Cut the cornbread and crusty French bread into small, bite-size cubes 1-2 days in advance and letting them dry out, OR dry both types of bread on the same day by baking them slowly in the oven.
Dice the onions and chop the celery into small pieces. Melt half of the butter in a pan on the stove and sauté the onion and celery for about 4-5 minutes just until they begin to soften.
Add the chicken broth, herbs, and salt and let it simmer for a few minutes.
Combine the cubes of cornbread and French bread in a large bowl.
Drizzle with melted butter and beaten eggs. Then begin to ladle the seasoned broth mixture over the cubed bread, tossing gently so that it can all get evenly coated.
Keep adding broth until your dressing is evenly moistened. Stop if the dressing is starting to get mushy, or looks too dense.
Transfer the dressing to a 9x13-inch baking dish and bake for 25-30 minutes at 350 F.
It should be hot all the way through and golden brown on top. Serve immediately and enjoy!
This delicious Southern Cornbread Dressing is the perfect side dish to round out your Thanksgiving menu! Made with a mixture of cornbread and crusty French bread it's also packed with herbs to make a super flavorful and filling side dish.
Cornbread dressing can also be called stuffing, the name mainly depends on how you cook it, and it's long been a favorite part of our Thanksgiving dinner.