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Southern Cornbread Dressing makes a comforting, classic dish for the holidays! This cornbread dressing recipe is moist, delicious and so easy! An heirloom family favorite recipe that 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 cornbread dressing 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.

This recipe makes enough for two 9×13 dishes. You can easily half the recipe to make just one, or use the freezer-friendly instructions to prepare one to bake now and one to freeze and bake later.

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 is a definite heirloom family recipe that my family treasures! It is so incredibly moist and tender and so delicious! Once you taste it, you’ll understand why it is a must-have family favorite recipe.

Southern Cornbread Dressing Ingredients

To make it, you’ll need the following ingredients.

Cornbread – It starts with a skillet of southern buttermilk cornbread. While it only takes 30 minutes to make, you can also easily make it ahead if you’d like. You can prepare it up to two days ahead and keep covered tightly on the kitchen counter until ready to make your dressing.

Biscuits or Bread – Likewise, we use leftover biscuits from the day before, but you can also use sliced white bread as 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!

Seasonings – Salt and pepper add so much flavor to this dressing. If you like the flavor of sage in your dressing, include it as well.

Eggs – You’ll need three large eggs for the full recipe. If you are making a half recipe, use two eggs.

Onion – You’ll need one medium diced onion. The onion adds so much flavor to the recipe. If you do not care for onions, you can simply omit or do as I do and have one pan with onions and one without. 🙂

Celery – Two diced stalks of celery are perfect in this recipe.

Butter – The butter not only adds flavor, it adds moisture to this cornbread dressing as well. You will slice the butter so that it mixes more easily into the dressing.

Cream of Chicken Soup – I prefer to use my homemade Cream of Chicken Soup recipe, but you can absolutely use store-bought if you like.

Chicken Stock or Broth – You will need a good bit of chicken stock or broth. It adds so much moisture to the dressing! If you do not have enough in your dressing, it will make for a dry dressing. Here, again, you can use homemade or store-bought chicken stock or broth, whichever you prefer.

How to Make Southern Cornbread Dressing Recipe

Crumble. Crumble your cornbread and biscuits or bread into small pieces in a large bowl. You’ll want to use the largest bowl you have so that you can really mix this up well. A large stockpot also works well if you do not have a large enough mixing bowl. As a child, this was the part Grandmother let me help her with in making the dressing. It is one of my fondest memories in the kitchen.

Mix. Now add in the salt, pepper, sage (optional), onion, butter, cream of chicken soup and chicken stock or broth. Mix well until all of the ingredients are well combined and the mixture is smooth.

Bake. Pour the mixture into two 9×13 baking dishes and bake until the cornbread dressing browned and is set throughout about 30 – 45 minutes.

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!

4.97 from 80 votes

Southern Cornbread Dressing

Side Dish 1 hr

Southern Cornbread Dressing makes a comforting, classic dish for the holidays! Moist and delicious, cornbread dressing makes the perfect side dish! //
Prep Time 15 mins
Cook Time 45 mins
Servings 24
Course Side Dish
Cuisine American
Author Robyn Stone | Add a Pinch
Cornbread Dressing is a classic southern dish served especially during the holiday season. Moist and delicious, cornbread dressing makes the perfect side dish!


  • 1 full recipe Southern Buttermilk Cornbread
  • 3 buttermilk biscuits or 3 slices of sandwich bread
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon rubbed sage optional
  • 3 large eggs room temperature
  • 1 medium onion diced
  • 2 stalks celery diced
  • 1/2 cup butter sliced
  • 4 cups cream of chicken soup
  • 6 cups chicken stock or broth


  • Prep. Preheat oven to 350º F.
  • Mix. Crumble all of the cornbread and biscuits (or white bread slices) into a very large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.
  • Bake. 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.


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 it into two 9×13 pans and freeze one to bake later. 

How to Store Dressing Recipe:

Wrap 9×13 pan(s) with plastic wrap and store in the refrigerator for up to a week. 

How to Freeze Southern Dressing Recipe:

If unbaked, wrap 9×13 pan(s) with plastic wrap and store in the freezer for up to 3 months. To bake, remove from the freezer and thaw in the refrigerator. Then bake as directed. 
If baked, allow it to cool completely, then cover the 9×13 pan(s) with plastic wrap and foil (or store in an airtight, freezer-safe container) and store in the freezer for up to 3 months. To serve, thaw in the refrigerator and then reheat.


Prepare the dressing without baking and store it in the refrigerator two days ahead or the freezer up to two weeks in advance. If frozen, thaw in the refrigerator two days before and bake on Thanksgiving Day.

Additional 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.
– 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 it in the refrigerator. While your turkey is resting, place your dressing back in the oven to reheat thoroughly.

Nutritional 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

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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! //

Casseroles Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. Looks so good! This is almost identical to the way I make it as well. No stuffing in this house on Thanksgiving! Dressing only 🙂

  2. 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!

  3. 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!

  4. This being the first year I’ve hosted Thanksgiving, I’m looking forward to getting the dressing just right. Thanks for the great photos.

  5. 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. 🙂

  6. Without a doubt, stuffing is my favorite part of the Thanksgiving meal. I really like the simplicity and flavors of this recipe.

  7. 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

  8. 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. 🙂

    1. Hi Heathahlee…..It seems like my Mother put poultry seasoning in hers. I wish I had written down how to make everything she made! And, I totally agree about the sweet potato casserole!!!

  9. 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..

    1. This is how my mom from Tupelo MS made it – how I do now. No soup, poultry seasoning and boiled eggs chopped. We love our dressing!

  10. 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 🙂

    1. 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?

  11. 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.

  12. 4 stars
    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.

  13. 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

  14. Robyn I was looking back at your Buttermilk Cornbread recipe and wondered what size your cast iron skillet is? 10 inch?? My cornbread recipe is similar but I don’t use any flour in mine, mama and aunts called it Egg Bread…
    Happy Thanksgiving y’all!

    1. Hi Terry,
      I use my 12-inch skillet for my cornbread. But, be careful and don’t do what I did last year! The grocery store was a mad house when I went shopping for my Thanksgiving groceries and I just grabbed my cornmeal from the shelf where it always sits. I came home, made my cornbread and when I took it out of the oven was a bit puzzled why it rose so high. When I checked, I realized that I’d mistakenly bought corn meal MIX! It still tasted fabulous and I just went right on along with my recipe. If I’d made it in my 10-inch skillet, I’d have had a mess on my hands!

  15. Just wanted to say your dressing is the first one that is made exactly the way my mother made hers and the way I make mine. She also used biscuits in hers but I usually use day or two old hotdog or hamburger buns with the cornbread. I do not use the sage because my mother did not. .This is the REAL Southern Dressing!!!!

    1. Hi Betty,
      Isn’t it the best thing ever? We generally don’t include sage in ours either as my Mama never did. I think we are from the same Southern Dressing heritage!!! I hope you and your family have a wonderful Thanksgiving!

  16. I put boiled eggs in mine…for your 3 eggs are they beaten in the mixture or boiled? I see so many different versions. Plus I’ve put mine in the crock pot the past two years! It turns out so moist. I just never I’m supposed to use eggs as a binder or not?

    1. Hi Amber,
      The eggs that I use are not boiled, but mixed into the dressing batter raw. I hope that helps! Happy Thanksgiving!

    1. when using cream of chicken should i use the can without adding water? or do we add the water then add to the cornbread mixture? thanks in advance.

    2. Calvin, do not dilute the canned soup. Just empty the soup from the can into the other ingredients and mix. Hope you enjoy!

    1. Hi Debbie,
      Sorry I missed your question earlier! I recommend that you freeze the dressing without first baking it. To do so, 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.To bake you would bake it following the same temperature and baking times listed in the recipe! I hope that helps! xo

  17. If I wanted to make just the one 9×13 pan, can I just half this dressing recipe and make half the recipe for the cornbread? It looks amazing and I’m planning on making it this Thanksgiving!!

  18. Looks amazing! I want to make this for the first time and was wondering just how much cornbread the recipe takes? Thank you!

    1. How many cups of cornbread crumbled does your recipe yield? I might just try to make things a little easier on myself and use a premade cornbread.

    2. Hi Keri,
      I’m not certain. I’ve not measured it in cups, but use a 12-inch skillet if that helps!

    1. Hi Doris,
      I’ve always just made it the day ahead, wrapped tightly and kept on the kitchen counter unless I make it ahead and freeze it. For that, I 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.

      But back to your original question – I would be afraid that the cornbread cooked that far in advance and stored in the refrigerator might be too stale to use since the refrigerator tends to dehydrate breads. Maybe if you froze it instead?

      I sure hope that helps! Have a great Thanksgiving! xo

  19. 5 stars
    Add sliced chicken to dish. It is wonderful! I do the same basic thing except I add more eggs, butter, etc. Great!

  20. This makes 2 9×13 pans? How much would I cut the original cornbread recipe down so I can make one 8×8 pan for 2 of us? This is my first time with cornbread dressing, a Northern girl cooking it for a Southern-born husband. It looks really good, and I’m hoping I get it right. Please Help?

    1. I would half the entire recipe except the cornbread. For the cornbread, make one pan of a cornbread mix. I use “cotton country.” It’s in a little yellow pouch and I use the recipe variation that calls for an egg. That makes less cornbread than the recipe here, so you should be fine using that whole pan. I’d also sauté the onions and celery until very tender first! You could probably bake this in 2 8×8 pans.

      Good luck! I’m also making this one… Hoping it is like my grandmothers!

  21. This will be my first time making dressing and I see that some people are using poultry seasoning in theirs, how much is usually reccomended

    1. Hi Sherry,
      You will still use the same amount of raw eggs in the dressing recipe. I hope you enjoy it! xo

  22. 5 stars
    Hi! This is almost exactly like my grandmother’s recipe and I was so upset because I lost it! Only difference is where hers calls for a packet of onion soup mix (try it! it’s delicious!). I saw where you put in 6 cups of your homemade cream of chicken soup but I’ll be using canned cream of chicken soup and just wondering how many cans that would be. Thanks for your help!

    1. 5 stars
      I was going to ask this same question. I made this for Thanksgiving. It was wonderful. However, I could tell when I dumped in can #3 that I had too much liquid. I just had to cook it another 40 mins or so, but next time will use 2 cans of condensed soup instead of 3 (I was going to use 4 but ran out of soup).

      I also added some green onion, only about half of a med sweet onion, some chopped elephant garlic (about half a large clove), and a handful of baby carrots chopped. It was wonderful!

  23. Help! So, I am making this now for Thanksgiving tomorrow and I have everything combined except for 4 cups of chicken broth, and it is SO thin! Like soup! : / What did I do wrong?? Should I just add more cornbread to thicken it? Thank you to anyone who can help me! : )

  24. Hmmm, never heard of using cream of chicken soup in dressing. Might try it sometime that isn’t a holiday (family would lynch me if I didn’t do our traditional recipe.)

  25. 5 stars
    This was a great recipe!! I want to personally thank you for sharing! My family absolutely loved it!! I reduced the salt to a half of teaspoon and reduced the stock to 4 1/2 cups. It was still just as moist and oh so delicious!!! Thank you soooo much!

