Southern Cornbread Bake

Cornbread Dressing is a quintessential holiday side dish, renowned for its tender, sweet cubes of cornbread beautifully tossed with crusty sourdough bread and an exquisite combination of fresh, seasonal herbs. This recipe promises a dressing that is both moist and flavorful on the inside, with a delightful crispy top, making it an indispensable addition to any festive meal.

Elevate your Thanksgiving menu by pairing this incredible cornbread dressing with other beloved classics like a vibrant Wild Rice Salad, creamy Mashed Potatoes, and fluffy Dinner Rolls. Each bite of this dressing transports you to the heart of holiday tradition, embodying warmth and comfort.

The Best Cornbread Dressing for Your Holiday Table

This isn’t just *a* dressing recipe; it’s *the* dressing recipe that has earned its permanent spot on my Thanksgiving table year after year. To be completely honest, if faced with the impossible choice, I would even choose this savory, herb-infused masterpiece over the turkey itself! What makes this cornbread dressing truly exceptional is its unique blend of textures and flavors, setting it apart from more conventional stuffings.

The magic begins with the foundational breads. The cornbread introduces an unmatched depth of flavor and a subtle sweetness that perfectly complements the tangy, rustic notes of sourdough bread. This combination creates a complex base, offering a delightful interplay of soft, crumbly cornbread pieces with the slightly chewy, crusty sourdough cubes. This textural contrast is key to a dressing that never feels monotonous.

Beyond the bread, the aromatic vegetables – fresh onions, crisp celery, and pungent garlic – are slowly sautéed in generous amounts of melted butter. This gentle cooking process coaxes out their natural sweetness and deepens their flavors, forming a rich, savory foundation. Once tender and lightly browned, these veggies are then tossed with an abundance of fresh, seasonal herbs. Our carefully selected blend includes fragrant rosemary, earthy sage, delicate thyme, vibrant oregano, and bright parsley. This symphony of herbs not only imbues your cornbread dressing with an incredible aroma but also fills your entire home with the comforting, unmistakable scent of the holidays.

Essential Ingredients for Your Perfect Cornbread Dressing

Crafting the ultimate cornbread dressing relies on a selection of high-quality ingredients, each playing a crucial role in the final flavor and texture. Here’s a detailed look at what you’ll need:

• Sourdough and Cornbread: The cornerstone of this dressing. It’s absolutely vital to bake the bread cubes until they are thoroughly dry. This crucial step prevents the dressing from becoming soggy and ensures a beautiful texture that absorbs the flavorful liquid without turning mushy. You can use homemade or store-bought cornbread, ideally day-old for better texture.
• Unsalted Butter: Using unsalted butter allows you complete control over the salt level in your dressing. This ensures you can season it perfectly to your taste without accidentally over-salting.
• Onion and Celery: These classic aromatics form the backbone of the savory flavor. Cook them slowly until they are tender and just beginning to brown lightly. This process, often called “sweating,” brings out their natural sweetness and adds a deeper, more complex flavor to the dressing.
• Garlic: A culinary essential, garlic contributes an irresistible fragrance and a savory punch to the cornbread dressing. Minced garlic integrates seamlessly, infusing every bite with its delicious essence.
• Fresh Herbs: A vibrant mix of fresh herbs is non-negotiable for this recipe. We recommend a blend of rosemary, sage, thyme, oregano, and parsley. While a pre-packaged poultry herb blend can be a time-saver, using individual fresh herbs allows for superior flavor. For a quick tip, remember that flat-leaf Italian parsley offers a more robust flavor compared to its curly counterpart, which is often used purely as a garnish.
• Chicken Stock: This liquid gold binds all the ingredients together and adds a significant layer of savory depth. Chicken broth works equally well. For a delicious vegetarian option, simply substitute with a good quality vegetable broth.
• Eggs: Eggs act as a binder, helping the dressing hold its shape and contributing to its moist, custardy texture. Make sure to whisk the eggs thoroughly with the stock before adding them to the bread and veggie mixture to ensure even distribution and prevent scrambling.

How to Make Homemade Cornbread Dressing: A Step-by-Step Guide

Making this delightful cornbread dressing is simpler than you might think. Follow these clear steps to achieve a dish that will impress everyone at your holiday gathering:

1. Prepare and Dry the Bread: Begin by preheating your oven to a low 250°F (120°C). Cut both the sourdough and cornbread into uniform 1-inch cubes (about 1/2-inch thick). Spread them evenly on a large, rimmed baking sheet. Bake for approximately 45 minutes, stirring gently every 15 minutes, until the bread cubes are thoroughly dried out and slightly toasted. This step is crucial for preventing a soggy dressing. Remove from the oven and let cool completely. Increase oven temperature to 350°F (175°C).
2. Sauté the Vegetables: In a large skillet, melt the unsalted butter over medium-low heat. Add the finely diced onions and celery, along with the minced garlic. Cook, stirring occasionally, for about 10–15 minutes, until the vegetables are tender and just beginning to achieve a light golden brown color. This slow sautéing process deepens their flavor.
3. Infuse with Fresh Herbs: While the vegetables are cooking, take the time to finely chop all your fresh herbs: parsley, sage, rosemary, oregano, and thyme. Once the vegetables are tender, stir the chopped herbs, salt, and black pepper into the skillet. Cook for just another minute until fragrant. Remove the pan from the heat and allow it to cool slightly to prevent scrambling the eggs in the next step.
4. Prepare the Liquid Mixture: In a separate medium bowl, whisk the large eggs with a fork until they are smooth and well-beaten. Pour in the chicken stock and whisk again until the mixture is fully combined and uniform.
5. Combine All Ingredients: Gently pour the egg and chicken stock mixture into the slightly cooled skillet with the buttered vegetables and herbs. Stir gently to incorporate. Immediately add the dried cornbread and sourdough cubes to the skillet. Using a large spoon or your hands, carefully mix until all the bread cubes are evenly coated with the liquid and herb-vegetable mixture. Be gentle to avoid breaking up the bread too much.
6. Bake to Golden Perfection: Transfer the entire dressing mixture into your generously greased 9×13-inch baking pan. Spread it out evenly. Bake in the preheated 350°F (175°C) oven for 45–60 minutes, or until the top is beautifully browned and crisp, and the interior is set and fragrant. Remove from the oven and serve this hearty, comforting dish immediately.

