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! //

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! //

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.

Other Favorite Holiday Recipes

Roast Turkey

Prime Rib

Glazed Ham

Sweet Potato Casserole

Green Bean Casserole

Deviled Eggs

Cranberry Sauce

Pecan Pie

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

Cornbread Dressing is a classic southern dish served especially during the holiday season. Moist and delicious, cornbread dressing makes the perfect side dish!
4.97 from 53 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



  • 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 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.


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.
Each 9×13 pan serves 12. If you only need enough to serve 12, you can either half the recipe for one 9×13 pan or make the full recipe, pour into 2 9×13 pans and freeze one to bake later. 

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
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

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.

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! //

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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442 Comments Leave a comment or review

  1. Robyn, never mind. I discovered in copying your recipe down by hand, I inadvertently failed to include butter in the list of ingredients to combine into the dressing. So, the problem was not in your recipe but in my haste to write it down. Sorry to have bothered you with this. Happy Thanksgiving!

  2. When ur preparing it and everything mixed together is it supposed to be real liquidity? And also I crumbled the cornbread and biscuits kind of fine is that ok? Or should that have been bigger pieces?

    1. Yes Jennifer it sounds like you did it just fine.
      It will seem sort of “liquid-y” when it’s just mixed and ready for the oven. Just check the recipe instructions when making sure it’s done. Enjoy! xo

      1. I will be using white bread instead of biscuits . How exactly do I do that since white bread does not crumble the way cornbread or biscuits do?

  3. I am making this recipe for the first time and I’ve added everything and put in 4 cups of chicken stock and the mixture is already very soupy.. do I continue with adding the other 2 cups?? Is it supposed to be really runny before baking it???

  4. My mother in law showed me how to make dressing and she baked the onions and celery into the cornbread. This makes sure the vegetables are done and not crunchy.

    1. Is it possible to mix everything together and freeze it and bake after? Or should I make it bake it and freeze. And let them just rewarm the dressing? We love this recipe and my daughter wants me to make it for husbands family dinner. We can’t attend this year.

      1. You can freeze the dressing unbaked, Karen. Wrap tightly and freeze. Thaw in refrigerator two days in advance and bake on day you want to serve it .You would bake it following the same temperature and baking times listed in the recipe! I hope that helps!

  5. I made my dressing mix last night with eggs and everything and immediately put into the refrigerator and put it into the oven about 12:00 this afternoon. Is it safe to eat?? I’m so confused after I read your tips to make thanksgiving dinner it says I could make it up to two days. But now I’m scared with what others are saying? It smells so good. I haven’t ate it yet . But now I’m scared. 

    1. Yes, if you refrigerated your dressing mixture before baking immediately, it should be just fine to bake and eat today. I hope you enjoy it!

  6. Super excited to taste this! I have it in the oven right now 🙂 The only alteration I made was adding some shredded chicken (not too much) into the mix. I like dressings that have shredded meat so wanted to add that element into this recipe. Happy Thanksgiving and thank you for sharing this!

    1. It sounds like the perfect addition, Mary! My Grandmother Verdie would add some in from time to time as well! I hope everyone enjoys it! xo

  7. Hi! Can I just cut the recipe in half if I only need one 9×13 pan? Only cooking for 4, but would love to try this recipe! I know sometimes cutting recipes in half can backfire, so just wondered if you’d tried it. Thanks!

  8. My mother passed away a year ago this month. Sad to say, I didn’t have her recipe.
    I been asking other people for their recipe but guess theirs were all family secrets…lol
    I searched the Internet and found great reviews on your cornbread dressing.
    I boiled a chicken, deluted 3 bullion cubes, adding to the water.
    My husband can’t stop talking about how delicious my dressing turned out.
    How I have my own secret recipe for cornbread dressing…lol
    Thank you, Thank YOU, THANK YOU

    1. My deepest condolences on your Mom’s passing. I know it is especially hard during the holidays. I hate that you didn’t have her dressing recipe, but so glad that my Grandmother Verdie’s helped make your Thanksgiving special and that you’ve now taken the recipe as your own family tradition. She would be thrilled that you love it. xo

  9. I normally don’t leave reviews, but I made this for Thanksgiving and it was perfect. I grew up in South Georgia, and this dressing tasted just like the best I’ve had growing up (minus some of the salt). I made the cornbread and cream of chicken soup that were linked in the recipe as well, which I did the night before to help on Thanksgiving Day. I did end up adding some more salt, and mine still looked a little pale after 45min, so I ended up cooking it for closer to an hour. 

