Classic Cornbread Dressing


A holiday classic.

Active Time:
40 mins
Total Time:
3 hrs
Serves 15 (serving size: 1/2 cup)

A great Southern-style dressing starts with cornbread that's baked in a skillet for a crisp, golden crust. Our simple recipe can be made up to a month ahead if stored in the freezer. For best results, prepare the cornbread up to two days in advance so it can dry out completely.

Classic Cornbread Dressing



  • 2 cups self-rising white cornmeal mix

  • 1 teaspoon granulated sugar (optional)

  • 2 large eggs

  • 2 cups whole buttermilk

  • 3 tablespoons salted butter


  • ½ cup salted butter

  • 3 cups chopped sweet onion (from 2 large onions)

  • 2 cups chopped celery (from 6 stalks)

  • 2 tablespoons chopped fresh sage

  • 1 teaspoon chopped fresh thyme

  • 6 large eggs

  • 1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm)

  • 10 cups chicken broth

  • 2 teaspoons black pepper

  • 1 teaspoon kosher salt


  1. Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.

  2. Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.

  3. Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.

  4. Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage and thyme, and cook, stirring often, 1 minute.

  5. Stir together eggs in a very large bowl; stir in crumbled Cornbread, onion mixture, stuffing mix, chicken broth, black pepper, and kosher salt until blended.

  6. Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)

  7. Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes.

Make It Ahead

This recipe can be made a day in advance. Let the cooked dressing cool to room temperature, and then store, covered, in the refrigerator. Reheat before serving.

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