This classic cornbread dressing recipe gives those cozy comfort food vibes you expect from a Southern side dish on Thanksgiving! This one is easy to work into a hectic schedule and is picky eater approved.

closeup image of southern cornbread dressing in a white casserole dish

 

My Southern family has loved this classic cornbread dressing recipe for years. It’s one of the few recipes I never change or mess with because it’s always been a hit, even with the family members who only like 2-3 things every holiday. The two things that make this recipe stand out: the chicken bouillon to add more flavor and the no-sugar cornbread we use as the base.

Why you’ll pick (and repeat) this dressing recipe:

  • It’s meal prep friendly – This is one of those that can be completely prepped ahead of time then baked fresh. It’s perfect for working into a busy holiday schedule.
  • The flavor comes through – We use a chicken bouillon cube to boost that classic flavor you want from a southern cornbread dressing. It’s traditional and gives you that nostalgic taste everyone expects.
  • Picky eaters love it – If needed, the onion, celery, and garlic can be minced very small, then the sauté step softens them and can make them “melt” into the dressing so picky eaters can’t tell they’re even there.

Cornbread Dressing Ingredients

  • Butter – This is what the veggies sauté in, and it’s what we grease the casserole dish with. Feel free to swap with olive oil or bacon grease if you prefer.
  • Onion, Celery, and Garlic – Diced small and evenly for the best texture. I used white onion, but you could use yellow or even shallots if you like those better.
  • Poultry Seasoning, Dried Sage, and a Chicken Bouillon Cube – This gives it an all-purpose seasoning that Southern Thanksgiving stuffing has become known for.
  • Cooked, Dried Cornbread – This is the best cornbread recipe for dressing in my opinion! Feel free to use your own if you like; you’ll need a full batch or about 6 cups of cubes. See section below for drying tips.
  • Chicken Stock and Eggs – This is what adds the moisture and binds the mixture together. I haven’t tried it, but you could likely use the store-bought egg replacements to make this egg-free.

How to Dry Cornbread for Dressing

  • Air Dry Method: Cook cornbread as directed, let it cool, cut into cubes, and place in a bowl. Leave it out on the countertop uncovered for 1-2 days, tossing it a few times during that time so it all dries out, not just the top layer.
  • Oven Method: Preheat your oven to 250 degrees F. Cut your cornbread into cubes and lay them out on a baking sheet. Bake for 30-50 minutes, tossing and turning the cornbread every 10 minutes or so. Let it cool completely before making dressing to get the right texture.

How to Make Homemade Dressing

chopped celery, onions, and garlic sauteed in a skillet
cornbread cubes and sauteed vegetables in a mixing bowl
eggs and stock mixed into the cornbread and veggie mixture
  1. Sauté the onion and celery in a large skillet over medium heat with the melted butter. Once onion is translucent (about 4-5 minutes), throw in the garlic and continue sauteing for another 30 seconds or until it smells amazing.
  2. Remove the skillet from the heat and stir in all seasonings (including the bouillon cube, breaking it up to get it distributed throughout). Set this aside for now and let it start to cool (important).
  3. Grab a large mixing bowl and pour in your cubes of cooked cornbread. After the sauteed veggies have cooled for a few minutes, empty that skillet into the bowl over the cornbread. Add the the stock and eggs and stir until well mixed.
  4. Let this mixture sit in the refrigerator for 15 minutes, allowing the cornbread to soak up the moisture.
  5. Grease a 7×11 baking dish with butter, then pour in the rested mixture. Bake for 30 minutes in an oven preheated to 375.
  6. Once cooked, remove the pan from the oven and let the dressing rest for 10 minutes before serving so you get the perfect texture.
Soaked cornbread dressing mixture in an 11x7 baking dish
cooked southern cornbread dressing in a casserole dish

What to Serve with Cornbread Dressing

Storage and Reheating

  • Fridge – Store in an airtight container up to 3-4 days in the refrigerator.
  • Freezer – Allow to cool completely, then freeze in freezer-safe containers up to 1-2 months for the best texture and flavor. Thaw overnight in the fridge before reheating.
  • Reheating – Microwave at 50% power in 1-minute increments. If you like crispy edges, opt for the oven (350 degrees for 5+ minutes depending on amount you are reheating.
a spoonful of cornbread dressing over the casserole dish

How to Prep Cornbread Dressing Ahead of Time

If your holidays are hectic, you can meal prep this ahead of time! Sauté your veggies up to 3 days ahead of time and store them in the fridge (or freeze them up to 2 months). You’ll already be making your cornbread ahead of time because you’ll need it dried out before assembling and baking. This means 45 minutes before you’re ready to eat, you can stir the cornbread, veggies, broth, and eggs together while the oven preheats, then it’ll be ready in 30 minutes.

Tips for Southern Cornbread Dressing

  • Do not pour in the sauteed veggies when they are super hot. The beaten eggs get added into the bowl soon after, so you cook end up with prematurely cooked scrambled eggs if you mix it all together too quickly.
  • Give the uncooked dressing mixture a good 15-30 minutes in the fridge so the liquid gets absorbed, but don’t leave it a whole lot longer. If it sits too long, the dressing can come out dry.
  • Don’t cut/scoop into the dressing too quickly! The 10 minutes you let it rest helps a lot of that moisture to finish absorbing so that you get a nice, set texture.
  • Make this safe for vegetarians by swapping the chicken bouillon for vegetable bouillon and the chicken stock for vegetable stock.

More Great Recipes for Thanksgiving

a spoonful of cornbread dressing over the casserole dish

Get the Recipe: Cornbread Dressing

Prep: 10 minutes
Cook: 40 minutes
Total Resting Times: 30 minutes
Total: 1 hour 20 minutes
Yield: 8 servings
Classic southern cornbread dressing your family will remember! Recipe can be prepped ahead of time and baked fresh to make holiday hosting easier.
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Ingredients
 

  • 2 tablespoons butter
  • 1 cup white onion, finely chopped
  • 2 cups celery, finely chopped
  • 4 cloves garlic, finely minced
  • 1/2 tablespoon poultry seasoning
  • 1 tablespoon dried sage
  • 1 chicken bouillon cube
  • 6 cups dried cornbread cubes, or 1 batch of best cornbread
  • 1 cup chicken stock
  • 3 eggs, beaten

Equipment

Instructions
 

  • In a large skillet over medium heat melt the butter. Sauté the onion and celery for 4-5 minutes until the onion is translucent. Add the garlic and sauté 30 seconds until fragrant.
  • Stir in the poultry seasoning, sage, and bouillon cube. Remove the skillet from the heat and set aside.
  • Add the cornbread cubes to a large mixing bowl. Allow the sautéed vegetables to cool a few minutes, then add it to the bowl. Stir in the chicken stock and the beaten eggs.
  • After stirring allow it to sit for 15 minutes in the fridge to soak up the liquid. During this rest period, preheat the oven to 375 degrees F.
  • Transfer to a buttered 7×11 baking dish. Bake for 30 minutes.
  • Allow the dressing to sit 10 minutes before serving.

Notes

  • Recipe I used for the cornbread: https://www.maebells.com/cornbread-recipe/
  • If you don’t have an 11×7 casserole dish, the mixture should fit in a 9×9 square pan or 10-inch round pan. The cooking time may slightly differ.
Serving: 1/8 of recipe, Calories: 401kcal, Carbohydrates: 31g, Protein: 14.3g, Fat: 24.8g, Cholesterol: 174.9mg, Sodium: 888.9mg, Fiber: 2.2g, Sugar: 3.5g
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