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Southern Cornbread Dressing

Southern cornbread dressing is baked until golden on top with a tender, set center. Homemade cornbread is dried in the oven before it’s folded with vegetables, torn bread, and broth.
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Prep Time 25 minutes
Cook Time 1 hour 48 minutes
Cooling and resting 55 minutes
Total Time 3 hours 8 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 302
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 1 cooking spray
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1.5 teaspoons kosher salt divided (1/2 teaspoon for the cornbread and 1 teaspoon for the dressing)
  • 3 eggs large, divided (1 for the cornbread and 2 for the dressing)
  • 1.5 cups buttermilk
  • 0.25 cup vegetable oil
For the dressing
  • 5 tablespoons unsalted butter divided (1 tablespoon for the baking dish and 4 tablespoons for the vegetables)
  • 1 yellow onion medium, finely chopped
  • 3 celery ribs, finely chopped
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon ground black pepper
  • 4 white sandwich bread slices (about 4 ounces), torn into 1-inch pieces
  • 4 cups chicken broth

Equipment

  • 1 9-inch square baking pan
  • 1 18x13-inch rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the cornbread
  1. Heat the oven to 400°F and coat a 9-inch square baking pan with cooking spray.
  2. Whisk together the cornmeal, flour, baking powder, baking soda, and 1/2 teaspoon of the salt in a large bowl.
  3. In a medium bowl, whisk 1 egg with the buttermilk and vegetable oil.
  4. Stir the wet mixture into the dry ingredients just until combined.
  5. Pour the batter into the prepared pan and bake for 22–27 minutes, until golden and a toothpick inserted in the center comes out clean.
  6. Cool the cornbread completely, about 45 minutes.
  7. Crumble the cooled cornbread onto an 18x13-inch rimmed baking sheet.
Dry the cornbread
  1. Reduce the oven temperature to 250°F and bake the crumbles for 20–25 minutes, stirring once halfway through, until dry to the touch.
Prepare the dressing
  1. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  2. Melt the remaining 4 tablespoons butter in a 12-inch skillet over medium heat.
  3. Add the onion and celery and cook for 8–10 minutes, until tender.
  4. Stir in the sage and pepper and cook for 30 seconds.
Assemble and bake
  1. Combine the cornbread crumbles and torn bread in a large bowl.
  2. Fold in the cooked vegetables.
  3. Whisk the remaining 2 eggs with the remaining 1 teaspoon salt and chicken broth.
  4. Pour the egg mixture over the bread mixture and fold until evenly moistened.
  5. Spread the mixture in the prepared baking dish.
  6. Bake uncovered for 45–55 minutes, until golden on top, set in the center, and at least 160°F in the center.
  7. Rest for 10 minutes before serving.

Notes

For the best texture, dry the cornbread crumbles until dry to the touch before assembling. Refrigerate leftovers for 3–4 days; freezing is fine. For a vegetarian version, use vegetable broth instead of chicken broth.