Southern Cornbread Dressing
Thanksgiving wouldn’t be complete without this classic Southern Cornbread Dressing, finished with a generous drizzle of rich turkey gravy. An unexpected ingredient keeps it exceptionally moist and flavorful as it bakes. Perfect for the holiday table, or any time you’re craving true Southern comfort food.
Ingredients to Make Southern Cornbread Dressing Recipe
When planning our Thanksgiving feast, it’s hard to say “turkey” without immediately thinking of “dressing”. At least that’s the case, in the South. Elsewhere, you might know it as cornbread stuffing. But no matter what you call it, holidays just wouldn’t be the same without cherished family recipes like this old-fashioned Southern cornbread dressing on our Thanksgiving menu. Ingredients to Make Cornbread Dressing: (Scroll down for the full printable recipe card.)
- Cornbread – Six cups of savory cornbread cubes. This can be made in advance to save time.
- Bread – Six cups cubed French bread or Italian bread gives the dressing a tender crumb.
- Butter – Salted or unsalted butter for a rich buttery flavor.
- Vegetables – One sweet onion and diced celery add texture and expand the flavor profile.
- Soup – Cream of chicken soup or cream of chicken with herbs soup makes the dressing moist.
- Eggs – Large eggs bind the cornbread mixture.
- Fresh Herbs – Sage leaves add freshness to the flavor.
- Seasonings – Poultry seasoning, salt, freshly ground black pepper, garlic powder and onion powder.
- Liquid – Low sodium chicken broth or chicken stock adds moisture. You can make your own stock or use store-bought.
How to Make the BEST Southern Cornbread Dressing Recipe
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. While baking, this dressing becomes crispy and golden on top and using this bread combination along with the soup, keeps this cornbread dressing moist in the middle.
- Heat Oven Prepare Dish – Preheat the oven to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray.
- Sauté Vegetables – In a large skillet over medium-high heat melt butter with diced onion and celery.
- Salt and Pepper to Taste – Season lightly with salt and black pepper to your taste. Stir and cook until the vegetables soften.
- Cube Cornbread and White Bread – Place cubed cornbread and Italian bread into a large bowl.
- Combine – Add sautéed onion and celery, cream of chicken soup, beaten eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.
- Liquid – Gradually add chicken broth stirring until the cornbread mixture is fully moistened.
- Transfer to Baking Dish – Pour cornbread mixture evenly into the prepared casserole dish.
- Oven – Bake per the recipe until the top is golden and baked through.
- Serve – Serve immediately drizzled with turkey gravy.
Kitchen Equipment to Make Southern-Style Cornbread Dressing
- One 13×9-inch baking dish.
- Large bowl for mixing the ingredients together.
- Measuring cups and spoons.
- Sharp knife and chopping board.
- Large spoon or spatula for stirring the dressing.
- Large skillet for sautéing the vegetables.
Recipe Variations, Tips and Substitutions
- Protein – You can add chopped cooked chicken, turkey giblets or chicken livers to this dressing. All should be cooked prior to adding to the dressing mixture.
- Soup Substitutions – You can use regular cream of chicken soup or cream of celery soup.
- Alternate Herbs – I tend to go for the classic flavor of sage in this recipe, but you could use fresh parsley, rosemary or thyme.
- Vegetarian Dressing Option – Use vegetable stock for moisture and cream of celery soup.
- Dried Cornbread and Bread Make the Best Dressing – Allowing time for both breads to dry out will make the most flavorful and moist dressing.
- Savory or Sweet Cornbread – For this Southern style dressing, I recommend using a savory cornbread.
- Make Homemade Cornbread Recipe – To make your own cornbread for this recipe checkout my recipe for Skillet Honey Cornbread. For the purpose of using it in this dressing recipe, omit the honey and increase the amount of buttermilk called for to 1 1/3 cup.
- Soup is the Secret to Moist Dressing – 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.
- Make-Ahead Tip: This cornbread dressing can be assembled in advance, covered with plastic wrap and chilled overnight in the fridge. Remove the pan from the refrigerator and let stand on the counter for 15-20 minutes to bring it to room temperature before baking.
Storage and Leftovers
- Leftovers: Store leftover Cornbread Dressing in an airtight container or covered with aluminum foil chilled in the refrigerator for up to 3 days.
