Go Back
Southern cornbread dressing with a golden crispy herb-flecked top, a spoon lifting one portion from a white baking dish

Cousin Mike's Southern Cornbread Dressing

Savory Southern cornbread dressing that stays tender inside with a crisp, golden top — never mushy. The secret is drying the cornbread out completely before it meets the stock, so it soaks up flavor and holds its shape.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Side Dish
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 1 batch cornbread (about 8 cups cubed) made a day ahead and dried out
  • 1/2 cup unsalted butter 1 stick
  • 1 large yellow onion diced
  • 4 stalks celery diced
  • 2 tablespoons fresh sage chopped
  • 1 tablespoon fresh thyme leaves
  • 3 to 4 cups chicken or turkey stock warmed
  • 2 large eggs
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 cups torn day-old white bread optional, for extra structure

Method
 

  1. The day before, make the cornbread and leave it uncovered overnight to go stale. Unsweetened or barely-sweet cornbread works best here.
  2. Heat the oven to 250°F. Cut the cornbread into 3/4-inch cubes, spread on baking sheets, and dry in the oven 25–30 minutes, tossing once, until firm and lightly crisp. Let cool. Raise the oven to 350°F.
  3. Melt the butter in a large skillet over medium heat. Add the onion and celery with a pinch of salt and cook, stirring, 8–10 minutes until soft and translucent. Stir in the sage and thyme and cook 1 minute more.
  4. In a large bowl, combine the dried cornbread cubes (and torn white bread, if using) with the buttery vegetables. Season with the salt and pepper and toss well.
  5. Pour in the warm stock about a cup at a time, folding gently, until everything is evenly moistened but not soupy — it should hold together when pressed, not pool liquid. You may not need all the stock.
  6. Beat the eggs in a small bowl, then fold them through the dressing.
  7. Butter a 9x13-inch baking dish and spread the dressing in evenly. Cover with foil and bake 25 minutes.
  8. Uncover and bake another 15–20 minutes, until the top is golden brown and crisp. Rest 5 minutes before serving.

Notes

Dry cornbread is non-negotiable — it is what keeps the dressing from turning to mush. Warm the stock before adding so it absorbs evenly, and add it gradually. Assemble up to a day ahead and refrigerate; stir in a splash more warm stock before baking since it tightens overnight. Serve alongside turkey and gravy, Cousin Mike's Creamy Baked Mac & Cheese, and Creamy Coleslaw.