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 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, it becomes crispy and golden on top, and using a mix of breads along with the soup, keeps this dressing moist in the middle.
How to Make the Best Southern Cornbread Dressing
- 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 ⅓ 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 time saver. Let stand on the counter for 15 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 20 minutes or so just until it's heated through.
- You can also bake this cornbread dressing in a cast iron skillet.
- While you're at it, checkout another one of my holiday recipes for 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.
- Individual size Turkey Meatloaf Muffins frosted with mashed potatoes.
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Helpful Kitchen Items:
Southern Cornbread Dressing
- 6 cups cubed savory cornbread
- 6 cups cubed French or Italian bread
- ½ cup butter
- 1 large sweet onion diced
- 2 ribs celery diced
- 1 10 ¾ oz can cream of chicken with herbs soup or cream of chicken
- 3 large eggs beaten
- 1-2 tablespoon chopped fresh sage may adjust to taste
- 2 ½ teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon 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 ⅓ cup.