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Classic Southern Cornbread Dressing: Best Thanksgiving Side

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This classic Southern cornbread dressing is the anchor of any Thanksgiving meal—simple, forgiving, and tasting like every good memory at a holiday table. With a perfect broth-to-cornbread ratio, it’s moist but not soggy, and pairs beautifully with turkey and gravy.

Ingredients

Scale
  • 2 cups yellow cornmeal (preferably White Lily)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar (optional)
  • 2 large eggs, room temperature
  • 1 1/2 cups buttermilk
  • 1/4 cup unsalted butter, melted (plus more for greasing)
  • 6 cups crumbled day-old cornbread (about one 9x13 pan)
  • 2 cups day-old white bread, torn into small pieces
  • 1/2 cup unsalted butter
  • 1 large yellow onion, finely chopped (about 1 1/2 cups)
  • 3 celery stalks, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (plus more to taste)
  • 2 large eggs, lightly beaten
  • 3 to 4 cups low-sodium chicken or turkey broth (warm)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Make the cornbread (day before): Preheat oven to 400°F (200°C). Grease a 9×13-inch baking pan. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, beat eggs, then stir in buttermilk and melted butter. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 20-25 minutes, until golden and a toothpick comes out clean. Cool completely, then cover loosely and leave on counter overnight.
  2. Prep the bread: The next day, crumble cornbread into a large mixing bowl. Tear white bread into small pieces and add to bowl. Toss together with your hands.
  3. Sauté the vegetables: In a medium skillet over medium heat, melt 1/2 cup butter. Add chopped onion and celery. Cook 6-8 minutes, stirring occasionally, until onions are translucent and celery is soft. Add minced garlic and cook 1 minute more until fragrant.
  4. Season the mixture: Remove skillet from heat and stir in dried sage, thyme, rosemary, black pepper, and salt. Let cool a few minutes.
  5. Combine everything: Pour sautéed vegetables over crumbled bread. Toss gently. In a small bowl, whisk beaten eggs with 2 cups warm broth. Pour over bread mixture and stir gently. Add remaining broth, 1/2 cup at a time, until mixture is moist but not swimming (like wet sand).
  6. Bake the dressing: Preheat oven to 375°F (190°C). Transfer dressing mixture to a greased 9×13-inch baking dish. Spread evenly. Bake for 35-40 minutes, until top is golden brown and edges are crispy. For softer dressing, cover with foil for first 25 minutes, then uncover for last 10-15.
  7. Rest and serve: Let dressing sit for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

For best texture, make cornbread a day ahead and let it dry out overnight. Use warm broth for even absorption. Don’t overmix once liquid is added. Taste before baking and adjust seasoning. Dressing can be assembled a day ahead and refrigerated; add 5-10 minutes to baking time. Freezes well for up to 3 months.

Nutrition

Keywords: cornbread dressing, Southern dressing, Thanksgiving side, holiday side dish, classic dressing, cornbread stuffing

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