If there’s one Thanksgiving (and Sunday-supper) side dish that feels like pure Southern comfort, it’s Brown Butter Cornbread Dressing. This dressing is rich, savory, buttery, and deeply nostalgic — the kind of recipe that instantly fills your kitchen with the smell of home. The best part is that it uses my cornbread recipe– which makes it SO GOOD!

What makes this recipe extra special is the homemade skillet cornbread and the brown-butter topping poured over the dressing right at the end. That golden butter sinks down into every nook and cranny and makes this dressing taste like you spent all day in the kitchen (even though it’s surprisingly simple).

Whether you’re making it for Thanksgiving, Christmas, or any weeknight where you want something hearty and slow-cooked, this Southern cornbread dressing is tried-and-true — and it never lasts long on the table.

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Why You’ll Love This Brown Butter Cornbread Dressing

• It uses homemade cornbread, not a box mix — and that makes ALL the difference.
• The browned butter gives it a nutty, deep, golden flavor you just can’t get any other way.
• It’s perfectly moist without being mushy (no dry dressing here!).
• You can make it ahead, freeze it, or bake it fresh.
• It uses simple, classic Southern ingredients that never go out of style.

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Ingredients

For the Cornbread

You can find the full cornbread recipe here!

• 2 cups self-rising cornmeal mix (this is the one I use: https://amzn.to/468BofK)
• ½ teaspoon baking soda
• 1 ½ cups buttermilk (Bulgarian-style for the best texture)
• 1 large egg
• 1 stick (½ cup) Kerrygold unsalted butter

For the Dressing

• 3 boiled chicken breasts, shredded
• 4 celery stalks, chopped
• 1 large onion, chopped
• 3 slices white sandwich bread, torn into 1–2” pieces
• 4 cups chicken stock
• 2 large eggs
• 2 teaspoons dried sage
• 1 scant teaspoon salt
• 1 scant teaspoon pepper
• ¼ cup unsalted butter (for sautéing)
• ¼ cup unsalted butter (for browning)

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How to Make the Cornbread

This recipe starts with the most important piece: fresh, hot, buttery skillet cornbread. Here’s how to make it:

1. Preheat your oven to 425°F and place your cast-iron skillet inside to heat.
2. In a large bowl, mix together the cornmeal mix and baking soda.
3. In a separate bowl, whisk together the buttermilk and egg.
4. Pour the wet mixture into the dry and stir gently.
5. Add the stick of butter to the hot skillet to melt.
6. Pour about 80% of the melted butter into the batter and stir — leave the rest in the skillet for that crispy crust.
7. Pour the batter into the hot skillet and bake for 20–30 minutes, until golden.
8. Let the cornbread cool slightly and then crumble it into large pieces for the dressing.

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How to Make Brown Butter Cornbread Dressing

Step 1: Sauté the Vegetables

In a saucepan, cook the celery and onion in ¼ cup butter until soft and fragrant.

Step 2: Combine the Breads

In a very large bowl, add:

• Crumbled cornbread
• Torn white bread
• Sautéed celery and onion

Step 3: Mix the Wet Ingredients

In another bowl, whisk together the chicken stock and eggs, then pour over the bread mixture.

Step 4: Season + Add Chicken

Add sage, salt, pepper, and the shredded chicken. Stir gently until everything is combined.

Step 5: Bake

Butter a 9×13 casserole dish and pour the mixture in.
Bake at 400°F for 30–35 minutes.

Step 6: Brown the Butter

With 10 minutes left on the timer, melt ¼ cup butter in a light-colored saucepan.
Cook until golden brown with little toasted specks forming on the bottom.
Carefully pour only the golden butter over the dressing when it comes out of the oven (discard the dark sediment).

Step 7: Final Bake

Return the dish to the oven for 3–5 more minutes.
Serve warm and get ready for everyone to ask for seconds.

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Tips for the Best Cornbread Dressing

• Don’t skip the brown butter. It adds a deep, caramelized flavor that sets this recipe apart.
• If you like a firmer dressing, bake it a little longer.
• If you like softer dressing, add an extra ½ cup of chicken stock.
• You can make the cornbread a day ahead — it actually crumbles better.
• This recipe freezes beautifully. Bake, cool, wrap tightly, and freeze up to 3 months.

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How to Serve Brown Butter Cornbread Dressing

This dressing is perfect alongside:

• Roasted turkey or chicken
• Baked ham
• Pot roast
• Chicken fried steak
• Any Sunday dinner spread

But honestly? It’s good enough to eat as a meal all by itself.

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Storing + Reheating

• Refrigerator: Store up to 4 days.
• Freezer: Freeze up to 3 months.
• Reheat: Bake at 350°F for 15–20 minutes until warmed through.