  10. Robyn,
    I made your cornbread dressing for our Thanksgiving dinner yesterday and it tasted great but I have some questions about the texture. First, a little history. I have been searching for a cornbread dressing recipe like my grandmother’s that would have all the correct measurements (because my grandmother never wrote her recipe down and we have been trying to get it right since she died several years ago). I thought yours might be the solution because your Southern Cornbread recipe is just like ours with the only difference being that we use Lamb’s Stone Ground Course cornmeal and not fine (yay for REAL cornbread and not that sweet, cake like northern stuff). Also, your dressing recipe was very similar to ours with the exception of the Cream of Chicken soup and white bread/biscuit addition (we use a bag of Pepperidge Farm Herb dressing mix and no soup). My question is if your dressing is supposed to be fairly mushy inside after cooking, almost the consistency of cooked oatmeal? We are used to a firmer dressing (but not dry). I used 2 cans of soup (10 oz each) for the 4 cups the recipe calls for because I assumed you meant 4 cups of your homemade soup which you explained you used in a ration of 2 cups homemade to 1 can store bought. Should I have used less liquid to get the correct consistency? I am so glad to have found your site because so many of the recipes remind me of foods my grandmother used to cook. I look forward to trying many more!

    1. Hi Katie,
      Yes, it sounds like it turned out as it should have. My dressing is really moist – not a firm or dry dressing. I’m so glad found my site too and hope you enjoy the recipes! Thanks!

  11. So I  followed the recipe and it turned out Great! Everybody  LOVED IT!!  P.S. Yesterday was my first time EVER making cornbread dressing… Thank You Sooo Much For Sharing Your Recipe…YOU ROCK!!!! 

    1. I am just making this today. I don’t have eggs or baking soda. I am trying mayo in the cornbread. Do I need to grease the pan? I don’t think so.
      Merry Christmas!!

      1. I’ve always sautéed my onion and celery before combing with the other ingredients, but I followed these directions exactly. Will the celery and onion be too crunchy? I am freezing it to bake on Thanksgiving Day. Thank you!

      2. I have never found the onions and celery to be crunchy in this dressing, Sylvia, in all the years my Grandmother made it or since I have been making it. Hope you enjoy!

  12. This recipe is amazing!!! I have been looking for a cornbread stuffing recipe, that was similar to my Great Grandmother’s. I made it for Thanksgiving last week, and everyone loved it, including ME!!! Will keep this recipe forever. Thank you so much!!!!

  13. MAN, I’m SO grateful for this recipe! It helped me make my first Thanksgiving meal a charm! This dressing was definitely the highlight of my dinner! It tasted just like my late Grandmother’s dressing!!!! 

      1. My late sister-in-law always had a pan of juice she got from boiling the gibblets. She put her chopped up eggs into this juice. Have you ever heard of this? 

    1. I cant wait to make this dressing this year! I have sone questions:

      The butter slices are room temperature or straight out of the refrigerator?

      Is cooking the celery and onion in the cornbread a good idea or does it make the onion flavor to strong?

      1. Lori, the butter is about room temperature by the time I get everything ready to mix together. I have never cooked the celery and onion in my cornbread so I cannot answer that one. I just add the raw celery and onion in with my other ingredients. I don’t think the onion flavor is too strong in the dressing but if you don’t like onions, you can always omit them. That’s what I do for one of the pans for my sister. Hope you enjoy the dressing.

      2. I can say I cook my onion into the cornbread we omit the celery though because nobody likes it. It turns out fine and gives the cornbread really good flavor.

    2. Like many others, my mother never wrote down her recipe but your ingredients and recipe is very close to what she did. I’ve tried many times to recreate hers and hopefully with a few adjustments, this will do the job. I can’t wait to make it next week!

  14. I reduced the chicken stock quite a bit and it was sill too moist. There is a particular texture that I am trying to achieve and was not able to. I don’t see how you get all of that in a 13X9″ pan. The flavor was great tho. Open to suggestions.

    1. Hi Ellen,
      I am glad you enjoyed the flavor! It’s been one of our family favorites and a tradition for many, many years.
      The dressing is a bit moist, but if it is still not set and still “jiggles” when you check it for doneness, it may need to cook a bit longer. I’m not sure what texture you are going for as you mention.
      The recipe calls for TWO 9×13 pans, not one. It would be a bit tough to fit it all into one of those pans as it makes enough for two of them like I mention in the recipe.
      As far as suggestions go, I can just say that the recipe has been in my family for generations, made exactly according to this recipe. Check to make sure it’s done as I mentioned. I hope this helps. Thanks!

