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
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?
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!
Do y’all cover stuffing when baking
No, I don’t cover the dressing, Jennifer.
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!😊
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!!
That is awesome, Angie. I’m so glad it worked so well for you.
Do we boil the eggs? Like a traditional dressing?
I don’t boil the eggs, Sarah. I put them in the dressing raw. Hope you enjoy!
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!
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.
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.
This recipe is beyond amazing.
Do I need to cook the cream chicken soup prior to adding to cornbread crumbs or pour it directly from the can
Jaye, you will just pour the cream of chicken soup directly into the cornbread crumbs with the other ingredients and mix. Hope you enjoy!
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?
Diana, just pour the contents of the can into the bread mixture. Do not dilute it. Hope you enjoy the dressing.
The best I’ve made! Everyone loved it at Thanksgiving!!!
What brand of cornbreadcdo you recommend if not using your cornbread recipe?
I have never used anything except making my own cornbread for this dressing, Erica.
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.
Vincent, this is not stuffing. It also is not a sweet cornbread or dressing.
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?
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.
Yes I did all of that. I’m going to give it another try next week for Christmas though because the flavor was great!
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?
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.