Cornbread Dressing

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Cornbread Dressing: A Comforting Classic Made Step by Step

Cornbread dressing is a timeless dish that brings warmth, tradition, and deep savory flavor to the table. Often served during holidays but just as welcome any time of year, this Southern-style favorite blends crumbly cornbread with aromatic vegetables, herbs, and rich broth to create a moist, spoonable side dish that feels like home. What makes cornbread dressing special is its balance—soft but not soggy, flavorful without being heavy, and endlessly adaptable to family tastes.

Below is a clear, step-by-step method to help you make a truly satisfying cornbread dressing from scratch.

Ingredients You’ll Need

Cornbread (homemade or store-bought, fully cooled)
Onion, finely chopped
Celery, finely chopped
Butter
Eggs
Chicken or turkey broth (warm)
Salt and black pepper
Dried sage (or fresh, finely minced)
Optional additions: poultry seasoning, thyme, parsley, or cooked chicken/turkey bits

Step-by-Step Method

Step 1: Prepare the Cornbread

Start by baking your cornbread ahead of time if making it from scratch. Once baked, allow it to cool completely—this is important for texture. Crumble the cornbread into a large mixing bowl using your hands. Aim for small, even crumbs with a few slightly larger pieces for texture. Set aside.

Step 2: Sauté the Aromatics

In a skillet over medium heat, melt the butter. Add the chopped onion and celery, stirring gently. Cook until the vegetables are soft and fragrant, not browned. This slow sauté releases their natural sweetness and builds the base flavor of the dressing. Remove from heat.

Step 3: Combine Cornbread and Vegetables

Pour the warm sautéed onion and celery mixture over the crumbled cornbread. Gently toss to distribute the vegetables evenly throughout the crumbs.

Step 4: Season the Mixture

Sprinkle in salt, black pepper, and sage. If you enjoy a more herb-forward dressing, add a pinch of poultry seasoning or thyme. Mix lightly so the seasoning spreads evenly without compressing the cornbread.