Martha White Cornbread Dressing Recipe: Southern-Style Holiday Classic

This Southern-style creation brings the warmth of tradition to your holiday table with its rich, savory flavors.

Using Martha White cornbread as the base, this classic dressing combines simple ingredients into a dish that’s both comforting and holiday-worthy.

Ingredients for Martha White Cornbread Dressing

Classic Southern flavors start with Martha White cornbread and a handful of pantry staples for this holiday dressing.

The cornbread base is non-negotiable here. Martha White mix (the buttermilk version) delivers consistent texture and that signature Southern sweetness. Prepare it the night before—stale cornbread absorbs the broth better. For the broth, Swanson or Progresso low-sodium allows you to control the seasoning. Fresh herbs are traditional, but dried work perfectly when rubbed to release oils.

No poultry seasoning? Equal parts sage, thyme, and marjoram gets you close. Swap celery for fennel if you’re feeling adventurous (same crisp texture). The onion can be white or sweet—Vidalias add natural sweetness. Need to make it vegetarian? Vegetable broth works seamlessly. For extra richness, add a spoonful of the cornbread’s drippings to the broth.

This dressing reheats beautifully—3-4 days in the fridge, or freeze for 2 months. Crumble the cornbread just before mixing to maintain texture. Always bring to room temperature before reheating to prevent drying out. Leftovers make incredible next-day sandwiches with a little gravy.

Step-by-Step Instructions for Cornbread Dressing

Here is the method that delivers authentic Southern texture and flavor every time.

Step 1: Prepare and Crumble the Cornbread

Begin by preparing the Martha White Cornbread Mix according to package instructions using the 0.5 cup Butter, 2 whole Large Eggs, and 0.75 cup Whole Milk. I always let the cornbread cool completely before handling—this prevents it from turning gummy when mixed with other ingredients.

Once cooled, crumble the cornbread into a large mixing bowl. You want pieces ranging from fine crumbs to 1-inch chunks—this variety creates the perfect texture in the finished dressing. The cornbread should be dry to the touch; if it feels moist, spread it on a baking sheet and let it air-dry for 30 minutes before proceeding.

Step 2: Sauté the Aromatic Base

In a large skillet over medium heat, melt 2 tablespoons of the Butter. Add the diced Yellow Onion and finely chopped Celery Stalks, cooking for 8-10 minutes until the vegetables soften and become translucent.

Add the minced Garlic Cloves and cook for an additional 1 minute until fragrant. I stir constantly during this final minute to prevent the garlic from burning, which would impart a bitter flavor to the dressing. The mixture should smell sweet and aromatic, not sharp or acrid.

Step 3: Combine and Season the Dressing

Pour the sautéed vegetable mixture over the crumbled cornbread in the mixing bowl. Add the Chicken Broth, Dried Sage, Dried Thyme, Poultry Seasoning, Kosher Salt, and Freshly Ground Black Pepper. Gently fold everything together until the cornbread is evenly moistened but not soggy.

The mixture should hold together when pressed but still have visible cornbread chunks. If it seems too dry, add a splash more Chicken Broth, but be cautious—too much liquid will make the dressing dense rather than light and fluffy. Let it rest for 10 minutes to allow the cornbread to absorb the flavors.

Step 4: Bake to Golden Perfection

Transfer the dressing to a greased 9×13-inch baking dish. Dot the top with the remaining Butter and sprinkle with the Dried Parsley. Bake in a preheated 350°F oven for 35-40 minutes until the top is golden brown and the center is set.

For that classic crispy top, I broil for the final 2-3 minutes, watching closely to prevent burning. The dressing is done when a knife inserted in the center comes out clean and the edges pull away slightly from the dish. Let it rest for 10 minutes before serving to allow the flavors to meld together.

Creative Variations of This Dish

Spicy Kick Variation

Add ½ tsp cayenne pepper or 1 tbsp hot sauce to the sautéed vegetables for a Southern-style heat that complements the sweet cornbread base. I also like adding 1 diced jalapeño with the onion for extra freshness and crunch. 🌶️

Sausage and Herb

Brown ½ lb breakfast sausage with the onions and celery for a meatier version. Use Jimmy Dean for consistent flavor. Add 1 tbsp fresh rosemary for an herby twist that pairs beautifully with the sage and thyme.

Cheesy Cornbread Twist

Fold in 1 cup shredded cheddar before baking for gooey pockets throughout. I recommend sharp cheddar for bold flavor. Sprinkle ¼ cup grated Parmesan on top during the last 10 minutes of baking for a golden crust. 💛

Vegetarian Adaptation

Swap Chicken Broth for vegetable broth and add ½ cup chopped mushrooms with the celery. The mushrooms provide a meaty texture. Use 1 tbsp soy sauce in the broth for umami depth.

Sweet and Savory

Mix in ½ cup dried cranberries and ¼ cup chopped pecans for a holiday-inspired version. The cranberries add tartness that balances the cornbread’s sweetness, while pecans provide crunch. Toast the pecans first for extra flavor.

Oyster Dressing Classic

Fold in 1 can (8 oz) chopped oysters after combining all ingredients for a traditional Gulf Coast variation. Drain the oysters first and add a splash of their liquor to the broth for extra seafood flavor.

Frequently Asked Questions