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 love this recipe! This is as close to my mother’s dressing as I can find. I terribly regret no spending more time learning her recipes because she certainly didn’t write them down. She just knew. She didn’t measure anything either. I sure do miss that woman.
Forgot to add, do I need to also prepare my buttermilk cornbread the night before as well?
Robyn, can I prepare my dressing like the night before Christmas and then put the dressing in the oven the next day or what would you suggest? We will be at church on Christmas morning and I didn’t want to have to rush and cook my dressing when I get home 🙂 Thanks for all your help in advance!!!
I make my dressing the day before every year. My grandmother liked to “let it set up”. Just add a little extra broth as it will dry a bit overnight.
Hi Robyn, when you say cream of chicken soup, are you referring to the “condensed cream of chicken soup”?
Thanks a ton!
Laura H.
Hi Laura,
I prefer to use my homemade cream of chicken soup, but you can definitely use store-bought condensed cream of chicken soup, if you prefer.
Thanks a ton Robyn. I can’t wait to fix this delicious dish for Christmas.
I made this recipe as this was my first time making homemade cornbread and dressing! The recipes for both were delicious and easy to make! My family was very happy and impressed with my first ever dressing! Thanks so much and happy holidays!
I’m so happy you enjoyed it, Renee! Hope your holidays are wonderful as well! Thanks so much! xo
The closest thing I have found to my grandmother’s recipe. Thank you!!
How many ounces of cornbread does this recipe call for? It does not say.
Hi Skyler, I do not measure my cornbread in ounces for this dressing. I make the Southern Buttermilk Cornbread recipe given at the link for it in this recipe and put all of that cornbread yielded in this Dressing. Thanks!
My family uses the drippings and aus ju from the actual turkey (after cooking) instead of canned broth. It gives it more flavor, imo. The drippings are seasoned already due to coming from the seasoned turkey. Mom also uses a bit of celery too. Literally my downfall at Thanksgiving and Christmas. I love dressing. Oh and fresh sage is used too.
This recipe makes 2 9×13 casserole dishes or one? It just seemed the one skillet of cornbread wouldn’t yield two?
When this recipe is followed as written, it makes 2 9×13 dishes as stated. I hope you enjoy it! Thanks!
True Southern Cornbread dressing does NOT contain white bread or any other bread other than cornbread!
Hi DK, I have found that people in the South make dressing so many different ways. This is my southern Grandmother’s recipe and we’ve enjoyed it for generations. I’m sure yours is delicious as well. Happy Thanksgiving!
I was born and raised in South Carolina and we’ve ALWAYS used white bread in our dressing. 🙂
Thanks Saundra! I hope you have a great Thanksgiving!
Born and raised in Georgia as most of my ancestors. Our recipe is more of a method that has been passed down for generations. We never really use a recipe. Ours is basically like yours except we do NOT like sage so never use it. We have always used leftover biscuits with our cornbread. And I’m as southern as they come. Getting excited to eat some good southern dressing in a few weeks. It really is a simple dish so don’t know why we don’t prepare it more often.
Oh forgot to mention…I have a friend who makes her dressing using cooked grits and saltine crackers. Basically all the same as cornbread and biscuits if you think about it. And we do use the pan drippings from the roasted turkey along with some canned chicken broth for some added richness that the canned broth doesn’t deliver. We can’t use the canned cream of chicken soup since it has stuff in it my mom is allergic to. May try the homemade soup this year.
I am from the south and we have always used some white bread in our Southern Dressing!
Makes it delicious, doesn’t it?! 🙂
My dead Great Grandmother born 1899 & my Grandmother (1913) & my mother, aunts & Greataunts
all used 3 slices white bread & a crushed handful of crackers + Cornbread. And we’re all from MisSisSipPi. Can’t get anymore Southern than living in one of the most Southern states.
I’m 86 years old and since I was a child my family has always used biscuits and cornbread for our southern dressing. Also, I remember my aunts using white bread as well as biscuits if needed.