Cornbread dressing—often simply called “stuffing” in the North—is the heart and soul of Southern comfort cuisine. Whether piled high beside roast turkey at Thanksgiving or ladled onto plates next to a skillet‑fried chicken dinner, its buttery crumbs, fragrant herbs, and rich broth bind together to evoke memories of family gatherings, warm kitchens, and genuine hospitality. Below, you’ll find a step‑by‑step guide to baking your own from‑scratch cornbread and transforming it into the ultimate savory dressing that tastes like home.
Why You’ll Love This Recipe
- Authentic Southern Flavor: Homemade cornbread crumbs soak up aromatics and herbs for an unmistakably Southern taste.
- Made‑From‑Scratch Simplicity: No boxed mixes, just pantry staples and fresh ingredients.
- Customizable Texture: Add more or less broth to achieve a moist, casserole‑style dressing or a firmer, sliceable dish.
- Perfectly Balanced Aromatics: Sage, thyme, rosemary, and marjoram complement the sweetness of the cornmeal.
- Ideal for Any Occasion: Serve it at holidays, Sunday suppers, or as a comforting side any time of year.
Ingredients You’ll Need
For the Cornbread
- 1½ cups yellow cornmeal
- ½ cup all‑purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups buttermilk
- 2 large eggs
- ¼ cup (½ stick) unsalted butter, melted
- 2 tablespoons vegetable oil
For the Dressing
- 1 batch of freshly baked cornbread (see above)
- ¼ cup (½ stick) unsalted butter
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced bell pepper (green or red)
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried marjoram
- Salt and freshly ground black pepper, to taste
- 2–3 cups chicken or vegetable broth
Step 1: Bake Perfect Cornbread
- Preheat & Prep:
Preheat your oven to 425°F (220°C). Place a 10‑inch cast‑iron skillet (or an ovenproof baking dish) in the oven to heat while you mix the batter. - Combine Dry Ingredients:
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. - Whisk Wet Ingredients:
In a separate bowl, beat the buttermilk, eggs, melted butter, and vegetable oil until smooth. - Mix & Bake:
Pour the wet mixture into the dry ingredients and stir just until combined—overmixing can make cornbread dense. Remove the hot skillet from the oven, add a teaspoon of oil to coat, then pour in the batter. Return to the oven and bake 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean. - Cool & Crumble:
Allow the cornbread to cool briefly, then crumble it into large chunks in a mixing bowl. You want varied sizes—some small crumbs for binding, some larger chunks for texture.
Step 2: Sauté Aromatics & Herbs
- Lower Oven Temperature:
Reduce the oven heat to 350°F (175°C). - Melt Butter:
In a large skillet, melt the ¼ cup of butter over medium heat until foaming. - Sweat Vegetables:
Add onion, celery, and bell pepper. Cook, stirring occasionally, until the vegetables soften and turn translucent—about 5–7 minutes. - Toast the Herbs:
Stir in sage, thyme, rosemary, and marjoram. Season with salt and pepper. Cook an additional 2–3 minutes until the dried herbs release their fragrance, then remove from heat.
Step 3: Combine & Adjust Moisture
- Merge with Cornbread:
Pour the sautéed vegetables and herb mixture over the crumbled cornbread. Gently fold to distribute evenly. - Add Broth Gradually:
Pour in 2 cups of broth, stirring until the dressing is uniformly moistened but not soupy. If it still seems dry in spots, add up to one more cup—remember, you want a tender but sliceable final texture. Taste and adjust seasonings with additional salt or pepper as needed.
Step 4: Bake the Dressing
- Transfer to Baking Dish:
Grease a 9×13‑inch casserole dish, then spoon in the cornbread mixture, spreading it to an even layer. - Cover & Bake:
Cover the dish tightly with foil. Bake for 30 minutes. - Crisp the Top:
Remove the foil and bake another 15–20 minutes, until the top edges turn crispy and golden. The exposed cornbread will develop the characteristic crunchy bits that contrast beautifully with the soft interior.
Serving & Storage Tips
- To Serve: Scoop the dressing alongside roasted turkey, ham, or grilled chicken. Garnish with fresh sage leaves or chopped parsley for color.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven for 10–15 minutes to restore warmth and texture.
- Freeze‑Ahead: Portion the cooled dressing into freezer‑safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking reheating.
Variations & Add‑Ins
- Sausage & Apple: Brown 8 ounces of breakfast sausage and stir in 1 cup of diced apples with the vegetables.
- Bacon & Cheddar: Fold in ½ cup cooked, crumbled bacon and 1 cup shredded sharp cheddar before baking.
- Mushroom Medley: Sauté 8 ounces of sliced cremini mushrooms with the onions and peppers for an earthy twist.
- Spicy Kick: Add a finely chopped jalapeño to the aromatics and a pinch of cayenne pepper to the cornbread crumbs.
Why Cornbread Dressing Matters
Cornbread dressing carries more than just seasonings—it carries memories. It embodies Southern hospitality, turning humble kitchen staples into a dish that comforts and connects. From Sunday dinners to Thanksgiving spreads, its warm, buttery scent and herb‑infused flavor remind us that food can be both simple and deeply nourishing.
So next time you crave a taste of tradition, whip up a batch of this cornbread dressing. Whether you stick to the classic or customize it with sausage, apples, or bacon, you’ll be creating a dish that resonates with the rich heritage of Southern cooking—one delicious spoonful at a time.