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 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.
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.
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,
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:
- The main extra ingredient needed is a generous drizzle of homemade Turkey Gravy and Thanksgiving dinner is ready to be served.
- See how to make a juicy Oven Roasted Turkey here.
- You can also serve dressing with a Slow Cooked Turkey Breast if you’re having a smaller gathering.
- You can serve dressing and gravy with Buttermilk Fried Chicken.
- These crispy fried Turkey Croquettes are a must make transforming Thanksgiving turkey into a round two meal.
- Spice rubbed Baked Chicken Thighs.
- Individual size Turkey Meatloaf Muffins frosted with mashed potatoes.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Southern Cornbread Dressing
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
I made this last year and it was so..so….good. I used fresh ingredients like fresh herbs (poultry and sage) and bakery bread. I am making it again this year 2023.
I’m so happy to hear it, thank you!
I have been making cornbread dressing ever since I moved South and finally tasted it…living up north people don’t usually use cornbread and always put it in the bird…but I have never put cream of chicken soup in mine. Can this be substituted with xtra broth?
I recommend making this recipe just as written. If you try making that adaptation, let us know how it goes.
If you have leftover dressing form it into the crust of a pie pan and make a turkey pot pie. We love the leftovers for that reason.
I haven’t tried it yet, but its very similar to the way I make mine. I can’t wait to try it.
I hope you enjoy it!
This dressing was so delicious. Everyone loved it. Plan to make this every Thanksgiving.
I’m so happy you loved it, thanks!
Melissa, this dressing is fabulous! I just took the pan out of the oven and it is perfect! Thank you for sharing. 🙂
I’m so happy you love it, thanks Jan!
Hi, could you substitute stale white bread for the French bread?
Yes, you can!
Just made your dressing and it was great! I subbed the Italian/French bread for bread crumbs I already had but it was still delicious! Moist and flavorful! Thank you! I can now make cornbread dressing!!!
I’m so pleased you loved it, thank you!
Melissa, I’ve been looking for great cornbread dressing, and I found it. Made your cornbread dressing recipe and it was absolutely delicious. Best cornbread dressing I’ve ever tasted. The stores were all out of poultry seasoning, so I didn’t add it, but was still the best. I think adding the Italian bread, the cream of chicken soup and chicken broth it gave it that kick!! My daughter thought adding the all of the chicken broth would make too moist, We added all but maybe 3/4 cup, but it was still perfect. Not at all dry, just perfect. This will be my go to recipe. Thank you so much for sharing!!!
Hi Karen, I’m so happy you loved this recipe, thank you!
Hello Melissa!
I just tried your recipe and so far, so good! Thanks for sharing and Happy Thanksgiving!
Thanks Stephanie, same to you and yours!
First time making dressing and it turned out great.
I used this recipe today and it was fabulous. I used cornbread mix and it was a little bit sweet. I plan on using white. cornbread next time. Highly recommended.
Thanks so much!
I am 66 years old and I just cooked my first turkey and dressing. This dressing was so moist and so delicious. I will definitely be using this recipe again. Thanks!
Thanks so much!
This was really good and very easy…thank you for sharing and hope you are staying safe 🙂
Thanks so much and the same to you and yours!
This is the recipe that I grew up with but I had lost it. I remembered all but two things – the poultry seasoning and how long to cook it. So thanks for the info.
Thanks so much!
I love boiled eggs in dressing, would this work for the recipe?
Wanted to make for this Thanksgiving 🦃
Absolutely! You can add cooked giblets or sausage also, whatever you like.
Wondering if I can use Pepperidge Farm Herb Seasoning Stuffing in place of the Italian bread? I can’t find cream of chicken soup with herbs. Thanks for your help!
Yes, you could adapt, sure. Regular cream of chicken will do fine, no worries.
Hello, this recipe sounds delicious! I have been trying to find the perfect dressing recipe mix with bread and cornbread 😃 Just wanted to confirm that I can prepare this dressing the night before, but bake it Thanksgiving day?
Hi Christina, you certainly can. That’s exactly what I do every year. Allow 20-30 minutes on the counter to warm a bit, or lengthen the baking time about 5-10 minutes.
Christina, if your prepare the night before will it be too dry when you cook next day?
It’s no problem to assemble this in advance then bake just before serving. I do it every Thanksgiving.
Doesn’t ANYODY stuff their turkey with their dressing/stuffing any-more?
Hi Ron, we typically enjoy our dressing on the side but, I’m certain many people still do. Keep in mind, when stuffing a turkey, it requires extra attention and longer baking time.
I definitely do stuff my bird and prepare a different “stuffing”. However, this year I’m only making a chicken and thought I’d try my hand at the pan dressing again. Love them both for very different reasons. This looks like a good dressing. I’m excited.
Enjoy!
Can this be prepared in advance and frozen; and if so, can it be frozen cooked or uncooked? Cooking directions with answer please
It can be frozen. Bake, cool completely then freeze. Thaw in fridge overnight and reheat in 325°F oven loosely covered with foil until heated through.