Name: Gullah Cornbread Dressing Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: Gullah Geechee
Ingredients: 4 cups crumbled cornbread (day-old is best); 2 cups crumbled white bread; 1/2 cup butter; 1 large onion, diced; 3 celery stalks, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 2 cups chicken broth; 2 large eggs, beaten; 1 tbsp fresh sage, chopped; 1 tsp thyme; 1 tsp poultry seasoning; 1/2 tsp black pepper; 1 tsp salt; 1/2 tsp cayenne pepper (optional)

Savory cornbread dressing with sage, onions, and celery. This Gullah cornbread dressing recipe is the soul food side that defines Thanksgiving in the Lowcountry.

Ingredients

4 cups crumbled cornbread (day-old is best)
2 cups crumbled white bread
1/2 cup butter
1 large onion, diced
3 celery stalks, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 cups chicken broth
2 large eggs, beaten
1 tbsp fresh sage, chopped
1 tsp thyme
1 tsp poultry seasoning
1/2 tsp black pepper
1 tsp salt
1/2 tsp cayenne pepper (optional)

Instructions

Preheat oven to 375°F. Grease a 9x13 baking dish.
In a large skillet, melt butter over medium heat. Add onion, celery, and bell pepper. Cook until softened, about 8 minutes. Add garlic and cook 1 minute.
In a large bowl, combine crumbled cornbread and white bread. Add the cooked vegetables and stir to combine.
In a separate bowl, whisk together chicken broth, eggs, sage, thyme, poultry seasoning, salt, pepper, and cayenne.
Pour the liquid mixture over the bread mixture and stir until well combined. The mixture should be moist but not soupy.
Transfer to prepared baking dish. Bake 40-45 minutes until golden brown on top and set in the center.
Let rest 10 minutes before serving.

💡 Pro Tip: Day-old cornbread is essential — fresh cornbread will turn mushy. Make your cornbread a day ahead and leave it out to dry.