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Southern Cornbread Dressing

Sothern cornbread dressing with gravy on it

This classic southern cornbread dressing  is deliciously moist , has the perfect balance of flavor , and packed with fresh veggies.  It is a staple during the holidays and Thanksgiving wouldn’t be the same without it . This recipe is exactly the way my Mother taught me to make it, so it is a family recipe for sure. In my opinion heirloom recipes are the best , pure comfort food. Plus they are tried and true .  Here in the south we don’t do “stuffing” and we don’t put strange things like cranberries or chestnuts in our dressing . I think if I did something strange to our dressing I would be banned from making it. This dish could take center stage for sure , the one thing you do need  with it is Turkey Gravy and Homemade rolls.   Forget the turkey bring me the cornbread dressing !

What you will need to make Southern Cornbread Dressing

Ingredients for cornbread dressing

Gather the simple ingredients needed for this classic holiday dish. Cook and cool your cornbread ahead of time.

onions and celery cooked in a skillet.

Dice your onions and celery . Melt the butter in a skillet and cook the onions and celery until they are soft and set aside

crumbled cornbread and seasoning in a bowl

Crumble the corn bread into a large mixing bowl , add the bad of cornbread mix and seasoning.

pouring chicken broth over the cornbread

Stir in the chicken broth

adding cooked onions and celery to cornbread mixture

Mix in slightly cooled onions and celery

adding a beaten egg to cornbread mix

Beat the eggs well and stir it into the cornbread mixture

adding shredded chicken to the cornbread mix

Add optional shredded chicken if desired

uncooked dressing in a pan

Pour it into a 9×13 pan sprayed with cooking oil. Cover with foil and cook for 45 minutes . Uncover and bake another 20-30 minutes , until golden brown

serving spoon full of southern cornbread dressingServe hot and enjoy!!

southern cornbread dressing on a plate with gravy

If you like this recipe you will love these as well :

 

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southern cornbread dressing on a plate with gravy

Southern Cornbread Dressing

This classic cornbread dressing is deliciously moist , has the perfect balance of flavor , and packed with fresh veggies.
4.36 from 34 votes
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American/Southern
Servings 8
Calories

Ingredients
  

  • 2 packages of cornbread cooked and cooled
  • 12 oz bag Pepperidge Corn bread stuffing Only this brand
  • 1 stick of butter
  • 2 stalks of celery
  • 1 medium onion
  • 2 eggs
  • 32 oz chicken broth
  • 1 1/2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional-1 cup of shredded chicken

Instructions
 

  • Cook and cool your cornbread
  • Preheat the oven to 350 degrees
  • Dice your onions and celery
  • Melt the butter in a skillet and cook the onions and celery until they are soft and set aside
  • Crumble the corn bread into a large mixing bowl
  • Add the bag of cornbread stuffing mix
  • Add poultry seasoning, salt and pepper and stir together
  • Stir in the chicken broth
  • Mix in cooled onions and celery
  • Beat the eggs well and stir it into the cornbread mixture
  • Pour it into a 9x13 pan sprayed with cooking oil
  • Cover with foil and cook for 45 minutes
  • Uncover and bake another 20-30 minutes , until golden brown

Notes

The cornbread can be made the day before to save time 
Use your favorite cornbread to make this, either homemade or from  a package
The shredded chicken is optional , I like it both ways
Do not use another brand of stuffing mix 
This is Fantastic served with my Turkey Gravy
This will serve a crowd 
Keyword cornbread dressing, southern cornbread dressing, Thanksgiving side dish
Tried this recipe?Let us know how it was!

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Barbara
Barbara
2 years ago

Southerners do not put eggs in dressing and no sweet cornbread.

Priscilla G Vandross
Priscilla G Vandross
2 years ago
Reply to  Debbie

Hi Debbie your recipe is the one I was searching for! Just the way my mom made it! I’m from the deep south myself, and making stuffing was one of the main dishes my mom would make for Thanksgiving. I can remember chopping the eggs for her to add to the mix. She was a cook by trade, and an amazing cook at that. What makes us so unique is our differences in the way we cook. I love learning and pulling ideas from others. Thank you so much for sharing….I will be using your recipe this Thanksgiving. Have a great Thanksgiving Debbie!

Brandy
Brandy
4 months ago
Reply to  Barbara

5 stars
I don’t know where you’re from but I’ve been taught to put eggs in my dressing by my mother and we are from SC/ GA. I do have a cousin who does not use eggs and she pours oil in her cornbread mix, onions, and broth and she only seasons with salt/ pepper. My mom would also use oil vs butter. I honestly think it tastes similar both ways. Oh and Oil mixed in the cornbread (not heated) raw onions in the mix as it all bakes/ cooks together anyway so there’s no need to really heat on the skillet but she also uses sage/ seasonings. I’ve tried it this way with butter and onions heated on the skillet and the taste is practically identical but I think the oil makes it taste a bit better. We don’t use celery (none of my family does) but my fiancee here in TN does use celery/ onions and he also uses sausage. We do two pans. His for some reason is more dry for my preference. He uses sausage, broth, onions, celery and seasonings and that’s it but he normally just does a turkey stuffing now a days. His dad used to prefer crisp pan fried but since trying my dressing, it’s all he’ll eat. Of course topped with turkey gravy and a side of Cranberry sauce makes it.

