Southern Cornbread Dressing Recipe
This post may contain affiliate links. Please read my disclosure policy.
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!
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 help 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.
Table of Contents
Southern Cornbread Dressing Recipe
For our cornbread 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
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
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 it 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 omit them 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, but 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 is browned and is set, about 30 – 45 minutes.
Recipe Variations
Southern Chicken and Dressing Recipe – Mix about 2 cups cooked, shredded chicken into the dressing mixture and bake as directed for a delicious cornbread dressing with chicken recipe.
Southern Turkey and Dressing Recipe – Stir about 2 cups of cooked, shredded turkey into the dressing mixture and bake as directed.
Storage Tips
To store leftovers: Wrap 9×13 pan(s) with plastic wrap and store in the refrigerator for up to a week.
Make ahead cornbread dressing: Prepare the dressing without baking and store it in the refrigerator two days ahead or the freezer up to 3 months in advance. If frozen, thaw in the refrigerator two days before you are ready to serve to ensure that it is fully thawed. Bake as directed.
To freeze unbaked cornbread dressing: 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 the dressing as directed.
To freeze baked cornbread dressing: 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.
Expert Tip!
Oven space is at a premium on holidays such as Thanksgiving and Christmas! Here are a few tips that may help with your cornbread dressing:
- Bake your dressing early in the morning. When done, wrap it well and store it in the refrigerator as your turkey roasts.
- While the turkey rests from roasting, place your dressing back into the oven to reheat thoroughly.
More Favorite Holiday Side Dishes
Frequently Asked Questions
Cornbread dressing is cooked in a baking dish, while stuffing is traditionally “stuffed” or cooked inside the cavity of the turkey.
Making sure your cornbread dressing is done is essential. To test doneness, shake the casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue baking in 5-minute intervals until the cornbread is cooked through.
Yes! Adding cooked chicken or turkey to your dressing is another family-favorite recipe! See how to make Chicken and Dressing or Turkey and Dressing in my Recipe Variations above.
Here’s the recipe for my family’s Southern Cornbread Dressing. I sure hope you love it as much as we do. We always like to finish it off with a drizzle of giblet gravy or turkey gravy!
Southern Cornbread Dressing
Equipment
Ingredients
- 1 full recipe Southern Buttermilk Cornbread
- 3 buttermilk biscuits, or 3 slices of sandwich bread or other soft leftover bread
- 1 teaspoon kosher salt
- 1 teaspoon ground 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
Instructions
- 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.
Notes
Recipe Variations
Southern Chicken and Dressing Recipe – Mix about 2 cups cooked, shredded chicken into the dressing mixture and bake as directed for a delicious chicken dressing recipe. Southern Turkey and Dressing Recipe – Stir about 2 cups cooked, shredded turkey into the dressing mixture and bake as directed.Storage Tips
To store leftovers. Wrap 9×13 pan(s) with plastic wrap and store in the refrigerator for up to a week. To make ahead cornbread dressing: Prepare the dressing without baking and store it in the refrigerator two days ahead or the freezer up to 3 months in advance. If frozen, thaw in the refrigerator two days before you are ready to serve to ensure that it is fully thawed. Bake as directed. To freeze unbaked cornbread dressing: 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 the dressing as directed. To freeze baked cornbread dressing: 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!!!
I’m so glad you enjoyed it, Shon! xo
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!
Enjoy it Fontella! xo
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
Great to hear, Renia! I hope you find many more recipes to enjoy here! Thanks! xo
This recipe calls for 2 stalks of celery. Is a single stalk the whole bunch or just one rib broken off? Thanks!
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!
When you prepare it the day before do you add the cornbread to the mix before putting in the fridge?
Yes, Jan. Hope you enjoy it! xo
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.
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!
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
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!
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.
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.
Aww, I’m so glad you chose this one too, Sande! So happy you enjoyed it! Thanks! xo
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).