1. Bake the Cornbread
If making from scratch, preheat oven to 400°F (200°C). Mix cornmeal, flour, baking powder, salt, and sugar. Stir in buttermilk, eggs, and melted butter. Pour into a greased baking pan and bake for 20–25 minutes, until golden brown. Cool completely, then crumble.
2. Sauté the Vegetables
In a skillet, melt butter over medium heat. Add onions and celery, cooking until soft and fragrant (about 8 minutes). This step is crucial — it builds the savory base of your dressing.
3. Combine the Mix
In a large bowl, combine crumbled cornbread, bread cubes, sautéed vegetables, and herbs. Season generously with salt and pepper.
4. Add Liquids
Pour in warm broth a little at a time, mixing gently until the bread is moist but not soggy. Stir in beaten eggs — they help bind the dressing together.
5. Bake to Perfection
Transfer mixture into a buttered 9×13-inch baking dish. Bake uncovered at 350°F (175°C) for 40–50 minutes, until the top is golden brown and the inside is set but still moist.
Serving Ideas
- Serve with roast turkey or chicken for the ultimate holiday pairing.
- Add cooked sausage or giblets for extra richness.
- Pair with cranberry sauce for a sweet and savory balance.
Tips for the Best Cornbread Dressing
- Day-old bread works best. Fresh bread makes the dressing gummy.
- Season well. Cornbread is mild, so don’t skimp on herbs and spices.
- Adjust moisture. Dressing should be moist but not soupy before baking.
- Make ahead. You can prep the dressing a day in advance, then bake before serving.
Why Southerners Love Cornbread Dressing
Unlike traditional stuffing, which is often cooked inside a bird, cornbread dressing is baked separately. This allows it to develop a crispy top layer while staying moist and fluffy inside. Every bite combines the comforting sweetness of cornbread with the savory depth of herbs and broth — a perfect balance that explains why this dish has been passed down for generations.
One bite, and you’ll understand why no Southern holiday table feels complete without cornbread dressing. It’s not just food — it’s a memory in every forkful.