(Serves 8–10)
For the Cornbread (Make 1–2 days ahead):
- 1½ cups (190g) cornmeal (stone-ground if possible)
- ½ cup (65g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1¼ cups (300ml) buttermilk
- ¼ cup (60ml) milk
- 1 large egg
- ¼ cup (½ stick / 57g) unsalted butter, melted
- No sugar! (Southern cornbread is savory)
💡 Shortcut: Use 1 (8.5 oz) box of unsweetened Jiffy cornbread mix + 1 egg + ⅓ cup milk—but homemade is best.
For the Dressing:
- 8 cups dried cornbread cubes (from 1 batch above, about 1 lb)
- 1 lb mild breakfast sausage, cooked and crumbled
- ½ cup (1 stick / 115g) unsalted butter
- 2 cups yellow onion, finely diced
- 2 cups celery, finely diced
- 4 cloves garlic, minced
- 3–4 cups low-sodium chicken or turkey broth
- 2 large eggs, beaten
- ¼ cup fresh parsley, chopped
- 1 tbsp poultry seasoning (or 1 tsp each sage, thyme, rosemary)
- 1 tsp black pepper
- 1½ tsp salt (adjust to taste)
Step-by-Step Instructions (Moist, Not Mushy!)
1. Bake & Dry the Cornbread
- Make cornbread 1–2 days ahead. Cool completely, then cut into ¾-inch cubes.
- Spread on a baking sheet and dry in a 250°F oven for 30–45 minutes, until crisp but not hard. Cool.
2. Sauté the Aromatics
- In a large skillet, cook sausage until browned. Remove and set aside.
- In the same skillet (add butter if needed), sauté onion and celery 8–10 minutes until soft.
- Add garlic; cook 1 minute more.
3. Mix the Dressing
- In an extra-large bowl, combine dried cornbread, sausage, onion mixture, parsley, and herbs.
- In a separate bowl, whisk broth, eggs, salt, and pepper.
- Pour wet mixture over dry. Stir gently until evenly moistened (add more broth if dry—it should hold together when squeezed).
4. Bake to Golden Perfection
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish.
- Pour dressing into dish. Cover with foil.
- Bake 30 minutes.
- Uncover and bake 15–20 minutes more, until top is golden and edges are crisp.
Pro Tips for Success
- Dry your cornbread well—this prevents sogginess!
- Use unsweetened cornbread—sweet Jiffy makes dressing taste like dessert.
- Don’t overmix—keep it light and airy.
- Broth amount is key: Start with 3 cups, add more only if needed. Too much = mush.
- For extra richness: Stir in ½ cup chopped pecans or celery leaves.
Make-Ahead & Storage Tips
- Assemble (unbaked) 1 day ahead: Cover and refrigerate. Add 10 mins to bake time.
- Leftovers: Keep in fridge up to 4 days. Reheat in oven or skillet for best texture.
- Freeze: Cool baked dressing, wrap tightly, freeze up to 2 months. Thaw overnight, reheat covered at 325°F.
Frequently Asked Questions
Q: Can I make this vegetarian?
A: Yes! Skip sausage, use veggie broth, and add 1 cup sautéed mushrooms for umami.
Q: My dressing is dry—what happened?
A: Likely not enough broth or overbaked. Next time, add broth gradually and check at 15 mins uncovered.
Q: Can I use store-bought cornbread?
A: Only if it’s unsweetened. Most are too sweet—homemade is worth it!
Q: Is this stuffing or dressing?
A: It’s dressing—baked separately from the bird (the Southern way!).
A Dish Full of Tradition
Cornbread dressing isn’t just a side—it’s a love letter to home, heritage, and gathering. Whether you’re serving it at Thanksgiving, a Sunday supper, or a simple weeknight meal, it carries the warmth of generations in every bite.
So bake that cornbread, sauté those veggies, and layer with care. Because the best traditions aren’t written in cookbooks—they’re stirred into a bowl, shared with gratitude, and remembered for life.
Do you add oysters, apples, or keep it classic?
Share your family’s version in the comments! And if this recipe brought a little Southern comfort to your table, pass it on to someone who believes in the magic of cornbread, sage, and slow-simmered love. 🌽🧡✨