  26. Can I ask why you add biscuits/bread and why you add cream of chicken? This is the first recipe I have come across like this and I have never made cornbread dressing before… We are all contributing to the cooking this week for Christmas and I was assigned with this.


    2. We like to use biscuits I’ve made the day before as well. I personally don’t toast my bread if I use it instead of biscuits, but I’m sure that’s delicious too. Thanks so much!xo

    3. Similar to how my mom makes it. I’m sure it’ll taste good. My concern is the amount of broth it calls for. 6 cups seems like a lot. After 45 minutes cooking – it’s still very liquidy in the center and still in oven – hopefully won’t ruin.

    4. Scott, this is a moist dressing but not liquid in center. It will still have a little jiggle but not very
      ‘liquidy’ when done. It will firm up some after it is removed from the oven but will not be a really firm dressing. It may take a little longer to bake in different ovens. Hope you enjoy!

  27. The 4 cups of cream of chicken soup? If using canned soup, is the 4 cups of soup (without adding water – condensed) or is 4 cups ( with water you would normally add to soup included?) Looks great. The soup will add a more intense flavor to the additional chicken stock.

    1. If you decide to used canned cream of chicken soup instead of making it as in the recipe, just use the same amount. Don’t add water to the condensed soup. Thanks!

  28. Thank you, thank you, thank you! I’ve FINALLY came across Momma’s dressing. When she passed 17 years ago my brother took all of her cookbooks/personal recipes and now they are forever gone ?

  29. Just the way I make mine, but I also add a meat (chicken or ham or sausage) to mine and different vegetables –now I have a complete meal in one pan. Looks good. I made a copy to have as a spare

    1. I usually make an extra pan of dressing too – so helpful later. Great ideas, Warren. I love to make Chicken & Dressing too. Thanks so much!

  30. This sounds amazing! If I use a boxed cornbread for this (forgive me because my kids are ages 5mo,2 and 4 so shortcuts are a must!), how many boxes would you say? One box says it makes one 9×9 pan, so my guess was 1 box for this recipe, but I thought I would ask! 🙂

    1. Hi Ashleigh,
      I’m sure it is so much fun with those 3 little ones! Everything is new and exciting to them at those ages!
      Honestly, I’ve not made it with boxed cornbread, but if I were guessing, I’d say you might use one box to equal a pan of cornbread if it makes the size you mentioned.
      Someday when you get a chance, I hope you try my Southern Buttermilk Cornbread recipe. It’s so good!
      I hope you enjoy the Dressing! It’s always a special part of our holidays. And I hope you and your family have a special Thanksgiving as well!
      Robyn xo

    2. Thank you!! I appreciate the response and I will have to try your cornbread recipe one of these days! Looking forward to making this today for my family! 🙂

    1. Mix in raw eggs with the other ingredients as directed in the recipe and then bake. Thanks!

  31. There is corn kernels in your cornbread dressing photo but your recipe doesn’t list corn as a ingredient. Is it just a optional ingredient?

  32. The recipe sounds delicious.Thanks for it.
    I was wondering just how much cornbread to mix in.I do like to make my cornbread from scratch,so what size pan or how many cups to use. Thanks

  33. If I only want to make one 9×13 baking pan would I just half the entire recipe and how long would I bake it for?
    Thank you

    1. Robyn,

      I will be using the canned Cream of Chicken soup. Do I dilute like I was going to use it as soup to make the 4 cups or do I just use 4 cups straight from the can?

      Thank you.

    2. Hi Renee,
      If you are using canned soup, just use it straight from the can – don’t dilute. Hope you enjoy it! Thanks!

    1. My Mother’s dressing was to die for. It was soupy when she was cooking it and I always told her Mother it is going to be like soup however it was always perfect and really moist, just fell apart and was oh so good. She used all your ingredients but also I remember it had tiny pieces of egg in it. My kids will not eat an egg so I leave them out.

    2. Thanks so much for sharing this with me Vance! I’m sure your mother’s dressing was so delicious! 🙂

    1. Hi DK, I have found that people in the South make dressing so many different ways. This is my southern Grandmother’s recipe and we’ve enjoyed it for generations. I’m sure yours is delicious as well. Happy Thanksgiving!

    2. 5 stars
      I was born and raised in South Carolina and we’ve ALWAYS used white bread in our dressing. 🙂

    3. Born and raised in Georgia as most of my ancestors. Our recipe is more of a method that has been passed down for generations. We never really use a recipe. Ours is basically like yours except we do NOT like sage so never use it. We have always used leftover biscuits with our cornbread. And I’m as southern as they come. Getting excited to eat some good southern dressing in a few weeks. It really is a simple dish so don’t know why we don’t prepare it more often.

    4. Oh forgot to mention…I have a friend who makes her dressing using cooked grits and saltine crackers. Basically all the same as cornbread and biscuits if you think about it. And we do use the pan drippings from the roasted turkey along with some canned chicken broth for some added richness that the canned broth doesn’t deliver. We can’t use the canned cream of chicken soup since it has stuff in it my mom is allergic to. May try the homemade soup this year.

    5. My dead Great Grandmother born 1899 & my Grandmother (1913) & my mother, aunts & Greataunts
      all used 3 slices white bread & a crushed handful of crackers + Cornbread. And we’re all from MisSisSipPi. Can’t get anymore Southern than living in one of the most Southern states.

    6. I’m 86 years old and since I was a child my family has always used biscuits and cornbread for our southern dressing. Also, I remember my aunts using white bread as well as biscuits if needed.

    1. When this recipe is followed as written, it makes 2 9×13 dishes as stated. I hope you enjoy it! Thanks!

  34. My family uses the drippings and aus ju from the actual turkey (after cooking) instead of canned broth. It gives it more flavor, imo. The drippings are seasoned already due to coming from the seasoned turkey. Mom also uses a bit of celery too. Literally my downfall at Thanksgiving and Christmas. I love dressing. Oh and fresh sage is used too.

    1. Hi Skyler, I do not measure my cornbread in ounces for this dressing. I make the Southern Buttermilk Cornbread recipe given at the link for it in this recipe and put all of that cornbread yielded in this Dressing. Thanks!

  35. 5 stars
    I made this recipe as this was my first time making homemade cornbread and dressing! The recipes for both were delicious and easy to make! My family was very happy and impressed with my first ever dressing! Thanks so much and happy holidays!

    1. I’m so happy you enjoyed it, Renee! Hope your holidays are wonderful as well! Thanks so much! xo

  36. Hi Robyn, when you say cream of chicken soup, are you referring to the “condensed cream of chicken soup”?

    Thanks a ton!

    Laura H.

    1. Hi Laura,
      I prefer to use my homemade cream of chicken soup, but you can definitely use store-bought condensed cream of chicken soup, if you prefer.

  37. Robyn, can I prepare my dressing like the night before Christmas and then put the dressing in the oven the next day or what would you suggest? We will be at church on Christmas morning and I didn’t want to have to rush and cook my dressing when I get home 🙂 Thanks for all your help in advance!!!

    1. I make my dressing the day before every year. My grandmother liked to “let it set up”. Just add a little extra broth as it will dry a bit overnight.

  38. 5 stars
    I love this recipe! This is as close to my mother’s dressing as I can find. I terribly regret no spending more time learning her recipes because she certainly didn’t write them down. She just knew. She didn’t measure anything either. I sure do miss that woman.

  39. A tip for sis who doesn’t like onions.. Blend them. I don’t like to eat onions, but you have to have their flavor. I put them in the blender and liquify them. I actually think this makes the dressing better because it really distributes the flavor of the onion. Non-onion eaters never know they are in there. I do this for pasta sauces and soups as well.

  40. Robyn, you mentioned getting the cornbread and biscuit or white bread crumbled really fine for the dressing. I break my bread apart and crumble my biscuit and the next step is add broth to make it very moist and use your portable electric mixer to mix it very good.. I found this does the job quickly. I also sauté my celery and onions (I use chopped green onions) gives great flavor. By sautéing I don’t end up with raw veggies….sometimes they are not done after baking the dressing.

    1. We always run our cornbread and biscuits through the food processor. Makes great fine crumbs. Then we go ahead and run the celery and onion through the food processor right behind that. We do the bread baking and crumbing the day before. So on Thanksgiving we just mix it all together and bake..

    2. i put my onions and celery in a pyrex measuring cup, add a little butter and EVOO, nuke 2 1/2 minutes, shake, nuke another 2 1/2 minutes then add it to the cornbread batter and bake. Gets them really tender

  41. This is very similar to my mom’s. I “took notes”one year when she was making it. No meadurements. She always added chopped hard boiled eggs, in addition to the raw eggs. She would boil the celery and onion together first so that you got the flavor, but it didn’t bother people that didn’t like them. I’ve made it many times, and it’s always a hit.

  42. We always cook the celery and onions in butter before adding to the dressing mixture. Also, can I make the entire dressing recipe and cover put in the refrig and wait to bake it Thanksgiving day? Or would you recommend fully baking and then just reheat on Thanksgiving day?

    1. Surely is delicious, Anna! We definitely have those on New Years and many a’Sunday! Thanks!

    1. Hi Julie,
      You don’t have to dilute the canned soup before using – just use it as it is in the can. Enjoy! Thanks!

    1. If you cook both at the same time, rotate the pans 180 degrees half way through, and swap their locations.

  43. Yes this is how I make dressing. No funny stuff can go in mine either. I went to someone’s house one time and they had it with oysters and all kinds of stuff in it. Yuck! I was polite of course and didn’t say anything but it looked so gross.

    1. Hi Susan,
      People have their dressing traditions, don’t they?! I grew up loving this dressing when my Grandmother made it and it’s a must at our holidays! Simple is so good, right?! Thanks Susan!

    1. Hi Kaley,
      The eggs used in the recipe are raw for baking the dressing. I hope you enjoy it! Thanks!

    1. We had our family Thanksgiving this past weekend and I have to tell you that the dressing was the first of all the side dishes to disappear with 10 people! 🙂 So, I would definitely recommend doubling for that many people. I hope you love it! xo

    1. Hi Erika,
      I’ve always made it with bread or biscuits as did my Grandmother before me and my Mama still does. I do feel like it will impact the taste and texture of this recipe to leave it out. Thanks!

    2. So to crumble the white bread would mean to rip into pieces since bread is so soft and not able to actually crumble?

    3. The bread is for texture. Without it, its more like eating grits. The bread helps make a smoother texture. Make sure both the cornbread AND light bread are STALE. I cook the cornbread, peel off the crust and cover lightly the night before.

    1. Hi Laura,
      Yes you certainly can use packaged chicken stock. I hope you enjoy our family-favorite dressing! Thanks!

  44. So just to clarify- 4 cups of cream of chicken soup undiluted from the can? Or 4 cans of cream of chicken soup undiluted?

    1. Hi Stacey,
      I generally use my homemade recipe. If you are using canned cream of chicken soup, it is also undiluted. I hope you enjoy it!

