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
Adam says
First time making dressing and it turned out great.
Lorie says
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.
Melissa says
Thanks so much!
Bea says
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!
Melissa says
Thanks so much!
Shelly says
This was really good and very easy…thank you for sharing and hope you are staying safe 🙂
Melissa says
Thanks so much and the same to you and yours!
Betty Gilliland says
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.
Melissa says
Thanks so much!
Deneice says
I love boiled eggs in dressing, would this work for the recipe?
Wanted to make for this Thanksgiving 🦃
Melissa says
Absolutely! You can add cooked giblets or sausage also, whatever you like.
Alice says
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!
Melissa says
Yes, you could adapt, sure. Regular cream of chicken will do fine, no worries.
Christina says
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?
Melissa says
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.
Ron Daggett says
Doesn’t ANYODY stuff their turkey with their dressing/stuffing any-more?
Melissa says
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.
Jay says
Can this be prepared in advance and frozen; and if so, can it be frozen cooked or uncooked? Cooking directions with answer please
Melissa says
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.
Jean Marcello says
Hi Melissa…
I’m having a difficult time trying to figure out how much 6 cubes of cornbread and french bread are? Is it one loaf of french bread and 1 pan of the cornbread mix? I don’t want it to be too dry. Please advise..
Thank You,
Jean
Melissa says
You need 6 cups of each cubed cornbread and french bread. I’m not certain a small box of cornbread mix will make that much, or not.
Kitty says
This almost sounds like my brother-in-law’s dressing and he is an awesome cook. He adds shredded chicken to his. I was wondering how much chicken to add to this without overpowering the taste?
Melissa says
You can also add giblets, if you’re so inclined. I don’t add chicken to this so, it’s fine to add the amount to your liking. I would think around 1/2-1 cup but, that’s a guess. If you add too much, it becomes a casserole and not dressing.
Rebekah says
Melissa! I’m going to use your recipe, but I wondered if I can use the boxed stuffing croutons (store bought “stuffing”) in place of the bread and cornbread for this recipe?
Please, let me know!! I cannot wait! Thank you for any and all thoughts!
Melissa says
Hi Rebekah, you likely could adapt it. Keep in mind that this is a cornbread dressing, even though there is bread in it, too. So, when substituting ingredients, try to use a cornbread stuffing mix instead of all bread stuffing mix, as the bread cubes will absorb the liquids differently. I’m not certain how to advise you regarding liquid adjustments, depending on how much stuffing you use, you may have to reduce or increase, the chicken stock. To keep it moist, don’t skimp.
Doris says
Is it ok to use jiffy mix to make the cornbread?
Melissa says
I don’t recommend using Jiffy Mix, it’s a bit too sweet. If you like sweet dressing, than you could. Otherwise, it’s best to use a savory flavored cornbread.
Sallie says
Thus sounds so good. Our family isn’t crazy about sage. If I delete it.. will it taste good??
Melissa says
You can omit, sure.
Ally says
Hello! Recipe for 12 servings calls for 1/2 cup butter and when I put in for 6 servings, it calls for 1 cup of butter and it should likely be 1/4 cup? Kindly advise. Thanks!
Melissa says
Please use 1/2 the amount, that feature is being disabled.
Misty says
I was hoping to try your recipe but, am concerned about the consistency. What I mean is that traditional stuffing, using white bread, can be mushy/soggy in the middle. Can you tell me if comes out a bit dryer?
Melissa says
This dressing is moist on the inside with a crispy top.
Michael says
If you are expecting the consistency of stuffing, with individual cubes, this may not be what you’re looking for. Traditional cornbread dressing is usually mixed to a very moist mush with individual bread cubes not evident. Baking turns it into a loaf, square or rectangular firm mass, depending on your cooking vessel. Stuffing is NOT dressing, despite some common ingredients. At Thanksgiving and Christmas, you can have the turkey and trimmings. Just give me dressing with giblet gravy.
BillyeJean says
Love the dressing you dip out not cut in squares. Never! This is like my recipe it’s always good!
PATRICIA PEURIFOY says
My MOther always added about 4 or 5 eggs to a large baking pan of dressing although her recipe was quite like yours. She did put extra melted butter into it also.
Melissa says
I love dressing, sounds great!
Julie Hill says
I make my cornbread in a 9 inch round pan, I use the self rising cornmeal. Would one 9 inch pan of cornbread = 6 cups ? or do I need to make 2 pans?.
Melissa says
It depends on hows thick. It likely would work.
Mindy says
I would think two batches for this recipe
Melissa says
Not a bad idea!
Sarah Chisholm says
Hi can you use Martha White packaged buttermilk cornbread and make it according to package directions for this recipe?
Melissa says
You could likely adapt it, sure.
Lynda Crombie says
I am elected to make dressing for Our family gathering this month. I live 3 hrs away from family, will it be ok after the travel? I will cake before going! Thank you in advance
Melissa says
It should do fine, yes!
Susan Lewis says
This is the first cornbread dressing recipe that I have made that I was pleasantly satisfied with!!
Melissa says
Thanks so much!
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.
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.
SARAH says
When do you add in the cream of chicken soup? I don’t see it in the instructions.
Melissa says
From the recipe Step #3 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.
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.
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.
GB says
An inexpensive electric roaster would be a helpful extra oven to you!
Nitra says
Can’t wait to make this!
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.
Keith says
Did you omit the cream of chicken soup ? Most of those have dairy and wheat in it ?
Britt says
I would love to have a substitute for the cream of chicken soup as I have a dairy allergy as well
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!
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!
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!