This Southern Cornbread Dressing is so moist and flavorful, you won't need to cover it up with gravy! It's loaded with classic Southern flavor from onions, celery, sage, and poultry seasoning, while cream of chicken soup helps make every bite rich and moist.
It's the old-fashioned cornbread dressing everyone looks forward to on Thanksgiving, and it's easier to make than you might think! Don't you just love cornbread dressing season 🙂
⭐⭐⭐⭐⭐"One of the best dressings made. So close to my mom's!" - Mae
Quick Look: Southern Cornbread Dressing
- ⏲️Ready in: 40 minutes (plus 20 minutes to bake the cornbread)
- 👪Serves: 6-8
- 🥘Key Ingredients: Cornbread, chicken broth, cream of chicken soup, onion, celery, seasonings.
- 🍳Method: Oven
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Moist and savory with classic sage and poultry seasoning
- ☀️Best For: Thanksgiving, Christmas, and holiday dinners
- ✅Why You'll Love It: Rich, moist, and full of old-fashioned Southern flavor - no gravy needed!
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This Southern Cornbread Dressing is right at home on a Thanksgiving or Christmas dinner table alongside turkey, ham, or roast. Serve it with with creamy Southern Mac and Cheese and Crockpot Green Bean Casserole.
Jump to:
- Quick Look: Southern Cornbread Dressing
- Top Reader Comments
- Why You'll Love It
- Why This Recipe Works
- Key Ingredients
- Ingredient Substitutions
- Ingredient Additions
- How to Make Southern Cornbread Dressing
- How to Fix Common Cornbread Dressing Mistakes
- Make Ahead Tips
- Anne's Recipe Tips
- Southern Cornbread Dressing FAQs
- More Holiday Side Dish Recipes
- Recipe
- Comments
For even more Southern favorites, try my Crockpot Collard Greens, Sweet Potato Casserole with Pecan Topping, or Easy Thanksgiving Fruit Salad.
Top Reader Comments
What readers are saying about this Southern Cornbread Dressing:
"My grandmother passed 20 years ago and I've been trying to make her cornbread stuffing and I finally found this recipe that tastes just like hers! I'm in happy tears right now!" - Catherine
"OH MY GOD this is my grandmama's recipe. My mama knows how to make it, she's 71 and doesn't cook anymore and has tried to teach my daughter, U guys know how it is, no one cooks like mama cooks. Daughters is good but it's not mamas great." - Patsy
"I searched for a dressing recipe similar to the one my Grandmother used with no success. When I got the original from my cousin, I didn't remember ever using the loaf bread it called for. I finally found your recipe just before Thanksgiving! Thank you, it's exactly what I was searching for!" - Michelle
Why You'll Love It
This savory cornbread dressing is my family's most favorite holiday side dish. As a bonus, it's easy to make! Let's be real...planning for a Thanksgiving feast can be hectic, especially if you're doing the bulk of the cooking. Luckily, this recipe can be made in advance so all you have to do is pop it in the oven on the day of your get together!
This traditional dressing contains no bread - just cornbread - and that's the way a lot of us eat it here in the South! If we added bread, then we would sometimes call it stuffing. Down here, we don't usually stuff our dressing into the turkey, only our mouths!
Need another side dish for your holiday feast? My Sweet Potato Casserole is another classic Southern favorite, while Cheesy Cabbage Casserole is a delicious change of pace. You can go wrong with Cheesy Cheesy Green Bean Casserole alongside cornbread dressing on your Thanksgiving table!
Why This Recipe Works
As I stated earlier, this Southern cornbread dressing is very moist and flavorful. That means there's no need to drown it in gravy, but this Southern gal won't judge if you do. It is the one holiday side dish that everyone in my family always looks forward to.
So, what makes this dressing so moist? I'm about to let you in on a big secret: the addition of a can of cream of chicken soup is the key ingredient! Without it, you could end up with a fancy pan of cornbread. And the best part is that the secret is something that is so easy to use!
Key Ingredients
Baked Cornbread - First up, you're going to need some cornbread. I like to make my own cornbread using a savory cornmeal mix because it contains the perfect blend of cornmeal, flour, salt, and baking powder. It's best not to use a sweet cornbread!
Minced Celery and Onion - Next up, you're going to need some minced celery and onion for all of that aromatic flavor. I use my little food chopper to get the pieces fairly small.
Cream of Chicken Soup and Chicken Broth - You're also going to need chicken broth (homemade or boxed is just fine!) and a can of cream of chicken (or cream of mushroom) soup. It might sound strange, but I swear the cream of chicken soup gives this cornbread dressing an absolutely rich and dreamy consistency.
Egg and Butter - You'll use one raw egg to bind the ingredients, and you'll use the butter to saute the onion and celery. Butter also adds moisture and flavor!
Seasonings - Finally, round things out with some ground sage, poultry seasoning, and freshly cracked black pepper. If you're not a fan of sage, use half the amount called for or simply leave it out.
Ingredient Substitutions
- If you're short on time, you can use store-bought cornbread to make dressing. However, ensure it's slightly crumbly and not overly moist to achieve the best texture.
- You can substitute the chicken broth with turkey broth or vegetable broth.
- Instead of sage, you can use marjoram, thyme, or savory. You can also try adding a pinch of cayenne pepper for heat or a dash of paprika for smokiness.
- You can use gluten-free cornbread to make dressing. Just be sure the cornbread has a similar texture to regular cornbread.
And if you're planning a smaller Thanksgiving dinner for up to four people, pair the dressing with my Roasted Thanksgiving Chicken for an easy holiday meal.