  45. This is how I make my homemade dressing when my siblings and i would gather for Thanksgiving we each would have our dressing and mine would be eaten before anyone else would we all filled the same recipe basically but mine would.seem to be gone first

  46. If preparing the day before, so you recommend cooking and reheating the day of, or waiting to bake until Thanksgiving? So excited to try this. Your chicken and rice recipe was a HUGE hit with my family. 🙂

    1. You can do it either way, Peggy. I hope you all enjoy it and I’m so glad you like the chicken and rice dish! Thanks!!! xo

  47. Hello and thank you for this great recipe! I am very excited to try it out tomorrow. Will this be enough time for it to sit in the fridge as your tips suggest two days. Also when you say white bread crumbs, does the bread need to be old?

    1. Yes, it will be delicious Dee. The bread you use is fresh from the package. I hope you enjoy it. Thanks!

    1. If you use canned cream if chicken soup do you still use the same amount as listed? That’s several cans, correct?

  48. When you say a full recipe of Southern buttermilk cornbread, how much is that? I will be making for five people. My grandmother and mother never used cream of chicken soup, would butter be a good substitute for the chicken soup? I will be making my own stock. Thank you. Karen

    1. I’ve never used butter instead of the cream of chicken soup, Karen and I really don’t think it would turn out as it should per my recipe if the soup if removed and only replaced with butter. There is a link to the Southern Cornbread recipe within the dressing recipe and you will use that. Thanks!

    1. I always split it into two pans per the recipe instructions, Delois for best results. That way the top and the middle get done as they should without it being too thick in one pan. Thanks!

    1. Hi Debra,
      I’ve never used bread crumbs from a box in this dressing, so I can’t say how it would turn out or how much to use. For the white bread in the recipe, I use loaf bread like I describe. This is in addition to the cornbread. Thanks!

  49. Do you bake this dressing covered with foil or not covered? Thank you. It sounds just like my Granny’s old recipe and none of us could figure it out! So, I hope I can fix your’s just right!.

  50. I was searching for a dressing recipe that was similar to my mother who is deceased; this one is hands down the best! Thanks for the pictures and simple instructions! God Bless!

  51. The celery and onions are added raw will they soften mainly the celery enough during the baking process so they are not crunchy?

    1. Hi Loyce,
      They do soften as they bake in the recipe, but if you would like them softer, you may consider sautéing them in about a tablespoon of butter until softened. This would take about 3 to 5 minutes. I hope you enjoy it!

    2. 5 stars
      Much like my dressing but I boil a chicken breast or two and shred them into the dressing.making sure the water the chicken was boiled in is ample for enough liquid for mixing the dressing. It contains wonderful chicken flavor and also fat from the chicken. I really like onions so we enjoy them only half cooked in the final dish;

  52. I tried this recipe and each time it was entirely to soupy!???????? I think 4 to 5 cups of stock next time! But the potential is awesome!

    1. I’m sorry yours was too soupy, De. I’ve never had that problem using this recipe and we’ve been making it for generations. I hope it turns out for you next time. Thanks!

    2. I’m sorry it was soupy, Pat. It sounds like it wasn’t completely done.
      As in my recipe, after baking it for 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. I hope this helps. Thanks!

  53. 5 stars
    Hello! I used this recipe and it was absolutely amazing! It’s been years since I have had good dressing! It was a hit! My entire family loved it! Thank you!

    1. I’m so happy you and your family enjoyed it, Kunica! It’s been one of our family traditions for so many years! Thanks so much! xo

  54. This dressing was delicious!! I have struggled to find the right one. This is it. The texture and flavor are perfect. Thank You so much for sharing.

  55. I made your dressing recipe for Thanksgiving 2017.  I waited until now to review because I froze one pan of dressing (without the egg) for Christmas.  Since this would be a longer period than you had suggested, I was concerned the quality of the dressing could be degraded.  I was so wrong.  I added to eggs to the thawed dressing and put in the oven.  It was just as moist and delicious as it had been at Thanksgiving.  I followed your instructions to the letter for the dressing.  It was the most moist, delicious dressing I have ever eaten.  

    Thank you so much for the recipe.

    1. I’m so glad that you enjoyed it Karylan! Isn’t it incredible? My Grandmother Verdie was known for this delicious dressing and I’m so glad she passed her recipe (and tricks to keep it moist) on to me! 🙂 And I definitely love that I can make it ahead and freeze it and it still comes out just as delicious when I serve it! I’m so glad you had the same results! xo

    1. Hi Ms. B,
      You will use raw eggs in the cornbread mixture – just as you’d use in baking. I hope you enjoy it! Thanks! xo

  56. I would like to try your recipe using my own cornbread recipe. HOw many cups does your cornbread recipe make?

    Thank you.

    1. I’ve not measured it in cups, J. I always make a enough for a large cast iron skillet – generally a 12 inch skillet. I hope you enjoy the dressing – it’s delicious! Thanks!

    1. Hi Carol,
      Thanks for mentioning this to me. You should be able to see the link to the cornbread recipe now. There was a system update today and I’ve corrected this so that the recipe link should show now. I appreciate you taking the time to let me know! Enjoy the dressing – it’s delicious!!! xo

  57. I first saved this post in November of 2014! I’ve been using it every since! My family loves it. I always follow the directions to a T. Thank you so much it is also a pleasure to know you are still attentive to this post. 

    1. Hi Kimberly,
      I’m so happy to hear that you and your family have been enjoying this for all these years! It’s such a family favorite! Thanks! xo

  58. Hi Robyn,

    I’m really excited to try your recipe! My husband grew up having cornbread dressing on Thanksgiving, and I didn’t. I think this recipe is going to be spot on! I was wondering if it would be possible to cook all the dressing in one casserole dish- and what size would that be? Thanks!

    1. I really hope you and your husband enjoy this recipe, Amanda! I really advise cooking this in the two pans as noted in the recipe. I have tried this recipe many ways through the years and this gives the best results. Enjoy! Thanks!

  59. 5 stars
    Hi, If I was to use Jiffy cornbread mix do you know how many boxes it would take to equal your Southern Buttermilk Cornbread recipe? This substitution would really help me. Thank you!!

    1. Jules and J, I was wondering the same so I did a google search on making jiffy cornbread in a standard skillet and it called for 2 boxes so I think it’s safe to say that 2 1/2 boxes would equate to the larger skillet.. at least that’s what I’m trying tomorrow!

    2. Please don’t use Jiffymix! It makes dressing too sweet and consistency is off! If you want to take shortcut I recommend the package of cornbread mix called cotton picking cornbread mix and follow the rest of this recipe which is really good

  60. I’m doing this for Thanksgiving and cannot wait to share it with my big family meal!!!  Thank you for sharing your grandmothers special dish…they are always the best🤗

    1. Aww, what a sweet comment, Lori! Have a special time with your family and I hope you enjoy the dressing! xo

    1. 5 stars
      Yes! You can add bell pepper and it’s delicious! This is exactly my granny’s recipe from generations except add bell pepper and I use fresh sage. Enjoy! 

    1. I’ve never made it that way, Diana. This is how we’ve made it in my family for so many years. Hope you enjoy it! xo

  61. Hello, I would like to try your dressing recipe but I’m wondering- how can 2 pans only serve 12 people? Only 6 servings per pan???

  62. 5 stars
    First I am in no way a cook or anything good in the kitchen except a participant in food consumption. But I have been lately trying to become a better cook due to I’m home and wife works.
    My wife asked If I would try my hand a making dressing for her countys Thansgiving lunch
    I told her that I’d give it a try and found this recipe and decided to make this one because it looked as tho it was easy and something a novice might be able to do. Plus the reviews were great.
    I went to the store got all of the ingredients needed and sat down and chopped onions and celery into small pieces.and started to combine the ingredients as well as cooking my own form of cornbread with 3 pieces of bread
    I found the recipe to be pretty simple except for the part for the Chicken soup If i had not read the highlighted 4cups of cream of chicken soup I would have certainly put too much soup in the mix which would have increased the salt greatly.
    When I got it mixed and started to pour the ingredients into an aluminum pan 9×13 I realized for the first time that I would need 2 of those pans and that the recipe was for 2 full 9×13 pans.
    So got that portion settled and cooked only one at a time due to the size of our oven.
    WELL the recipe called for 45 minutes BUT I can say that without a doubt that 45 minutes for this rookie chef was way to little because the jiggle method was the way I tested the doneness of the dressing.
    WELL 1 hr and a half the dressing came out of the oven and looked and smelled amazing.
    Then the other pan but this time 2 hr and a half later they were complete and when I spooned in one of those pans the dressing was not at all dry and looked very good but I always worry about salt because to me if a little is good then alot is even better SO I use little salt when I cook if any at all.
    Well the AM I put the dressing in my wifes car praying for a good report from her co workers
    And MY PHONE RANG ABOUT 1 O’CLOCK and was amazed that she stated that the dressing was a hit and many people inquired about the recipe.
    So thank you for this absolutely fantastic recipe and to others concerned about making this I assure you IF I CAN DO THIS ANYONE CAN. it was a big HIT. THANKS AGAIN

    1. I am so happy to see that you gave this a try, Donny! And that you enjoyed it! This has been a part of our family holidays for generations – so delicious!
      Thanks so much for sharing this with me! I’m glad to have you here!

    2. Hi Douglas,
      If you are using canned soup, just use it straight from the can – don’t dilute. Hope you enjoy it! Thanks!

  63. I am making cornbread dressing for the first time and excited to try your family recipe. Can this recipe be baked the day before, stored in the refrigerator overnight and reheated on Thanksgiving with good results? Thanks!

    1. Hi Barbara,
      I’m glad you are giving the dressing a try! I have written tips for Make Ahead Thanksgiving Tips where I discuss how to prepare many of the dishes ahead – and the Southern Cornbread Dressing is one of the ones I discuss. Hope this helps you with your Thanksgiving meal! xo

  64. I make Mexican cornbread for my dressing(family loves) I put boiled eggs in my dressing mix with other veggies that I have sauta in butter l have never put raw eggs in the mixture and than baked what does the raw eggs do for the flavor or texture of the dressing

    1. Hi Debra,
      I haven’t made it the way you describe, so I can’t compare it. I’ve always made it by this recipe – it’s delicious. Thanks!

    2. 5 stars
      The use of raw eggs would help bind the dressing together that’s the whole point of using raw eggs hope that helps.

  65. The raw eggs you put in the dressing mixture I have never done that I do put boiled eggs in so is this for favor or texture I do make mine with all the same ingredients plus green and red bell peppers and I make a Mexican cornbread

    1. So nervous about preparing this tomorrow! So I’m clear, I will use 4 cups of unprepared (straight from the can) cream of chicken?

    2. If you are using canned soup, Connie, you will only use 2 cans undiluted soup. If you make my homemade cream of chicken soup recipe, you will use 4 cups of it. My recipe makes 4 cups of soup and I use 2 cups of my soup per can of soup. Hope you enjoy!

  66. Hello! I am born and raised in California and married to a Southern gentleman. I made your southern cornbread for this dressing. My sweet husband was so eager to have real southern cornbread and had a nice size piece of the cornbread and loved it!! He said it was the real thing! Now I have half a cornbread for this recipe and I wondered about halving the recipe to make one 9 x13 pan of dressing. Would this work if I half all the ingredients and use one egg?

