Southern Cornbread Dressing
Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, and celery. It’s a classic that makes it to the Thanksgiving table year after year.
Thanksgiving is quickly approaching and it’s time to start planning that Thanksgiving menu. This year I want the food to be extra good and special since this is the first year my son has been away at college. I miss him dearly and I know he misses my home cooking. (Note: This post was originally published November 10, 2015. But my son is still coming home for Thanksgiving 😊)
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You cook for your boys mamas, and they’ll always want to come home to see you.
The Thanksgiving side dish that my kids look forward to the most is the dressing.
What Is Dressing?
Dressing is what southerners call stuffing. Typically dressing is made with cornbread. Variations on cornbread dressing are many and varied. Depending on the region of the south, ingredients like pecans, sausage, crawfish, or oysters can be added.
Thanksgiving Dressing Recipe
Probably the most looked forward to part of Thanksgiving dinner, besides dessert, is the dressing and it’s not uncommon for us to have more than one kind. I personally really love this Andouille Sausage and Cornbread Stuffing.
This Southern Cornbread Dressing is a more traditional southern dressing made with crumbled cornbread along with lots of onion, celery, and sage. It’s savory, moist, and delicious.
How Far In Advance To Make The Cornbread
You should make the cornbread a day or two in advance. You want the conrbread to be somewhat dry and stale. This will allow it to absorb more liquid and flavor.
Recipe Tip
Since we typically fry our Thanksgiving turkey, I solely use canned broth to make dressing, but if you have turkey drippings, you could add them to the dressing and it will taste even better.
Along with cornbread dressing we love to have Cheesy Green Bean Casserole, mashed potatoes, and Broccoli Casserole for Thanksgiving dinner. And this year I think I’ll add Savory Sweet Potato Casserole to the list. You can never have too many casseroles! I also always make these Yeast Rolls and Southern Sweet Potato Pie.
Equipment Needed
Cast Iron Pan– You will need a 9 to 10-inch cast iron pan for baking the cornbread. A 9-inch cake pan or baking dish can be used instead.
Baking Dish– a 9×13-inch baking dish is a good size.
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Southern Cornbread Dressing
A traditional southern cornbread dressing flavored with onion, celery, and sage. Super moist and flavorful.
Course Side DishCuisine Southern
Prep Time 30 minutes minutesCook Time 30 minutes minutesTotal Time 1 hour hour
Servings 8 servings
Calories 346kcal
Author Christin Mahrlig
Equipment9 to 10-inch cast iron pan
IngredientsCornbread1 cup self-rising cornmeal I use Martha White1/2 cup self-rising flour I use White Lily3/4 cup buttermilk2 eggs2 tablespoons Vegetable oilDressing8 tablespoons butter (1 stick)3 medium onion chopped4 stalks celery chopped1 1/2 teaspoons dried sage1 teaspoon poultry seasoning3/4 teaspoon salt1/2 teaspoon pepper3 pieces toast crumbled1/2 cup milk3 eggs lightly beaten2 to 2 1/2 cups chicken stock or broth2 tablespoons butter
InstructionsPreheat oven to 400 degrees.In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.Add sage, poultry seasoning, salt, and pepper to onion mixture.In a large bowl combine crumbled cornbread and toast.Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.Bake at 350 degrees for 30 minutes, or until it turns light brown on top.
NotesNote: The cornbread should be made a day or two in advance.
I use a regular white sandwich bread for the toast.
NutritionCalories: 346kcal | Carbohydrates: 27g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 678mg | Potassium: 250mg | Fiber: 3g | Sugar: 4g | Vitamin A: 667IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg
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