For many, Thanksgiving isn’t complete without a generous serving of cornbread dressing. It’s a comforting, flavorful side dish that embodies the warmth of home cooking, and this recipe, reminiscent of something you’d find in the Pioneer Woman’s kitchen, brings that classic, old-fashioned taste to your holiday table. If you’re like me, a plate piled high with just Grandma’s cornbread dressing would be Thanksgiving dinner perfection. While I appreciate all the traditional fixings – turkey, gravy, mashed potatoes, and the rest – it’s the cornbread dressing that truly captures the holiday spirit for me.
In my years of enjoying holiday feasts, I’ve sampled countless dressings and stuffings, but none have ever quite measured up to my grandma’s cornbread dressing. Using simple, wholesome ingredients like cornbread, bread, onion, celery, eggs, and a touch of sage, this recipe proves that uncomplicated flavors and down-home cooking are often the most satisfying. I’m excited to share this cherished family recipe with you, hoping it brings as much joy to your table as it has to ours.
Dressing vs. Stuffing: Unpacking the Difference
You might hear the terms “dressing” and “stuffing” used interchangeably, but when it comes to Thanksgiving, there’s a key distinction, especially in Southern cooking traditions where cornbread dressing reigns supreme. Both dishes share similar foundations – stale bread, vegetables, aromatic spices, herbs, and a moistening broth, often chicken or turkey. Some variations even incorporate fruits or nuts for added flavor and texture.
However, the primary difference lies in how they are cooked:
Dressing is baked in a separate casserole dish, outside of the turkey.
Stuffing, as the name suggests, is stuffed directly into the cavity of the turkey during roasting.
Personally, I’m firmly in the “dressing” camp, and here’s why:
- Food Safety: Cooking dressing outside the turkey significantly reduces the risk of foodborne illness.
- Even Cooking: It’s much easier to ensure both the turkey and the dressing are perfectly cooked when prepared separately, especially with larger birds.
- Taste Preference: I find the texture and flavor of dressing, particularly cornbread dressing, far superior to stuffing.
- Grandma’s Way is Best: Ultimately, tradition plays a big part. This is how my grandma always made it, and some things are just best left untouched. There’s a comforting familiarity in the dishes we grew up with, and for me, that comfort is found in a pan of homemade cornbread dressing.
Simple Ingredients for a Flavorful Dressing
Creating this comforting cornbread dressing requires just a handful of straightforward ingredients, highlighting the beauty of simple, home-style cooking.
celery, onion, salt, sage, broth, bread, cornbread, and eggs on a wooden board
Prepared Cornbread: The heart of this recipe is, of course, the cornbread. Unlike dressings made solely with bread, this recipe uses a delightful combination of bread and cornbread. Baking your cornbread a day or two ahead of time is key. This allows it to dry out slightly, which helps it absorb the flavorful chicken stock beautifully.
Bread: Don’t stress about the type of bread – white, wheat, sourdough, or even gluten-free bread will work perfectly. The goal is to have cubed, slightly dried bread. Stale bread is ideal, making this recipe a great way to use up day-old loaves.
Salt and Pepper: Proper seasoning is crucial to any dish, and cornbread dressing is no exception. Don’t shy away from salt and pepper! If you’re using homemade chicken broth, it’s likely to be mildly salted. If using store-bought broth, opt for low-sodium to control the salt level.
Sage: Dried sage is the star spice in this dressing, lending a distinctive, earthy aroma that’s synonymous with Thanksgiving. Don’t be tempted to add poultry seasoning or rosemary – trust in the power of sage to deliver classic flavor.
Onions and Celery: This aromatic duo forms the flavor base of the dressing, adding both depth and subtle texture. Finely chop the onions and celery – there’s no need to sauté them beforehand. They’ll soften perfectly as the dressing bakes in the casserole.
Chicken Broth: For an extra layer of homemade goodness, consider making your own chicken broth. Simmering a whole chicken or chicken parts the day before not only yields flavorful broth but also provides cooked chicken that can be added to the dressing itself, just like Grandma used to do! While store-bought broth works in a pinch, homemade broth truly elevates the dish and adds nutritional value.
Eggs: Large eggs are best for this recipe. Lightly whisk them before incorporating them into the dressing mixture. They help bind the dressing and add richness.
Choosing the Right Cornbread for Your Dressing
For this cornbread dressing, you’ll want to bake a single batch of savory cornbread. Avoid sweet cornbread mixes like Jiffy, as a savory cornbread is essential for the classic flavor profile.
My go-to is my homemade cornbread recipe. It’s made with simple pantry staples and doesn’t require buttermilk. It’s a moist cornbread, so allowing it to dry out overnight is important. If you’re short on time, cube the cornbread and lightly toast it in the oven to speed up the drying process. Don’t worry if it’s not completely dry – a little moisture is fine.
If you prefer the convenience of a mix, my grandma often used Martha White’s hot rise mix. While I prefer homemade for its lack of additives, both options will yield delicious results with a very similar taste.
