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A scoop of southern cornbread dressing in a serving dish.
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Southern Cornbread Dressing

Southern cornbread dressing is a classic holiday side dish made with cornbread, herbs, and a savory broth, baked until golden and delicious.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Sides
Cuisine: American, Southern, Southern Comfort
Servings: 12 Servings
Calories: 538kcal
Author: Jeremy Klae

Ingredients

Dressing Base

  • 7 Cups Crumbled Cornbread
  • 2 Celery Stalks
  • 1 Yellow Onion
  • 1 tablespoon Garlic
  • ¼ Cup Salted Butter

Creamy Herb Mixture

  • ¼ Cup Heavy Cream
  • 2 Cups Chicken Stock
  • 2 Eggs

Seasonings

  • 2 teaspoon Dried Sage
  • 1 teaspoon Dried Thyme
  • 2 teaspoon Dried Parsley
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chicken Boullion Powder
  • 1 teaspoon Kosher Salt
  • 1 teaspoon White Pepper

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Break up a full, freshly baked pan of cornbread in a large bowl and set it aside.
  • Dice the celery and onions.
  • Melt the butter in a cast-iron skillet over medium heat and add the celery and onions. Let them cook until softened, and the onions start to turn translucent.
  • Add the garlic and cook for about another minute, just until fragrant. Set that vegetable mixture aside.
  • In a separate bowl, whisk together the eggs, heavy cream, sage, parsley, thyme, onion powder, kosher salt, white pepper, and chicken bouillon powder.
  • Pour the seasoned mixture into the bowl of cornbread and stir to evenly combine.
  • Add the cooked celery, onion, and garlic mixture and stir again.
  • Pour in the chicken stock and give everything one last good mix.
  • Spray a 9-by-13-inch baking dish with cooking spray, then pour in the cornbread dressing mixture.
  • Spread it out evenly and gently press it down across the dish.
  • Bake at 375 degrees for about 35 minutes, or until the center is set and the edges begin to turn golden.
  • If you want a little more color on top, switch the oven to broil on low — about 550 degrees — for a few minutes.
  • Remove it from the oven and let it rest for a few minutes before serving.

Video

Notes

  • Use fresh-baked cornbread for extra moisture and better texture.
  • Don’t overmix — keep some texture in the dressing.
  • Adjust the amount of stock to control the moisture level.
  • Taste before baking to adjust seasoning.
  • Bake uncovered for a golden, slightly crisp top.

Nutrition

Calories: 538kcal | Carbohydrates: 78g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 1161mg | Potassium: 263mg | Fiber: 3g | Sugar: 23g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 3mg