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A golden baking dish of Southern cornbread dressing with crisp edges and a spoonful scooped out, showing the moist, sage-flecked interior

Southern Cornbread Dressing

A moist, savory Southern cornbread dressing made with homemade buttermilk cornbread, onion, celery, sage and broth, baked until golden.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
cooling cornbread 1 hour
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 280
Ingredients Method Notes

Ingredients
  

Buttermilk cornbread
  • 2 cups yellow cornmeal (280 g)
  • 1/2 cup all-purpose flour (63 g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk (480 ml)
  • 2 large eggs
  • 4 tablespoons butter or bacon drippings (56 g)
Dressing
  • 4 slices day-old white bread torn, or 4 leftover biscuits
  • 1/2 cup unsalted butter (113 g)
  • 2 cups yellow onion chopped (about 1 large)
  • 1 1/2 cups celery chopped (about 4 ribs)
  • 1/2 green bell pepper chopped
  • 1 tablespoon rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 1 teaspoon black pepper
  • 4 to 4 1/2 cups low-sodium chicken or turkey broth warmed (about 1 liter)
  • 3 large eggs beaten
  • salt to taste

Method
 

Cornbread
  1. Place the butter or bacon drippings in a 10-inch cast iron skillet and heat it in the oven as it preheats to 425°F (220°C).
  2. Whisk the cornmeal, flour, baking powder, baking soda and salt. Whisk in the buttermilk and eggs, then stir in the hot fat from the skillet.
  3. Pour into the hot skillet and bake for 20 to 25 minutes until golden. Cool completely, ideally a day ahead.
Dressing
  1. Crumble the cornbread into a large bowl with the torn white bread.
  2. Melt the butter in a skillet over medium heat and cook the onion, celery and bell pepper for 8 to 10 minutes until soft. Stir in the sage, thyme, poultry seasoning and pepper for 1 minute.
  3. Add the vegetables and 4 cups of warm broth to the bread and stir gently. Add more broth if dry, then season with salt to taste.
  4. Fold in the beaten eggs and spread in a greased 9x13-inch baking dish.
  5. Bake at 350°F (175°C) for 45 to 55 minutes, until golden and the center reaches 165°F (74°C). Rest 10 minutes before serving.

Notes

Make ahead: Bake the cornbread up to 2 days ahead. Assemble the dressing up to 24 hours ahead and add 10 to 15 minutes to the baking time.
Food safety: Bake until the center reaches 165°F (74°C).
Freezer: Freeze baked dressing for up to 3 months.
Nutrition is an estimate per serving.