Lubys Cornbread Dressing Recipe

This Luby’s-style cornbread dressing is moist, savory, and full of classic Southern flavor. I make it with homemade cornbread, buttery vegetables, fresh herbs, and rich chicken broth for a comforting side dish that always disappears fast.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 4 People

Course: Side Dish

Cuisine: Holiday Side

Calories: 260

Ingredients Equipment Method Notes

Ingredients

For the Cornbread Base

3 cups Self-rising white cornmeal mix
1 cup All-purpose flour
3 cups Buttermilk Room temperature
7 large Eggs Divided
1 cup Butter Divided

For the Dressing

3 cups White breadcrumbs Day-old preferred
2 large Sweet onions Finely diced
4 ribs Celery Finely diced
1/4 cup Fresh sage Finely chopped
1/4 cup Fresh parsley Finely chopped
1 tbsp Seasoned pepper Adjust to taste
7 cups Chicken broth Warm not hot

Equipment

1 Large mixing bowl For bread mixture
1 Medium mixing bowl For eggs and broth
1 Cast iron skillet or baking pan For cornbread
1 Large sauté pan For vegetables
1 Wooden spoon Gentle mixing
1 Baking dishes One 13×9-inch, one small
1 Measuring cup set For liquids
1 Measuring spoon set For seasoning

Method

Step 1:

I preheat the oven to 425°F and place ½ cup of butter in a 13×9-inch baking pan. I let it melt in the oven for about 4 minutes.

Step 2:

In a large bowl, I mix the cornmeal mix and flour. I whisk in 3 eggs and the buttermilk until smooth.

Step 3:

I carefully stir the hot melted butter into the batter, then pour the batter back into the same pan.

Step 4:

I bake the cornbread for about 30 minutes until golden. I let it cool slightly, crumble it into a large bowl, and mix in the breadcrumbs.

Step 5:

In a sauté pan, I melt the remaining ½ cup butter over medium heat. I cook the onions and celery until soft, about 5 minutes.

Step 6:

I add the sage, parsley, and seasoned pepper, cooking for 1 minute. I remove the pan from heat.

Step 7:

I stir the vegetable mixture into the cornbread mixture until evenly combined.

Step 8:

In a separate bowl, I whisk the remaining 4 eggs with the chicken broth. I gently fold this into the cornbread mixture until moist.

Step 9:

I divide the mixture into lightly greased baking dishes and spread evenly.

Step 10:

I bake at 400°F for 35–40 minutes until the top is lightly golden and the center is set. I let it rest for 10 minutes before serving.

Notes

I always check the moisture before baking. If it looks a little dry, I add a splash more broth. This dressing can be made a day ahead and baked fresh, and leftovers reheat really well covered in foil.