    1. Hi Nori,
      I’m so happy your husband enjoyed the cornbread!
      Yes, you can half the recipe, but I would use 2 eggs. Hope you enjoy this too!!! Thanks!

  67. 5 stars
    IT’S SO AWESOME!! Your grandmother was brilliant. I’ve been researching for the perfect dressing recipe for 25 years and today I stopped looking. The review from Donny is correct about the salt amount in the can soup. It’s 4 cups of soup, not 4 cans. Thank you for sharing this incredible recipe. I love it!

    1. I’ve not made it that way and think it won’t turn out as it should. I make my Cream of chicken soup from scratch but you can use canned if you wish. Enjoy it Mechell. Thanks!

    1. Hi Danielle,
      If you are using canned soup, just use it straight from the can – don’t dilute. Hope you enjoy it! Thanks

  68. 5 stars
    One should note that the consistency can be tricky – if the biscuits and cornbread are allowed to dry out, more liquid will be required at final baking (more liquid means more flavor, so that’s the way I like it). When you add the liquid the mixture should be on the soupy side – you’re not making a dough here. To obtain the final consistency just monitor it in the oven – if overly wet turn down the heat a bit and keep on baking until it can be cut like the corn custard it is. I make turkey stock with turkey thighs, a bit more celery, shred the turkey into the dressing, serve with turkey gravy. My grandmother made the biscuits but I use frozen (there’s a lot going on Thanksgiving week).

  69. 5 stars
    My first time to make Thanksgiving dinner and after researching LOTS of recipes, I chose yours. I followed the recipe and the only change was to cook mine a little longer.  It was amazing! It reminded me of the dressing I used to help my aunt make, especially crumbling up the cornbread. I cheated and bought some biscuits from Bojangles but everything else was the same. I’m so glad I chose your recipe. 

  70. Hello, if I understand correctly one recipe makes 2 pans and 12 servings. Is that 12 servings per pan or 6 servings per pan? I’m trying to figure out how many recipes I will need to serve 40 people.

  71. Hi Robin never got a answer on the reason for the raw eggs put in the final mixture is it for favor or texture I do use the raw eggs for making the cornbread and boiled eggs in the dressing I would like to try it just wanted to know the reason

    1. Debra, you use the raw eggs to “form” the dressing. Think of it the way eggs help form a cake mix and hold it together.

      Some of my family also adds boiled egg for texture (more so than flavor) when they make it. So you could absolutely add the boiled egg(s), but don’t omit the raw eggs. I noticed an earlier comment by Dave Allen on consistency that I thought was helpful and might help guide you a little further too. Good luck!

  72. I love this recipe! I originally saved this back in 2013 or 2014, but lost the link when I switched phone carriers. I plan on making this dish for my family on Thanksgiving. Did your original post back then show step by step directions and a unique way to cut the onion? If so how can I access it again? Thanks again for sharing this recipe.

    1. I’m so glad you found this again, Amber and hope that you enjoy it again. I don’t recall having a special onion cutting method pictured with this recipe. Thanks!

    1. Hi Crissie,
      You will use two pieces, or ribs as you are calling it for this recipe. The term is used interchangeably, but I mean two pieces, not two big bunches. Thanks! Enjoy the dressing!

  73. 5 stars
    Wow!! This is the first time I’ve actually ran across a recipe for dressing that was so nearly identical to my mama’s! She did not include the cream of chicken soup in her recipe. However I personally add both a can of cream of celery and cream of chicken when I make it. Our Mamas and Grandmamas certainly knew how to cook. Can’t wait to look through more of your recipes! Happy Thanksgiving

  74. Ok so my Mom never liked Cornbread Dressings so she always prepared Clam Rice. My Mother-in-law is the expert for Cornbread Dressings. So this year I’m going to try your recipe! Today I made a very small portion for testing before I present the dish to the family. If came out great just needed to add more Poultry Seasoning but a great success!

  75. 5 stars
    This recipe is so easy! I did notice that when i made it, I totally overlooked that it called for two pans so I put it all in one pan. It did take a little while longer to get the jiggle out, but it got there. I will definitely be using this recipe again!!!

  76. 5 stars
    This recipe was so helpful! I just made my 2 pans and they turned out perfect! I’ve always made 2 pans but created 2 separate mixes. This was a time saver combining it all at once and pour into 2 pans! Genius! LOL

    Tips I found helpful: If not making broth/soup from scratch, 2 cans of 10.5oz cream of chicken soup and one 32oz box of broth worked great. I worried it was too soupy, but I baked at 350 on bottom rack for 30 minutes and it is delish!!

  77. 5 stars
    Greetings Robyn!

    I have a question with regard to this wonderful recipe!  I made the cornbread today and I do add chopped smoked ham and oysters as everyone loves oyster dressing. It turns out beautifully!  The one question I have is whether you think I could make this in the slow cooker. I wasn’t sure due to the low temperature using seafood. I only have one large oven and am making the turkey and two dressings. If you don’t think the slow cooker is a good idea, I could make it in the oven a day early. I know it’s late notice so if you don’t respond in time, no worries!  I hope that you and the family have a blessed Thanksgiving. 

    Jan (from Seattle)

    1. Hi Jan,
      Yes, I believe that you absolutely can cook this in the slow cooker. I hope you have a fabulous Thanksgiving! xo

  78. I’m still a little confused. Do I only make one 12 in skillet of cornbread to make the dressing recipe?? Doesn’t seem like that would be enough to make 2 9×13 in pans as it states. Please confirm. Thanks! 

    1. Hi Leesa,
      You are correct – you will only make one recipe worth of the cornbread as noted in the recipe. Hope you enjoy it! xo

  79. I was wondering if it would be ok to use one of those big aluminum pans instead of two 9×13 baking pans. Thank you so much for the recipe.

    1. I’ve made this for years and I find that it’s better to split into the pans for the best results. I hope you enjoy it Amy! Thanks! xo

    1. Hi Ivy,
      The bread helps to lighten the texture of the cornbread dressing. I’ve not made it without the bread, but would believe that it may be a little bit more dense than the recipe.

  80. Am about to make your cornbread dressing – made Grandma Verdie’s cornbread and chicken stock yesterday. Will be making your homemade cream of chicken soup shortly. Am so excited to use your recipes for today. However, as I am reading the dressing recipe, I see it calls for 1/2 cup of butter, but I don’t see where/how to use it in the recipe directions. Is it just for melting to put in the 9×13 pans for cooking. I am hoping like hick you are not knee deep in cooking this morning and are able to receive this and post back your answer here post haste. Regardless, am wishing you and your family a very Happy Thanksgiving. I am thankful I found all of these recipes (all 4) for our Thanksgiving Dinner.

    1. Hi Sherry!
      I am so excited for your Thanksgiving! Grandmother’s Dressing and Sweet Potato Casserole take center stage for me! 🙂 For the butter, it is all mixed in step 2 of the recipe. I hope you have a blessed Thanksgiving! xo

    2. I love this recipe I’ve been making it since 2015 my family loves it, my mom just call ask can i make a pan for her.

  81. Robyn, never mind. I discovered in copying your recipe down by hand, I inadvertently failed to include butter in the list of ingredients to combine into the dressing. So, the problem was not in your recipe but in my haste to write it down. Sorry to have bothered you with this. Happy Thanksgiving!

  82. When ur preparing it and everything mixed together is it supposed to be real liquidity? And also I crumbled the cornbread and biscuits kind of fine is that ok? Or should that have been bigger pieces?

    1. Yes Jennifer it sounds like you did it just fine.
      It will seem sort of “liquid-y” when it’s just mixed and ready for the oven. Just check the recipe instructions when making sure it’s done. Enjoy! xo

    1. I will be using white bread instead of biscuits . How exactly do I do that since white bread does not crumble the way cornbread or biscuits do?

  83. I am making this recipe for the first time and I’ve added everything and put in 4 cups of chicken stock and the mixture is already very soupy.. do I continue with adding the other 2 cups?? Is it supposed to be really runny before baking it???

  84. My mother in law showed me how to make dressing and she baked the onions and celery into the cornbread. This makes sure the vegetables are done and not crunchy.

    1. Is it possible to mix everything together and freeze it and bake after? Or should I make it bake it and freeze. And let them just rewarm the dressing? We love this recipe and my daughter wants me to make it for husbands family dinner. We can’t attend this year.

    2. You can freeze the dressing unbaked, Karen. Wrap tightly and freeze. Thaw in refrigerator two days in advance and bake on day you want to serve it .You would bake it following the same temperature and baking times listed in the recipe! I hope that helps!

  85. 5 stars
    I made my dressing mix last night with eggs and everything and immediately put into the refrigerator and put it into the oven about 12:00 this afternoon. Is it safe to eat?? I’m so confused after I read your tips to make thanksgiving dinner it says I could make it up to two days. But now I’m scared with what others are saying? It smells so good. I haven’t ate it yet . But now I’m scared. 

    1. Yes, if you refrigerated your dressing mixture before baking immediately, it should be just fine to bake and eat today. I hope you enjoy it!

  86. Super excited to taste this! I have it in the oven right now 🙂 The only alteration I made was adding some shredded chicken (not too much) into the mix. I like dressings that have shredded meat so wanted to add that element into this recipe. Happy Thanksgiving and thank you for sharing this!

    1. It sounds like the perfect addition, Mary! My Grandmother Verdie would add some in from time to time as well! I hope everyone enjoys it! xo

    2. I don’t saute them. I just put them in raw with the rest of the ingredients, Carolyn. Hope this helps.

  87. Hi! Can I just cut the recipe in half if I only need one 9×13 pan? Only cooking for 4, but would love to try this recipe! I know sometimes cutting recipes in half can backfire, so just wondered if you’d tried it. Thanks!

  88. My mother passed away a year ago this month. Sad to say, I didn’t have her recipe.
    I been asking other people for their recipe but guess theirs were all family secrets…lol
    I searched the Internet and found great reviews on your cornbread dressing.
    I boiled a chicken, deluted 3 bullion cubes, adding to the water.
    My husband can’t stop talking about how delicious my dressing turned out.
    How I have my own secret recipe for cornbread dressing…lol
    Thank you, Thank YOU, THANK YOU

    1. My deepest condolences on your Mom’s passing. I know it is especially hard during the holidays. I hate that you didn’t have her dressing recipe, but so glad that my Grandmother Verdie’s helped make your Thanksgiving special and that you’ve now taken the recipe as your own family tradition. She would be thrilled that you love it. xo

  89. 5 stars
    I normally don’t leave reviews, but I made this for Thanksgiving and it was perfect. I grew up in South Georgia, and this dressing tasted just like the best I’ve had growing up (minus some of the salt). I made the cornbread and cream of chicken soup that were linked in the recipe as well, which I did the night before to help on Thanksgiving Day. I did end up adding some more salt, and mine still looked a little pale after 45min, so I ended up cooking it for closer to an hour. 

