A great Southern-style dressing starts with cornbread that's baked in a skillet for a crisp, golden crust. Our simple recipe can be made up to a month ahead if stored in the freezer. For best results, prepare the cornbread up to two days in advance so it can dry out completely.

Pam Lolley
This Story Originally Appeared On southernliving.com


Credit: Victor Protasio

Recipe Summary test

40 mins
3 hrs
Serves 15




Instructions Checklist
  • Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes.

  • Pecan-Herb Cornbread Dressing: Prepare recipe as directed, increasing fresh thyme to 2 tsp. and adding 2 tsp. chopped fresh rosemary with herbs in Step 4. Stir 1 1/2 cups chopped toasted pecans and 1/2 cup chopped fresh flat-leaf parsley into Cornbread mixture in Step 5; proceed as directed. Garnish with additional chopped parsley.

  • Cornbread Dressing with Smoked Sausage and Apples: Cook 12 oz. chopped smoked sausage in a large skillet until cooked through; transfer to a paper towel to drain; wipe skillet clean. Prepare recipe as directed, adding 2 large unpeeled Braeburn or Fuji apples, chopped (about 9 oz.), to onion mixture during the last 5 minutes of cook time in Step 4 before adding herbs. Stir sausage into Cornbread mixture in Step 5; proceed as directed.

  • Make it ahead: All three dressing options can be made a day in advance. Let the cooked dressing cool to room temperature, and then store, covered, in the refrigerator. Reheat before serving.

  • Stir together eggs in a very large bowl; stir in crumbled Cornbread, onion mixture, stuffing mix, chicken broth, black pepper, and kosher salt until blended.

  • Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)