Step-by-Step to Grandma’s Cornbread Dressing Perfection
- Prepare the Cornbread and Bread: Bake your cornbread (either homemade or Martha White mix) one to two days ahead. Let it dry out. Cut or tear your chosen bread into ½-inch cubes and let them dry out overnight on a baking sheet. For a quicker drying method, lightly toast the bread cubes on a baking sheet in the oven.
- Preheat Oven: The next day, preheat your oven to 400°F (200°C).
- Crumble and Combine: Crumble the dried cornbread into small pieces. In an extra-large bowl, combine the crumbled cornbread, bread cubes, salt, pepper, sage, and finely diced onions and celery. Mix everything together thoroughly.
- Add Broth and Season: Pour in 5 cups of chicken broth and stir to combine. Taste the mixture and adjust seasonings as needed before adding the eggs.
- Incorporate Eggs: Whisk the eggs lightly and stir them into the cornbread mixture.
- Adjust Consistency: The dressing mixture should be quite wet. If needed, add the additional cup of broth to achieve a moist consistency.
- Bake: Pour the mixture into a well-greased 10×15 inch casserole dish and spread it evenly. Bake, covered, at 400°F for 1 hour.
- Check for Doneness: After an hour, uncover the dish and gently shake it. If the dressing jiggles, it’s not quite done. If it feels firm, it’s ready.
- Final Bake (If Needed): If the dressing isn’t set, continue baking uncovered for an additional 5-20 minutes, or until it’s firm but still moist on the inside. The exact baking time can vary depending on the depth of your casserole dish and how dry your bread was initially.
More Thanksgiving Recipes to Complete Your Feast
Looking for more delicious recipes to round out your Thanksgiving menu? Here are some winning dishes:
Best turkey recipe for Thanksgiving
Easy turkey gravy drippings
Homemade rolls
Fresh cranberry salad
Spinach and apple salad
Honey roasted carrots and beets
Maple roasted sweet potatoes
Print Pin 4.29 from 7 votes
Grandma’s Cornbread Dressing Recipe
A Southern-style cornbread dressing recipe using simple, fuss-free ingredients, just like Grandma used to make.
Course: Side Dish
Cuisine: American
Keyword: holiday
Prep Time: 1 day 15 minutes
Cook Time: 1 hour
Servings: 15
Author: Tara Buss
Equipment
- 10×15 casserole dish
- Extra large mixing bowl
- Chef knife
Ingredients
- 1 batch prepared cornbread (homemade recipe in notes; or use Martha White hot rise recipe)
- 10 slices bread (sandwich style white, wheat, or sourdough all work)
- 1 ½ cup onion (finely chopped)
- 1 ½ cup celery (finely chopped)
- 4 tsp dried sage
- 2 tsp salt (If your broth is salted start with less)
- ½ tsp black pepper
- 6 eggs (lightly whisked)
- 5-6 cups chicken broth (for homemade instructions see notes)
Instructions
- Prepare cornbread (either homemade or Martha White hot rise mix) and let dry out a day or two.
- Cut or tear bread into ½ inch cubes and dry out bread overnight on a baking sheet. Toast on a large baking sheet if you are in a time crunch.
- The next day, heat oven to 400 degrees f.
- Crumble cornbread into little bits.
- Combine cornbread, bread cubes, salt, pepper, sage, finely diced onions and celery in an extra large bowl and mix together.
- Add five cups of the broth and stir to combine. Taste and adjust seasonings if needed before adding the eggs.
- Whisk eggs and stir them into the cornbread mixture. The cornbread mixture should be very wet in consistency. Add the additional cup of broth if needed.
- Pour into a well greased, 10 x 15 inch casserole dish and spread out in pan.
- Bake covered, at 400 degrees for 1 hour.
- After the elapsed time, uncover and shake the dish. If it jiggles, it is not done. If it is firm, it is done. If it doesn’t look set, uncover, and bake for additional time until it is firm but still moist on the inside. This could take 5-20 minutes more depending on how deep your casserole dish is or how dry your bread was in the beginning.
Notes
Homemade cornbread recipe:
- 1 cup cornmeal, medium grind
- 1 cup unbleached all purpose flour
- 1 ½ tsp salt
- 1 tbsp sugar
- 2 tsp baking powder
- 1 ½ cup milk
- 1 egg
- 4 tbsp melted butter
- 1 tbsp olive oil (for greasing dish)
Whisk together dry ingredients. Add milk, egg, and butter and whisk to combine. Pour in greased 8×8 baking dish and bake at 400 degrees for 25 minutes.
Homemade broth: To boil the chicken, place it in a stockpot and cover with water and add 1 tsp salt. Bring to a boil and skim off any foam that rises to the top. Reduce heat to a gentle simmer and cook for about an hour. After chicken is cooked through, remove chicken and strain broth through a fine mesh sieve.
