Southern Cornbread Dressing is my favorite traditional dressing/stuffing recipe. I always make this for Thanksgiving. I use my homemade cornbread recipe and another bread, usually Italian or sourdough as the base of the stuffing.
A classic Thanksgiving side dish and always delicious!
Homemade Cornbread as the base of this stuffing adds an amazing depth of flavor. It adds a buttery flavor and the cornmeal adds great texture.
Personally stuffing is my favorite side dish for Thanksgiving! I started making this Southern Cornbread Dressing Recipe when my son Aidan was small because cornbread is his favorite and I always have a loaf in the house!
Southern Cornbread Dressing
Between the cornbread, Italian bread, herbs, butter, and egg, the flavors come together nicely and in no time, you have the most delicious moist Southern Cornbread Dressing!
Stuffing or dressing, another one of those things like recipes like cheesy scalloped potatoes or au gratin, whatever you call it, just eat and enjoy!
FAQs about Southern Cornbread Dressing:
What is the difference between dressing and stuffing?
I don’t want to rock anyone’s dressing or stuffing boat! Here is my take on the “Is it stuffing or dressing?” Stuffing is traditionally put inside the bird before being baked. While dressing is cooked in a casserole. Again, call it whatever makes you happy, eat and enjoy!
If you need to pick Team Dressing or Team Stuffing, this is a fun article about regions in the United States and the quest for a dressing/stuffing recipe!
Can Southern Cornbread Dressing be made ahead?
Absolutely. I make this the day before we are going to eat it and keep it well covered in the fridge until I bake it. **This is a dressing and it is not stuffed into the bird. Perfectly safe to make ahead!
Will this Cornbread Dressing be made ahead and frozen?
I have made it ahead of time but I do not bake the dressing. I freeze the dressing and once defrosted, I bake the cornbread stuffing.
How long can Southern Cornbread Dressing be kept in the fridge?
I keep the dressing in the fridge for up to three days, well covered in the fridge.
Some other of my favorite Thanksgiving recipes:
- Maple Bourbon Turkey Breast
- Instant Buttermilk Pot Mashed Potatoes
- Stovetop Mashed Potatoes
- Marshmallow Sweet Potato Casserole
- Green Beans, Mushrooms, and Shallots
- Easy Cheesy Scalloped Potatoes
- Quick and Easy Cranberry Relish
- Instant Pot Turkey Stock
Tips for Southern Cornbread Dressing and Thanksgiving Recipe tips:
- It is so important to ensure food safety when dealing with poultry and turkey. One of my favorite sites for food questions is USDA Food Safety and Inspection Service! A go-to place for food safety info is here for anyone who wants to use this Cornbread Dressing inside a bird.
- Very important to refrigerate your Thanksgiving leftovers as soon as possible after dinner.
- This is a dressing. Do not use to stuff inside a bird because it uses ingredients that are sautéed.
- If reheating dressing and you find your dressing is a bit dry, add a bit of chicken stock.
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Tools You May Need to Make Southern Cornbread Dressing:
- Sur La Table Set of 3 White Rectangular Baking Casseroles: I love white dishes and food, the food blogger in me! These are a favorite of mine and it is a set of 3. Lovely casserole dishes.
- Mercier Serrated Knife: A good bread knife for slicing the cornbread and Italian bread. This one is quite affordable and does a great job.
How To Make Southern Cornbread Dressing:
- Cube cornbread and Italian bread into small pieces.
- Saute onions, celery, and garlic in unsalted butter.
- Add the sauteed onion/celery mixture and chicken stock into the cornbread mix.
- Season the cornbread dressing with ground sage, poultry seasoning, pepper, salt, and fresh parsley.
- Taste the dressing. Reseason if needed.
- Add in beaten eggs to the cornbread dressing.
- Spray a large casserole dish with non-stick spray.
- Add the cornbread dressing.
- Cover with foil and bake about 30 minutes.
- Remove foil and bake another 15 minutes.
- Serve and enjoy!
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Southern Cornbread Dressing
- 6 cups Cornbread, homemade or store-bought See Note 2
- 6 cups Italian Bread, cubed See Note 2
- 1 stick unsalted butter
- 1 large onion, peeled and diced
- 4 stalks celery, diced
- 3 cloves garlic, peeled and minced
- 2-3 cups fat-free chicken stock
- 1/4 cup fresh chopped parsley
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs, beaten
- Slice cornbread and Italian bread into small cubes. Place bread onto a baking sheet overnight to dry or place the trays in the oven at a temp of 350 degrees for about 10 minutes to dry the cubes.(Note 1)
- Preheat oven to 400 degrees. Spray a 9x13 casserole dish with non-stick olive oil spray.
- In a large saute pan melt butter. Add in celery and onions. Saute for about 5 minutes. Veggies will soften. Add in garlic and saute another two minutes. Remove from heat. Set aside. Place the cornbread and Italian bread cubes in a large bowl.
- To the cornbread, add the butter/veggie combo, 2 cups of chicken stock, fresh parsley, poultry seasoning, sage, thyme, salt, and pepper. Check the seasoning. Re-season if needed. If the mixture is too dry, add some more chicken stock.
- Mix in the beaten egg and mix everything well.
- Add the cornbread dressing mixture into the prepared casserole dish. Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes. Serve and enjoy.
The last day of Thanksgiving sides week. Enjoy these delicious recipes from some amazing food bloggers:
- Bacon and Pickled Jalapeno Cornbread Stuffing from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cheesy Bacon Creamed Spinach from Daily Dish Recipes
- Cranberry Orange Relish from Everyday Eileen
- Cranberry Sausage Sage Stuffing from Simple and Savory
- Dijon Maple Green Beans with Caramelized Pecans from Sweet Beginnings
- Low Carb Stuffing from Palatable Pastime
- Old Fashioned Celery and Onion Stuffing from Cookaholic Wife
- Parmesan Roasted Balsamic Brussels Sprouts from Hezzi-D’s Books and Cooks
- Quinoa Stuffed Squash Boats from Jolene’s Recipe Journal
- Roasted Brussels Sprouts, Butternut Squash, Pecans, and Cranberry from The Tip Garden
- Scalloped Potatoes from Cindy’s Recipes and Writings
- Skillet Cornbread with Bacon, Onion, Cheddar from Our Good Life
- Skillet Rolls from A Day in the Life on a Farm
- Vegan Maple Thyme Mashed Sweet Potatoes from The Baking Fairy