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Classic Southern Cornbread Dressing with Sage – Easy & Perfect

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This classic Southern cornbread dressing is perfectly moist, never soggy, and packed with sage and thyme. It’s a crowd-pleasing holiday side dish that can be made ahead and is sure to become a family favorite.

Ingredients

Scale
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1 1/2 cups buttermilk
  • 1/4 cup unsalted butter, melted (plus extra for greasing)
  • 8 cups crumbled day-old cornbread
  • 1/2 cup unsalted butter
  • 2 cups finely diced yellow onion (about 1 large onion)
  • 1 1/2 cups finely diced celery (about 4 stalks)
  • 3 tablespoons fresh sage, finely chopped (or 2 tablespoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 3 to 4 cups low-sodium chicken or turkey broth
  • 2 large eggs, lightly beaten

Instructions

  1. Make the cornbread (or do this a day ahead). Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan with butter. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda. In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 20 to 25 minutes, until golden and a toothpick comes out clean. Cool completely, then crumble into a large bowl. For best results, let …
  2. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  3. Sauté the vegetables. In a large skillet over medium heat, melt 1/2 cup butter. Add diced onion and celery. Cook for 8 to 10 minutes, stirring occasionally, until soft and translucent. Add chopped sage and thyme, cook for another minute until fragrant.
  4. Combine the dressing mixture. In the large bowl with crumbled cornbread, add sautéed vegetables and herbs. Toss gently. In a separate bowl, whisk together 3 cups broth with beaten eggs. Pour over cornbread mixture and stir gently until all cornbread is moistened. Mixture should look like thick oatmeal. If too dry, add remaining cup of broth a little at a time.
  5. Season and adjust. Add black pepper and salt. Taste a tiny bit and adjust seasoning if needed.
  6. Bake the dressing. Transfer mixture to prepared baking dish and spread into an even layer. Bake for 40 to 45 minutes, until top is golden brown and edges are slightly crispy. Center should be set but still moist. For a crispier top, broil for last 2 minutes, watching closely.
  7. Rest and serve. Let dressing sit for 10 minutes before serving. Serve warm, with gravy if desired.

Notes

Don’t skip drying out the cornbread; it prevents mushiness. Rub dried herbs between your palms to release oils. Use low-sodium broth to control saltiness. Let dressing rest after baking for better texture. For make-ahead, assemble and refrigerate overnight, then add 10 minutes to baking time.

Nutrition

Keywords: cornbread dressing, southern dressing, sage dressing, thanksgiving side, holiday side dish, cornbread stuffing

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