Cornbread Dressing

Cornbread dressing, often called stuffing, is a quintessential Southern dish that embodies the heart and soul of comfort food. This flavorful and aromatic side dish is a staple on many Southern tables during holiday feasts, family gatherings, or any occasion that calls for a taste of tradition. This recipe brings you a slice of the South with its combination of crumbled cornbread, aromatic herbs, and a medley of savory flavors that will leave your taste buds singing.


For the Cornbread:

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons vegetable oil

For the Dressing:

  • 1 batch of freshly baked cornbread (from the above ingredients)
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced bell pepper (green or red)
  • 1/4 cup unsalted butter
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried marjoram
  • Salt and black pepper, to taste
  • 2-3 cups chicken or vegetable broth



Step 1: Bake the Cornbread

  1. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or an ovenproof baking dish in the oven to heat.
  2. In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Carefully remove the hot skillet from the oven, add a bit of vegetable oil to coat the bottom, and pour in the cornbread batter.
  6. Bake for 20-25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
  7. Let the cornbread cool, then crumble it into a large mixing bowl.

Step 2: Prepare the Dressing

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, melt the unsalted butter over medium heat.
  3. Add the diced onion, celery, and bell pepper to the skillet and sauté until they become tender, about 5-7 minutes.
  4. Stir in the dried sage, thyme, rosemary, marjoram, salt, and black pepper. Cook for an additional 2-3 minutes.
  5. Combine the sautéed vegetables and herbs with the crumbled cornbread.
  6. Gradually add the chicken or vegetable broth, mixing until the mixture is moist but not soggy. The amount of broth needed may vary, so add it slowly and adjust to your preference.

Step 3: Bake the Dressing

  1. Transfer the dressing mixture to a greased 9×13-inch baking dish.
  2. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
  3. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crispy.

Step 4: Serve and Enjoy!

  1. Serve your Cornbread Dressing hot as a side dish for holiday meals or as a comforting accompaniment to roasted meats.


Cornbread Dressing is a timeless Southern classic that’s warm, comforting, and filled with the aromas of herbs and cornbread. Whether you’re celebrating a holiday, hosting a family gathering, or just craving a taste of the South, this recipe offers a slice of tradition and the unmistakable flavors of Southern hospitality.

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