Southern-style cornbread dressing is a beloved classic that brings warmth, comfort, and tradition to your holiday table. Made with golden buttermilk cornbread, savory herbs, and rich chicken stock, this dish is a soulful celebration of Southern cuisine. Whether it’s Thanksgiving, Christmas, or a Sunday dinner, this hearty and flavorful side dish is sure to be a crowd-pleaser. The combination of textures and aromas makes it irresistible, and the make-ahead capability adds convenience during busy cooking days. Let’s dive into why you’ll fall in love with this timeless Southern staple.
Why You’ll Love This Southern-Style Cornbread Dressing
There are countless reasons to adore this Southern-style cornbread dressing. First, it boasts the perfect balance of savory and slightly sweet, thanks to the homemade buttermilk cornbread. The inclusion of herb-seasoned stuffing mix gives it an added layer of flavor and texture. It’s moist, but never mushy, with a golden crust that delivers just the right amount of crispiness. Best of all, it can be made ahead, making it an ideal stress-free side dish for the holidays or large gatherings. If you grew up in the South, it might even bring a bit of nostalgia to your plate.
Ingredients
For the buttermilk cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 2 large eggs, lightly beaten
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup whole buttermilk
For the cornbread dressing:
- 1 (14 ounce) bag herb-seasoned stuffing mix (such as Pepperidge Farm)
- 2 sticks (1 cup) unsalted butter, divided
- 2 cups finely chopped sweet onion
- 1 1/2 cups finely chopped celery
- 5 cups chicken or turkey stock
- 5 large eggs, lightly beaten
- 2 teaspoons dried sage
- Kosher salt and freshly cracked black pepper, to taste
Step-by-Step: How to Make Southern-Style Cornbread Dressing
Make the Cornbread:
- Preheat your oven to 425°F and grease a 10-inch cast iron skillet. Set the skillet inside the oven as it heats.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, melted butter, and buttermilk. Stir wet ingredients into dry until just combined.
- Pour the batter into the hot skillet and bake for 16-19 minutes until golden. Let cool and crumble into pieces.
Make the Dressing:
- Set your oven to 350°F and prepare a 9×13-inch baking dish by greasing it lightly.
- Combine crumbled cornbread and stuffing mix in a large bowl.
- In a skillet, melt one stick of butter over medium heat. Add onion and celery; cook until soft and translucent, about 10-12 minutes.
- Add the sautéed vegetables to the cornbread mixture.
- Melt the second stick of butter. In a bowl, whisk together melted butter, chicken stock, eggs, and sage. Pour over the cornbread mixture.
- Stir everything together until well combined. Season with salt and pepper.
- Transfer to the baking dish and bake uncovered for 45-50 minutes, until set and golden brown.
Helpful Tips
- Preheat your skillet before pouring in the cornbread batter for a perfectly crisp crust.
- Use homemade stock for deeper flavor, but store-bought works in a pinch.
- Don’t overmix the batter or dressing mixture to maintain a tender texture.
- Taste the dressing mix before baking and adjust seasoning as needed.
- Allow the baked dressing to rest for 10 minutes before serving for cleaner slices.
Substitutions And Variations
- Bread: You can substitute the herb stuffing mix with torn white bread or French bread for a different texture.
- Butter: Replace butter with margarine or plant-based butter for a dairy-free version.
- Stock: Use vegetable stock to make it vegetarian.
- Add-ins: Try adding cooked sausage, mushrooms, or apples for a unique twist.
- Herbs: Fresh herbs like rosemary or thyme can replace or complement the dried sage.
Storage Instructions
Let the dressing cool down completely, then transfer it to an airtight container and refrigerate for up to 4 days. To reheat, cover with foil and warm in a 350°F oven. You can also freeze it for later use—wrap it tightly after cooling and store for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutritional Information
Estimated per serving (based on 12 servings):
- Calories: 380
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 31g
- Sugar: 4g
- Protein: 8g
- Fiber: 2g
- Sodium: 640mg
Serving Suggestions
Southern-style cornbread dressing is a perfect companion for roasted turkey, ham, or chicken. It also shines alongside roasted seasonal vegetables or adds comfort to a brunch plate when paired with eggs and sautéed greens.
Frequently Asked Questions About Southern-Style Cornbread Dressing
Can I make this dressing ahead of time? Absolutely! This dish can be fully assembled the day before. Store it covered in the fridge and bake when needed.
Can I use store-bought cornbread? Store-bought cornbread can be used in a pinch, but homemade buttermilk cornbread gives the best texture and flavor.
How do I know when the dressing is done? The top should be golden and lightly crisped, and the center firm. To test, insert a knife into the center—it should come out clean.
Can I freeze the dressing? Yes, you can freeze this dish after baking. Cool it thoroughly, wrap securely, and store in the freezer for up to 2 months.
What if my dressing is too dry? Add a bit more warm stock before baking or during reheating to restore moisture.
Conclusion
Thank you for joining me in making this comforting Southern-style cornbread dressing. It’s one of my favorite holiday dishes because of its rich flavors, soft texture, and the nostalgic memories it brings. The ease of preparation and make-ahead option makes it perfect for busy festive cooking. Whether you’re sharing it with family or friends, I hope this dish becomes a cherished part of your holiday traditions. Happy cooking, and thank you for being part of this food-loving community!
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Southern-Style Cornbread Dressing Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
Description
Southern-Style Cornbread Dressing is a classic Southern side dish made with homemade buttermilk cornbread, savory herbs, and rich chicken stock. Perfect for holidays or Sunday dinners!
Ingredients
For the buttermilk cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
1 cup whole buttermilk
For the cornbread dressing:
1 (14 ounce) bag herb-seasoned stuffing mix (such as Pepperidge Farm)
2 sticks (1 cup) unsalted butter, divided
2 cups finely chopped sweet onion
1 1/2 cups finely chopped celery
5 cups chicken or turkey stock
5 large eggs, lightly beaten
2 teaspoons dried sage
Kosher salt and freshly cracked black pepper, to taste
Instructions
Make the Cornbread:
- Preheat your oven to 425°F and grease a 10-inch cast iron skillet. Set the skillet inside the oven as it heats.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, melted butter, and buttermilk. Stir wet ingredients into dry until just combined.
- Pour the batter into the hot skillet and bake for 16-19 minutes until golden. Let cool and crumble into pieces.
Make the Dressing:
- Set your oven to 350°F and prepare a 9×13-inch baking dish by greasing it lightly.
- Combine crumbled cornbread and stuffing mix in a large bowl.
- In a skillet, melt one stick of butter over medium heat. Add onion and celery; cook until soft and translucent, about 10-12 minutes.
- Add the sautéed vegetables to the cornbread mixture.
- Melt the second stick of butter. In a bowl, whisk together melted butter, chicken stock, eggs, and sage. Pour over the cornbread mixture.
- Stir everything together until well combined. Season with salt and pepper.
- Transfer to the baking dish and bake uncovered for 45-50 minutes, until set and golden brown.
Notes
Make the cornbread up to 2 days ahead and store in an airtight container. Dressing can also be assembled a day in advance and baked before serving. For extra moisture, add a bit more stock before baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Carbohydrates: 31g
- Protein: 8g