    1. Hey I’m deciding to cook for Thanksgiving this year and I’m not a cooker at all so i wss going to use your recipe for the dressing . my mom always used sage in hers and i love it so I’m glad your recipe calls for sage but when do i use it ? Do i put it in the ingredients or since it’s rubbed is that the last thing i do when it’s cooked ? I’m sorry May be a silly question butt i rally don’t know how to cook I’m trying here tho ! Thanks !

      1. Kristy, you would add the sage with the salt and pepper, etc. in step 2 of the Instructions. I admire you for cooking for Thanksgiving. I remember the first time I had the Thanksgiving meal at my house and cooked. Wow! Was I nervous! Just relax and enjoy.

  15. I’m using canned cream of chicken soup, does the soup need to be cooked prior to adding it to the mixture? If so, being that it’s condensed soup, do I cook the soup as directed or just heat it up as it is?

  16. Robyn,

    Is 1 full recipe 1 skillet of cornbread? Your recipe will make 2-13×9” pans of dressing with just 1 skillet of cornbread which be more than enough but If I add a skillet of cornbread, would I need to double everything? 

    1. Yes, the full recipe of skillet cornbread is the recipe that I’ve linked to for my cornbread dressing. It makes just the right amount for the dressing recipe. xo

  17. Hi! I’m using canned cream of chicken soup although I intend to learn to make your recipe eventually.
    What is the equivalency between your soup and canned soup?
    Also, use it condensed or mixed with water before using?


  18. So excited, this sounds just like what I grew up with! Only I use more sage, love that herb!! In the oven, smelling yummy!! Merry Christmas to you and yours!

  19. I’m making your dressing for the first time. The way I learned about cornbread dressing we didn’t use cream of chicken soup. So will using chicken broth be enough? Or do I need to add the soup? Thanks for sharing your recipe.

  20. Really good recipe I made a few changes because the recipe looked a bit ‘soupy’ and I like the cream of celery cream of chicken flavor combination better than just cream of chicken.

    2 large eggs; 1 can (10.5oz) condensed cream of chicken soup; 1 can (10.5oz) condensed cream of celery soup; 1 cans (14.5 oz) chicken stock; 1/2 pound of cooked pork sausage (Louisiana thing); 2 large hard boiled eggs  (Louisiana thing).

  21. My search for a homemade dressing recipe is over! I wanted a recipe with homemade ingredients. I followed everything and was nervous about it being to soupy but it came out perfect. I only added shredded chicken. My family loved it!

  22. I made dressing for the first time in my life and I am 60, using your recipe, of course. I was delicious!! Made one without onion for my husband. I did cook it around 20 minutes longer to get a firmer dressing. I do have one question. I used the canned cream of chicken soup straight from can. I did not cook it. Is that correct? I got to thinking, was I to cook the soup and then measure 4 cups or just measure it in solid can form.

    Thank you for making my first try a success!

  23. Almost word for word my grandmothers recipe, however, she would sautee a bit of italian seasoning mix with the onions and celery. lots of chicken stock (my father insisted on a big bowl of chicken salad which was finely minced and generally just for him to snack on for several day) The soupy mixture was cooked in a well greased wit butter large round glass casarole dish with butter pats pressed on the top…… Happy Thanksgiving and Christmas dinner from Louisiana

    1. I love that so many Southern grandmothers made a similar version of this cornbread dressing. Thanks, Jim. I hope you and your family have a wonderful Thanksgiving and Christmas.

  24. One side of my Family is celebrating Thanksgiving early and the other side is celebrating 3 weeks later.. I will freeze my second dish of dressing for later. Do you feel that freezing it unbaked for 3 weeks is ok? Or should I bake it as well before I freeze it? Thank you for your input! Love the recipe!

    1. You can freeze the dressing unbaked for the 3 weeks, Gwen. Wrap tightly and freeze. Thaw in refrigerator two days in advance and bake on day you want to serve it .To bake you would bake it following the same temperature and baking times listed in the recipe! I hope that helps! xo

  25. I just had a question about the bread. Do you leave it out of the loaf a day to dry out or just break apart bread out of the loaf the day of or do you toast it to crumble it?