    1. Wonderful to hear Amy! I’m so glad you enjoyed it – it’s been a favorite in my southern family for generations. Thanks! xo

  90. Robyn,
    I made your cornbread dressing for our Thanksgiving dinner yesterday and it tasted great but I have some questions about the texture. First, a little history. I have been searching for a cornbread dressing recipe like my grandmother’s that would have all the correct measurements (because my grandmother never wrote her recipe down and we have been trying to get it right since she died several years ago). I thought yours might be the solution because your Southern Cornbread recipe is just like ours with the only difference being that we use Lamb’s Stone Ground Course cornmeal and not fine (yay for REAL cornbread and not that sweet, cake like northern stuff). Also, your dressing recipe was very similar to ours with the exception of the Cream of Chicken soup and white bread/biscuit addition (we use a bag of Pepperidge Farm Herb dressing mix and no soup). My question is if your dressing is supposed to be fairly mushy inside after cooking, almost the consistency of cooked oatmeal? We are used to a firmer dressing (but not dry). I used 2 cans of soup (10 oz each) for the 4 cups the recipe calls for because I assumed you meant 4 cups of your homemade soup which you explained you used in a ration of 2 cups homemade to 1 can store bought. Should I have used less liquid to get the correct consistency? I am so glad to have found your site because so many of the recipes remind me of foods my grandmother used to cook. I look forward to trying many more!

    1. Hi Katie,
      Yes, it sounds like it turned out as it should have. My dressing is really moist – not a firm or dry dressing. I’m so glad found my site too and hope you enjoy the recipes! Thanks!

  91. 5 stars
    So I  followed the recipe and it turned out Great! Everybody  LOVED IT!!  P.S. Yesterday was my first time EVER making cornbread dressing… Thank You Sooo Much For Sharing Your Recipe…YOU ROCK!!!! 

    1. I’ve always sautéed my onion and celery before combing with the other ingredients, but I followed these directions exactly. Will the celery and onion be too crunchy? I am freezing it to bake on Thanksgiving Day. Thank you!

    2. I have never found the onions and celery to be crunchy in this dressing, Sylvia, in all the years my Grandmother made it or since I have been making it. Hope you enjoy!

  92. 5 stars
    This recipe is amazing!!! I have been looking for a cornbread stuffing recipe, that was similar to my Great Grandmother’s. I made it for Thanksgiving last week, and everyone loved it, including ME!!! Will keep this recipe forever. Thank you so much!!!!

  93. 5 stars
    MAN, I’m SO grateful for this recipe! It helped me make my first Thanksgiving meal a charm! This dressing was definitely the highlight of my dinner! It tasted just like my late Grandmother’s dressing!!!! 

    1. I’m so happy you enjoyed this, Brittani! This is the recipe my grandmother made – grandmothers are certainly special! Thanks so much! xo

    2. 5 stars
      My late sister-in-law always had a pan of juice she got from boiling the gibblets. She put her chopped up eggs into this juice. Have you ever heard of this? 

    3. I cant wait to make this dressing this year! I have sone questions:

      The butter slices are room temperature or straight out of the refrigerator?

      Is cooking the celery and onion in the cornbread a good idea or does it make the onion flavor to strong?

    4. Lori, the butter is about room temperature by the time I get everything ready to mix together. I have never cooked the celery and onion in my cornbread so I cannot answer that one. I just add the raw celery and onion in with my other ingredients. I don’t think the onion flavor is too strong in the dressing but if you don’t like onions, you can always omit them. That’s what I do for one of the pans for my sister. Hope you enjoy the dressing.

    5. I can say I cook my onion into the cornbread we omit the celery though because nobody likes it. It turns out fine and gives the cornbread really good flavor.

    6. Like many others, my mother never wrote down her recipe but your ingredients and recipe is very close to what she did. I’ve tried many times to recreate hers and hopefully with a few adjustments, this will do the job. I can’t wait to make it next week!

    7. I hope this recipe helps you recreate the dressing your mother made, Sharon. Hope you have a wonderful Thanksgiving!

  94. I reduced the chicken stock quite a bit and it was sill too moist. There is a particular texture that I am trying to achieve and was not able to. I don’t see how you get all of that in a 13X9″ pan. The flavor was great tho. Open to suggestions.

    1. Hi Ellen,
      I am glad you enjoyed the flavor! It’s been one of our family favorites and a tradition for many, many years.
      The dressing is a bit moist, but if it is still not set and still “jiggles” when you check it for doneness, it may need to cook a bit longer. I’m not sure what texture you are going for as you mention.
      The recipe calls for TWO 9×13 pans, not one. It would be a bit tough to fit it all into one of those pans as it makes enough for two of them like I mention in the recipe.
      As far as suggestions go, I can just say that the recipe has been in my family for generations, made exactly according to this recipe. Check to make sure it’s done as I mentioned. I hope this helps. Thanks!

    1. 5 stars
      Hey I’m deciding to cook for Thanksgiving this year and I’m not a cooker at all so i wss going to use your recipe for the dressing . my mom always used sage in hers and i love it so I’m glad your recipe calls for sage but when do i use it ? Do i put it in the ingredients or since it’s rubbed is that the last thing i do when it’s cooked ? I’m sorry May be a silly question butt i rally don’t know how to cook I’m trying here tho ! Thanks !

    2. Kristy, you would add the sage with the salt and pepper, etc. in step 2 of the Instructions. I admire you for cooking for Thanksgiving. I remember the first time I had the Thanksgiving meal at my house and cooked. Wow! Was I nervous! Just relax and enjoy.

    1. You don’t cook the eggs or celery before adding. Yes, they are done when following these directions. Hope you enjoy it Jessica! Thanks!

  95. I’m using canned cream of chicken soup, does the soup need to be cooked prior to adding it to the mixture? If so, being that it’s condensed soup, do I cook the soup as directed or just heat it up as it is?

  96. Robyn,

    Is 1 full recipe 1 skillet of cornbread? Your recipe will make 2-13×9” pans of dressing with just 1 skillet of cornbread which be more than enough but If I add a skillet of cornbread, would I need to double everything? 

    1. Yes, the full recipe of skillet cornbread is the recipe that I’ve linked to for my cornbread dressing. It makes just the right amount for the dressing recipe. xo

  97. Hi! I’m using canned cream of chicken soup although I intend to learn to make your recipe eventually.
    What is the equivalency between your soup and canned soup?
    Also, use it condensed or mixed with water before using?


    1. I am not a fan of corn bread so wanted to see if you could make this recipe with like a Pepperidge farm stuffing and if so how many bags would you suggest. Thank you

    2. Kelly, I’m sorry but I have never made this dressing with stuffing, only with cornbread, so I’m not sure how much you would use or how it would turn out.

  98. So excited, this sounds just like what I grew up with! Only I use more sage, love that herb!! In the oven, smelling yummy!! Merry Christmas to you and yours!

  99. I’m making your dressing for the first time. The way I learned about cornbread dressing we didn’t use cream of chicken soup. So will using chicken broth be enough? Or do I need to add the soup? Thanks for sharing your recipe.

    1. I’ve always made it by this recipe, Ruth. This is how my grandmother and Mama taught me to make it. I hope you enjoy it if you give it a try. Thanks! xo

    2. I am making the full recipe at Thanksgiving and freezing one pan. Do you think it will be okay to have the frozen pan at Christmas or is that too long. I think your freezing instructions said to freeze up to 2 weeks in advance. Thanks!!

  100. 5 stars
    Really good recipe I made a few changes because the recipe looked a bit ‘soupy’ and I like the cream of celery cream of chicken flavor combination better than just cream of chicken.

    2 large eggs; 1 can (10.5oz) condensed cream of chicken soup; 1 can (10.5oz) condensed cream of celery soup; 1 cans (14.5 oz) chicken stock; 1/2 pound of cooked pork sausage (Louisiana thing); 2 large hard boiled eggs  (Louisiana thing).

  101. 5 stars
    My search for a homemade dressing recipe is over! I wanted a recipe with homemade ingredients. I followed everything and was nervous about it being to soupy but it came out perfect. I only added shredded chicken. My family loved it!

  102. I made dressing for the first time in my life and I am 60, using your recipe, of course. I was delicious!! Made one without onion for my husband. I did cook it around 20 minutes longer to get a firmer dressing. I do have one question. I used the canned cream of chicken soup straight from can. I did not cook it. Is that correct? I got to thinking, was I to cook the soup and then measure 4 cups or just measure it in solid can form.

    Thank you for making my first try a success!

    1. I have left over crumbled cornbread frozen. Do you know how many cups of prepared cornbread you need?

  103. 5 stars
    Almost word for word my grandmothers recipe, however, she would sautee a bit of italian seasoning mix with the onions and celery. lots of chicken stock (my father insisted on a big bowl of chicken salad which was finely minced and generally just for him to snack on for several day) The soupy mixture was cooked in a well greased wit butter large round glass casarole dish with butter pats pressed on the top…… Happy Thanksgiving and Christmas dinner from Louisiana

    1. I love that so many Southern grandmothers made a similar version of this cornbread dressing. Thanks, Jim. I hope you and your family have a wonderful Thanksgiving and Christmas.

    1. Clara, the recipe is in the post right above the Comments. Hope you enjoy the dressing.

    1. I use a stick of butter and slice it into about 1/2 inch slices, Paul. Hope you enjoy the dressing.

  104. One side of my Family is celebrating Thanksgiving early and the other side is celebrating 3 weeks later.. I will freeze my second dish of dressing for later. Do you feel that freezing it unbaked for 3 weeks is ok? Or should I bake it as well before I freeze it? Thank you for your input! Love the recipe!

    1. You can freeze the dressing unbaked for the 3 weeks, Gwen. Wrap tightly and freeze. Thaw in refrigerator two days in advance and bake on day you want to serve it .To bake you would bake it following the same temperature and baking times listed in the recipe! I hope that helps! xo

  105. I just had a question about the bread. Do you leave it out of the loaf a day to dry out or just break apart bread out of the loaf the day of or do you toast it to crumble it?

    1. Made this tonight for tomorrow. Looks and smells delicious. What oven temp should I warm it up at and how long do you think?

    1. Brittany, check out the Make Ahead Cornbread Dressing Tips I list in my post under the recipe. It tells how to make this dressing the day ahead or even several days ahead. Hope this helps.

  106. Love this recipe! It is so similar to my mother’s! One question. I already have 12 Cups of cornbread crumbled in the freezer ready to go. Can you tell me about how many cups of cornbread crumbs this recipe takes?

  107. I will be spending Thanksgiving alone this year as I work at a behavioral health facility. How can I cut this recipe for just one? I got a small turkey breast today. Your dressing recipe sounds great. I am not a fan of onions or celery. My mom used to whiz it up in the blender with the broth. I don’t mind the taste, just unable to tolerate the texture in my mouth.

  108. What I am going to say will seem blasphemous to Southerners, but I attended a Thanksgiving dinner where a fair amount of fresh (or maybe baby frozen corn) was added to an otherwise traditional cornbread dressing. I am a true Thanksgiving traditionalist, except for the addition of corn. I swear it totally modernizes and boosts the dressing without altering the basic superiority of Southern cornbread dressing..oh, and I now prefer homemade cranberry sauce made with port to the canned variety my father always served.

