Southern Cornbread Dressing (Best Family Recipe!)

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 This Southern Cornbread Dressing is a family recipe passed down from my Aunt Valerie – and it’s the BEST cornbread stuffing you’ll ever taste! Made with homemade cornbread from scratch, sautéed vegetables, and the perfect blend of sage and seasonings, this cornbread dressing has been the star of our Thanksgiving table for over 20 years. The secret? Fresh cornbread, turkey drippings, and plenty of butter make this dressing incredibly moist, flavorful, and absolutely irresistible.

Whether you call it cornbread stuffing or cornbread dressing (we call it dressing since it’s baked outside the turkey!), this Southern-style recipe is easier than you think and can be made ahead of time for stress-free holiday cooking.

What is Southern Cornbread Dressing?

Southern cornbread dressing is a classic Thanksgiving and Christmas side dish made with crumbled cornbread, sautéed vegetables (onions, celery, and peppers), chicken or turkey broth, eggs, and savory seasonings like sage. Unlike traditional bread stuffing made with white bread, Southern dressing uses cornbread as the base, which adds a slightly sweet flavor and creates a more moist, rich texture.

Stuffing vs. Dressing – What’s the Difference?
Technically, “stuffing” is cooked inside the turkey cavity, while “dressing” is baked in a casserole dish outside the bird. In the South, we almost always bake it separately and call it dressing, but many people use the terms interchangeably!

Why You’ll Love This Southern Cornbread Dressing

This isn’t just any cornbread stuffing – this is a tried-and-true family recipe that’s been perfected over generations. Here’s why it’s the best:

• Made from Scratch: Homemade cornbread gives this dressing incredible flavor and texture. No boxed mix can compare!
• Perfectly Moist: The combination of chicken broth, turkey drippings, and eggs creates an incredibly moist dressing that’s never dry
• Packed with Flavor: Sage is the secret ingredient that makes this dressing taste authentically Southern
• Feeds a Crowd: This recipe makes plenty for a large Thanksgiving gathering with leftovers
• Make-Ahead Friendly: You can prep components in advance to save time on Thanksgiving day
• Family Approved: This has been requested at every family gathering for over 20 years!

Ingredients for Southern Cornbread Dressing

This recipe has two parts: the cornbread and the dressing itself.

For the Homemade Cornbread:

• Self-rising cornmeal mix: The base of the cornbread. You can also use regular cornmeal with baking powder and salt added
• Eggs: Provide structure and richness
• Milk: Adds moisture to the cornbread
• Vegetable oil: Keeps the cornbread tender
• Sugar: Just a touch of sweetness to balance the cornmeal

For the Dressing:

• Vegetables: Onions, celery, carrots, and green peppers create the flavor base
• Chicken broth: Moistens the dressing and adds savory depth
• Turkey drippings: This is what makes it TRULY special! The turkey fat adds incredible richness
• Eggs: Help bind everything together
• Butter: Adds richness and helps brown the top
• Dried sage: THE most important seasoning! Don’t skip this – it’s what makes cornbread dressing taste like cornbread dressing
• Black pepper and smoked paprika: Round out the flavors

How to Make Cornbread Dressing from Scratch

Step 1: Make the Cornbread (Can Be Done 1-2 Days Ahead)
Mix together the cornmeal, eggs, milk, oil, and sugar. Pour into a greased 9×13 baking dish and bake at 350°F for 25-30 minutes until golden and a toothpick comes out clean. Let it cool completely – this is important! You can make the cornbread up to 2 days ahead and store it at room temperature.

Step 2: Prepare Your Vegetables
Dice your onions, celery, carrots, and green peppers. Heat olive oil in a large skillet over medium-high heat and sauté the vegetables for 7-10 minutes until they’re soft and translucent. Add the minced garlic in the last 2-3 minutes of cooking.

Step 3: Crumble the Cornbread
Break the cooled cornbread into medium to large chunks – you don’t want it too fine or it’ll become mushy. Place the crumbled cornbread in your casserole dish or transfer to a large mixing bowl.

Step 4: Add the Liquid
Pour the chicken broth and turkey drippings over the cornbread and let it sit for about 5 minutes to absorb. The cornbread should be moist but not swimming in liquid.

Step 5: Mix Everything Together
Add the sautéed vegetables, sage, black pepper, beaten eggs, and cubed butter to the cornbread mixture. Gently fold everything together until evenly combined. Be careful not to overmix or the dressing will become gummy.

Step 6: Bake to Perfection
Sprinkle the top with smoked paprika for color and flavor. Cover with foil and bake at 350°F for 20-25 minutes. The dressing should be set in the middle but still moist and fluffy.

Tips for the Best Southern Cornbread Dressing

1. Don’t Skip the Sage
Sage is THE defining flavor in cornbread dressing. If you don’t have dried sage, this won’t taste like traditional Southern dressing. Trust me on this!

2. Use Turkey Drippings if Possible
The turkey fat adds incredible richness and authentic flavor. If you don’t have turkey drippings yet, you can use all chicken broth or substitute with melted butter.

3. Let the Cornbread Cool Completely
Hot cornbread will become gummy when mixed with the wet ingredients. Always let it cool to room temperature before crumbling.

4. Don’t Overmix
Gently fold the ingredients together. Overmixing makes the dressing dense and heavy instead of light and fluffy.

5. Check the Moisture Level
The mixture should be moist but not soupy. If it looks too dry, add a splash more broth. If it’s too wet, add some breadcrumbs or let it sit for a few minutes to absorb.

6. Make the Cornbread Ahead
Bake your cornbread 1-2 days before Thanksgiving. It actually works better when it’s slightly dried out!

Can You Make Cornbread Dressing Ahead of Time?

YES! This is perfect for make-ahead Thanksgiving prep:

Option 1: Make Cornbread in Advance
Bake the cornbread 1-2 days ahead. Let it cool completely, then store at room temperature loosely covered. Slightly stale cornbread actually works better for dressing!

Option 2: Assemble Day Before
Prepare the entire dressing mixture and spread it in your baking dish. Cover tightly with plastic wrap and refrigerate overnight. Remove from the fridge 30 minutes before baking, then bake as directed.

Option 3: Freeze Unbaked Dressing
Assemble the dressing in a disposable aluminum pan, cover tightly with foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking. You may need to add 10-15 minutes to the baking time.

How to Store and Reheat Cornbread Dressing

Refrigerator: Store leftover cornbread dressing in an airtight container for up to 4 days. The flavors actually get better the next day!

Freezer: Freeze baked dressing for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap and aluminum foil, or store in a freezer-safe container.

Reheating:

• Oven: Cover with foil and bake at 350°F for 20-25 minutes until heated through. Remove foil for the last 5 minutes to crisp up the top.
• Microwave: Reheat individual portions on high for 1-2 minutes, adding a tablespoon of broth if it looks dry.

Commonly Asked Questions

What to Serve with Southern Cornbread Dressing

This cornbread dressing pairs perfectly with:

• Simple Tutorial: How to Deep Fry a Turkey
• The Best Sauce for Candied Yams Recipe
• Southern Collard Greens Recipe (Best Traditional Method!)
• Spatchcock Herb Butter Chicken – Crispy & Juicy in 45 Minutes
• Southern Homemade Baked Macaroni and Cheese Recipe
• Sauteed Brussels Sprouts with Bacon and Dried Cranberries

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