      1. Made this tonight for tomorrow. Looks and smells delicious. What oven temp should I warm it up at and how long do you think?

    1. Brittany, check out the Make Ahead Cornbread Dressing Tips I list in my post under the recipe. It tells how to make this dressing the day ahead or even several days ahead. Hope this helps.

  26. Love this recipe! It is so similar to my mother’s! One question. I already have 12 Cups of cornbread crumbled in the freezer ready to go. Can you tell me about how many cups of cornbread crumbs this recipe takes?

  27. I will be spending Thanksgiving alone this year as I work at a behavioral health facility. How can I cut this recipe for just one? I got a small turkey breast today. Your dressing recipe sounds great. I am not a fan of onions or celery. My mom used to whiz it up in the blender with the broth. I don’t mind the taste, just unable to tolerate the texture in my mouth.

  28. What I am going to say will seem blasphemous to Southerners, but I attended a Thanksgiving dinner where a fair amount of fresh (or maybe baby frozen corn) was added to an otherwise traditional cornbread dressing. I am a true Thanksgiving traditionalist, except for the addition of corn. I swear it totally modernizes and boosts the dressing without altering the basic superiority of Southern cornbread dressing..oh, and I now prefer homemade cranberry sauce made with port to the canned variety my father always served.

  29. Hi!! I’ve thought about putting the entire recipe into one large pan. Would That be a good idea and if so, would I just cook it for 1 & 1/2 hours and check for doneness? Cooking for a large crowd. Any pointers would be helpful. This will be my first time making cornbread casserole.

  30. This recipe is absolutely delicious! The homemade cream of chicken soup makes it extra tasty. Thank you for sharing this! So excited to finally have my perfect cornbread dressing recipe!

  31. Do you personally add the sage or leave it out? It didn’t look like it was included and curious about how you feel about it. Thank you and look forward to trying it all!

    1. I don’t add the sage to my dressing. Nobody in my family likes the dressing with sage but many do. It is just a matter of preference, Rebecca. I think it is great either way.

  32. This is absolutely PERFECT!! Thank you so much for sharing this recipe. I made this last year. My first time making dressing. But didn’t save it. So when I couldn’t find it , I panicked! It is officially saved! Thank you again and Happy Thanksgiving to you and your family! ❤️

  33. I noticed in an older comment someone made that she said you use 2 cups of your homemade soup to 1 can of store bought. If I’m going by the recipe, would I just use 4 cups of store bought or should I adjust the amount?

    1. Ashley, if you are using canned soup in this dressing recipe, you would only use 2 cans. My homemade cream of chicken soup makes 4 cups. I use 2 cups of my homemade cream of chicken soup in recipes in place of 1 can of cream of chicken soup. Do not dilute the canned soup. Hope you enjoy the dressing!

  34. This will be my third year in a row using this recipe for our Thanksgiving dressing!
    It’s so easy and delicious. My entire family loves it. I’ll be making 6 pans this year-yikes!
    Thank you Robyn and Grandmother Virdie.

    1. Wow! That is a lot of dressing, Pam. I’m so glad you and your family love this dressing. My Grandmother Verdie would be so thrilled to know so many people are loving her recipes. Hope you have a very blessed Thanksgiving.

  35. I only have ground sage and poultry seasoning will either of these work?This is my first time making homemade dressing.Any help would be greatly appreciated.

    1. Theresa, the ground sage is much stronger than the rubbed sage. I would use no more than a 1/4 teaspoon of the ground sage if using it. I don’t use sage in my dressing since no one in my family likes so you can omit it if you want. The dressing is still delicious without it.

      1. I was born and raised in NC about 1 hour away from Charlotte, we make our some what like your instead of biscuits we use a bag Pepperidge Farm herb seasoning no cream of chicken we add some of the turkey , boiled eggs chopped up in it but everything else the same.

      2. Isn’t it funny how people from different areas of the South make cornbread dressing with slight variations? Thank you for letting us know how your family makes it, Ronda.

      3. If I opt to use canned cream chick soup should I use it straight from can or mix a can of water before measuring into dressing mix? Your recipe sounds delicious. It’s so similar to mine and I don’t like sage, just salt a pepper to taste. Seriously want to try the soup in it otherwise recipe is just like what i made for years, no recipe just ingredients we like.

      4. Lily, you will need to just add the contents of the can; do not dilute. I use 2 cups of my homemade cream of chicken soup for one can of cream of chicken soup. Hope this helps, Lilly.

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