Southern Cornbread Dressing Recipe


Southern cornbread dressing could easily take center stage on our table during the holidays and special celebrations, but especially on Thanksgiving. Then, my southern cornbread dressing really rivals the turkey for center stage. It all begins with delicious southern buttermilk cornbread and finish it off with a drizzle of giblet gravy.

No stuffing in this house, and no funny stuff in our dressing. I think I’d no longer be allowed to make it for my family if I “messed” with this traditional family recipe.

Here’s how I make it.

Start with a skillet of my  southern buttermilk cornbread. You can prepare it the day ahead and cover tightly.

Crumble up your cornbread in a large bowl. Go ahead and use the largest bowl you have. You’ll want to really mix this up well. If you don’t have a really large bowl, grab a stockpot.

Here are the other things you’ll need for your dressing. Go ahead and get all of these ready. Chicken stock, cream of chicken soup, sliced white bread, salt and pepper, eggs, butter, and a medium onion. I also make it sometimes with celery. If you like celery, grab that, too.

Crumble your sliced bread into the cornbread crumbles. This is a good thing to get the kids to help you do. Making crumbles is right up Little Buddy’s alley.

This size or smaller for the crumbles.

Grab your salt and pepper.

And dump it into your bowl.

Now it’s time for your eggs.

Pour them into your bowl.

Now it’s time for your cream of chicken soup.

Grab your onion.

Carefully into your onion like that picture up there. Don’t cut all the way to the root, you’ll see why in a bit.

Now turn your onion and cut it the other way, just like in the picture above.

Now, hold on to the root part of your onion and thinly slice your onion. Just like magic, you’ve got thin dices.

Cool trick, isn’t it?

I learned that trick years ago watching Martha Stewart.

I haven’t diced an onion differently since.

It was a life changing episode.

Toss your onion into your bowl.

Sometimes when I make it, I also add in celery. This is when you’d want to add it as well.

Time for some of this lovely fella. Mmmm, mmm. Butter!

Cut it up and add to the mixture.

Now, pour in your broth. Don’t skimp on the broth. This is the secret to moist, yummy dressing. Don’t add enough broth and you’ve got dry dressing. Nobody wants dry dressing. Well, not anybody I know anyway.

Mix, mix, mix. Get it all combined so that every little bite has some deliciousness in it.

Pour into a large casserole dish and place in 350 degree oven.

Bake until lightly browned. In my oven, this takes about 45 minutes.

Here’s the recipe for my family’s Southern Cornbread Dressing. I sure hope you love it as much as we do.

4.0 from 1 reviews
Southern Cornbread Dressing
Prep time
Cook time
Total time
A classic Southern recipe for Cornbread Dressing
Serves: 12
  • [Southern Buttermilk Cornbread
  • 3 piece sliced sandwich bread
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 eggs
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 can cream of chicken soup (26-ounces)
  • 1 stick butter, sliced
  • 1 carton chicken stock (48-ounces)
  1. Crumble cornbread and white bread slices into a large bowl.
  2. Add all other ingredients and mix very well.
  3. Pour into a very large ungreased casserole dish.
  4. Bake at 350 degrees until lightly browned.
You can pour dressing into two smaller casserole dishes to reduce cooking time to about 35 minutes. I like to do this for one pan with onions and the other without for those who do not like onions.


Make-ahead tips:
– Make cornbread for your dressing the day before. Wrap it up tightly until ready to mix your dressing.
– Mix up all of your dressing up to two days ahead of the big day. Wrap it up tightly and place in your refrigerator.

Day of tips:
– Bake your dressing early in the morning and then place in the refrigerator. While your turkey is resting, place your dressing back in the oven to thoroughly reheat.



  1. 7


    happy happy sigh . . . cornbread dressing . . . and it’s southern no less . . . i’m gonna get fatter this week just reading blogs . . . but call me fat and HAPPY!

  2. 9


    Oh, we Southerners do crave our cornbread, and I’m craving this right now. Although I don’t dare change the traditional T-Day turkey stuffing I make every year — my family would riot — I’m definitely bookmarking this recipe for other uses. It’s stand-alone nature would make it a perfect side dish for any Sunday roast dinner any time of year. Just great!

  3. 11


    My hubby is from down south and his mom always makes this at Thanksgiving. Yum. She also makes homemade noodles simmered in turkey broth which are served on top of the mashed potatoes. Carb overload, but divine. :)

  4. 19

    Sharon Collins says

    I’ve looked and looked and looked some more, but never have I found the exact way my Mama made her Cornbread dressing until now. Now, she didn’t use the regular onions, she used green onions, but, they are still good no matter which kind of onions you use! Everything else was exactly like she made hers!! I LOVE CORNBREAD DRESSING!!!! I wished I had some right now!!
    I’m so glad I found your web site….I’ve copied so many recipes that my seat is getting sore!! ha!
    Where are you from, in the South? My Mama was from Louisiana, but, we moved to East Texas, where I was raised. Your stories remind me of how I was raised in the South!!
    Ohhhh…I’m so glad I found you…I can’t wait til I get back to reading all of your stories and recipes.
    Thank you!!!
    Sharon from TX

  5. 20


    This is the way I make my dressing! I do add a bit of poultry seasoning, and I saute my onion and celery in the butter before adding them to the cornbread mixture. But other than that, this is my dressing! Oh. My. Goodness. It is our favorite thing! Well, besides the sweet potato casserole. :)

  6. 22

    Becky says

    My recipe is pretty close.. Except I put my eggs in boiled and no cream of chicken soup.. Plus poultry seasoning.. My mother in law always said it was the best dressing she ever had..

  7. 23


    I found your site through Pinterest. I have been looking through your recipe archives – wonderful! I am a GA girl, and I can’t imagine Thanksgiving without cornbread dressing. I don’t know how the northerners can stomach the stuffing:)
    My mother gave me her dressing recipe a few years ago and it is similar to yours. Instead of white bread slices, I use biscuits (you can make beforehand, just like the cornbread). The end product looks about the same even with a few other small variations. I’m sure dressing is somewhat fool-proof, and it sure is tasty :)

    • 24

      Robyn says

      Welcome! Cornbread dressing and Thanksgiving just go together like peas and carrots don’t they? Nothing like them. Yes, my Grandmother Earlene makes her dressing just like the recipe your family uses. It’s delicious, isn’t it?

  8. 25

    Monet says

    Very similar to my recipe the only different is I saute the onions, celery and green peppers in the butter. I alos add rubbed sage. Delish. I can’t wait until Thanksgiving, ☺

    Thanks for sharing.

  9. 27


    VERY similar to ours, except instead of sliced bread, we use buttermilk biscuits. We also add milk instead of cream of chicken, and rubbed sage. But LORD yes, this stuff is so good. It is the holidays for us — Thanksgiving, Christmas, and Easter too (if the folks are so inclined). I’ll never make it as good as my Daddy does, but I do pretty good.

  10. 28

    Patricia says

    It seems like every Southerner makes dressing, and not stuffing, and they all start out similar with some slight handed down for generations differences. One thing seems too be a constant, and that is the “Cornbread”, we love our cornbread “dressing”. My family makes their dressing very similar to your recipe. We use sauteed onions, celery a little bell pepper and poultry seasoning, make a homemade stock and pour a little of the turkey drippings in for a little additional flavor. It’s pretty simple, and no we do not like any changes to the dressing, no nuts, berries, fruit, or seafood please. Lol


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