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Best Southern Sage Cornbread Dressing Recipe (Easy)

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This Southern Sage Cornbread Dressing is a comforting, savory side dish with crisp edges and a tender center, featuring a perfect balance of fresh and dried sage. It’s a crowd-pleaser that’s freezer-friendly and perfect for holidays or any cozy meal.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk, shaken well
  • ¼ cup unsalted butter, melted (plus more for the pan)
  • 6 cups crumbled day-old cornbread (about one 9x13 pan)
  • 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • ½ cup unsalted butter
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (about 8–10 leaves)
  • 1 ½ teaspoons dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 2 large eggs, lightly beaten
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Make the cornbread (day before or 2 days ahead): Preheat oven to 425°F (218°C). Place a 9×13 baking dish or cast-iron skillet in the oven with 2 tablespoons of butter to melt. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk eggs, then add buttermilk and melted butter. Pour wet ingredients into dry and stir until just combined. Carefully remove hot dish from oven, swirl melted butter to coat bottom, then pour in batter. Bake for 20-25 min…
  2. Prepare the cornbread: Once cornbread is day-old, preheat oven to 350°F (177°C). Crumble cornbread into a large bowl using your hands. Spread crumbled cornbread on a baking sheet and toast for 10-12 minutes, stirring halfway through, until lightly golden and dry but not browned. Let cool.
  3. Sauté the vegetables: In a large skillet, melt ½ cup butter over medium heat. Add diced onion and celery and cook for 8-10 minutes until onion is translucent and celery tender. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in fresh sage, dried sage, thyme, rosemary, salt, and pepper. Let cool for about 5 minutes.
  4. Combine everything: In the large bowl with toasted cornbread, pour sautéed vegetable mixture over top and toss gently. In a small bowl, whisk beaten eggs with 1 cup chicken broth. Pour over cornbread mixture and stir gently. Add remaining cup of broth, one quarter at a time, stirring after each addition. Mixture should be moist but not soupy. Let sit for 10 minutes to allow cornbread to absorb liquid.
  5. Bake the dressing: Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with butter or non-stick spray. Transfer dressing mixture to prepared dish and spread evenly. Bake for 35-40 minutes until top is golden brown and edges are crisp. Center should be set but still slightly moist. Let rest for 10-15 minutes before serving.

Notes

Day-old cornbread is non-negotiable for best texture. Toast the crumbled cornbread to prevent sogginess. Let the mixture rest for 10 minutes before baking to allow even absorption. Use both fresh and dried sage for complex flavor. Watch salt as chicken broth adds sodium. For crispy edges, spread dressing in a thin layer and bake uncovered.

Nutrition

Keywords: cornbread dressing, sage dressing, Southern dressing, Thanksgiving dressing, holiday side dish, cornbread stuffing, sage cornbread dressing

Find it online: https://fizzlefork.com/best-southern-sage-cornbread-dressing-recipe-easy/