- Reheating: 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.
- Freezer: You can freeze dressing after baking for up to 2 months. Thaw in the fridge and reheat in a 350°F oven with a piece of aluminum foil on top for 20-30 minutes or just until heated through.
Dishes to Serve with Cornbread Dressing
At holiday time or anytime 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.
- Ham Croquettes from Carnation.
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Helpful Kitchen Items:
Southern Cornbread Dressing
Servings: 12 servings
Calories: 585kcal
Ingredients
- 6 cups cubed savory cornbread See Cook's note
- 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 soup or cream of chicken with herbs soup
- 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 13×9-inch baking dish with nonstick cooking spray. Set aside.
- In a large 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 cubes into a large bowl. To the bowl add sautéed onion and celery, cream of chicken soup, beaten eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.
- Gradually add chicken broth 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, slightly crisp and the dressing is baked all the way through.
- Serve immediately drizzled with turkey gravy.
Notes
- Protein – You can add chopped cooked chicken, turkey giblets or chicken livers to this dressing. All should be cooked prior to adding to the dressing mixture.
- Soup Substitutions – You can use regular cream of chicken soup or cream of celery soup.
- Alternate Herbs – I tend to go for the classic flavor of sage in this recipe, but you could use fresh parsley, rosemary or thyme.
- Vegetarian Dressing Option – Use vegetable stock for moisture and cream of celery soup.
- Dried Cornbread and Bread Make the Best Dressing – Allowing time for both breads to dry out will make the most flavorful and moist dressing.
- Savory or Sweet Cornbread – For this Southern style dressing, I recommend using a savory cornbread.
- Make Homemade Cornbread Recipe – To make your own cornbread for this recipe checkout my recipe for Skillet Honey Cornbread. For the purpose of using it in this dressing recipe, omit the honey and increase the amount of buttermilk called for to 1 1/3 cup.
- Soup is the Secret to Moist Dressing – 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.
- Make-Ahead Tip: This cornbread dressing can be assembled in advance, covered with plastic wrap and chilled overnight in the fridge. Remove the pan from the refrigerator and let stand on the counter for 15-20 minutes to bring it to room temperature before baking.
Nutrition
Serving: 1serving | Calories: 585kcal | Carbohydrates: 77g | Protein: 12g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1388mg | Potassium: 269mg | Fiber: 4g | Sugar: 25g | Vitamin A: 542IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 3mg
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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
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.
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?
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.
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!
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.
Is it ok to use jiffy mix to make the cornbread?
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.
Thus sounds so good. Our family isn’t crazy about sage. If I delete it.. will it taste good??
You can omit, sure.
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!
Please use 1/2 the amount, that feature is being disabled.
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?
This dressing is moist on the inside with a crispy top.
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.
Love the dressing you dip out not cut in squares. Never! This is like my recipe it’s always good!
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.
I love dressing, sounds great!
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?.
It depends on hows thick. It likely would work.
I would think two batches for this recipe
Not a bad idea!
Hi can you use Martha White packaged buttermilk cornbread and make it according to package directions for this recipe?
You could likely adapt it, sure.
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
It should do fine, yes!
This is the first cornbread dressing recipe that I have made that I was pleasantly satisfied with!!
Thanks so much!
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!!!.
Thank you so much, I’m delighted you loved this! We also had this on Thanksgiving.
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
Wonderful, thank you!
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?
No problem all, yes it will be.
When do you add in the cream of chicken soup? I don’t see it in the instructions.
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.
This sounds great! Can I use the bagged Pepperidge Farm corn bread for this in replace of homemade?
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.
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!
Hi Olivia, 30 minutes to one hour should do the trick and it will be ready to reheat. Happy Thanksgiving to you and yours.
An inexpensive electric roaster would be a helpful extra oven to you!
Can’t wait to make this!
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.
Did you omit the cream of chicken soup ? Most of those have dairy and wheat in it ?
I would love to have a substitute for the cream of chicken soup as I have a dairy allergy as well
Love your recipe the only difference I use biscuits instead of bread..I may try french bread this time.
Hi Penny, my Grandma’s both used biscuits, I love that, too!
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.
Gotta love the celery!
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.
There is a stick of butter in this cooked with the onion and celery. Hope you enjoy, thanks!