The Daily Plate

Thanksgiving Classic Cornbread Dressing

Down South, it is dressing, not stuffing — and this is the classic: crumbled buttery cornbread soaked in sage-kissed broth, custardy in the middle with a golden, crisped top. It is the soul of the holiday plate. Serve it alongside our slow cooker turkey breast for a full feast.

Southern cornbread dressing in a cast iron skillet with golden crisp top, serving spoon lifting a scoop
Prep time20 min
Cook time45 min
Total1 hr 5 min
Yield10 servings
CuisineAmerican
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🧺Ingredients

  • 1 batch baked cornbread (9x13 pan), cooled and crumbled (about 8 cups)
  • 1/2 cup unsalted butter
  • 2 cups celery, diced
  • 1 large yellow onion, diced
  • 2 tsp dried sage
  • 1 tsp poultry seasoning
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 3 cups chicken or turkey broth
  • 2 large eggs, beaten

👩‍🍳Instructions

  1. Dry the cornbread. Spread the crumbled cornbread on a sheet pan and let it sit out 2-4 hours (or toast at 300°F for 15 minutes) until slightly dry.
  2. Sauté the aromatics. Melt the butter in a large skillet over medium heat. Cook the celery and onion 6-8 minutes until soft. Stir in the sage, poultry seasoning, pepper, and salt.
  3. Mix it up. In a very large bowl, combine the dried cornbread crumbs with the sautéed vegetables. Pour in the broth and beaten eggs; toss until evenly moistened.
  4. Bake. Transfer to a greased 9x13-inch baking dish. Bake at 375°F (190°C) for 40-45 minutes until the top is golden and crisp and the center is set.
  5. Rest and serve. Rest 10 minutes so it slices neatly, then serve warm with gravy.

💡 Dressing smarts

Day-old, slightly dried cornbread is the secret — fresh soft cornbread turns gummy. The mixture should look quite wet before baking; it firms up in the oven. Taste and adjust the sage before adding the eggs, since you cannot taste raw-egg dressing safely afterward.

❓Common questions

What is the difference between dressing and stuffing?

Dressing is baked in a pan; stuffing is cooked inside the bird. In the South, this cornbread version is called dressing either way.

Can I make it ahead?

Yes — assemble up to a day ahead, cover, and refrigerate. Bake from cold, adding 10 minutes to the bake time.

Can I add sausage?

Absolutely — brown 1/2 lb of breakfast sausage and fold it in with the vegetables for a heartier dressing.

How wet should the mixture be?

Very moist, almost soupy-looking before baking. It sets up in the oven, and a dry mix gives a dry dressing.

Southern cornbread dressing in a cast iron skillet with golden crisp top, serving spoon lifting a scoop
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Pin this Southern cornbread dressing to your "Thanksgiving Recipes" board — the buttery holiday staple.

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