Allyssa
2 years ago

Thank you so much for sharing this amazing cornbread dressing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

veenaazmanov
2 years ago

Thanks for such an amazing recipe. Perfect dish for a festive day.

Linda
Linda
2 years ago

I’ve never made cornbread dressing as my mom always made spectacular bread stuffing but this looks so good it is going to be a must try for the holidays. Always ready to try something new and this has everything in it I love!

PHILLIP BUSTIN
PHILLIP BUSTIN
2 years ago
Reply to  Debbie

We use stale bread or rolls mixed in with stale jiffy kits .iron skillet cornbread.w/o chicken…cause we make turkey mixed with dressing a few days later

Amy Nash
Amy Nash
2 years ago

Southern cornbread dressing is superior to all other stuffing! It’s the best! I’m making this again to go with Christmas dinner this year!

Amy Liu Dong
2 years ago

Oh my gosh! This dish looks really delicious, and you are giving us an easy follow steps in making this. Thank you!

Farrukh Aziz
Farrukh Aziz
2 years ago

Great recipe for family dinners! This recipe is amazing, and its easy too. Thanks for sharing, Debbie!

Tristin
Tristin
2 years ago

This is exactly the cornbread dressing recipe I was searching for! Looks similar to one I grew up eating for the holidays. Thanks so much Debbie!

Silvia
Silvia
2 years ago

Is it this stuffing? When I read dressing I was thinking about the dressing we add to salads until I read your whole recipe. It looks delicious.

Sara
Sara
1 year ago
Reply to  Debbie

Southerners generally call it “dressing” and Northerners call it “stuffing. I’m from Ga and my mama always made this dressing that she learned from her mother. My mothers in law was from the North and made hers with bread and called it stuffing. I live in WI now and they call it stuffing as well.

Chenée
2 years ago

Dressing is always my favorite part of the Thanksgiving meal! I definitely have to try this recipe!

Natalie
Natalie
2 years ago

Sounds delicious and easy to prepare. I will add this recipe to my Holiday list. I think I never had cornbread dressing before. But I’m definitely making this.

Debbies
Debbies
2 years ago

Is there sage in this, or boiled egg???

Bev D
Bev D
7 months ago
Reply to  Debbies

Boiled eggs in dressing would absolutely ruin it for me. Yuck!

Beverly Davis
Beverly Davis
6 months ago
Reply to  Bev D

Me too

Jennifer Mason
Jennifer Mason
1 year ago

5 stars
Debbie, I am happy to see you’ve made cornbread dressing without that salty sidekick ‘Campbell’s Chicken soup. Your dressing is the BEST looking I’ve seen on the Internet. I just don’t understand it, why do people require those salty additions? On the contrary, dressing attains moisture from a hearty reserve of good stock! No soup for me!

Ann Moody
Ann Moody
1 year ago

You cannot make Southern cornbread dressing with packaged stuffing mix. You have to use biscuits and cornbread

Donna Miller
Donna Miller
1 year ago
Reply to  Ann Moody

My Mom always used leftover homemade biscuits and homemade cornbread Not the sweet kind she was from Arkansas and made her own stock from turkey parts stuffed in turkey cavity (no waste). I miss her.

Lidia
Lidia
8 months ago

I’m trying this this thanksgiving. It’ll be my first with my own family. (Married this year and had my first child) so I want it to be special! Hope this isn’t a silly question but what kind of chicken do you use? Is it already cooked? And if I wanted to use turkey meat would I make a separate smaller piece of Turkey from the bird we eat on the actual day. This will be my first time making Thanksgiving dinner so any tips are appreciated! Thank you!

Linda
Linda
5 months ago

Can you make this ahead of time and put in the freezer then bake when you need it?

Pammela
Pammela
4 months ago

5 stars
Love this cornbread dressing dish. It’s very similar to what my mom used to make every Thanksgiving. She added a pinch of sage to hers. Thanks for sharing your mom’s recipe and may you and your family have a Happy Thanksgiving!

Shelly
Shelly
4 months ago

Hi Debbie… My Mama is also the dressing maker in our family. She claims she doesn’t use a recipe and she couldn’t even begin to write one down. It’s right when it taste right to her!!!! The picture looks very similar to ours. My question is when you say two packages of cornbread (I make mine from scratch) how many 10 inch cornbread skillets would I need? 2???