Thanksgiving wouldn’t be the same without Southern Cornbread Dressing 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
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 stuffing. Regardless of what it’s called, Thanksgiving wouldn’t be the same for us, without Southern cornbread dressing on the menu.
Using Two Types of Bread Balances the Flavor
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, it becomes crispy and golden on top, and using a mix of breads along with the soup, keeps this dressing moist in the middle.
Tips for Success
- I recommend you use a savory cornbread for this dressing. An option you may want to checkout here in the MSSK recipe index is the recipe for Skillet Honey Cornbread.. For this purpose, leave out the honey and Increase the amount of buttermilk called for to 1 1/3 cup. Another option for making your own is this recipe for Easy Southern Cornbread from Martha White.
- You may use regular cream of chicken soup in this dish if you’re unable to find the herb seasoned version with no other adjustments needed.
- Cube the cornbread and bread and leave on the counter to dry out for a few hours or overnight. Dry bread makes the best dressing and bread puddings.
- This dressing can be fully assembled, covered and chilled overnight for a time saver. Bring to room temperature before baking.
The only extra ingredient needed for serving is a generous drizzle of gravy, and Thanksgiving dinner is ready to be served. While you’re at it, checkout another one of my holiday recipes for dressing that includes sausage, apples, and fresh sage.
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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 cook together butter, 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.
- Place the cubed cornbread and Italian bread into a large mixing bowl. To the bowl add sauteed 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 evenly into the prepared baking dish.. Bake for 50-60 minutes until the top is golden and baked through.
- Serve immediately.
Notes
Melissa
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Shannon says
This is a lot like the old family recipe that my family had used for as long as I can remember with the exception of the bread and we add melted butter. But I’ll be trying your recipe this year. I’ve known ours was missing something… maybe this is it. I’ll let you know. Thanks for the tips.
Melissa says
There is a stick of butter in this cooked with the onion and celery. Hope you enjoy, thanks!
Baltisraul says
This is just about our long family tradition dressing. With one exception. Grandmother always said if you think you have added enough celery, add more! A number of years ago we settled on 5 stalks of celery.
Melissa says
Gotta love the celery!
penny williams says
Love your recipe the only difference I use biscuits instead of bread..I may try french bread this time.
Melissa says
Hi Penny, my Grandma’s both used biscuits, I love that, too!
Judy Shelton says
I use my sourdough bread and plant butter or goat milk butter in mine. We are allergic to wheat, (gluten & Dairy) I can use the soughdough because it is fermented.
Olivia Liwosz says
How long does it typically take to bring it to room temperature? I have a small oven so I am baking desserts and the dressing the night before
Thanksgiving. If we are eating at 12pm what time should I pull this out of the fridge? We live in NC so it will be cold that day.
Thank you!
Melissa says
Hi Olivia, 30 minutes to one hour should do the trick and it will be ready to reheat. Happy Thanksgiving to you and yours.
Laura says
This sounds great! Can I use the bagged Pepperidge Farm corn bread for this in replace of homemade?
Melissa says
You can but, you’ll need to adjust the amount Keep in mind, cornbread that’s baked and cubed is different from cornbread crumbles. That said, if you’re handy in the kitchen you could likely adapt.
Laura says
Thank you! I apologize for all the questions but this will be my first time trying. If I were to make your Skillet honey cornbread, would one pan be enough for this recipe?
Melissa says
No problem all, yes it will be.
Al B. says
This is the best Cornbread dressing I have made in a while. I followed the directions exactly as given and found that you gave the exact spice amounts which for me is always a guess. If you want a crowd pleaser with no guess work, this is the recipe!!!.
Melissa says
Thank you so much, I’m delighted you loved this! We also had this on Thanksgiving.