  109. Hi!! I’ve thought about putting the entire recipe into one large pan. Would That be a good idea and if so, would I just cook it for 1 & 1/2 hours and check for doneness? Cooking for a large crowd. Any pointers would be helpful. This will be my first time making cornbread casserole.

    1. I really don’t recommend using only one pan for this dressing, Kimberly. I always use the 2 9×13 pans. This will feed a crowd. Enjoy!

  110. 5 stars
    This recipe is absolutely delicious! The homemade cream of chicken soup makes it extra tasty. Thank you for sharing this! So excited to finally have my perfect cornbread dressing recipe!

  111. am making southern cornbread dressing right now. shouldi dilute the canned cream of chicken soup or use as is

  112. Do you personally add the sage or leave it out? It didn’t look like it was included and curious about how you feel about it. Thank you and look forward to trying it all!

    1. I don’t add the sage to my dressing. Nobody in my family likes the dressing with sage but many do. It is just a matter of preference, Rebecca. I think it is great either way.

    1. Anna, the recipe serves 12 people for each 9×13 pan. You would need to make 2 batches of this recipe to feed 40, so 4 9×13 pans of dressing. Hope everyone enjoys it.

  113. 5 stars
    This is absolutely PERFECT!! Thank you so much for sharing this recipe. I made this last year. My first time making dressing. But didn’t save it. So when I couldn’t find it , I panicked! It is officially saved! Thank you again and Happy Thanksgiving to you and your family! ❤️

    1. I’m so glad you loved this recipe and could find it again, Stacy. Thank you and I hope you and your family have a very blessed Thanksgiving this year.

  114. I noticed in an older comment someone made that she said you use 2 cups of your homemade soup to 1 can of store bought. If I’m going by the recipe, would I just use 4 cups of store bought or should I adjust the amount?

    1. Ashley, if you are using canned soup in this dressing recipe, you would only use 2 cans. My homemade cream of chicken soup makes 4 cups. I use 2 cups of my homemade cream of chicken soup in recipes in place of 1 can of cream of chicken soup. Do not dilute the canned soup. Hope you enjoy the dressing!

  115. 5 stars
    This will be my third year in a row using this recipe for our Thanksgiving dressing!
    It’s so easy and delicious. My entire family loves it. I’ll be making 6 pans this year-yikes!
    Thank you Robyn and Grandmother Virdie.

    1. Wow! That is a lot of dressing, Pam. I’m so glad you and your family love this dressing. My Grandmother Verdie would be so thrilled to know so many people are loving her recipes. Hope you have a very blessed Thanksgiving.

  116. I only have ground sage and poultry seasoning will either of these work?This is my first time making homemade dressing.Any help would be greatly appreciated.

    1. Theresa, the ground sage is much stronger than the rubbed sage. I would use no more than a 1/4 teaspoon of the ground sage if using it. I don’t use sage in my dressing since no one in my family likes so you can omit it if you want. The dressing is still delicious without it.

    2. I was born and raised in NC about 1 hour away from Charlotte, we make our some what like your instead of biscuits we use a bag Pepperidge Farm herb seasoning no cream of chicken we add some of the turkey , boiled eggs chopped up in it but everything else the same.

    3. Isn’t it funny how people from different areas of the South make cornbread dressing with slight variations? Thank you for letting us know how your family makes it, Ronda.

    4. If I opt to use canned cream chick soup should I use it straight from can or mix a can of water before measuring into dressing mix? Your recipe sounds delicious. It’s so similar to mine and I don’t like sage, just salt a pepper to taste. Seriously want to try the soup in it otherwise recipe is just like what i made for years, no recipe just ingredients we like.

    5. Lily, you will need to just add the contents of the can; do not dilute. I use 2 cups of my homemade cream of chicken soup for one can of cream of chicken soup. Hope this helps, Lilly.

  117. 5 stars
    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. This recipe makes 2 9×13 pans of dressing. In the notes, I meant you can pour this into smaller than 9×13 pans to reduce cooking time if you wish.

    1. You can make the chicken soup, Linda. Just click on the link in the recipe for the cream of chicken soup or on this link for my recipe to make your own. It only takes about 15 – 20 minutes to make.

  118. 5 stars
    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’m so glad your family loves my grandmother’s dressing recipe, Candace. Hope you and your family have a very happy Thanksgiving.

    2. 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!!!

    3. If I need to use Jiffy cornbread mix, how many boxes do I make to equal your scratch cornbread recipe so I have the right amount for the dressing? Thanks in advance for the info!

    4. I am trying your recipe because it looks as much like my “Memaw” and Mom’s recipe that I can remember. I talked to my Mom to ask her is she added Cream of Chicken soup. Like almost all of her recipes the answer is “sometimes….sometimes not.” I forgot to buy some, so I am making mine without the cream of chicken soup. I’m crossing my fingers!!

    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!

  119. 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.

  120. 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!

    2. Melissa, I don’t spray or butter the pan. There is enough butter in the dressing that is not necessary. Hope you enjoy!

  121. 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!

  122. 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.

    1. No, I don’t cook the onions and celery before mixing the dressing, Alexis.

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

    1. I hope you enjoy this recipe, Debra. This is really easy to make and I always get rave reviews from my family and friends when I make it.

    1. 5 stars
      My mother has made her recipe for cornbread dressing for my entire life. This year we are having our own Thanksgiving meal. I did a test run on your recipe and it is FABULOUS! I think it’s better than my mom’s (but don’t tell her). 😁

    2. I won’t tell you mom, Kyla! This is the way my grandmother always made it. I’m so glad you loved it, too.

  124. 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

    1. Dave, I’m sorry but I have never made oyster dressing with this recipe so I can’t tell you the amount of oysters you would need to use.

    2. Can you use store bought chicken stock? If so just regular or
      Low sodium? I prefer homemade chicken stock but don’t really need the chicken, just the dressing.

    3. Jasmine, you an use store bought chicken stock. I use regular but low sodium works fine, too, whichever you prefer.

  125. Hi There, I am very excited to try your Grandma’s dressing this year at Thanksgiving. I am having a smaller gathering this year, so I am wondering if I should cut the Buttermilk Cornbread recipe in half also?

    1. The Buttermilk Cornbread recipe makes enough for the 2 pans of dressing, Tammy, so I would make half the recipe if you only need one pan of the dressing.

    1. I’m going to try your recipe this Thanksgiving, but I have a small family. I’m going to half the recipe. Do you think it’s a big deal if I omit the biscuit?

  126. The full recipe says it makes 12 servings? Is that 12 servings per each 9×13 pan since the full recipe is meant to go into 2 pans?

    1. Anna, each 9×13 pan serves 12. This is information in the Notes section of the recipe: 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. Hope you enjoy the dressing!

  127. Is it possible to use sweet canned corn in this recipe? I’ve seen it done before but don’t wanna ruin it. Any insight is welcome! I want to try your recipe regardless!

  128. I’m from the deep south, and none of my relatives or friends ever put cream of chicken soup into their cornbread dressing. That addition must be “frum plum up north” of the Mason-Dixon Line…

    1. Nolan, this is the way my grandmother made it and she lived in the South her entire life. So maybe people in different parts of the South do things differently.

  129. 5 stars
    Thank you for sharing this recipe, it’s amazing! Don’t tell my mom, but it was better than hers 🙂 It was my first time making Thanksgiving dinner on my own and this stuffing recipe helped make it a success! I made the homemade broth, so easy and really adds flavor. Don’t skip that step. For sake of time I used Pillsbury biscuits that I made the morning before for breakfast 4 VS 3 and 2 cans of soup. Next time I will make my own soup. It’s still great with cans. I sautéd the celery & onions in bacon grease before adding them. My mom always adds poultry seasoning to hers, so I added 2 tsps. My husband doesn’t normally like dressing and he served himself seconds and ate leftovers. This is now my go to recipe, thank you!

  130. We are vegetarians so I wonder if I could substitute mushroom soup for the chicken soup and vegetable stock for the chicken stock.

  131. This is an amazing recipe and is requested by my mother in law for Thanksgiving and Christmas….I am following it exactly, even making your version of cornbread and soup…but it seems to still have way too much liquid after baking at the temp and time the recipe calls for. I usually end up baking it an extra hour or so and even then it still very mushy. I’m not sure what I’m doing wrong.

    1. Carrie, this dressing is very moist and tender and will not be firm like a stuffing. I’m not sure what is happening but here a few tips. If you are making the chicken soup recipe, make sure it is reducing down to no more than 4 cups. Also, are you dividing the dressing into 2 9×13 pans or baking it in one big pan? It will take much longer to thoroughly bake in one big pan. I always divide mine into the two pans. I hope this helps!

  132. I am using 2 pans…I think I may not be reducing the chicken soup down to 4 cups. I think that’s the problem. Thank you so much!

  133. Question- this is just like my grandmother “MawMaws” recipe haha…how southern! But she would sauté the onion and celery then put it all together… will that work with this recipe? I like the onion and celery to be soft in dressing…

    1. You can sauté the onion and celery if you prefer, Jessica. It is interesting how the older generation of Southern women used similar recipes.

    1. You would use half the cornbread if you make half the dressing recipe, Diane. I hope you enjoy!

    2. I’m having the same problem as Carrie- it is very liquify. And even baked in muffin pans to help it set up. 6 cups of stock and 2 cans of soup for one skillet of cornbread. I used the cornbread recipe above. I’m not sure what’s going on. Help! Lol the flavor is amazing Robyn. It’s just not setting up.

    3. Jill, I’m not sure why this is not setting up for you. It will not be a firm dressing but will be very moist and tender.

    4. I have the same problem. I didn’t even use the whole 6 cups of stock because it was looking so soupy. I used about 5 and cooked it for almost 2 hours and it was still soupy, not just moist, but soupy. I really want this to work. should I cut down on the stock even more? Make more cornbread? Let the cornbread and bread dry out for a few days? I just don’t know.

    5. Rainy, I’m sorry your dressing was soupy. I haven’t had this happen so I’m not sure of the cause. Did you use the entire Southern Cornbread Recipe? If you used the homemade cream of chicken soup, did you cook it til it reduced it to 4 cups? Did you cook this in 2 separate 9×13-inch pans or try to bake in one big pan? I never try to bake this in one big pan because it would take a really long time for it to cook completely.

    1. Michelle, I’m sorry you didn’t see that measurement. The last ingredient in the recipe is 6 cups chicken stock. Hope you enjoy!

  134. I would like to make this at Thanksgiving and freeze one pan to have at Christmas. Would it still be good at Christmas? I believe you said it could be frozen for up to 2 weeks.

  135. I always forget, or think I have forgotten the recipe to my Grandmother’s and Mother’s . So I looked up and found yours and it’s exactly like my family’s even the soup. We always called it the gravy.
    Thank you for helping me remember.

  136. 5 stars
    Last Christmas I made your Southern Cornbread Dressing (using your cream of chicken recipe), Giblet Gravy, Cranberry sauce, and Red Velvet Cake as my part for Christmas dinner with our family. Everything turned out perfect, and it is so nice to have my “go-to’s” for Thanksgiving this year! Thank you so much for sharing your easy-to-follow and very delicious recipes! Happy Thanksgiving!

