Southern Cornbread Dressing

Ohhh yes 😋—Southern Cornbread Dressing is classic, savory, and perfect for holidays—or anytime you crave that comforting, herby, slightly crumbly delight. Here’s a tried-and-true recipe:

---

🌽 Southern Cornbread Dressing

Ingredients

Cornbread:

• 2 cups cornmeal

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 2 Tbsp sugar (optional, for slightly sweet cornbread)

• 2 large eggs

• 1½ cups buttermilk

• ¼ cup melted butter

Dressing:

• 4 cups crumbled cornbread (about 1–2 days old is best)

• 2 cups white bread, cubed and lightly toasted

• 1 cup celery, diced

• 1 cup onion, diced

• 2–3 Tbsp butter

• 2–3 cups chicken or turkey broth (adjust for desired moistness)

• 2 tsp sage

• 1 tsp thyme

• 1 tsp salt, ½ tsp pepper

• Optional: 1 cup chopped cooked chicken or sausage for heartier dressing

---

Instructions

1. Make the cornbread

1. Preheat oven to 400°F (200°C). Grease an 8×8 pan.

2. Mix dry ingredients: cornmeal, baking powder, baking soda, salt, sugar.

3. Whisk eggs, buttermilk, and melted butter together. Add to dry ingredients and mix until smooth.

4. Pour into pan and bake 20–25 minutes, until golden and set. Cool, then crumble.

2. Cook vegetables

1. In a skillet, sauté celery and onion in 2–3 Tbsp butter until soft and fragrant (~5–7 minutes).

3. Assemble dressing

1. In a large bowl, combine crumbled cornbread, cubed bread, and sautéed veggies.

2. Add sage, thyme, salt, and pepper. Mix well.

3. Gradually stir in broth until mixture is moist but not soupy.

4. Bake

1. Preheat oven to 350°F (175°C).

2. Transfer mixture to a greased baking dish.

3. Dot top with butter.

4. Bake 30–40 minutes, until top is golden and edges are slightly crisp.

---

Tips for Classic Southern Flavor

• Use day-old cornbread—fresh cornbread makes the dressing gummy.

• Adjust broth for your preferred texture: less for firmer dressing, more for moister dressing.

• Add meat or nuts if you like extra heartiness and texture.

• Make ahead: you can assemble the night before and bake on the day you serve.

This is savory, buttery, herby, and just slightly crumbly—the hallmark of a true Southern favorite.

If you want, I can also give a gluten-free or dairy-free version that still tastes rich and classic.