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There’s nothing quite like a heaping scoop of Southern Cornbread Dressing—steaming hot, golden on top, and soaked with herb-infused broth. It’s the heart and soul of every Southern Thanksgiving table, a dish passed down through generations that says “home” with every bite.
This recipe brings together two types of bread—fluffy cornbread and crusty French bread—to create the perfect texture. The fresh herbs, butter-sautéed onions and celery, and just the right amount of seasoning tie it all together into one rich, satisfying bake.
Whether you’re hosting Thanksgiving dinner or craving comfort food any time of year, this dressing will bring warmth, nostalgia, and a whole lot of flavor to your table.
Why You’ll Love This Recipe
- True Southern comfort food that never goes out of style
- Great for holidays or Sunday dinners
- Make-ahead friendly – reheats beautifully
- Flexible with herbs and broths – adjust to your taste
- Deliciously moist with a golden top – just like Grandma used to make
Ingredients
(Serves 12)
- 1 loaf crusty French bread, cut into 1-inch cubes (about 7 cups dried)
- 1 (8×8-inch) pan cornbread, cut into 1-inch cubes (about 7 cups dried)
- ¾ cup unsalted butter
- 1 medium onion, chopped
- 4 ribs celery, chopped
- 3–4 cups low-sodium chicken or vegetable broth
- ½ tsp dried basil
- ½ tsp dried thyme
- 1 Tbsp fresh rosemary, chopped
- ½ cup fresh parsley, chopped
- Salt and pepper, to taste
How to Make Southern Cornbread Dressing
Step 1: Dry the Bread
- Spread the cubed French bread and cornbread on baking sheets.
- Let them air-dry for 1–2 days at room temperature.
- Alternatively, bake at 250°F for 30–45 minutes, tossing occasionally, until fully dried.
Step 2: Preheat and Prep
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish with butter or cooking spray.
Step 3: Sauté the Vegetables
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion, celery, dried basil, dried thyme, and fresh rosemary.
- Sauté for 2–3 minutes until the veggies are softened and fragrant.
Step 4: Mix the Dressing
- In a large mixing bowl, combine the dried bread cubes and the sautéed vegetable mixture.
- Gradually ladle in the broth, tossing gently until the mixture is evenly moistened but not soggy.
- Add salt, pepper, and chopped fresh parsley. Taste and adjust seasoning as needed.
Step 5: Bake
- Transfer the mixture to the greased baking dish.
- Bake uncovered for 20–25 minutes, or until the top is lightly golden brown and the center is heated through.
Optional Step: Make It Extra Moist
If you like a very soft, spoonable dressing, add up to ½ cup more broth before baking. Cover with foil for the first 15 minutes, then uncover to brown.
Tips for Success
- Use a well-seasoned cornbread for best flavor—try our classic Southern skillet cornbread.
- Dry bread is key—if the bread is too soft, the dressing will turn mushy.
- Add cooked sausage or diced apples for a twist.
- Broth amount may vary depending on your bread’s dryness—add slowly and check texture.
FAQs
Can I use just cornbread or just French bread?
Yes! Using all cornbread makes it extra soft and rich, while all French bread gives it more bite.
Can I make this ahead of time?
Absolutely. Assemble the entire dish and refrigerate (unbaked) for up to 24 hours. Let it come to room temp before baking.
Does this freeze well?
Yes. Bake first, cool completely, then freeze in portions. Reheat in the oven at 350°F until warmed through.
Final Thoughts
There’s something beautifully nostalgic about Southern Cornbread Dressing. The combination of buttery vegetables, fragrant herbs, and rustic breads baked to golden perfection is irresistible. Whether you’re keeping tradition alive or starting a new one, this recipe delivers every time.
Serve it alongside turkey, ham, or even roasted veggies—it’s a versatile side that brings warmth, love, and flavor to every plate.
Share Your Creation
Tried this dressing recipe for your holiday table? Snap a photo and tag #SouthernDressingLove—we’d love to see your golden-topped masterpiece!
📖 Recipe
Cornbread Dressing
Ingredients
- 1 loaf crusty French bread cut into 1-inch cubes (about 7 cups dried)
- 1 8×8-inch pan cornbread, cut into 1-inch cubes (about 7 cups dried)
- ¾ cup unsalted butter
- 1 medium onion chopped
- 4 ribs celery chopped
- 3 –4 cups low-sodium chicken or vegetable broth
- ½ tsp dried basil
- ½ tsp dried thyme
- 1 Tbsp fresh rosemary chopped
- ½ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
Step 1: Dry the Bread
- Spread the cubed French bread and cornbread on baking sheets.
- Let them air-dry for 1–2 days at room temperature.
- Alternatively, bake at 250°F for 30–45 minutes, tossing occasionally, until fully dried.
Step 2: Preheat and Prep
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish with butter or cooking spray.
Step 3: Sauté the Vegetables
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion, celery, dried basil, dried thyme, and fresh rosemary.
- Sauté for 2–3 minutes until the veggies are softened and fragrant.
Step 4: Mix the Dressing
- In a large mixing bowl, combine the dried bread cubes and the sautéed vegetable mixture.
- Gradually ladle in the broth, tossing gently until the mixture is evenly moistened but not soggy.
- Add salt, pepper, and chopped fresh parsley. Taste and adjust seasoning as needed.
Step 5: Bake
- Transfer the mixture to the greased baking dish.
- Bake uncovered for 20–25 minutes, or until the top is lightly golden brown and the center is heated through.
Optional Step: Make It Extra Moist
- If you like a very soft, spoonable dressing, add up to ½ cup more broth before baking. Cover with foil for the first 15 minutes, then uncover to brown.
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