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Southern Cornbread Dressing

Southern cornbread dressing is baked with day-old white bread, sautéed onion and celery, sage, and chicken broth for a tender center and golden top. Homemade cornbread and a two-temperature baking method give this classic side its comforting, savory texture.
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Prep Time 25 minutes
Cook Time 1 hour 42 minutes
Resting time 10 minutes
Total Time 2 hours 17 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 2 tsp kosher salt divided
  • 1 cup buttermilk
  • 4 eggs large, divided
  • 10 tbsp unsalted butter divided
For the dressing
  • 4 cups white bread day-old, cubed
  • 1 yellow onion medium, finely chopped
  • 3 celery ribs, finely chopped
  • 1 tbsp rubbed sage
  • 1 tsp poultry seasoning
  • 0.5 tsp black pepper
  • 4 cups low-sodium chicken broth

Equipment

  • 1 8-inch square baking pan
  • 1 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.
  3. Whisk the cornmeal, flour, baking powder, and 1 teaspoon of the salt in a large bowl.
  4. In a separate bowl, whisk the buttermilk, 2 eggs, and 4 tablespoons of melted butter.
  5. Stir the wet ingredients into the dry ingredients just until combined.
  6. Pour the batter into the prepared pan.
  7. Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
  8. Cool completely.
Prepare the dressing
  1. Reduce the oven to 300°F.
  2. Crumble the cornbread onto a rimmed baking sheet and add the bread cubes.
  3. Bake for 20–25 minutes, stirring once, until the bread is dry to the touch.
  4. Transfer the bread mixture to a large bowl.
  5. Increase the oven to 350°F.
  6. Grease a 9x13-inch baking dish.
  7. Melt the remaining 6 tablespoons butter in a 12-inch skillet over medium heat.
  8. Add the onion and celery and cook for 8–10 minutes, stirring occasionally, until softened.
  9. Stir in the sage, poultry seasoning, and black pepper.
  10. Add the vegetables to the bread mixture.
  11. Whisk the broth with the remaining 2 eggs and 1 teaspoon salt.
  12. Pour the broth mixture over the bread and mix until evenly moistened.
  13. Transfer the mixture to the prepared baking dish and cover with foil.
  14. Bake for 25 minutes.
  15. Remove the foil and bake for 20–25 minutes more, until the center is set and reaches 160°F.
  16. Let the dressing rest for 10 minutes before serving.

Notes

For the best texture, cool the cornbread completely and bake the bread mixture until dry to the touch. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a dairy-free variation, use unsweetened plain non-dairy milk with a little vinegar in place of the buttermilk and plant-based butter in place of the butter.