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Southern Cornbread Dressing

Southern Cornbread Dressing

Course Side Dish
Cuisine American
Keyword cornbread-dressing-recipes, southern-cornbread-dressing, stuffing, thanksgiving-dressing
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 585kcal


  • 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 Tbsp chopped fresh sage may adjust to taste
  • 2 ½ 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


  • 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.


This dressing may be prepared in advance and chilled overnight. Bring to room temperature before baking. 


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