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Southern Cornbread Dressing

Southern cornbread dressing combines homemade cornbread and day-old white bread with buttery onions, celery, sage, and chicken broth. Baked until golden on top and at least 160°F in the center, it has a tender, moist texture throughout.
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Prep Time 20 minutes
Cook Time 1 hour 22 minutes
Cooling and resting 25 minutes
Total Time 2 hours 7 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 1 nonstick cooking spray
  • 1.5 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp granulated sugar
  • 1.5 tsp kosher salt divided (1 teaspoon for the cornbread, 1/2 teaspoon for the dressing)
  • 4 eggs large, divided (2 for the cornbread, 2 for the dressing)
  • 1.25 cup buttermilk
  • 0.25 cup vegetable oil
For the dressing
  • 4 cup white bread day-old, cut into 1/2-inch cubes (about 6 slices)
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped (about 1 cup)
  • 3 ribs celery finely chopped (about 1 1/2 cups)
  • 1 tbsp rubbed sage
  • 1 tsp poultry seasoning
  • 0.5 tsp black pepper
  • 4 cup low-sodium chicken broth

Equipment

  • 1 9-inch square baking pan
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Bake the cornbread
  1. Heat the oven to 400°F and coat a 9-inch square baking pan with nonstick cooking spray.
  2. Whisk the cornmeal, flour, baking powder, sugar, and 1 teaspoon of the salt in a medium bowl.
  3. In a separate bowl, whisk 2 eggs with the buttermilk and vegetable oil.
  4. Stir the egg mixture into the dry ingredients just until combined.
  5. Spread the batter in the prepared pan.
  6. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes, then cool completely on a rack.
Assemble and bake the dressing
  1. Reduce the oven temperature to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Crumble the cooled cornbread into a large bowl and add the bread cubes.
  3. Melt the butter in a 12-inch skillet over medium heat.
  4. Add the onion and celery, and cook for 8 to 10 minutes, stirring occasionally, until softened.
  5. Add the vegetables, sage, poultry seasoning, black pepper, and remaining 1/2 teaspoon salt to the bread mixture; toss to combine.
  6. Whisk the remaining 2 eggs with the chicken broth.
  7. Pour the egg and broth mixture over the bread mixture, and fold until evenly moistened and loose but not soupy.
  8. Spread the mixture in the prepared baking dish.
  9. Bake for 45 to 55 minutes, until golden on top and at least 160°F in the center.
  10. Rest for 15 minutes before serving.

Notes

For the best texture, cool the cornbread completely before crumbling it into the dressing. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.