This Southern recipe can be a two-day process. However, it can be simplified and made all in the same day. Just make sure your cornbread is cooled and dry. This way, it will soak up all the deliciousness of the ingredients.

Classic Southern Cornbread Dressing

For the Cornbread (Make 1 Day Ahead)

• 2 cups yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/3 cup vegetable oil

For the Dressing

• 1 recipe cornbread (above), crumbled and dried overnight
• 8 slices white bread, dried and cubed
• 4 tablespoons butter
• 2 large onions, finely diced
• 4 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tablespoons fresh sage, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried poultry seasoning
• 4-5 cups chicken broth, warm
• 4 large eggs, beaten
• Salt and black pepper to taste

Instructions

Day Before

1. Make cornbread:
   • Preheat oven to 425°F
   • Mix dry ingredients in one bowl
   • Whisk wet ingredients in another bowl
   • Combine wet and dry ingredients until just mixed
   • Pour into a greased 9×13 inch pan
   • Bake 20-25 minutes until golden
2. Crumble cornbread and spread on a baking sheet
3. Cut white bread into cubes
4. Leave both breads out overnight to dry

Day Of

1. Preheat oven to 350°F. Butter a 9×13 inch baking dish.
2. Prepare vegetables:
   • Melt butter in a large skillet over medium heat
   • Sauté onions and celery until soft (10-12 minutes)
   • Add garlic and cook 1 minute more
   • Add herbs and poultry seasoning
   • Set aside to cool slightly
3. In a very large bowl:
   • Combine crumbled cornbread and dried bread cubes
   • Add cooled vegetables and herbs
   • Pour in 3 cups of warm broth, stir gently
   • Add beaten eggs
   • Continue adding broth until mixture is very moist but not soupy
   • Season generously with salt and pepper
   • Let stand 10 minutes to absorb liquid
4. Bake:
   • Transfer to prepared baking dish
   • Cover with foil and bake 30 minutes
   • Uncover and bake 20-30 minutes more until top is golden brown
   • Center should be set but still moist

Tips for Success

• Cornbread should be completely cooled before crumbling
• Texture should be like wet sand when mixed – not too dry or too wet
• Don’t overmix or dressing will become gummy
• If top browns too quickly, cover with foil
• Let rest 10-15 minutes before serving
• Can be assembled day before and baked day of

Regional Variations of Southern Cornbread Dressing

Cajun/Creole Style

Additional Ingredients

• 1 lb andouille sausage, diced
• 1 green bell pepper, diced
• 1-2 jalapeños, finely diced
• 2 tablespoons Cajun seasoning
• Fresh parsley
• Optional: 1 lb crawfish or shrimp

Method Changes

• Brown sausage first, then use the drippings to cook vegetables
• Add Cajun seasoning with herbs
• If using seafood, add in last 15 minutes of baking
• Often cooked in cast iron skillet for crispy bottom

Deep South Oyster Dressing

Additional Ingredients

• 2 pints fresh oysters with liquor
• 2 teaspoons Old Bay seasoning
• Extra celery
• Crushed saltine crackers (optional)

Method Changes

• Reduce chicken broth by amount of oyster liquor
• Chop oysters if large, leave small ones whole
• Add oysters in layers while assembling
• Typically more moist than standard dressing

Country-Style Sausage Dressing

Additional Ingredients

• 1 lb country sausage (like Jimmy Dean)
• 1 tart apple, diced
• 1/2 cup chopped pecans
• Sage (double the amount)

Method Changes

• Brown sausage first
• Sauté apple with vegetables
• Add pecans when mixing
• Often made more firm/dry than basic version

Memphis-Style Hot Water Cornbread Dressing

Base Change

• Use hot water cornbread instead of baked cornbread
• No wheat flour or white bread used

Additional Ingredients

• Extra eggs (6 total)
• Chicken giblets, cooked and chopped
• Bell pepper
• More sage and black pepper

Method Changes

• Crumble hot water cornbread while warm
• Results in denser, more custard-like texture

Georgia-Style Sweet Potato Dressing

Additional Ingredients

• 2 cups mashed sweet potatoes
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup pecans, chopped

Method Changes

• Mix sweet potatoes with eggs before combining
• Reduce chicken broth by 1 cup
• Often topped with extra pecans
• Slightly sweeter final product

North Carolina Mountain Dressing

Additional Ingredients

• 2 cups chestnuts, roasted and chopped
• Fresh mountain herbs (thyme, sage, parsley)
• Salt pork or bacon instead of butter

Method Changes

• Render salt pork/bacon first
• Uses more herbs than basic version
• Often cooked in wood stove or cast iron
• Typically drier than other versions

Tips for All Variations

• Adjust liquid amounts based on additional ingredients
• Test seasonings before adding eggs
• Consider texture of add-ins when choosing final consistency
• Most variations can be made ahead
• Always use day-old cornbread

Common Optional Add-ins

• Hard-boiled eggs
• Different types of nuts
• Mushrooms
• Bell peppers
• Different sausage varieties
• Dried fruit (especially in mountain regions)
• Giblets or organ meats
• Various fresh herbs

With this much variation, you can most definitely make dressing your own !