Cornbread Dressing

This Cornbread Dressing is the heart of every Southern holiday meal. Made with homemade cornbread, buttery sautéed veggies, and the perfect blend of seasonings, it’s rich, moist, and full of flavor!

this Recipe

Every family has that one dish that defines the holidays. For mine, it’s Cornbread Dressing. I don’t care what else is on the table—turkey, ham, mashed potatoes, green beans—none of it matters if there’s no dressing. And not just any dressing. It has to be homemade, made from scratch cornbread, and packed with onions, celery, sage, and buttery goodness.

I still remember standing in my grandma’s kitchen as a kid, watching her crumble the cornbread with her hands, a little puff of flour dusting the counter. She’d shoo me away if I tried to sneak a taste, but I always managed to grab a pinch when she wasn’t looking.

And the smell? The moment that sage, butter, and broth started to mix together, the whole house smelled like Thanksgiving. It was the one dish that everyone wanted seconds of, and you knew you had to get your plate fast before it disappeared.

Now, every year, I make this dressing and it’s like bringing a little piece of her back into my kitchen. If you’re looking for that classic, old-school Southern dressing that’s rich, moist, and bursting with flavor, you just found it.

Why You’ll Love This Cornbread Dressing Recipe?

• It’s homemade, through and through. No boxed cornbread mixes here—just real, homemade cornbread for the best flavor.
• The perfect balance of moisture. Nobody wants dry dressing, and this one stays soft and fluffy without being mushy.
• Packed with flavor. Butter-sautéed onions and celery, rich poultry seasoning, and just the right amount of sage make this the real deal.
• Great for feeding a crowd. This recipe makes a big batch, and trust me—you’re gonna want leftovers.
• Customizable! Love a little heat? Add jalapeños. Want something extra savory? Toss in some cooked sausage.

Ingredient Notes:

For the Cornbread:

• Self-rising cornmeal & flour – I use Martha White and White Lily—classic Southern brands that make the best cornbread.
• Buttermilk – Adds richness and a slight tang. If you don’t have any, mix a little vinegar or lemon juice into regular milk.
• Eggs – Help bind the cornbread so it holds together well in the dressing.
• Vegetable oil – Keeps the cornbread from being dry.

For the Dressing:

• Butter – Because everything tastes better with butter.
• Onions & Celery – These are non-negotiable for that classic dressing flavor.
• Sage & Poultry Seasoning – If it doesn’t have sage, is it even dressing?
• Toast – My grandma always added a few slices of toast, and I swear it helps with texture!
• Chicken Broth – Gives the dressing its moisture and depth of flavor.
• Eggs & Milk – Keep everything light and fluffy while holding it all together.

Pro Tip: Want even more flavor? Use homemade turkey broth instead of store-bought!

How To Make Cornbread Dressing?

Step 1: Make the Cornbread

Preheat your oven to 400°F (200°C). In a bowl, mix cornmeal, flour, buttermilk, eggs, and oil until just combined.

Grease a 9-inch baking pan, pour in the batter, and bake for 20–25 minutes, until golden brown. Let it cool slightly, then crumble it into pieces.

Step 2: Sauté the Veggies

Lower your oven temp to 350°F (175°C). In a skillet, melt butter over medium heat. Add chopped onions and celery, and cook until soft (about 5 minutes). Stir in sage, poultry seasoning, salt, and pepper, and let it cook for another minute to bring out the flavors.

Step 3: Mix Everything Together

In a large bowl, combine the crumbled cornbread, crumbled toast, and sautéed veggies.

In a separate bowl, whisk together milk, eggs, and 2 cups of chicken broth. Pour this over the cornbread mixture and stir until combined. The mixture should be moist but not soggy. Add more broth if needed.

Step 4: Bake Until Golden

Transfer everything to a greased baking dish, dot the top with butter, and bake uncovered for 30 minutes, until golden brown on top.

Let it cool for a few minutes before serving. Then, dig in!

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze unbaked dressing for up to 3 months. Thaw overnight before baking.
• Make-Ahead: Assemble the dressing the night before, cover tightly, and refrigerate. Just bake when ready!

Pro Tip: When reheating, add a splash of broth to keep it from drying out.

Variations and Substitutions:

This recipe is perfect as is, but if you want to mix things up, here are some fun twists!

• Sausage Cornbread Dressing – Brown some crumbled sausage and mix it in before baking.
• Oyster Dressing – Stir in chopped oysters for a coastal twist.
• Vegetarian Option – Swap the chicken broth for vegetable broth.
• Spicy Kick – Add chopped jalapeños or a pinch of cayenne for some heat.

