Southern Cornbread Dressing Recipe

This dressing is a fantastic side dish for any Southern-style meal, especially around the holidays. This recipe has been one of our favorites for many years. Several years ago I finally wrote down the recipe. Enjoy your homemade Southern cornbread dressing at your next holiday meal!

I can remember making cornbread dressing with my mom and sister. It’s always been a favorite recipe for our family. What makes it even more special is that dressing usually only shows up on the table at Thanksgiving or Christmas. Mixing can be fun too! I remember being a young girl and we would love to get our hands into it making sure it was mixed well and there were no clumps of cornbread left in the mix. When it gets the right consistency it’s easy to get off of your fingers too! I still dive right in with my hands to mix it!

Ingredients

• 6 cups crumbled cornbread (day-old works best)
  • I prefer cornbread made from white cornmeal for this recipe
• 1 cup chopped celery
• 1 cup chopped onion
• 1 tablespoon dried sage
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 cup melted butter
• 3 cups chicken broth (vegetable broth works as a substitute)
• 3 eggs

Instructions

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Prepare the Cornbread: Crumble the cornbread into a large mixing bowl.
• Sauté the Vegetables: In a skillet, melt a tablespoon of butter and sauté the chopped celery and onion until they are soft and translucent.
• Combine Ingredients: Add the sautéed vegetables, sage, poultry seasoning, and salt to the crumbled cornbread. Mix them together.
• Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, chicken broth, and eggs.
• Combine Wet and Dry Mixtures: Pour the wet ingredients over the cornbread mixture and stir until everything is well combined.
• Prepare the Dressing: Transfer the mixture to a greased baking dish. Smooth the top with a spatula.
• Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the dressing is set.
• Serve: Once done, let it cool slightly before serving.

Note: I love sage and poultry seasoning so I tend to add a lot more than what is listed. I give it a taste before baking and know when I have just the right amount!

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