Southern Style Cornbread Dressing
Thanksgiving isn’t really a holiday I celebrate anymore, but it used to be my absolute favorite—and I think it was my family’s too.
For us, it wasn’t about the fancy gatherings or strict traditions- it was all about good food, hanging out in our pajamas, and just enjoying each other's company.
On the day after, instead of battling crowds on Black Friday (which to be honest, I don’t even remember being such a big deal back then), we spent the day in our pjs glued to the TV, watching the Twilight Zone marathon.
Yes, I’m totally dating myself here. But what can I say? It was glorious.
The memory of those times makes my heart ache a little, knowing that Thanksgiving- for a lot of reasons-will never be quite the same again.
That’s why I’m so grateful I took the time to learn the magic of my mom’s dressing. Even though I’m vegan now and had to make some big changes to the recipe, I can still taste the love and tradition in every bite. And whenever I make it, I think of my mom-my family, and how excited we’d all get when Talky Tina finally made an appearance on the marathon.
My hope for you this holiday season is that you have friends or family to create these kinds of memories with, and that you truly cherish them. And maybe this simple dish can bring a bit of that same warmth to your table, just as it does to mine❤️
Shopping List- Southern Style Cornbread Dressing
Fresh Produce
Yellow or white onion
Celery
Portobello mushrooms or vegan sausage
Garlic
Fresh thyme
Pantry Items
All-purpose flour
Baking powder
Kosher salt
Cornmeal
Sugar (vegan-friendly or organic)
Neutral oil (grapeseed, avocado, or coconut oil)
Bouillon cube or Better Than Bouillon (“not-chicken” or “no-chicken” flavor)
Soy sauce
Pepper
Canned chickpeas (for aquafaba) or chia seeds/flaxseed (for chia or flax egg)
Refrigerated Items
Plant milk
Plant butter (unsalted)
Products Used for Southern Style Cornbread Dressing
Violife Unsalted Vegan Butter (Cornbread): Available at Albertsons, Vons, and many health food stores or online through retailers like Amazon or Thrive Market.
Please note that this is my personal favorite, but feel free to use whatever product you love, is affordable, and easily available to you. The most important thing here is that it works for you, so don’t stress if you can’t find the exact brand.
Equipment Needed
For the Cornbread:
8 x 8-inch metal pan or 9 x 13-inch pan, 10-inch cast iron pan, or muffin tin
Large bowl
Small saucepan or bowl
Sifter
Scale/Liquid measuring cup
measuring spoons
measuring cups (if not using scale)
Whisk
Spatula or spoon
For the Dressing:
Large stock pot
Large sauté pan
Slotted spoon
Cutting board
Sharp knife
Large mixing bowl
3 ½ qt. dutch oven or 9 x 9-inch baking dish or 10-inch cast iron pan
Aluminum foil (if using a pan without a lid)
Oven mitts
Make-Ahead for Stress-Free Holidays
This recipe is perfect for prepping ahead. You can make the dressing (don’t bake), freeze it in a 9x9 pan, and thaw it overnight in the fridge. Simply bake it on the day of your event. This is a great way to save time and reduce stress on holidays like Thanksgiving.
Helpful Notes for Success with Cornbread Dressing Recipe
Prep in Advance for Best Results:
Make Cornbread Ahead of Time: Bake the cornbread a day or two in advance to let it firm up. This helps it crumble nicely and maintain its texture in the dressing, preventing sogginess.
Prepare the Stock Early: Cook the stock the day before to allow the flavors to deepen. Letting the broth cool overnight enhances the richness, ensuring a more flavorful dressing.
Customize Your Cornbread Dressing:
Mushrooms vs. Vegan Sausage: Choose what suits your taste! Vegan sausage gives a heartier, meat-like flavor, while mushrooms keep the flavor more subtle and earthy. Both are great options, so go with what you love.
Fresh vs. Dried Herbs: Fresh herbs like thyme and rosemary bring out brighter flavors, but dried herbs work well too. If using dried, reduce the amount by about one-third and add them earlier in the cooking process to release their full flavor.
One-Pan Cooking to Save Time:
Use a Dutch Oven or Cast Iron Skillet: Simplify the cooking process and minimize dishes by doing everything—sautéing, mixing, and baking—in the same pot. Dutch ovens and cast iron pans also look great on the holiday table, so you can serve straight from the pan!
Perfect Moisture for Cornbread Dressing:
Add Broth Slowly: Avoid soggy dressing by adding the broth gradually. The mixture should be moist enough to stick together but not too wet. Add a little broth at a time, checking the consistency after each addition.
Consistency Check: After mixing, squeeze the mixture in your hands—it should hold together but not feel overly damp. This step ensures your dressing bakes up perfectly.
Taste Test Before Baking:
Season to Perfection: Always taste the mixture before baking to ensure it’s well-seasoned. You can adjust salt, pepper, or herbs as needed to suit your preferences.
Make-Ahead and Freeze for Stress-Free Holidays:
Make in Advance: This recipe is perfect for prepping ahead. You can make the dressing (don’t bake), freeze it in a 9x9 pan, and thaw it overnight in the fridge. Simply bake it on the day of your event. This is a great way to save time and reduce stress on holidays like Thanksgiving.
Let it Rest:
Rest for Best Texture: After baking, let the dressing rest for 15-20 minutes. This allows it to set, making it easier to slice and serve without falling apart.
