Southern Cornbread Dressing Recipe
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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!
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
I don’t see mention of sauté the onions & celery first. Do you add them in without sautéing?
I don’t saute the onions and celery. They are tender by the time the dressing is cooked thoroughly. I hope you enjoy!
Hello Mrs. Stone,
Do i add the eggs when i am mixing everything together?
Look at Step 2 in the Instructions. You will add the eggs with the other ingredients.
Add the eggs along with everything else. DELICIOUS recipe!!
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!
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.
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 ❤️❤️❤️❤️❤️❤️❤️
Thank you, Tara. I hope your husband enjoys his surprise!
Do you dry out the bread or biscuits before putting in?
No, I just use leftover biscuits or sometimes bread slices but don’t dry them before using. Hope you enjoy the dressing, Janie.
Can you stuff the bird with this recipe?
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.
My mother always cooked her onion and celery before adding it to the dressing. Does it soften enough if not cooked ahead of time?
The onion and celery soften as it bakes. It is always soft enough for my family, Penny.
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!
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.
When you say 4 cups of cream of chicken soup.. is that 4 cups diluted or concentrated?
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!
Aren’t the eggs boiled and then chopped up and added , or just mixed in uncooked?
I use raw eggs in my dressing, Mike.