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Cozy Southern Cornbread Dressing: Easy Thanksgiving Recipe

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This cozy Southern cornbread dressing is rich, savory, and perfectly textured—moist but not mushy, with a golden, crispy top. Made with simple, real ingredients, it’s the ultimate Thanksgiving side dish that will have everyone asking for the recipe.

Ingredients

Scale
  • 2 cups yellow cornmeal (medium-grind stone-ground preferred)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk, shaken
  • ½ cup unsalted butter, melted and cooled slightly
  • 1 tablespoon honey (optional)
  • 8 cups crumbled day-old cornbread (about one 9x13 pan full)
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 3 celery ribs, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (optional)
  • 2 large eggs, lightly beaten
  • 2 ½ to 3 cups low-sodium chicken or turkey broth
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Make the cornbread (day before or at least 4 hours ahead): Preheat oven to 400°F. Grease a 9×13-inch baking dish or 10-inch cast iron skillet with butter. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, melted butter, and honey until smooth. Pour wet into dry and stir until just combined (a few lumps are fine). Pour batter into prepared dish and bake for 20-25 minutes until golden and a toothpick comes out clean. …
  2. Prep vegetables: About an hour before baking, preheat oven to 350°F. In a medium skillet over medium heat, melt 2 tablespoons butter. Add diced onion and celery, cook 8-10 minutes until softened. Add garlic and cook 1 minute until fragrant. Remove from heat and let cool slightly.
  3. Crumble cornbread: Break stale cornbread into coarse crumbs into a very large mixing bowl. Aim for a mix of textures—some fine crumbs, some small chunks no larger than a pea.
  4. Combine dressing: Add sautéed vegetables to crumbled cornbread. Sprinkle with salt, pepper, sage, thyme, and rosemary. Toss to distribute. In a small bowl, whisk beaten eggs with 2 ½ cups broth. Pour over cornbread mixture and stir gently until moistened. Mixture should look quite wet—like thick porridge. If dry, add remaining ½ cup broth.
  5. Bake: Melt remaining 2 tablespoons butter and drizzle over dressing. Stir once, then transfer to greased 9×13 baking dish. Spread evenly. Bake at 350°F for 40-45 minutes until top is golden brown and edges are crispy. Center should be set but slightly jiggly. Let rest 10 minutes before serving. Garnish with fresh parsley and extra black pepper.

Notes

Let cornbread stale overnight for best texture. The dressing mixture should look quite wet before baking—trust the process. For make-ahead, assemble completely (minus final bake) the night before, cover, and refrigerate. Add 5-10 minutes to baking time if starting cold. For a heartier version, add ½ cup cooked crumbled breakfast sausage or bacon, reducing butter by 1-2 tablespoons.

Nutrition

Keywords: cornbread dressing, Southern dressing, Thanksgiving dressing, cornbread stuffing, holiday side dish, Southern cornbread dressing, easy Thanksgiving recipe

Find it online: https://cravemila.com/cozy-southern-cornbread-dressing-easy-thanksgiving-recipe/