More Thanksgiving Recipes to Complete Your Feast

Planning your holiday meal? Explore these other delightful recipes that perfectly complement our Cornbread Dressing and will make your Thanksgiving spread truly unforgettable:

• Fresh Thanksgiving Salad
• Sweet Potato Casserole with Pecan Topping
• Refreshing Turkey & Cranberry Salad
• Perfectly Roasted Carrots
• Festive Thanksgiving Cookies

Cornbread Dressing Recipe

By Chelsea Lords

This family-favorite Thanksgiving Cornbread Dressing combines tender, sweet cubes of cornbread with crusty sourdough bread, seasoned with a perfect blend of fresh and seasonal herbs.

Prep Time:
35 minutes

Cook Time:
50 minutes

Total Time:
1 hour 25 minutes

Yields:
14 servings

Equipment

• 9 x 13-inch baking pan
• Large sheet pan (15″ x 21″)
• Large skillet

Ingredients

• 6 cups sourdough bread, cut into 1-inch cubes
• 4 cups day-old cornbread, cut into 1-inch cubes
• 11 tablespoons unsalted butter
• 2-1/2 cups finely diced yellow onion (about 2 medium onions)
• 1-1/3 cups thinly sliced celery (about 6 to 8 stalks)
• 2 teaspoons minced garlic (about 3 to 4 cloves)
• 1/2 cup fresh flat-leaf parsley, finely diced
• 2 tablespoons fresh sage, finely diced
• 1 tablespoon fresh rosemary, finely diced
• 1-1/2 tablespoons fresh thyme, finely diced
• 1 teaspoon fresh oregano, finely diced
• Salt and pepper, to taste
• 1-1/4 cups chicken stock (or vegetable broth for vegetarian)
• 2 large eggs

Instructions

1. Preheat oven to 250°F (120°C). Generously grease a 9×13-inch baking pan with cooking spray and set aside.
2. Cut the sourdough and cornbread into equal 1-inch-wide pieces (1/2-inch thick); place both on a large, rimmed sheet pan (15×21 inches). Bake for 45 minutes, gently stirring the bread and cornbread cubes every 15 minutes, or until completely dried. Remove from oven and set aside to cool. Increase oven temperature to 350°F (175°C).
3. Melt the butter in a large skillet over medium-low heat. Add diced onions, celery, and garlic and cook, stirring occasionally, until veggies are tender and just beginning to lightly brown, about 10–15 minutes. While veggies are cooking, finely chop the herbs.
4. Add all the fresh chopped herbs: parsley, sage, rosemary, fresh oregano, and thyme to the butter and veggie mixture. Add salt and pepper to taste (approximately 1 teaspoon salt and 1 teaspoon pepper, adjust to your preference). Remove pan from heat and let it cool slightly.
5. In a separate bowl, whisk the eggs with a fork until smooth. Pour in the chicken stock and whisk again until smooth. Pour this mixture into the slightly cooled pan with the butter and herbs and gently stir to combine. (Ensure the pot is not super hot to avoid scrambling the eggs!).
6. Add the cooled cornbread and bread cubes to the pan. Stir very gently until all ingredients are combined and the bread/cornbread is well coated with the liquid mixture.
7. Transfer this mixture to the prepared 9×13-inch baking dish. Bake for 45–60 minutes or until browned and crisp on top. Remove and serve immediately.

Recipe Notes

Note 1: Herb Blend Alternative: Fresh herbs can be pricey, especially outside of peak seasons. Around Thanksgiving, look for a fresh poultry herb blend (often containing rosemary, sage, and thyme) to save time and money. Just add fresh parsley, and if needed, swap 1/4 teaspoon of dried oregano for fresh, or simply omit it.

Prep Ahead: Bread cubes can be baked and dried up to 1 day in advance. Once completely cooled, store them in an airtight container at room temperature until ready to use.

Make Ahead: You can completely assemble the dressing ingredients according to the recipe instructions, right up until the baking step. Instead of baking, cover the casserole dish tightly with aluminum foil and refrigerate. The next day, remove the dressing from the fridge, allow it to come to room temperature for about 30-60 minutes, then bake in a preheated oven. You may need to add an extra 10-15 minutes to the total baking time to ensure it is heated through and golden brown. We do not recommend assembling this dish more than one day in advance for optimal freshness.

Storage: This cornbread dressing is truly best enjoyed fresh from the oven. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. However, the texture may change slightly. This dish does not freeze well, so try to consume all leftovers within a few days.

Nutrition

Serving: 1 serving | Calories: 430kcal | Carbohydrates: 55g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 618mg | Potassium: 267mg | Fiber: 3g | Sugar: 15g | Vitamin A: 806IU | Vitamin C: 8mg | Calcium: 149mg | Iron: 3mg

Nutrition information is automatically calculated and should only be used as an approximation.