What to Serve with Cornbread Dressing?

This dressing is best friends with:

• Roast Turkey or Chicken – Because dressing and gravy belong together.
• Mashed Potatoes & Gravy – Double up on the comfort food.
• Cranberry Sauce – The perfect sweet-tart balance.
• Collard Greens – A little bitterness cuts through the richness.

Frequently Asked Questions:

Can I use store-bought cornbread?
Yes, but make sure it’s not sweet—Southern dressing should be savory!

Why do I need toast in the dressing?
It helps absorb moisture and keeps the dressing from getting too soft.

Can I make this in a slow cooker?
Yep! Cook on low for 4 hours, then crisp up the top in the oven.

Let’s Get Cooking!

If you want that rich, buttery, perfectly seasoned Cornbread Dressing that tastes like home, this is the one. It’s got all the best Southern flavors, a moist, fluffy texture, and just the right balance of seasoning.

So, what are you waiting for? Preheat that oven, crumble up that cornbread, and let’s get baking!

Can’t wait to hear how it turns out—drop a comment below!

Keep the Flavor Coming – Try These:

The Perfect Side Dish – Southern Style Green Beans and Potatoes

Whiskey Pineapple Chicken

Crockpot BBQ Chicken Wings (3 Ingredients)

Cornbread Dressing

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Indulge, in the essence of the South with this Cornbread Dressing, which combines the softness of homemade cornbread and the aromatic spices to create a harmonious blend. Every bite offers a medley of flavors and textures thanks, to the touch of sautéed onions and celery. Made with Martha White and White Lily flours this dish is a timeless classic that will shine at any gathering warming hearts with its charm and richly satisfying taste. Treat yourself to a plateful of traditions meticulously prepared with love and bursting with flavors.

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8 Servings

Ingredients

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Cornbread:

• 1 c self-rising cornmeal I use Martha White
• 1/2 c self-rising flour I use White Lily
• 3/4 c buttermilk
• 2 eggs
• 2 tbsp Vegetable oil

Dressing:

• 8 tbsp butter 1 stick
• 3 medium onions chopped
• 4 stalks celery chopped
• 1 1/2 tsp dried sage
• 1 tsp poultry seasoning
• 3/4 tsp salt
• 1/2 tsp pepper
• 3 pieces toast crumbled
• 1/2 c milk
• 3 eggs lightly beaten
• 2 to 2 1/2 c chicken stock or broth
• 2 tbsp butter

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Instructions

 

For the Cornbread:

1. Preheat your oven to 400°F (200°C).
2. In a bowl mix together 1 cup of cornmeal, ½ cup of flour, ¾ cup of buttermilk, 2 eggs and 2 tablespoons of oil.
3. Grease a 9-inch pan. Pour the mixture into it.
4. Bake in the preheated oven for 20 to 25 minutes until it's cooked through and crumble it afterward.

For the dressing:

1. Lower the temperature to 350°F (175°C).
2. In a pan over medium heat melt 8 tablespoons of butter.
3. Add in chopped onions and celery stalks (3 each). Sauté until they become soft.
4. Stir in dried sage (1½ tsp), poultry seasoning (1 tsp), salt (¾ tsp) and pepper (½ tsp).
5. In a bowl combine the cornbread with crumbled pieces of toast (3), milk-egg mixture, chicken broth (about 2 cups) and sautéed veggies.
6. Mix everything well until you have a moist consistency. Feel free to add broth if needed.
7. Transfer the mixture to a greased baking dish. Dot it with pieces of butter (about 2 tablespoons).
8. Bake for 30 minutes. Until the top turns light brown.
9. Now you can enjoy your homemade cornbread dressing!

Notes

Indulge, in the flavors of the South with a gluten-free twist on the classic Cornbread Dressing. This ensures that everyone at the table can savor its taste. Start by replacing the self-rising cornmeal and flour in the cornbread with your gluten-free alternatives. Brands, like Bobs Red Mill offer options that maintain both flavor and texture. Also make sure your buttermilk is gluten-free as some brands might contain additives. For the toast used in the dressing choose a trusted gluten-free bread. Ensure it's perfectly toasted before crumbling.

By making these substitutions your dressing will still capture all those savory flavors and have that satisfying texture that makes it a beloved Southern dish. In fact, you're not just creating a gluten-free version of Cornbread Dressing; you're crafting an inclusive and delightful dish that everyone will be begging for seconds of regardless of their dietary needs.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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