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4.89 from 9 votes

Southern Cornbread Dressing

Southern Cornbread Dressing is the perfect side dish to round out your holiday feast! Made with classic savory flavors, cornbread dressing (aka stuffing) is often declared as the favorite part of our Thanksgiving dinner!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 268kcal
Author: Amy Nash


  • 1 loaf crusty french bread cut into small cubes (about 6-8 cups), and dried
  • 1 8x8 pan [cornbread] cut into small cubes and dried
  • 8 Tablespoons butter divided
  • 1 medium onion chopped
  • 4 celery ribs chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • 1 Tablespoon fresh rosemary chopped
  • ½ cup fresh flat Italian parsley leaves chopped
  • 2 eggs
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper


  • Slice the french bread and cornbread into bite-size cubes and let them sit out for 1-2 days in a single layer on a baking sheet to dry out.
  • Preheat oven to 350 degrees F.
  • Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and celery and cook for 4-5 minutes until softened. Add the garlic and cook for an additional 30 seconds.
  • Add the chicken broth, basil, thyme, sage, rosemary, and parsley to the vegetables. Bring to a simmer.
  • In a separate bowl, melt the remaining butter, then add the eggs, salt, and pepper, and beat until combined.
  • Combine the dried bread cubes in a very large bowl and drizzle with the egg mixture.
  • Begin to add the warm broth mixture to the dried bread, a little at a time. Toss lightly so that everything gets evenly moistened. You may not need all the broth. Stop adding liquid if the dressing starts getting mushy.
  • Transfer the dressing to a large 9x13-inch baking dish, then bake uncovered for 25-30 minutes until hot all the way through and golden brown on top.


  • I always use my favorite cornbread recipe. But if you have a cornbread recipe you prefer, go ahead and use that!
  • If you don't have time to let the bread dry out in advance, just bake in a 250 degree F oven for 30-45 minutes until dry. Be sure to toss every 10 minutes.
  • You can assemble the dressing up to 1 day in advance and keep in the fridge. You may need to increase the bake time by about 10 minutes or so, though, since the dressing will be going into the oven cold.
  • The cornbread dressing can be frozen up to 3-4 weeks in advance, then thawed in the fridge overnight before baking.


Calories: 268kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1089mg | Potassium: 177mg | Fiber: 2g | Sugar: 5g | Vitamin A: 522IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg