Southern Cornbread Dressing makes a comforting, classic dish for the holidays! Moist and delicious, cornbread dressing makes the perfect side dish!

Southern Cornbread Dressing makes a comforting, classic dish for the holidays! Moist and delicious, cornbread dressing makes the perfect side dish! //

Cornbread dressing could easily take center stage at my family’s table during the holidays, especially at Thanksgiving. On that special day, the cornbread dressing really rivals the turkey for attention.

There’s just one rule.

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.

But you know, every family makes their recipes a little bit differently, and that’s what makes family recipes so special, I think! The special touches to suit your family’s taste preferences lets you know that those recipes were made with tons of love and care for each person who would gather at the table to enjoy them.

Southern Cornbread Dressing Recipe

Southern Cornbread Dressing makes a comforting, classic dish for the holidays! Moist and delicious, cornbread dressing makes the perfect side dish! //

For our dressing, we use my Grandmother Verdie’s recipe that she got from her own mother. It starts with a skillet of my  southern buttermilk cornbread. You can prepare it the day ahead and cover tightly, if you’d like.

Likewise, we use leftover biscuits from the day before, but you can also use sliced white bread like my Grandmother showed me one day when Granddaddy had grabbed the last couple of biscuits she’d stashed away for her dressing as a “snack.” The bread works perfectly, too!

How to Make Southern Cornbread Dressing Recipe

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. It works perfectly for when you need to mix large amounts but don’t have a bowl big enough! Now, you’ll crumble your leftover biscuits or bread into the cornbread crumbles. This is a good thing to get the kids to help you do. Making crumbles was always one of my favorite things to do to help for Thanksgiving. That and taste testing! Ha.

For the cream of chicken soup, I prefer to use my homemade recipe. If you’d rather use canned cream of chicken soup, by all means it works great as well.

Another tip is to make sure you use plenty of Chicken stock when you make your dressing. It makes for the most moist and tender dressing. If you don’t use enough, you’ll have dry dressing and nobody likes dry dressing. Well, at least no one that I know, anyway!

This recipe yields two 9×13 dishes of cornbread dressing and you may think that sounds like way too much dressing. But, since my sister doesn’t care for onions, I always make one pan with and one without the onions.

Other Favorite Holiday Recipes

Roast Turkey

Prime Rib

Glazed Ham

Sweet Potato Casserole

Green Bean Casserole

Deviled Eggs

Cranberry Sauce

Pecan Pie

Here’s the recipe for my family’s Southern Cornbread Dressing. I sure hope you love it as much as we do. We always like to finish it off with a drizzle of giblet gravy or turkey gravy!

Southern Cornbread Dressing

Cornbread Dressing is a classic southern dish served especially during the holiday season. Moist and delicious, cornbread dressing makes the perfect side dish!
4.97 from 54 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 12
Course Side Dish
Calories: 226kcal
Cuisine American
Author: Robyn Stone | Add a Pinch



  • Preheat oven to 350º F.
  • Crumble all of the cornbread and biscuits (or white bread slices) into a large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.
  • Pour dressing into two 9×13 baking dishes and bake until lightly browned, about 30 – 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.


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.
Each 9×13 pan serves 12. If you only need enough to serve 12, you can either half the recipe for one 9×13 pan or make the full recipe, pour into 2 9×13 pans and freeze one to bake later. 

Nutrition Information

Calories: 226kcal | Carbohydrates: 14g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 1077mg | Potassium: 222mg | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 1.2mg | Calcium: 46mg | Iron: 1.6mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Make-ahead Cornbread Dressing 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.
– Freezer-Friendly – prepare without baking up to two weeks in advance, wrap tightly and freeze. Thaw in refrigerator two days in advance and bake on Thanksgiving Day.

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.

Robyn xo

Southern Cornbread Dressing - Southern Cornbread Dressing makes a comforting, classic dish for the holidays! Moist and delicious, cornbread dressing makes the perfect side dish! //

From the Add a Pinch recipe archives, originally published 2010.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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455 Comments Leave a comment or review

  1. I have been using this recipe since 2015! My family and I love it. Always turns out just right! Very moist and delicious. Thank you so much! ❤

    1. I’m a little confused by the directions. Does this make two 9 by 13 pans? In the instructions you say to pour into 2 9 by 13 pans but in the notes you say to pour into two smaller pans to reduce cooking time.

  2. I have used your recipe for several years because we LOVE it. It is perfectly moist and delicious. I do add 1 tablespoon of poultry seasoning. Thanks for sharing your Grandmother’s recipe with us. Have a great Thanksgiving!

      1. I have made your dressing every year for Thanksgiving and Christmas dinner for many years. It is very much like how my mother used to make it. My granddaughter LOVES it!! I cook a while chicken and put pieces of it in the dressing as well as using the broth. I lay prices of chicken on the top of my pan and put several pats of butter too. Scrumptious!!!

    1. You would use 2 cans of condensed cream of chicken soup. Do not dilute. My homemade cream of chicken soup makes 4 cups. I use 2 cups of my homemade soup for 1 can of condensed cream of chicken soup. Hope you enjoy!

  3. I made this for Thanksgiving dinner yesterday. It came out perfect! I will add more sage next go around, just my personal preference. Entire family devoured it.

  4. When you say two stalks of celery do you mean two sticks/ribs or branch? There is confusion all over the internet about what is considered a stalk of celery. It says on Google Americans say stalk and mean a stick/rib or branch but it really means a bunch the whole bag. Please clarify. Thank you.

    1. Pam, you are right about the confusion. The entire head of celery and the individual ribs are both called stalks by some people. In this recipe, I use two ribs of celery. Hope you enjoy!

  5. I love this recipe. My husband likes his with chicken. I debone chicken thighs after boiling them. I double this recipe (big family), then add 3-4 cups of the chicken. It’s great!

  6. I opened my big mouth and volunteered myself to help cook for a friend’s wedding and her groom wanted dressing. I found your recipe and cooked this at the wedding and now I believe I am engaged to about 4 people. No one could believe I had never made it before and I had people begging me for the recipe. This is amazing dressing!!! Thank you so much for sharing your grandmother’s love with us.

    1. That is quite an accomplishment, Robin. I never thought about engagements occurring due to this dressing recipe. I’m so happy everyone loved it. My grandmother would have loved this story.

  7. Should I use 2 big cans of cream of chicken soup or 2 small cans?
    Hi thank you so much for the recipe 🙂🙂🙂

  8. Dear Robyn,
    Would like to use you dressing recipe as the bases for my annual oyster dressing.
    Please recommend the a a out of oysters I should use to add the flavor and keep you recipe the same consistency.
    Dave S

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