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.
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.
The 4 cups of cream of chicken soup? If using canned soup, is the 4 cups of soup (without adding water – condensed) or is 4 cups ( with water you would normally add to soup included?) Looks great. The soup will add a more intense flavor to the additional chicken stock.
Hey Kiki did you ever get an answer to this? I’m curious too.
If you decide to used canned cream of chicken soup instead of making it as in the recipe, just use the same amount. Don’t add water to the condensed soup. Thanks!
Can I ask why you add biscuits/bread and why you add cream of chicken? This is the first recipe I have come across like this and I have never made cornbread dressing before… We are all contributing to the cooking this week for Christmas and I was assigned with this.
CAITLIN…I NEVER UNDERSTOOD USING BREAD OR BISCUITS EITHER. EVERYONE COOKS DIFFERENT THOUGHT 😉
THOUGH NOT THOUGHT 😉
Hate soggy white bread in dressing. If used, at least it should be well toasted and finely broken.
We like to use biscuits I’ve made the day before as well. I personally don’t toast my bread if I use it instead of biscuits, but I’m sure that’s delicious too. Thanks so much!xo
Similar to how my mom makes it. I’m sure it’ll taste good. My concern is the amount of broth it calls for. 6 cups seems like a lot. After 45 minutes cooking – it’s still very liquidy in the center and still in oven – hopefully won’t ruin.
Scott, this is a moist dressing but not liquid in center. It will still have a little jiggle but not very
‘liquidy’ when done. It will firm up some after it is removed from the oven but will not be a really firm dressing. It may take a little longer to bake in different ovens. Hope you enjoy!
This was a great recipe!! I want to personally thank you for sharing! My family absolutely loved it!! I reduced the salt to a half of teaspoon and reduced the stock to 4 1/2 cups. It was still just as moist and oh so delicious!!! Thank you soooo much!
Hmmm, never heard of using cream of chicken soup in dressing. Might try it sometime that isn’t a holiday (family would lynch me if I didn’t do our traditional recipe.)
Help! So, I am making this now for Thanksgiving tomorrow and I have everything combined except for 4 cups of chicken broth, and it is SO thin! Like soup! : / What did I do wrong?? Should I just add more cornbread to thicken it? Thank you to anyone who can help me! : )
Hi! This is almost exactly like my grandmother’s recipe and I was so upset because I lost it! Only difference is where hers calls for a packet of onion soup mix (try it! it’s delicious!). I saw where you put in 6 cups of your homemade cream of chicken soup but I’ll be using canned cream of chicken soup and just wondering how many cans that would be. Thanks for your help!
^^Correction: 4 cups Cream of Chicken Soup
I was going to ask this same question. I made this for Thanksgiving. It was wonderful. However, I could tell when I dumped in can #3 that I had too much liquid. I just had to cook it another 40 mins or so, but next time will use 2 cans of condensed soup instead of 3 (I was going to use 4 but ran out of soup).
I also added some green onion, only about half of a med sweet onion, some chopped elephant garlic (about half a large clove), and a handful of baby carrots chopped. It was wonderful!
I’m going to use shredded chicken and boiled eggs in this recipe, do I still use the same amount of raw eggs?
Hi Sherry,
You will still use the same amount of raw eggs in the dressing recipe. I hope you enjoy it! xo
This will be my first time making dressing and I see that some people are using poultry seasoning in theirs, how much is usually reccomended
This makes 2 9×13 pans? How much would I cut the original cornbread recipe down so I can make one 8×8 pan for 2 of us? This is my first time with cornbread dressing, a Northern girl cooking it for a Southern-born husband. It looks really good, and I’m hoping I get it right. Please Help?
I would half the entire recipe except the cornbread. For the cornbread, make one pan of a cornbread mix. I use “cotton country.” It’s in a little yellow pouch and I use the recipe variation that calls for an egg. That makes less cornbread than the recipe here, so you should be fine using that whole pan. I’d also sauté the onions and celery until very tender first! You could probably bake this in 2 8×8 pans.
Good luck! I’m also making this one… Hoping it is like my grandmothers!
Add sliced chicken to dish. It is wonderful! I do the same basic thing except I add more eggs, butter, etc. Great!