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Best Homemade Southern Soul Cornbread Dressing Recipe

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This Southern Soul Cornbread Dressing is a deeply flavorful, moist, and comforting side dish perfect for holidays. Born from a kitchen accident, it features crispy edges, a tender center, and layers of savory goodness from toasted cornbread, sautéed aromatics, and a secret touch of bacon grease.

Ingredients

Scale
  • 6 cups crumbled day-old cornbread (preferably White Lily cornmeal mix)
  • 1 cup crumbled day-old white bread or biscuits (optional)
  • 1 cup unsalted butter (2 sticks)
  • 2 cups finely diced yellow onion (about 1 large onion)
  • 1 ½ cups finely diced celery (about 4 ribs, including the leaves)
  • 1 medium green bell pepper, finely diced (optional)
  • 4 cups low-sodium chicken or turkey stock
  • 2 large eggs, lightly beaten
  • 1 teaspoon dried sage (rubbed sage, not ground)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 2 tablespoons bacon grease or reserved turkey drippings

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the crumbled cornbread and white bread (if using) on a large baking sheet. Toast them in the oven for 10-12 minutes, stirring once halfway through, until dry and slightly golden.
  2. In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and bell pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent. Add the dried sage, thyme, rosemary, salt, pepper, and cayenne during the last minute of cooking. Stir until fragrant, about 30 seconds.
  3. In a large mixing bowl, combine the toasted bread crumbs and the cooked vegetable mixture. Toss gently until evenly distributed.
  4. In a separate bowl or liquid measuring cup, whisk together the chicken stock and beaten eggs. Slowly pour this liquid mixture over the bread and vegetables. Stir gently but thoroughly. The mixture should look like a very wet, thick porridge.
  5. Add the bacon grease or turkey drippings. Stir it in until fully incorporated.
  6. Pour the mixture into a greased 9×13-inch baking dish. Spread it evenly with a spatula. The top should look rough and textured.
  7. Bake for 40-45 minutes, or until the top is golden brown and the edges are crispy. The center should be set but still slightly jiggly. Let it rest for 10 minutes before serving.

Notes

For best texture, use day-old cornbread. Fresh cornbread will turn the dressing mushy. If the top browns too quickly while the center is still wet, cover loosely with foil for the last 15 minutes. The internal temperature should reach 165°F (74°C) when fully cooked. Let the dressing rest for 10 minutes after baking to firm up.

Nutrition

Keywords: cornbread dressing, southern dressing, soul food, thanksgiving dressing, holiday side dish, cornbread stuffing, southern soul food

Find it online: https://ovenmila.com/best-homemade-southern-soul-cornbread-dressing-recipe/