This Cornbread Dressing recipe is a recipe that was passed down from my great grandmother, to my mother to me. If you’re looking for a southern, flavorful and holiday favorite side dish. This is the dish for you!

Cornbread Dressing is a recipe that is a southern staple and served many different ways. This recipe was not made by me, but passed down from my great grandmother and taught to me by my mother to pass on to you all. This is cornbread dressing recipe is what I was raised on and still love to this day. I remember watching my mom and grandma making this in the kitchen on Sundays after church. Truly a childhood favorite.

Serve with gravy or cranberry sauce and take it to the next level! Enjoy this recipe and make for your next Sunday dinner or holiday gather and watch how you’re the star of the show!

Grandma Style Cornbread Dressing Ingredients:

Vegetables: Celery and White Onions are what you’ll need for this cornbread dressing recipe. Both chopped and made into a puree to infused into the dressing.

Dry Ingredients: Yellow Cornmeal and Flour are the star of the dry ingredients. Provides that golden brown cornbread color you’re use to as well and airy and delicious southern flavor.

Wet Ingredients: Whisked Eggs, Turkey Broth, Melted Butter and Buttermilk are needed when making this recipe.

Wesson Canola Oil: Used to create crispy edges and bottom for the cornbread as well as make it not stick to your cast iron. Preferably use Wesson Canola Oil per my Mom’s instructions. If you don’t have access to it, can you any other brand of canola oil.

Seasonings: For this I seasoned with Poultry Seasoning to add an earthy and herb taste, Salt, Pepper and Accent, which is used to elevate flavors in the seasonings.

Half Loaf White Bread: Mashed and used to bring together all ingredients and add a thick texture to the cornbread as well.

How To Make Grandma Style Cornbread Dressing:

Preheat your oven to 375°F. Lightly coat the bottom of a cast iron skillet with canola oil and heat it in the oven.

For dry ingredients in a large mixing bowl, combine yellow cornmeal and flour.

In a separate bowl incorporate wet Ingredients, 2 eggs, canola oil, and buttermilk.

Whisk until smooth, then pour the batter into the preheated skillet.

Bake for 45 minutes until golden brown.

Puree onions and celery in a blender until smooth; set aside.

In a separate bowl, mash white bread with 1 cup of turkey broth until fully combined.

Crumble the baked cornbread into a large bowl. Mix in the vegetable puree, mashed bread, 1.5 cups of turkey broth, poultry seasoning, salt, pepper, and Accent. Add melted butter and 6 whisked eggs, stirring until evenly incorporated.

Pour the mixture into a 13×9 baking dish and bake for 1 hour and 15 minutes, or until the top is golden and the edges are crisp.

Serve for holidays or Sunday dinners—enjoy

Storing & Reheating Cornbread Dressing:

Storing:

Refrigeration: Allow the dressing to cool completely before storing. Transfer to an airtight container or tightly cover the baking dish with plastic wrap or aluminum foil. Store in the refrigerator for up to 3–4 days.

Freezing: Wrap the dressing tightly in plastic wrap, then aluminum foil, or store in a freezer-safe container. Label with the date and freeze for up to 2–3 months.

Reheating:

From the Refrigerator: Preheat the oven to 350°F. Transfer the dressing to an oven-safe dish (if not already in one) and cover with aluminum foil to prevent drying. Heat for 20–30 minutes, or until warmed through. Remove the foil for the last 5–10 minutes if you want a crisp top.

From the Freezer: Thaw in the refrigerator overnight. Follow the same reheating instructions as above. If reheating directly from frozen, bake at 350°F for 60–75 minutes, covering with foil until the last 10 minutes.

FAQ

What’s the difference between cornbread dressing and stuffing?

Dressing is typically baked in a separate dish, while stuffing is cooked inside a bird. Both use similar ingredients but differ in preparation.

Can I make cornbread dressing ahead of time?

Yes! Prepare the dressing up to 2 days in advance. Store it in the refrigerator unbaked, covered tightly. When ready to serve, bake it fresh for the best texture and flavor.

What kind of broth should I use?

Turkey or chicken broth works best for traditional flavor, but vegetable broth is a great option for vegetarians.

Can I add meat to my dressing?

Yes, you can. I personally don’t but you can add Shredded chicken, turkey, or sausage are common additions. Brown the meat first and mix it into the dressing before baking.

How can I make my dressing more flavorful?

Flavor comes from the seasoning and vegetables, adding sautéed onions, celery, and herbs like sage, thyme, or rosemary. Poultry seasoning and a touch of melted butter also enhance the flavor.