![Mom's Southern Cornbread Dressing](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2018/11/IMG_20200405_173757-scaled.jpg?fit=100%2C75&quality=89&ssl=1)
This Southern Cornbread Dressing is so simple to make and so delicious to eat! It has been a staple at our Thanksgiving table for as long as I can remember. And a favorite!
I make the cornbread (recipe below) and chop the onions and celery a day or two before, making it a breeze to put together on Thanksgiving day. Or you can make the whole thing in advance and just pop in the oven the day of.
![Mom"s Southern Cornbread Dressing](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2018/11/IMG_20200405_174242.jpg?resize=922%2C1024&quality=89&ssl=1)
If you make it up the day before, add an extra 10 minutes to the cooking time. I recommend using the recipe for Mom’s Cornbread to make this dressing. But if you use a different one, make sure that it is a savory cornbread, not a sweet cornbread.
![Southern cornbread dressing in a white baking dish, garnished with fresh herbs](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2018/11/00100lrPORTRAIT_00100_BURST20200405173722185_COVER.jpg?resize=768%2C1024&quality=89&ssl=1)
Of course this delicious southern cornbread dressing can be served any time of the year, I like to serve it with:
Check out these other delicious side dishes:
- Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto
- Simply Delicious Deviled Eggs
- French Green Bean and Mushroom Casserole
- Autumn Broccoli Salad
I hope you love my Mom’s Southern Cornbread Dressing as much as I do!
Enjoy!
![Mom's Southern Cornbread Dressing](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2018/11/IMG_20200405_173757-scaled.jpg?fit=600%2C450&quality=89&ssl=1)
Ingredients
- 2 tablespoons unsalted butter
- 2 cups celery, small diced
- 2 cups yellow onion, small diced
- 1 recipe Mom’s Cornbread
- 1-12 ounce package herb seasoned cubed stuffing I used Pepperidge Farm. Make sure to used the cubed stuffing.
- 4 cups turkey or chicken broth
- 2 tablespoons fresh sage, minced
- 1 teaspoon dried thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Make 1 recipe of Mom’s Cornbread. You can make this a day or two beforehand.
- Preheat oven to 350 degrees F. Butter a large ceramic or glass rectangular casserole dish.
- In a large bowl, break up the cornbread into small chunks.
- In a large high-sided skillet melt butter. Add celery and onions and cook, stirring often until soft and lightly browned. Add sage and thyme. Add cubed stuffing and stir well to combine.
- Add the crumbled cornbread to the pan. stir to combine.
- Add broth 1 cup at a time stirring after each addition. Season with salt and pepper.
- Scoop into the buttered casserole dish lightly pressing it in.
- Bake in preheated oven for about 45 minutes, until lightly browned and heated through.
Nutrition
![Mom"s Southern Cornbread Dressing](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2018/11/IMG_20200405_174242.jpg?resize=922%2C1024&quality=89&ssl=1)
![Mom's Cornbread](https://i0.wp.com/mealstreetkitchen.com/wp-content/uploads/2017/11/IMG_20200403_181733-scaled.jpg?fit=600%2C739&quality=89&ssl=1)
Ingredients
- 1 egg
- 1 cup plus 2 tablespoons milk
- 1/4 cup sifted flour
- 1 1/4 cups cornmeal
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons bacon fat
Instructions
Heat oven to 450 degrees F. Butter cast iron skillet and then sprinkle with a bit of cornmeal. Heat pan in the hot oven.
Beat egg and then mix in remaining ingredients until smooth. pour batter into the hot skillet and bake for 20-25 minutes until done.
Cut into wedges and serve with butter.
Nutrition
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