The holidays aren’t complete without southern dressing with cornbread. Moist, flavorful, and filled with vegetables, this cornbread dressing is best served with turkey gravy.
Whether you call it dressing or cornbread stuffing, Thanksgiving isn’t complete without it, right? Southern dressing with cornbread is a very popular in the Deep South and it’s easy to see why. But don’t limit this beauty to the holidays. Dig right in now for a delicious side!
Filled with crumbled pieces of cornbread, as well as chicken stock, green bell pepper, onion, celery, and sage, this cornbread dressing is so moist and delicious. I love that it’s both sweet and savory and has a light and fluffy texture, so it pairs perfectly with a nice drizzle of turkey gravy. Serve it during the holidays alongside our crockpot turkey breast for the best Thanksgiving meal.
Thankfully, this traditional southern cornbread dressing recipe is simple and easy. All you have to do is bake the cornbread, fry the vegetables, combine all the ingredients in a casserole dish and bake it in the oven. In under an hour, it will be ready for your Thanksgiving dinner.
- Cornbread mix with the ingredients to make the cornbread
- Celery, diced
- Onion, finely diced
- Green bell pepper, seeded and diced
- Ground sage
- Salt and black pepper, to taste
- Chicken broth
Cook the cornbread according to package directions. Allow to cool and then crumble.
Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
In a large skillet over medium-high heat, place the butter to melt. Add the celery, onion, and bell pepper, cooking and stirring often, until softened.
In a large bowl, combine the crumbled cornbread cubes, vegetables, and seasonings.
Add chicken broth and stir to combine.
Transfer the mix to the prepared baking dish.
Bake for 30 to 35 minutes or until the edges are browned and crunchy but the middle is cooked through.
Best served with turkey gravy, of course. Enjoy!
- When stored in an airtight container in the fridge, leftovers will last for up to 4 days.
- Store baked dressing leftovers in the freezer for up to 3 months. Thaw overnight before reheating briefly in the oven.
- Many southern cornbread dressing recipes add a can of cream of chicken soup when you add the remaining ingredients to the large bowl. If you’d like your dressing to be creamier, feel free to do this. It might just take longer to bake.
- If you prefer, you can use homemade cornbread instead. You’ll want to make it a day or two in advance though.
- Here are some fun dressing recipe variations:
- Add some cooked sausage, crispy bacon crumbles, or proscuitto.
- Want more vegetables? Feel free to add a handful of mushrooms, carrots, or parsnips to the other vegetables when you fry them in the pan.
- It’s also common to add fruit to dressing, such as cooked apples, dried cranberries, or apricots.
- Add more herbs, such as Italian seasoning, thyme, rosemary, or marjoram.
Can I make my southern dressing with cornbread ahead of time?
Yes, you can assemble this cornbread dressing in advance. Follow all the steps up until you place it in the oven and instead place it in the fridge overnight. Let it come to room temperature before baking the next day.
What do you serve with southern cornbread dressing?
Well, seeing as it’s a crowd-pleasing holiday favorite, I recommend serving it alongside other holiday dishes. This might be turkey on the grill and popular like French’s green bean casserole, cranberry sauce, and sweet potato casserole. Don’t forget pumpkin pie or pecan pie for dessert!
But don’t limit yourself to the holidays cuz this Southern Dressing can be enjoyed with any our Dutch Oven Smokehouse Chicken, or any meat you like. Just add a little gravy and you will be all set!
Check out these other cornbread recipes:
- 2 boxes cornbread mix, with the ingredients to make the cornbread 8.5oz each
- 2 tbsp butter
- 2 stalks celery, diced
- 1 small onion, finely diced
- 2 green bell pepper, seeded and diced
- 2 tsp ground sage
- 2 cups chicken broth
- salt and black pepper, to taste
- Cook the cornbread according to package directions. Allow to cool and then crumble.2 boxes cornbread mix, with the ingredients to make the cornbread
- Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with non-stick cooking spray.
- In a large skillet over medium-high heat, place the butter to melt. Add the celery, onion, and bell pepper, cooking and stirring often, until softened.2 tbsp butter, 2 stalks celery, diced, 1 small onion, finely diced, 2 green bell pepper, seeded and diced
- In a large bowl, combine the crumbled cornbread cubes, vegetables, seasonings, and chicken broth.2 boxes cornbread mix, with the ingredients to make the cornbread, 2 stalks celery, diced, 1 small onion, finely diced, 2 tsp ground sage, 2 cups chicken broth, salt and black pepper, to taste, 2 green bell pepper, seeded and diced
- Transfer the mix to the prepared baking dish.
- Bake for 30 to 35 minutes or until the edges are browned and crunchy but the middle is cooked through.