Southern Cornbread Dressing 

Prep Time: 20 minutes | Cook Time: 1 hour



  • 1 loaf day-old corn bread (Store bought or make your own)
  • 3 cups day-old white bread, cut into 1 inch cubes
  • 8 tbs butter
  • 2 cups onion, diced (roughly 1 large onion)
  • 2 cups celery, diced (roughly 4-5 ribs)
  • 2 eggs
  • 1 1/2 tbs fresh sage, sliced
  • 1 tsp fresh thyme
  • 4-5 cups broth
  • Salt and pepper, to taste


Preheat oven to 350 F.

Cut corn bread into rough, 1 inch chunks. Combine with white bread chunks and toss to mix.

Melt butter in a skillet over medium heat. Add onions, celery, and 1/2 tsp salt. Cook until transparent, about 5-10 minutes.

Transfer vegetables to bread mixture and combine.

Beat the eggs then add to the bread mix. Sprinkle in sage and thyme, add salt and pepper to taste. Toss together.

Add 4 cups broth and stir well. Using your hands, work the mixture into a batter-like consistency. Don't be afraid of breaking up the bread. Add another cup if the mixture is dry or not pourable.

Lightly grease a baking dish (anything that holds 2 quarts. I like 9x13, 8x11 works too). Transfer mixture to the greased dish and bake until the dressing has browned around the edges, about 45 minutes to 1 hour.


Switch things up by adding a pound of cooked sausage, or a cup and a half of roasted nuts. This dish can be prepared a day ahead of time by saving the baking for the day you'd like to serve it.