find it online: https://kitchenslang.com/classic-cornbread-dressing-recipe/