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
Ingredients
- 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
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 ⅓ cup.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Jean Marcello
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
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
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
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
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
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
Is it ok to use jiffy mix to make the cornbread?
Melissa
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
Thus sounds so good. Our family isn’t crazy about sage. If I delete it.. will it taste good??
Melissa
You can omit, sure.
Ally
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
Please use 1/2 the amount, that feature is being disabled.
Misty
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
This dressing is moist on the inside with a crispy top.
Michael
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
Love the dressing you dip out not cut in squares. Never! This is like my recipe it's always good!
PATRICIA PEURIFOY
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
I love dressing, sounds great!
Julie Hill
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
It depends on hows thick. It likely would work.
Mindy
I would think two batches for this recipe
Melissa
Not a bad idea!
Sarah Chisholm
Hi can you use Martha White packaged buttermilk cornbread and make it according to package directions for this recipe?
Melissa
You could likely adapt it, sure.
Lynda Crombie
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
It should do fine, yes!
Susan Lewis
This is the first cornbread dressing recipe that I have made that I was pleasantly satisfied with!!
Melissa
Thanks so much!
Al B.
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
Thank you so much, I'm delighted you loved this! We also had this on Thanksgiving.
Linda Norton
This was delicious ! I’ve tried to make dressing the way my mother made it but never have been able to duplicate it until now with your recipe - thank you so much
Melissa
Wonderful, thank you!
Laura
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
No problem all, yes it will be.
SARAH
When do you add in the cream of chicken soup? I don't see it in the instructions.
Melissa
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
This sounds great! Can I use the bagged Pepperidge Farm corn bread for this in replace of homemade?
Melissa
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
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
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
An inexpensive electric roaster would be a helpful extra oven to you!
Nitra
Can't wait to make this!
Judy Shelton
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
Did you omit the cream of chicken soup ? Most of those have dairy and wheat in it ?
Britt
I would love to have a substitute for the cream of chicken soup as I have a dairy allergy as well
penny williams
Love your recipe the only difference I use biscuits instead of bread..I may try french bread this time.
Melissa
Hi Penny, my Grandma's both used biscuits, I love that, too!
Baltisraul
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
Gotta love the celery!
Shannon
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
There is a stick of butter in this cooked with the onion and celery. Hope you enjoy, thanks!