Old Fashioned Southern Cornbread Dressing Recipe
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Old-fashioned cornbread dressing is an authentic taste of Southern tradition. The kind of dish that instantly feels like home. Made with golden, buttery cornbread, onions, celery, and a medley of herbs, this classic recipe has been passed down through generations and perfected at holiday tables year after year.
It’s moist, savory, and seasoned with love, carrying all the flavor of Sunday dinners and family gatherings. Simple, soulful, and comforting, this old-fashioned cornbread dressing is the side that makes every meal feel like a celebration!
Classic cornbread dressing
This recipe is considered the classic, old-fashioned way of making cornbread dressing because it stays true to its roots. Simple, hearty, and soulful.
Unlike my signature elevated version of soul food cornbread dressing, this version is made without modern twists like cream cheese or other add-ins to soften or sweeten the base. Instead, it relies on golden homemade cornbread, savory vegetables, and traditional herbs for the pure, nostalgic flavor that’s been loved for generations.
Ingredients
- Cornbread – the golden, flavorful base of the dish. Make it from scratch, like in the recipe card instructions below.
- Butter – Adds richness and keeps the dressing moist.
- Yellow onion – For savory depth and classic Southern flavor.
- Seasonings and herbs – Like sage, thyme, rosemary, and parsley for warmth and savory flavor.
- Chicken broth – Binds everything together and keeps it tender.
- Egg – Helps hold the dressing together while baking.
How to make old-fashioned cornbread dressing
- Make the cornbread from scratch with yellow cornmeal, then cut it into cubes.
- Sauté the butter, along with the herbs, vegetables, and seasonings.
- Mix the egg and parsley, then pour this mixture over the cubed cornbread, and combine all the ingredients thoroughly.
- Next, bake the mixture covered, then uncover it and continue baking until it is fully cooked. You’ll know it’s done when the top is golden brown and slightly crisp, while the inside is set but still moist. To check for doneness, insert a butter knife or toothpick into the center of the dressing. It should come out clean, not wet or gummy.
Getting the right consistency
For the best old-fashioned cornbread dressing, aim for a balance: moist and tender without being soggy, and golden on top without getting overly crispy.
The key is to simmer the vegetables in chicken broth, rather than adding liquid directly to the cornbread. This way, the mixture will be moist enough to hold together without becoming watery. Additionally, bake the cornbread until it is set and the edges are lightly browned. This ensures the dressing remains flavorful and soft inside while achieving the perfect texture on top.
Make-ahead tips
You can easily make old-fashioned cornbread dressing ahead of time to save stress on busy holidays.
Simply bake the cornbread a day or two in advance, then chop your vegetables and prep the herbs and seasonings. Assemble the dressing mixture the night before, cover tightly, and refrigerate. When you’re ready to serve, just add the fresh parsley and beaten egg and bake it fresh for that warm, soulful flavor without the last-minute rush!
Equipment
- 8″ cast-iron skillet
- Electric mixer: handheld or stand optional – for making the cornbread
- medium-sized saucepan
- Medium-sized mixing bowl
- 8″ baking dish
Ingredients
Ingredients for the from-scratch cornbread
- 1 cup yellow cornmeal medium grind
- ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- 4 tablespoons butter
- ½ cup heavy whipping cream
Ingredients for the old-fashioned dressing
- ¼ cup unsalted butter
- 1 tablespoon unsalted butter
- 1 cup yellow onion diced
- 1 cup celery diced
- 1 tablespoon thyme dried
- 1 tablespoon rosemary dried
- 1 teaspoon sage ground
- ¼ cup parsley fresh and finely chopped
- ½ cup chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
Instructions
Instructions for the from-scratch cornbread
- Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in the cast-iron skillet.
- Melt the butter in the oven for approximately 5 minutes.
- While the butter is melting, combine the cornmeal, flour, baking powder, and heavy whipping cream in a medium-sized mixing bowl.
- Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients.
- Pour the cornbread batter into the skillet and bake for 20-25 minutes.
- Once the baking time is complete, let the cornbread cool for about 10 minutes.
- Slice the bread lengthwise, then cut it across into 1-inch cubes, and set them aside.
Instructions for the old-fashioned dressing
- Grease a baking dish and transfer the reserved cornbread cubes to the greased dish. Set the cornbread cubes aside.
- In a saucepan, sauté the ¼ cup of butter, chopped onion, celery, thyme, rosemary, and sage.
- Stir to coat the vegetables in the herbs and melted butter, then sauté until they soften and turn slightly brown.
- Add the chicken broth, salt, and pepper to the simmering mixture, and stir to combine.
- Remove the herb mixture from the stovetop and set aside.
- Allow the mixture to cool until it is safe to touch, then combine it with the egg. This prevents the egg from cooking and scrambling due to residual heat.
- While the herb mixture is cooling, beat the egg and parsley in a medium-sized bowl.
- Pour the egg and parsley mixture over the cubed cornbread in the set-aside baking dish, and gently fold in the mixture evenly with the bread cubes.
- Then, pour the cooled herb mixture into the cornbread and egg mixture, evenly distributing it with your pour.
- Cut the 1 tablespoon of butter into small pieces and scatter them evenly on top of the dressing.
- Cover the baking dish with foil and bake at 350 degrees F for 35 minutes.
- Uncover and bake for an additional 10-15 minutes, or until golden brown, then serve warm and enjoy! Optionally, serve with gravy on top.
Video
Nutrition
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Southerners DO NOT make sweet cornbread and it is never acceptable in cornbread dressing. Never. Ever.
I’m a sweet cornbread Southerner! 😉 I also make non-sweet cornbread, too (recipes on the blog). Both ways are delicious, and that’s the beauty in the variation of old Southern family recipes!