Get that Golden Crust:
Preheat the Pan with Oil: Before adding the dressing to your baking dish or cast iron pan, heat a bit of oil in the bottom. This will create a crispy, golden crust that adds texture and flavor to your cornbread dressing.
Vegan Meat vs. Mushrooms
I've tried this recipe with both mushrooms and vegan sausage, and I prefer the mushrooms. They don't overpower the dish and mimic the texture of traditional turkey dressing. But if you love sausage, feel free to use it instead.
What is Aquafaba?
Aquafaba is the liquid you find in a can of chickpeas or from cooking them. It might sound a bit weird (and, yeah, kind of gross), but it’s actually pretty amazing! It works as a great egg substitute in vegan recipes because it can do everything eggs do—like binding ingredients, emulsifying, and even whipping up into fluffy meringues. Just use three tablespoons of aquafaba to replace one egg. It has a neutral taste, so it blends right into both sweet and savory dishes, making it super handy in the kitchen.
Other Easy Plant-Based Egg Substitutes for Cornbread Dressing
If you don’t want to use aquafaba, there are a couple of other acceptable egg substitutes that work well in cornbread dressing:
1. Chia Egg
How to Make It: Mix 1 tablespoon of chia seeds with 3 tablespoons of water. Stir well and let it sit for 5-10 minutes until it thickens and becomes gel-like.
Why It Works: Chia eggs help bind the dressing together while adding a slight nutty flavor and a boost of fiber.
2. Flax Egg
How to Make It: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir and let it sit for 5-10 minutes until it thickens.
Why It Works: Flax eggs offer a mild, earthy taste that can pair well with other earthy foods like mushrooms and provides the binding you need.
3. Vegan Liquid Egg (e.g., JUST Egg)
How to Use It: Use 3-4 tablespoons of vegan liquid egg.
Why It Works: Vegan liquid eggs are designed to closely mimic the texture and binding qualities of real eggs, making them a convenient, ready-to-use option. They blend seamlessly into the dressing without adding any distinct flavor.
Cornbread
The recipe is classic, simple, and not too sweet. It’s also pretty straight forward, with no weird or hard-to-find ingredients (unless you have trouble getting your hands on plant-based butter).
INGREDIENTS:
For the Stock:
1 bouillon cube or 1 tsp Better Than Bouillon (“not-chicken” or “no-chicken” flavor)
5 cups water
½ yellow or white onion, large chop
3 stalks of celery, large chop
5-6 cloves garlic, smashed
For the Dressing:
3 stalks of celery
½ yellow or white onion (remaining half)
3 cups chopped portobello mushrooms or 4 links vegan sausage
5 tsp neutral oil (grapeseed, vegetable, or canola)
2-3 tsp fine Kosher salt (or to taste)
1 tsp soy sauce
3-4 stalks fresh thyme, leaves only
¼-½ tsp pepper (or to taste)
3 tbsp aquafaba (chickpea brine) or 1 chia or flax egg
Cornbread (see recipe here)
PREP:
Bake the cornbread (recipe here) and make the stock about an hour before starting the dressing.
Chop the celery and onion for the dressing.
Note: If you're short on time, you can make the stock by simply adding the bouillon to 5 cups of water and skipping the onions, celery, and garlic. However, using fresh onion and celery gives a deeper, more complex flavor.
DIRECTIONS:
1. Prepare the Stock
Preheat the oven to 375°F (190°C). In a large stock pot, combine 3 stalks of celery, half of one onion, garlic, bouillon, and water. Bring the mixture to a boil, then reduce to a simmer. Cook for about an hour, until the onions and celery are soft and the liquid has reduced to about ⅓ of its original amount. Once the broth has cooled, chop the softened vegetables into the broth or quickly blitz in a food processor or blender. Set aside to cool.
2. Prepare the Vegan Sausage or Mushrooms
If you’re using vegan sausage, chop into small, bite-sized pieces. Heat 1 tablespoon of oil in a large sauté pan. Sauté the mushrooms or sausage until golden brown, then remove from the pan with a slotted spoon and set aside.
3. Sauté the Vegetables
In the same pan, add the remaining onion and celery, thyme leaves, 1 teaspoon of salt, and ¼ teaspoon of pepper. Cook until the onions and celery are translucent and lightly golden. Add the mushrooms (or sausage) back into the pan, along with the soy sauce, and cook for another 2 minutes. Set aside to cool for about 5 minutes.
4. Combine the Ingredients
To keep things simple, I like to mix everything right in the Dutch oven once the veggies have cooled a bit after sautéing. If you’re using a shallow pan or prefer to mix separately, that works too- just use a large bowl. Either way, crumble the cooled cornbread, leaving some texture intact and combine with the sautéed mixture and gently toss with clean hands.
5. Add the Broth Gradually
Slowly add the broth to the cornbread mixture, about ¼ cup at a time and squish all the ingredients together with your hands, until the mixture is moist but not soggy. You may not need all the broth. Check for seasoning, adding more salt and pepper if needed. Stir in the aquafaba or chia/flax egg.
6. Prepare to Bake
If you have mixed everything in a dutch oven or a large pot, you’re good to go, otherwise- spoon the cornbread mixture into your pan, smoothing it evenly with a spoon.
7. Bake the Cornbread Dressing
Cover the dish with a lid or foil and bake on the middle rack for 50 minutes. Remove the lid or the foil and bake for an additional 10-15 minutes, until the top is golden brown.
8. Rest Before Serving
Remove the dressing from the oven and let it rest for about 20 minutes before serving. Enjoy!
