Southern Cornbread Dressing

Southern Cornbread Dressing

Forget stuffing—try this simple Southern cornbread dressing recipe you can follow as is or build off of to make it your own.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 dish


  • 1 loaf day-old corn bread (Store bought or make your own)
  • 3 cups day-old white bread, cut into 1 inch cubes
  • 8 tbs butter
  • 2 cups onion, diced (roughly 1 large onion)
  • 2 cups celery, diced (roughly 4-5 ribs)
  • 2 eggs
  • 1 1/2 tbs fresh sage, sliced
  • 1 tsp fresh thyme
  • 4-5 cups broth
  • Salt and pepper, to taste


  • Preheat oven to 350 F.
  • Cut corn bread into rough, 1 inch chunks. Combine with white bread chunks and toss to mix.
  • Melt butter in a skillet over medium heat. Add onions, celery, and 1/2 tsp salt. Cook until transparent, about 5-10 minutes.
  • Transfer vegetables to bread mixture and combine.
  • Beat the eggs then add to the bread mix. Sprinkle in sage and thyme, add salt and pepper to taste. Toss together.
  • Add 4 cups broth and stir well. Using your hands, work the mixture into a batter-like consistency. Don't be afraid of breaking up the bread. Add another cup if the mixture is dry or not pourable.
  • Lightly grease a baking dish (anything that holds 2 quarts. I like 9x13, 8x11 works too). Transfer mixture to the greased dish and bake until the dressing has browned around the edges, about 45 minutes to 1 hour.


Switch things up by adding a pound of cooked sausage, or a cup and a half of roasted nuts.
This dish can be prepared a day ahead of time by saving the baking for the day you'd like to serve it.