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Old Fashioned Southern Cornbread Dressing Recipe

Old Fashioned Southern Cornbread Dressing Recipe

My old-fashioned cornbread dressing stays true to its roots—simple, hearty, and soulful. This version skips modern add-ins, keeping the recipe classic and authentic. Made with golden homemade cornbread, savory veggies, and traditional herbs, it delivers the pure nostalgic flavor loved for generations.
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Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Course: Side Dish
Cuisine: Soul Food, Southern Food
Servings: 8
Calories: 256kcal
Author: Shaunda Necole

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

Calories: 256kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 486mg | Potassium: 196mg | Fiber: 3g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 2mg
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