Southern Cornbread Dressing Recipe

Southern cornbread dressing recipe combines the rich, savory flavors of cornbread, pecans, bacon, and traditional veggies for a hearty Southern classic. Perfect alongside your holiday turkey or chicken, this comforting dish is a showstopper for any occasion, not just Thanksgiving.

Pecan cornbread dressing on a counter.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10-12 servings
Preparation Level: Beginner +

If you’re looking for the perfect side dish for the holidays, this dressing recipe is great. It’s perfect for beginners or seasoned cooks. Plus it has your favorite ingredients including crunchy pecans and flavorful cornbread.

southern cornbread dressing recipe on a plate.

Ingredients

  • Crumbled cornbread (make homemade or a box version)
  • Chopped bacon
  • Chopped onion
  • Chopped celery
  • Finely chopped fresh sage (or dried)
  • Salt and black pepper
  • Poultry seasoning
  • Diced day-old bread
  • Chicken stock
  • Eggs
  • Chopped pecans

Get the full printable recipe with measurements and instructions at the bottom of the post in the recipe card.

How To Make The Dressing

Before getting started, leave your bread out to dry the day before.

Start by cooking your cornbread according to the box directions. Let it cool, and then crumble into bite-sized pieces and measure out six cups.

Next, heat the oven to 350° and spray a 9×13-inch pan with cooking spray. Cook the bacon in a skillet over medium heat.  Remove the bacon from the pan and reserve three tablespoons of the drippings.

Cook the onion and celery in the bacon drippings for about four minutes. Add the sage and cook for another minute. Drain the grease and add everything to a large bowl.

Stir in the salt, poultry seasoning, and pepper. In the same bowl, add the cornbread, day-old bread, onion, celery, and bacon.

Gently combine, then pour the chicken stock and beaten eggs over the cornbread mixture and stir. Stir in the pecans, spread in the prepared pan, and bake for 30 minutes or until the top is golden brown.

Dressing in a baking dish. There is some dressing on a spoon.

Tips and Storage

  • You can use white or yellow onions for this recipe.
  • I like fresh sage, but you can also use dried.
  • When possible, use older dry bread or allow it to dry out for at least 24 hours. You can also use cut-up bread cubes from the store. Seasoned or unseasoned bread will work for this recipe.
  • Store leftovers in an airtight container in the refrigerator for up to seven days.
  • The dressing can be frozen for up to three months.
Dressing on a plate.

More Dressing and Side Dish Recipes

Pecan cornbread dressing on a counter.

Southern Cornbread Dressing Recipe

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Southern cornbread dressing recipe combines the rich, savory flavors of cornbread, pecans, bacon, and traditional veggies for a hearty Southern classic. Perfect alongside your holiday turkey or chicken, this comforting dish is a showstopper for any occasion, not just Thanksgiving.
Prep Time 20 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 10
Calories 577 kcal

Ingredients
  

  • 6 cups crumbled cornbread make your favorite ahead of time
  • 4 slices bacon chopped
  • 2 cups onion chopped
  • 2 cups celery (8 stalks), chopped
  • 2 tablespoons finely chopped fresh sage or dried
  • 1 ½ teaspoons salt
  • 1 teaspoon poultry seasoning
  • 1 teaspoon black pepper
  • 6 slices day-old bread diced
  • 4 cups chicken stock
  • 2 large eggs lightly beaten
  • 1 cup chopped pecans

Instructions
 

  • Make your favorite homemade cornbread recipe, or a store-bought box of cornbread. Once cooled, crumble and measure 6 cups.
  • Heat the oven to 350° and spray a 9×13-inch pan with cooking spray.
  • Cook the bacon in a saute pan over medium heat. Remove the bacon from the pan and reserve three tablespoons of the drippings.
  • Cook the onion and celery in the bacon drippings for four minutes. Add the sage and cook for another minute.
  • Stir in the salt, poultry seasoning, and pepper.
  • Place the cornbread, day-old bread, onion and celery, and bacon in a large bowl.
  • Gently combine, then pour the chicken stock and eggs over the cornbread mixture and stir.
  • Stir in the pecans and spread in the prepared pan.
  • Bake for 30 minutes or until the top is golden brown.

Nutrition

Serving: 1Calories: 577kcalCarbohydrates: 76gProtein: 14gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 43mgSodium: 1345mgPotassium: 403mgFiber: 8gSugar: 22gVitamin A: 255IUVitamin C: 3mgCalcium: 112mgIron: 4mg
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