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Step-by-step image guide on making herb-infused cornbread dressing, showcasing the golden-baked cornbread, fresh herbs, and the final delicious dressing ready to be served.

Southern Cornbread Dressing

A delicious Southern-style cornbread dressing infused with fresh herbs, vegetables, and roasted poultry. Perfect for Thanksgiving, Christmas, or any special family gathering.
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Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings:10
Course:Side Dish
Cuisine:American, Southern
Calories:300
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread:
  • 1 1/2 cups self-rising cornmeal
  • 1/2 cup self-rising flour
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup oil or melted butter
For the dressing:
  • 1 pan baked cornbread cooled and crumbled
  • 4 slices toasted white bread or biscuits crumbled
  • 1 medium onion diced
  • 2 celery ribs diced
  • 1 bell pepper diced, optional
  • 4 tablespoons butter
  • 2 to 3 cups chicken or turkey broth
  • 2 large eggs beaten
  • 1 to 2 cups cooked shredded chicken or turkey optional
  • 1 teaspoon poultry seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon black pepper
  • Salt to taste

Equipment

  • 9×13 baking dish
  • Large mixing bowl
  • Skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Whisk
  • Knife and cutting board
  • Aluminum foil

Method
 

  1. Bake the cornbread and let it cool.
  2. Crumble the cornbread into a large bowl.
  3. Sauté onion, celery, and bell pepper in butter until soft.
  4. Add the vegetables to the crumbled cornbread.
  5. Stir in toasted bread, poultry seasoning, sage, pepper, and chicken or turkey.
  6. Add broth gradually until the mixture is very moist but not soupy.
  7. Taste and adjust seasoning before adding eggs.
  8. Stir in beaten eggs.
  9. Spread into a greased 9x13 baking dish.
  10. Bake at 350°F for 40–45 minutes, until set and golden on top.

Notes

You can customize this recipe by adding other herbs or vegetables of your choice. For a vegetarian version, omit the poultry and use vegetable broth. The dressing can be prepared a day in advance and baked just before serving