Southern Cornbread Dressing makes a comforting, classic dish for the holidays! Moist and delicious, cornbread dressing 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! // addapinch.com

 

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 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.

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! // addapinch.com

 

For our dressing, we use my Grandmother Verdie’s recipe that she got from her own mother. It starts with a skillet of my  southern buttermilk cornbread. You can prepare it the day ahead and cover tightly, if you’d like.

Likewise, we use leftover biscuits from the day before, but you can also use sliced white bread like 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!

How to Make Southern Cornbread Dressing Recipe

Crumble up your cornbread in a large bowl. Go ahead and use the largest bowl you have. You’ll want to really mix this up well. If you don’t have a really large bowl, grab a stockpot. It works perfectly for when you need to mix large amounts but don’t have a bowl big enough! Now, you’ll crumble your leftover biscuits or bread into the cornbread crumbles. This is a good thing to get the kids to help you do. Making crumbles was always one of my favorite things to do to help for Thanksgiving. That and taste testing! Ha.

For the cream of chicken soup, I prefer to use my homemade recipe. If you’d rather use canned cream of chicken soup, by all means it works great as well.

Another tip is to make sure you use plenty of Chicken stock when you make your dressing. It makes for the most moist and tender dressing. If you don’t use enough, you’ll have dry dressing and nobody likes dry dressing. Well, at least no one that I know, anyway!

This recipe yields two 9×13 dishes of cornbread dressing and you may think that sounds like way too much dressing. But, since my sister doesn’t care for onions, I always make one pan with and one without the onions.

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.

Southern Cornbread Dressing

Cornbread Dressing is a classic southern dish served especially during the holiday season. Moist and delicious, cornbread dressing makes the perfect side dish!
4.79 from 46 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 12
Course Side Dish
Calories: 226kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

Instructions

  • Preheat oven to 350º F.
  • Crumble all of the cornbread and biscuits (or white bread slices) into a large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.
  • Pour dressing into two 9x13 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

You can pour dressing into two smaller casserole dishes to reduce cooking time to about 35 minutes. I like to do this for one pan with onions and the other without for those who do not like onions.

Nutrition 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.

Enjoy!
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! // addapinch.com

 

From the Add a Pinch recipe archives, originally published 2010.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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349 Comments Leave a comment or review

  1. 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!

  2. 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.

  3. 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

  4. 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

  5. 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. 

  6. 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!

  7. 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

  8. 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. 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! 

  9. 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???

  10. 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
    JUST CALL ME THE CHEF WITHOUT ANY EXPERIENCE! LOL! GOD BLESS!!

    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!

  11. I have been making your recipe for a few years now and it’s been an absolute hit!  My son’s girlfriend is a vegetarian and I was wondering if anyone has done a vegetarian version of your recipe?  Do you think using vegetable stock and cream of celery soup would alter the flavors too much?  I just want to give her another option at our dinner table. 

    1. 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

  12. 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!

  13. 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

  14. 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

  15. 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?

  16. 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!

  17. 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).

  18. 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. 

  19. 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.

  20. Do you have any idea if this would work without eggs? I have an egg allergy and this looks as close to my grandmothers recipe as I can remember. I’d love to give it a go anyways, but I was hoping someone would have info or know if ANY dressing would work without eggs? I would think the CoC soup would sort of help hold things together, maybe so!

    Thanks so much!

  21. 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!

  22. 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. 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!

  23. 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!

  24. 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!!!

  25. 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!!

  26. 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. 
    🦃🍁🦃🍽

    Warmly,
    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

  27. 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! 

  28. 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. 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.

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