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.
Don’t mess with the recipe. 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.
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.
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.
- 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.
Gluten-Free Cornbread Dressing – Use gluten-free certified ingredients in the cornbread and gluten-free bread.
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
- 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.
- Gluten-Free Cornbread Dressing – Use gluten-free certified ingredients in the cornbread and gluten-free bread.
- 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
Originally published November 2017. Updated with step-by-step photographs and additional recipe storage information.
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.
Do you bake covered or uncovered?
I bake the dressing uncovered. Hope you enjoy!
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.
It can be frozen up to 3 months, Linda, so it should be fine for Christmas.
Without knowing the measurement of the chicken broth/stock, this Impossible to make.
Michelle, I’m sorry you didn’t see that measurement. The last ingredient in the recipe is 6 cups chicken stock. Hope you enjoy!
The amount is shown right in the ingredient list; the very last item.
If you make half the recipe how much cornbread do you use?
You would use half the cornbread if you make half the dressing recipe, Diane. I hope you enjoy!
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.
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.
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.
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.
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…
You can sauté the onion and celery if you prefer, Jessica. It is interesting how the older generation of Southern women used similar recipes.
Love this Southern cornbread dressing recipe
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!
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.
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!
We are vegetarians so I wonder if I could substitute mushroom soup for the chicken soup and vegetable stock for the chicken stock.
Geneva, I haven’t tried the dressing made this way but I don’t see why it would not work.