  137. I made your cornbread recipe for this and mixed all up sealed container for tomorrow!
    My question is since iron skillet was hot from oven which made cornbread crusty on bottom and sides. I put this crust in a ziplock bag and only used soft parts for now🤷🏻‍♀️in hopes you can advise to add to mixture since it is crust and would need to tear into pieces or was I right to leave out?
    Thank you and can’t wait to bake it!

  138. I absolutely love this i never knew how to make dressing until i saw yours my husband loves it my family ask me to make their dressing as well i also add turkey neck and mild sausage ground in it awsome.

  139. 5 stars
    I’d give this recipe 10 stars if I could! I’ve never made cornbread dressing before but this recipe is foolproof and the result is absolutely delicious, especially the next day! I’m off for another serving right now!!

    1. Thank you so much, Oscar! I’m so glad this worked so great for your first time making dressing.

  140. 5 stars
    This dressing was delicious! Everyone loved it. Thank you for sharing! It will be my go-to recipe for cornbread dressing from now on. 🙂

  141. 5 stars
    Had to come on here and tell you that I made this for Thanksgiving and it was a hit! It was my first time making dressing. When my Mom tasted it she said “Oh my gosh this is delicious!” Same with my husband. Last night he said “I’m being honest when I say this, I think that’s the best dressing I’ve ever had”. And it was super easy! I used 1/2 tsp of ground sage instead of a tsp of rubbed. I also used 4 cups of chicken broth instead of stock.

  142. This was the best dressing I have ever made and also was the tastiest dressing I have ever eaten!
    I did follow the recipe exactly. The dressing was moist, not bland and had fantastic flavor. I forgot! to make gravy! We did not need because it was moist.
    Absolutely delicious!!!!!

  143. I followed the recipe to the T and it never would set up. The top and edges browned correctly but the middle stayed runny. I baked for two hours. Any advice on this?

    1. Chris, I haven’t had this happen so I’m not sure of the cause. Did you use the entire Southern Cornbread Recipe? If you used the homemade cream of chicken soup, did you cook it til it reduced it to 4 cups? Did you cook this in 2 separate 9×13-inch pans or try to bake in one big pan? I never try to bake this in one big pan because it would take a really long time for it to cook completely.

    2. Yes I did all of that. I’m going to give it another try next week for Christmas though because the flavor was great!

    3. 4 stars
      Hello Robyn, I just made this recipe for the first time myself and I used an entire box of Krusteaz Cornbread mix and 3 Pilsbury Grand Biscuits and mine is like a pudding now even though the top layer is completely brown. I followed the recipe to letter to the T except that I actually only used 4.5 cups of stock instead of the full 6 otherwise this would be super soupy.

      The flavors are great but what can I do now to dry out some of the liquid thoughts?

    4. Jeff, I have never made the cornbread with Krusteaz mix but looking at the instructions on their site, it will not make enough cornbread for this recipe. My cornbread makes a full 12-inch skillet of cornbread. I’m sorry but I don’t know what to do to dry this out.

    1. Im curious about the sweetness of this dish, as it uses a very sweet cornbread mix base. I don’t want a sweet stuffing and any response is greatly appreciated, thank you.

  144. Do I need to cook the cream chicken soup prior to adding to cornbread crumbs or pour it directly from the can

    1. Jaye, you will just pour the cream of chicken soup directly into the cornbread crumbs with the other ingredients and mix. Hope you enjoy!

    2. Hi – I’m preparing to cook this recipe tomorrow. Do I pour the can of soup into the bread mixture or do I prepare the soup as directed on the can and then pour that mixture into the bread?

    3. Diana, just pour the contents of the can into the bread mixture. Do not dilute it. Hope you enjoy the dressing.

  145. I”m making this right now. I had to use Jiffy cornbread mix but not sure how much to use. Would be helpful if you could tell us how many cups your homemade cornbread makes. Thanks!

    1. I’m sorry, Betty, but I always use my Southern Cornbread Recipe which makes a 12-inch pan of cornbread. I’ve never used Jiffy mix so I can’t tell you how much to use.

    2. I was asking how many cups “your” cornbread recipe makes….not the Jiffy mix. 🙂 Maybe if you make it soon you can see how many cups o cornbread your recipe makes.

  146. 5 stars
    My family absolutely loved this dressing! And my sis just called to get the recipe so she can make it for Christmas!! First time to ever make dressing, and it was awesome!!

  147. 5 stars
    Very similar to my grandmother’s dressing. The only difference is from the southern cornbread dressing is that she adds gizzards and the Turkey giblets. Yummy! Thanks for sharing your recipe!😊

  148. Hi,
    If using the cream of chicken soup in a can, do you dilute with water or just pour 4 cups of it like it is out of can?

    1. John, if you are using canned soup, only use 2 cans. Just empty the contents of the can into the cornbread mixture. Do not dilute the soup. The 4 cups is the amount of my homemade cream of chicken soup. Hope you enjoy!

  149. 5 stars
    Perfect recipe as it! I omitted sage as I didn’t have on hand. This is just like my grandmothers! Thank you!

  150. This recipe makes the BEST DRESSING! Ive always used the same family recipe until this last Thanksgiving. Mine turned out a little dry last year so decided to try a new recipe. This Dressing is SO MOIST and Flavorful ❤️ so glad I picked this one. I was leary of using cream of chicken…but it really adds a deeper flavor and so does the butter! My husband absolutely loved it and he’s not much of a fan, normally. He said I can make this anytime! So, serving a roasted chicken and dressing tomorrow. A little surprise along with a nice pie for dessert…. chocolate silk! Don’t change a thing!!!! It’s PERFECT

    1. Thanks so much, Denise. This is the way my grandmother always made hers and my family has always loved it.

    1. No, Christina, you put the raw eggs in the mixture and bake the dressing. Hope you enjoy.

  151. 5 stars
    Made this last night and absolutely loved it!! Couldn’t find a stopping place while eating because it was soooo delicious!! This recipe tastes so much like my late Aunt Polly’s dressing!! I’ve never been able to replicate her dressing until this!!! Something was always off. Even the smell of it cooking took me back to her house on Thanksgiving and Christmas! She’s been gone for over a decade so you can imagine how much I loved this recipe! Thanks so much for sharing! I’m hosting Thanksgiving this year because we finally have a house that will accommodate everyone. This will be my recipe.

    1. Amy, I’m so glad this tasted the dressing you remembered that your aunt made. Every time I make it, I think of my grandmother making it for us. Thanks so much!

    1. The full recipe makes 24 servings, Erma. It makes 2 9×13 pans which each will serve 12. If you want to serve 30, you can make 1 1/2 times the recipe and have some left over. Store any leftovers tightly wrapped in the refrigerator and reheat. Hope you enjoy.

    1. Carolyn, I don’t measure the cornbread in cups. I just make the full recipe for the Southern Buttermilk Cornbread. Just click on the link in the ingredients list and it will take you to the cornbread recipe. I hope you enjoy!

  152. Hi Robyn, on your cornbread dressing, do you first sauté onions and celery on stove before adding to mixture?
    Thank you!

    1. No, I don’t, Linda. I put them into the mixture raw. They are tender by the time the dressing has cooked. Hope you enjoy!

    1. Harriett, click on the underlined Southern Cornbread Dressing – the first ingredient in the recipe. It will take you to the recipe for the cornbread. You will make the entire recipe of the cornbread for the dressing recipe. Hope you enjoy!

  153. So am I using 4 cans of cream of chicken soup or 4 cups of prepared cream if chicken soup according to the directions on the can?

    1. Jeff, neither one of these. You would use 4 cups of the cream of chicken soup recipe linked in the cornbread dressing recipe and explained in the post. Or, you can use 2 cans of cream of chicken soup without diluting with water. 2 cups of my homemade cream of chicken soup equals 1 can of condensed cream of chicken soup. I hope you enjoy the dressing.

  154. I add chicken deboned gizzards and chicken liver and leave out soup. Southern recipe from my deceased mother in law. She was a amazing cook.

  155. So I was reading previous comments,. On one you said you can use 2 cans of cream of chicken instead of your homemade one. What size of can do I use? The small can or the bigger family size one?

    1. Theresa, you can use 2 of the 10.5-ounce cans of cream of chicken soup instead of the homemade 4 cups of soup. Do not dilute the canned soup for the cornbread dressing. Hope you enjoy!

  156. How soupy is this before it bakes. I feel like it had too much liquid and/or not enough bread. I used a different cornbread reciped that I made before deciding to make dressing, so I probably didn’t have enough. I had to bake it for 60 minutes before it set, but it’s still mushy. The flavor is great. I’ll try again using YOUR cornbread recipe. Oh, and I LOVE the cream of chicken recipe!

    1. Dori, it shouldn’t take that long for the dressing to bake. You will need a full 12-inch skillet of cornbread for this recipe.

  157. It looks yummy and moist! I already have several boxes of Jiffy cornbread mix and I’m going to use just them instead of the Southern and biscuits. Can you estimate how many I need to make? Thanks!

    1. Laurie, I have never used Jiffy cornbread mix so I’m not sure how much you add. Just make sure it’s enough for a 12-inch skillet. Hope you enjoy!

    1. Rachel, if you double my Cornbread Muffins Recipe, you should have 24 muffins which would be about the same as my Southern Cornbread recipe.

    1. Yes, Brittani, you would need to bake the biscuits first. As I state in the post, you could use leftover biscuits or white bread. Hope you enjoy the dressing.

  158. I was wondering if I could use cream of celery soup instead of the cream of chicken. And also not add celery. Just the celery soup.And also Happy Thanksgiving !!!!

    1. Some people have said they use 1 can of cream of chicken soup and 1 can of cream of celery in their dressing, Madonna.

    1. Earner, I bake the cornbread according to my Southern Buttermilk Cornbread Recipe. Just click on the underlined words in the recipe and it will take you to the recipe. It makes a 12-inch skillet of cornbread. Let it cool, then mix all the other dressing ingredients with it as instructed in the recipe. If you are using a cornbread mix, make it according to the package instructions. Just make sure you make enough to fill a 12-inch skillet so you will have enough cornbread. I hope you enjoy.

    1. The 4 cups is my Homemade Cream of Chicken Soup Recipe which is linked in the dressing recipe, Lydia. Just click on the underlined words for the recipe in the ingredients list and it will take you to the recipe. If you are using canned soup, use 2 of the 10.5 ounce cans of cream of chicken soup and do not dilute. Hope you enjoy!

  159. 5 stars
    Hello! Thanks for the awesome recipe! I make it every year but this year I need to make it ahead. Do I bake it 2 days prior or just mix it all together and wait to bake it the day of? Thank you!

    1. Megan, you can either mix it and refrigerate it or freeze it ahead. (1) Mix up all of your dressing up to two days ahead of the big day. Wrap it up tightly and place in your refrigerator. Bake the day you plan to serve it. (2) 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. Hope this helps.

  160. My mother always cooked her onion and celery before adding it to the dressing. Does it soften enough if not cooked ahead of time?

