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Southern Cornbread Dressing

Thanksgiving wouldn’t be the same without this Southern Cornbread Dressing recipe topped with a generous drizzle of turkey gravy. This dressing recipe includes an unexpected ingredient that keeps it incredibly moist and flavorful as it bakes. Serve it at the holidays, or any day when there’s comfort food on the menu.

Southern Cornbread Dressing

Southern Cornbread Dressing Recipe

When it comes to planning our Thanksgiving feast, it’s difficult to say turkey without immediately following it with dressing. That is, if you’re in the South. Otherwise, if you live elsewhere in the country, you probably call it cornbread stuffing. Regardless of what it’s called, Thanksgiving wouldn’t be the same for us, without family recipes like this old fashioned Southern cornbread dressing on the menu.

step-by-step images onion celery cornbread in a bowl

Two Types of Bread in Add Flavor to Dressing

This cornbread dressing recipe includes cubed white bread along with the cornbread for added texture and to balance the flavors. In spite of using bread along with the cornbread, rest assured the end result is a flavor that’s unmistakably dominated by the cornbread. I know what you’re thinking, cream of chicken soup? I know, when my Mom told me that was her secret ingredient for her no-fail dressing I couldn’t believe it. I love her dressing and had absolutely no idea that was why the texture was so creamy, soft and flavorful on the inside. While baking, this dressing becomes crispy and golden on top and using a mix of breads along with the soup, keeps this cornbread dressing moist in the middle.

Southern Cornbread Dressing

How to Make the Best Southern Cornbread Dressing

  • Ingredients you’ll need to make homemade Southern Cornbread Dressing: Baked cubed cornbread, cubed Italian or French white bread, celery, onion, chicken stock, poultry seasoning, cream of chicken soup, garlic, onion powder, salt, black pepper, large eggs, butter and chopped fresh sage.
  • Kitchen tools you’ll need: Large bowl, measuring cups and spoons, sharp knife and cutting board, large spoon or stirring spatula, 12 x 8 inch baking dish and 10 inch skillet.
  • Should the cornbread be savory or sweet? For this Southern style dressing, I recommend using a savory cornbread. It can be made from scratch or store bought.
  • How do you make Southern cornbread? To make it from scratch, checkout my recipe for Skillet Honey Cornbread. For using in this dressing recipe, omit the honey and increase the amount of buttermilk called for to 1 1/3 cup.
  • Can I use a different soup? You can use regular cream of chicken soup in this dish if you’re unable to find the herb seasoned version, with no other adjustments needed.
  • How do I dry out the bread for dressing? Cube or crumble the cornbread and bread and leave on the counter uncovered to dry out for a several hours or overnight. Dry bread makes the best and most moist dressing and bread pudding.
  • Can I prepare it in advance? This dressing can be fully assembled, covered and chilled in the refrigerator overnight for a timesaver. Let stand on the counter for 15-20 minutes or so to bring it to room temperature before baking.
  • How do you reheat cornbread dressing? You can reheat it gently in the microwave in single serving portions, or cover it loosely with foil and bake it in a 325°F oven for about 20 minutes or so just until it’s heated through.
  • You can also bake this cornbread dressing in a cast iron skillet instead of a baking dish.
  • While you’re at it, checkout another one of my holiday recipes for cornbread dressing that includes sausage, apples, and fresh sage.
  • You may also like this recipe for Gluten Free Corn Muffins from King Arthur Baking,
Southern Cornbread Dressing

Dishes to Serve with Cornbread Dressing

At holiday time or any time Southern comfort food is on the menu, this dressing recipe will hit the spot. More serving ideas:

Southern Cornbread Dressing

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Helpful Kitchen Items:

Southern Cornbread Dressing

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: cornbread-dressing-recipes, southern-cornbread-dressing, stuffing, thanksgiving-dressing
Servings: 12 servings
Calories: 585kcal


  • 6 cups cubed savory cornbread
  • 6 cups cubed French or Italian bread
  • 1/2 cup butter
  • 1 large sweet onion diced
  • 2 ribs celery diced
  • 1 10 3/4 oz can cream of chicken with herbs soup or cream of chicken
  • 3 large eggs beaten
  • 1-2 Tbsp chopped fresh sage may adjust to taste
  • 2 1/2 tsp poultry seasoning
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 32 oz low sodium chicken broth


  • Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Set aside.
  • In a skillet over medium high heat melt butter, with diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.
  • Meanwhile, place cubed cornbread and Italian bread into a large bowl. To the bowl add sautéed onion and celery, soup, eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.
  • Gradually add stock stirring until all of the chicken stock is used and ingredients are fully moistened.
  • Pour cornbread mixture evenly into the prepared baking dish.. Bake for 50-60 minutes until the top is golden and baked through.
  • Serve immediately drizzled with turkey gravy.


  • This dressing may be assembled in advance and chilled overnight. Bring to room temperature before baking. 
  • How do you make cornbread? To make it from scratch, checkout my recipe for Skillet Honey Cornbread. For using in this dressing recipe, omit the honey and increase the amount of buttermilk called for to 1 1/3 cup.


Serving: 1serving | Calories: 585kcal | Carbohydrates: 77g | Protein: 12g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1388mg | Potassium: 269mg | Fiber: 4g | Sugar: 25g | Vitamin A: 542IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    This is our third year making for both Thanksgiving and Christmas – I overcook the cornbread a bit and use an extra crusty French baguette, gives it a perfect texture and makes it’s even better as a leftover.
    Thanks for sharing

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