Grandma’s Southern Cornbread Dressing

This Southern Cornbread Dressing is old-fashioned comfort at its best — a savory blend of homemade cornbread, sautéed vegetables, chicken broth, and classic herbs. Whether it’s Thanksgiving or Sunday dinner, this dish brings a bit of warmth and nostalgia to the table. It’s hearty, golden, and full of flavor, the kind of dressing that practically asks for a drizzle of gravy on top.

Every holiday season, my grandma would wake up before sunrise to make her famous cornbread dressing. The smell of butter, onions, and sage would drift through the house, mingling with the sound of her humming an old gospel tune. She never wrote the recipe down — she just “knew” when it looked right. This version captures that same homey spirit. It’s rich, herby, and moist, with a golden crust that tastes like tradition itself.

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Recipe Info

• Cuisine: Southern / American Comfort Food
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour 10 minutes
• Servings: 8–10
• Calories: ~340 per serving

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Ingredients

For the Cornbread:

• 2 cups cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 cups buttermilk
• 2 large eggs
• ¼ cup melted butter or bacon grease

For the Dressing:

• 8 cups crumbled cornbread (about 1 large skillet’s worth)
• 1 cup chopped celery
• 1 medium onion, finely chopped
• ½ cup butter (1 stick)
• 2–3 cups chicken broth (as needed)
• 2 large eggs, beaten
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp poultry seasoning or ground sage
• Optional: 1 cup day-old white bread, crumbled (for texture)

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Instructions

Step 1 – Make the Cornbread
Preheat oven to 400°F (200°C). In a large bowl, mix cornmeal, flour, baking powder, and salt. Stir in buttermilk, eggs, and melted butter until smooth. Pour into a greased skillet or baking dish and bake for 25–30 minutes. Let cool, then crumble into a large mixing bowl.

Step 2 – Cook the Vegetables
In a skillet, melt butter over medium heat. Add celery and onion, cooking until soft and fragrant (about 8 minutes).

Step 3 – Mix the Dressing
Add the cooked vegetables to the crumbled cornbread. Season with salt, pepper, and sage. Stir in beaten eggs, then gradually pour in chicken broth until the mixture is moist but not soupy.

Step 4 – Bake the Dressing
Preheat oven to 375°F (190°C). Spoon the mixture into a greased 9×13-inch baking dish. Bake uncovered for 40–45 minutes, or until golden brown on top and set in the middle.

Step 5 – Serve and Enjoy
Let it rest for 10 minutes before serving. It pairs beautifully with roast turkey, ham, or chicken.

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Pro Tips

• Use day-old cornbread for the best texture — slightly dry cornbread soaks up the broth perfectly.
• Taste the mixture before baking to adjust seasoning.
• Add shredded chicken or sausage for extra heartiness.
• For a crispier top, broil the last 2–3 minutes of baking.

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Ingredient Substitutions

• Cornbread: Use boxed mix if short on time (Jiffy works fine).
• Butter: Can substitute with olive oil or bacon grease for extra flavor.
• Broth: Vegetable broth makes it vegetarian-friendly.
• Sage: Swap for thyme or rosemary if preferred.

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Storage Tips

• Refrigerate: Store leftovers in an airtight container up to 4 days.
• Freeze: Wrap tightly in foil or a freezer bag for up to 2 months. Thaw overnight before reheating.
• Reheat: Warm covered in the oven at 350°F (175°C) for 15–20 minutes, or until heated through.

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Serving Suggestions

• Serve alongside roast turkey, gravy, and cranberry sauce.
• Add a scoop next to collard greens and mashed potatoes for a true Southern plate.
• Use leftovers as a base for turkey-and-gravy sandwiches.

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Cultural Context

In the American South, “dressing” isn’t just a Thanksgiving dish — it’s a symbol of family and heritage. Unlike stuffing (baked inside the bird), Southern dressing is cooked in its own pan and built around cornbread, not white bread. Its flavors — sage, onion, celery, and broth — tell the story of resourceful home cooks who made every bit of what they had taste like comfort and love.

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FAQs

Q: Can I use store-bought cornbread?
A: Yes, just make sure it’s not too sweet — traditional Southern dressing isn’t sugary.

Q: Why add eggs?
A: They help bind the dressing together and give it a tender texture.

Q: How do I keep it from being too dry?
A: Add broth slowly until it looks moist and holds together — it should be soft but not soupy before baking.

Q: Can I make it ahead of time?
A: Absolutely. Prepare it up to a day ahead, cover, and refrigerate. Bake right before serving.