Grandma’s Cornbread Dressing (Southern Holiday Classic)

There’s something about Grandma’s Cornbread Dressing that brings everyone back to the table — no matter how many years go by. Warm, moist, and full of flavor, this traditional Southern side dish is the true star of every Thanksgiving or Christmas dinner.

Growing up, I watched my grandma make this dressing every holiday morning, carefully crumbling her golden cornbread by hand. The smell of onions, celery, and sage simmering on the stove still feels like home to me. Every bite tastes like love and tradition — and that’s exactly what this recipe delivers.

This classic cornbread dressing is simple, authentic, and guaranteed to become a favorite at your family gatherings, too.

Recipe Card

Servings: 10–12 Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes

Ingredients

For the Cornbread:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• ½ cup unsalted butter, melted

For the Dressing:

• 8 cups crumbled cornbread (from above or store-bought)

• 1 tablespoon butter

• 1 cup onion, finely chopped

• 1 cup celery, finely chopped

• 2 cups chicken broth (add more as needed for moisture)

• 2 large eggs, lightly beaten

• 1 teaspoon dried sage (or to taste)

• 1 teaspoon poultry seasoning

• Salt and pepper, to taste

Instructions

1. Bake the Cornbread: Preheat your oven to 400°F. In a mixing bowl, combine cornmeal, flour, baking powder, and salt. Stir in buttermilk, eggs, and melted butter. Pour into a greased 9-inch baking dish and bake for 20–25 minutes, until golden brown. Let cool, then crumble into a large bowl.

2. Sauté Vegetables: In a skillet, melt 1 tablespoon of butter over medium heat. Add onions and celery, cooking until softened and fragrant (about 5 minutes).

3. Mix the Dressing: In the bowl with crumbled cornbread, add sautéed vegetables, sage, poultry seasoning, salt, and pepper. Pour in chicken broth and beaten eggs. Stir gently until everything is moistened — add more broth if the mixture feels too dry.

4. Bake the Dressing: Preheat oven to 350°F. Spread the mixture evenly in a greased 9x13-inch baking dish. Bake uncovered for 40–45 minutes, until golden brown and set in the center.

5. Serve: Let cool slightly before serving. Serve warm with turkey, gravy, or any holiday main dish.

Tips for the Best Cornbread Dressing

• Use day-old cornbread — slightly dry bread absorbs flavor better.

• Add a handful of stale biscuits or white bread cubes for extra texture.

• If you like it richer, replace part of the broth with cream of chicken soup.

• Want it more moist? Add more broth before baking or cover with foil halfway through.

• Garnish with fresh parsley or thyme before serving for a beautiful touch.

Final Thoughts

This Grandma’s Cornbread Dressing is pure Southern comfort — simple, homemade, and filled with the flavors of tradition. Whether it’s on your Thanksgiving table or served alongside Sunday dinner, it’s one of those recipes that connects generations and warms the soul. Serve it with roasted turkey, chicken, or even ham for a classic, unforgettable meal.

FAQ

Q: Should I use day-old cornbread for dressing? Yes — slightly dried-out cornbread absorbs the broth better and keeps the dressing from becoming mushy.

Q: Can I make cornbread dressing ahead of time? Absolutely. You can prepare the mixture 1 day ahead and refrigerate. Bake just before serving for the best texture.

Q: How do I keep dressing from being too dry? Add enough broth to fully moisten the mixture. It should look slightly wet before baking, as it dries out in the oven.

Q: Can I add chicken or turkey to the dressing? Yes — shredded chicken or leftover turkey makes it heartier and even more flavorful.

Q: Can I freeze cornbread dressing? Yes — freeze unbaked dressing for up to 3 months. Thaw, then bake as usual.