    1. Sarah, this dressing is very moist and tender and will not be firm like a stuffing. I would not recommend using it as a stuffing inside the turkey but should be cooked in a casserole dish separately.

    1. No, I just use leftover biscuits or sometimes bread slices but don’t dry them before using. Hope you enjoy the dressing, Janie.

  161. Thank you for this complete recipe! My son has been asking for this gravy for the last three years but I never even think of how to start making it. I lost my Mom & Grandma in the same year. Very unexpected. So some things of course I just never thought to ask. I’ll be surprising him this Thanksgiving! Thanks to your post!!!!
    Thank you ❤️❤️❤️❤️❤️❤️❤️

  162. Question…if halving the recipie do I still use a whole pan of cornbread? This will be my 4th year using this recipe & it’s just like my grandmother’s!

    1. You would just make half the cornbread recipe or just use half the pan of cornbread, Kimberly, if you have going to cut the dressing recipe in half. I love that you have used this recipe for so long. My grandmother would love that so many people are using her recipe.

    1. I don’t saute the onions and celery. They are tender by the time the dressing is cooked thoroughly. I hope you enjoy!

  163. I’ve made this recipe once before and it was amazing! However, I cannot remember if I am supposed to cover or uncover while it is baking. Please advise

    1. You should add 2 10-ounce cans of the soup, undiluted, Avery. Each can is equal to 2 cups of my homemade soup.

    1. Blake, you need to make enough cornbread to fill a 12-inch skillet. That will be the amount I use.

  164. 5 stars
    I made this today for Thanksgiving and it was a hit! I used poultry seasoning because I had no sage (on its own; it’s in the poultry seasoning). This will be my go-to recipe from now on.

  165. Thanks so much for this recipe! It tastes just like my grandmother’s dressing…but her recipe was just some scrawled notes – “broth from a boiled hen, cornbread, biscuits” etc. No quantities. This is the closest thing I’ve ever had, and I’m so happy to have this to go by now. Thank you!

    1. Joy, I’m so happy this recipe is like your grandmother made. I think of my grandmother every time I make this.

    1. Yes, Diane, to make half the dressing recipe, you would make half the cornbread recipe. Hope you enjoy!

  166. 5 stars
    This was very close to my grandmother’s recipe which she never wrote down. It was the best dressing I’ve ever made and was a big hit at Thanksgiving!

    1. I’m happy that this cornbread dressing was like your grandmother made, Tracy. It was always a favorite at my grandmother’s house.

  167. Wow! The best dressing I ever made ever! Even my hubby of 34 years said wow! This is better than any dressing you’ve ever made …and I loved them all but this tastes like grandma’s!! And yes it did! Thank you, for sharing this recipe! Hands down, it is the best and the tip about shaking the pan observing how the middle of dressing reacted was useful in determining if it was done cooking. Bravo!

  168. If you use sage in the dressing, how much rubbed sage would you use in this recipe? Dressing just isn’t dressing to me without the sage. The use of sage in both types of dressing has been handed down long before my Mom taught me how to make it. Can’t wait to make 2 pans.

    1. Mark, as listed in the recipe as optional, you would use 1 teaspoon rubbed sage. Hope you enjoy!

  169. Just like my Mawmaw use to make. I make mine similar…except I use half cream celery soup and cream chicken soup. So yummy…I always get asked to make for the holidays

  170. I made the cornbread dressing exactly as the recipient said and im sending it to my family for there diner.hope they like it looks good .Dorothy green

    1. Look at Step 1, Pam, of the Cornbread Buttermilk Recipe. Preheat oven to 425º F. Click on the underlined words Southern Buttermilk Cornbread of the first ingredient and it will link you to the recipe.

  171. This recipe says 4 cups of cream of chicken each can is one cup I see a comment here you say use two cans….two cans is not four cups so what’s the correct a amount please.

    1. The 4 cups of chicken soup is my recipe for cream of chicken soup as explained in the post. The underlined words cream of chicken soup will take you to my recipe when you click on it. If you use canned soup, you only use 2 cans undiluted.

  172. Used one can of cream of chicken soup diluted. Was trying to make half recipe, and ended up adding more cornbread and biscuits because it seemed extremely runny. Just now cooking. Hope everything turns out well. First time ever!

  173. I have never made cornbread dressing before! Thank you for the step by step directions❤️ It was delicious ❤️😁

  174. 5 stars
    Standing ovation. This dish flew off the table at Christmas Lunch. Only feedback is make sure you give yourself plenty of time to bake the dish, which depends on the dish you are using.

  175. Couldn’t get home down south for the holidays this year. I made this dressing….and I felt like I was at home. Had to facetime Grandma to ensure the doneness. You know- these seasoned cookers can just look at it and tell.
    End result- couldn’t have been happier with this!

    1. Jarod, it can’t be any better than having your grandmother tell you when your dressing is done. I had to do that when I first started making this dressing just to make sure. I’m so glad you enjoyed this recipe.

  176. Do i cook the cornbread first or do i wait until all the ingrediants are mixed in & then just cook it altogether?

    1. Starla, you cook the cornbread first. Then you will follow Step 2 and crumble the cornbread and biscuits or bread slices and then add your other ingredients and bake. Hope you enjoy the dressing.

    2. Thanks, i’ve made this before but forgot how i did it as far as the cornbread part goes & it was good just a little too moist so i knew i had to have done something wrong but thanks so much!

    3. Starla, you need to follow the recipe for the Southern Buttermilk Cornbread. Make the full recipe. Once it has baked and cooled a little, then crumble it and the biscuits or bread slices and add the other ingredients to the cornbread mixture. Hope this helps.

  177. I use this exact recipe but I sauté the onion and celery. I use a little less sage and use garlic, chicken and onion powder as well as the other seasonings you mentioned. Best dressing. It’s funny because today I couldn’t find biscuits anywhere so I sued for 4 pieces of white bread. Lol

  178. 5 stars
    Went by the recipe , except substituted 3 large cans of canned chicken breast and it’s water for the broth . It turned out DELICIOUS !!!

  179. Please ladies. if you make a southern cornbread dressing, please call it dressing and don’t stuff it in the turkey, just bake it in a pan. Much love!

  180. This is almost the same recipe that my grandmother used and taught me to cook. She also boiled a whole chicken, which created the broth to use in the dressing. The meat was removed from bones and added to the dressing mix before it was baked, I so enjoy making this dressing every year for Thanksgiving and Christmas, as it takes me back to my grandmother’s kitchen and happy memories of her loving hands mixing this delicious dish for her loved ones!

    1. Bonnie, sometimes my grandmother would do the same with the chicken and broth. She usually didn’t put the chicken in the dressing but would just leave it as a dish by itself. Several in my family loved the chicken that way so she would have it separate from the dressing. I think of her every time I make this dressing. I’m so glad the dressing brings back such sweet memories for you, too.

    1. No, I don’t cook the onions and celery before adding to the other ingredients. I put them in raw with the rest of the ingredients listed in Step 2. I hope you enjoy, Michaela.

  181. Your cornbread dressing is like my Granny’s recipe! One question… If I use canned cream of chicken soup, do I prepare the soup before measuring or measure it undiluted?

    1. Donna, just pour the soup undiluted from the can into your dressing mixture. Don’t add any water or anything to the soup. Hope you enjoy and it tastes like your Granny’s dressing.

  182. 5 stars
    Happy Thanksgiving,, i make a good cornbread dressing but i’ve been chasing a desired taste i experienced when a elder lady from church made 3 pans for my grandmas repass in 1996, it was amazing, i’d never heard of cream of chicken and most can goods have MSG and i can’t have that,, Thank you for this alternative,,

    1. I hope you enjoy the dressing. This is the dressing my grandmother always made for us. Happy Thanksgiving!

    2. Ms Robyn i made a test dressing ..OMG let me tell you I GOTTA HER! that elder lady from church that wouldn’t share her recipe its moist but fluffy, seasoned to perfection , i made everything from scratch including my vegetable turkey wing broth and my cream of vegetable /turkey sauce i mixed in my dressing . i also used chicken sauce out of the casing,, Thank you and God Bless you and your family..

    3. Oh, I’m so glad you loved this dressing. Thanks so much for telling me. Have a happy Thanksgiving.

    1. Yes, you would just need half the cornbread recipe if you are making half the dressing recipe, Ashley.

  183. Hello I really enjoyed your recipe last year but I can’t remember is the three eggs needed for the dressing mixture separate from the eggs needed for cornbread mix or are you stating 3 eggs needed for the entire dressing recipe including the cornbread mixture? Thank you!

    1. Amber, the eggs and other ingredients listed in the Dressing recipe after the link to the Southern Buttermilk Cornbread Recipe are just for the dressing. Hope you enjoy again this year.

    1. I’m sorry but I’ve not measured the cornbread in cups, Amber. I just know that the full recipe of the Southern Buttermilk Cornbread is the right amount for the dressing recipe.

  184. I made this today for the first time, including making your family corn bread recipe and the cream of chicken soup. This was very watery when it went into the oven and it took way longer than expected to get it firm in the middle. I haven’t scooped into it but the dressing seems to be soft and fluffy. I was careful following directions and in my measuring. I hope it’s a hit at our Thanksgiving table.

    1. Audrey, this will be a moist dressing but should not be really soupy. It will be soft and won’t get really firm. Also, make sure you use 2 9×13 pans. It will take a long time to bake in one pan. Hope you enjoy!

  185. Hi! I need help. Do I add 1/2 can of water to the cream of chicken soup or use as is? 2 cans or 4 if I do not add water?

    1. Jan, you don’t add any water to the canned soup, just pour it in as is. Use 2 cans of soup. Hope you enjoy!

  186. 5 stars
    Thank you so much for this recipe 🙂! It was so flavorful and absolutely delicious. I’ve tried so many different recipes and they just never turned out the way I hoped. I told my husband I’ve finally found the best recipe for dressing. I couldn’t believe I only needed 11 ingredients 🙂. My husband even commented that it tastes like his grandmother’s recipe. It’s even better the second day. Thank you, thank you, thank you 🙂

    1. Oh, I’m so glad you loved this dressing recipe, Trina. This is the cornbread dressing my grandmother always made for us.

  187. 5 stars
    This dressing was amazing! My husband and mom raved about it and said it was THE BEST dressing they’ve ever eaten. I followed the recipe exactly (to include using the recommened cornbread recipe). It took much longer for my dressing to cook. I used 3 pieces of bread because I didn’t have biscuits, so maybe they didn’t soak up as much as biscuits would have. This will be my go to dressing recipe every year.

  188. I make mine with, somewhat, more ingredients. Chicken broth, cream of chicken soup, cream of celery soup, eggs, sage, salt, pepper, poultry seasoning, geen onions, green peppers, onions, celery, chicken, cornbread. Everyone loves it bc it is so flavorful & moist. I’m from south MS.

    1. Thanks, Lisa, I’ve never had the dressing with green peppers. It’s amazing how many variations there are to cornbread dressing, isn’t it?

  189. This is very much like my recipe except I saute the celery & onions in the butter before I mix it in with the cornbread.