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Gina presenting a golden, bubbling pan of Southern cornbread dressing fresh from the oven in her cozy animated kitchen

Mama's Cornbread Dressing That'll Hush the Whole Table

Forget the stuffing from a box — this Southern cornbread dressing is the side dish that becomes the whole conversation. Rich, savory, and loaded with love (and butter).
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Prep Time 25 minutes
Cook Time 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups crumbled day-old skillet cornbread about one 9-inch pan, baked and cooled overnight
  • 4 slices day-old white sandwich bread torn into rough pieces
  • 6 tablespoons unsalted butter divided
  • 1 large yellow onion diced small
  • 4 stalks celery diced small, leaves included
  • 4 cloves garlic minced
  • 2 tablespoons fresh sage minced, or 1 teaspoon dried rubbed sage
  • 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt plus more to taste
  • 3 cups low-sodium chicken broth warm, plus more if needed
  • 3 large eggs beaten
  • 2 tablespoons unsalted butter for dotting the top before baking

Method
 

  1. Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
  2. In a large skillet over medium heat, melt 4 tablespoons of butter. Add the diced onion and celery and cook, stirring occasionally, for 8 to 10 minutes until softened and the onion is translucent.
  3. Add the minced garlic, sage, and thyme to the skillet and cook for another 1 to 2 minutes until fragrant. Remove from heat and let the mixture cool for 5 minutes.
  4. In a very large mixing bowl, combine the crumbled cornbread and torn white bread. Pour the cooked vegetable mixture over the bread and toss gently to combine.
  5. Add the salt and pepper to the bowl, then pour in 2 1/2 cups of the warm chicken broth. Stir gently until the bread absorbs the liquid. The mixture should be very moist — like a thick, wet batter. Add more broth a splash at a time if the mixture seems dry.
  6. Add the beaten eggs to the bowl and stir until fully incorporated.
  7. Pour the mixture into the prepared baking dish and spread it into an even layer. Dot the surface with the remaining 2 tablespoons of butter cut into small pieces.
  8. Bake uncovered at 375°F for 45 to 55 minutes, until the top is deeply golden brown and set in the center. The edges should be crispy and the interior should feel firm but slightly custardy when pressed gently.
  9. Remove from the oven and let the dressing rest for 10 minutes before serving.

Notes

Day-old bread is not optional — fresh bread turns the dressing gummy. If you're baking the cornbread the same day, spread the crumbles on a sheet pan and dry them in a 300°F oven for 20 minutes before using.