Ingredient Additions
Cornbread dressing is versatile, and you can add a variety of other ingredients to suit your taste. Some popular additions include sausage, shredded chicken, cranberries, apples, nuts, or different herbs and spices.
Add more finely chopped vegetables like leeks, shallots, bell peppers, or even carrots for added sweetness.
You can add a couple of chopped, hard-boiled eggs to the dressing before baking.
How to Make Southern Cornbread Dressing
Step 1 - Melt the butter in a large skillet or sauté pan. Add the minced onion and celery. Simmer until tender. Remove from heat.
Step 2 - In a large bowl, combine cooked and crumbled cornbread, cream of chicken soup, broth, egg, and seasonings. Add the onion and celery mixture and mix well.
How moist should the dressing be before baking? The dressing should be thick and moist (see picture below) with no excess broth pooling in the bowl.
Step 3 - Pour cornbread mixture into prepared dish and bake uncovered for 30 minutes or until lightly golden brown.
How do you know when the dressing is done? The center of the dressing should be set (not jiggly). That said, be careful not to over bake the cornbread dressing, or it may get dry.
For an easier take on a favorite holiday side, try my Roasted Sweet Potato Halves. You get that warm, buttery sweet potato goodness without having to make a whole casserole.
How to Fix Common Cornbread Dressing Mistakes
If you follow my recipe ingredients and instructions, I'm confident your dressing will turn out terrific! But life happens, and sometimes you need a little help in the kitchen when things don't go as planned. Here are 2 common dressing oopsies and how to fix them:
How to Fix Dry Dressing
To prevent the dressing from becoming too dry, start by using enough broth or stock to moisten the dressing during the mixing process. Don't leave out the cream of chicken soup! Be sure not to overbake the dressing. If your baked dressing turns dry, drizzle a small about of warm broth over the top and let it soak in.
How to Fix Soggy Dressing
If your dressing turns out too soggy, you can try baking it for a few more minutes uncovered to help evaporate excess moisture. If it's very wet, you can also crumble some stale cornbread and mix it in to absorb some of the liquid.
Save room for dessert! My Easy Chocolate Chess Pie is an old-fashioned Southern favorite that's perfect for Thanksgiving.
Make Ahead Tips
Make the cornbread a day ahead. Let it cool completely, then crumble it onto a large rimmed sheet pan. Loosely cover it with a clean kitchen towel and let it dry out overnight. Slightly dried cornbread absorbs the flavorful broth mixture while helping the dressing maintain its texture.
Prep the onion and celery a day ahead. Sauté the onion and celery in the butter as directed, making sure to save all of the butter from the pan. Store everything together in the refrigerator overnight. Take it out about an hour before making the dressing so it can come closer to room temperature.
Anne's Recipe Tips
Try to make the cornbread a day in advance or at least several hours before you plan to prepare the dressing. It needs time to completely cool so that you can use your fingers to crumble the cornbread.
For this recipe, I prefer to finely mince the onions and celery for the right dressing consistency. However, some family members prefer chopped onions and celery (larger pieces). I love my mini food chopper and use it all the time for chopping and mincing.
I don't recommend using Jiffy cornbread mix because it's just too sweet. This is a savory dressing, which means it is not meant to be sweet.
Southern Cornbread Dressing FAQs
Absolutely, this dressing can be made ahead of time! After you've mixed up all the ingredients, store it covered in the refrigerator for 1-2 days before you plan to eat it. On the day of the meal, (1) take it out of the refrigerator, (2) let it come to room temperature, (3) pour it into a 9 x 13 greased casserole dish, and (4) bake as directed.
Absolutely! There are 2 options:
(A) Uncooked: Prepare the cornbread dressing but don't bake it. Place into a freezer-friendly and oven-ready container and wrap with foil or plastic wrap and place in freezer. When ready to bake, let it thaw in the refrigerator (this may take 1-2 days to thaw). Then, bake as directed on the recipe card.
(B) Cooked: Prepare the cornbread dressing according to the recipe card (bake it in a freezer-friendly and oven-safe container). Let the dressing cool completely. Wrap the container with foil or plastic wrap and place it in the freezer. When ready to bake, let it thaw in the refrigerator overnight. Then, remove the foil and/or plastic wrap and bake as directed on the recipe card.
While I have to admit that we almost never have leftovers of this delicious holiday side (I told you! It's everyone's favorite!), however, this baked cornbread dressing will stay fresh for up to 3 days in the refrigerator.
For best results, store in airtight containers. I like to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too! Available now on Amazon.
Use your favorite cornbread recipe. I personally like to use Aunt Jemima Self-Rising Corn Meal Mix, Martha White Cornbread Mix, or White Lily Self-Rising Buttermilk White Cornmeal Mix. The flour, salt, and baking powder are already blended in, plus, it's consistently delicious (and I love how little hassle there is when you use the bagged stuff). Follow the recipe on the package label.
We use eggs to bind all the ingredients together. Add an extra egg if you like your dressing fluffy!
More Holiday Side Dish Recipes
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Recipe
Southern Cornbread Dressing
Equipment
- 2.5 qt casserole dish
- Large Saute Pan
- sharp kitchen knife (or mini food chopper)
- large mixing bowl
Ingredients
- One pan of prepared cornbread per the directions on Corn Meal Mix (I recommend either Aunt Jemima or Martha White Self-Rising Cornmeal MIX). Let cool and crumble (you should have about 6 cups of crumbled cornbread, more or less). Not plain corn meal. Use the "mix" because it contains flour, salt, and baking powder.
- 2-3 Stalks of celery, minced
- 1 Small yellow onion, minced
- 1 Stick butter (salted)
- 14.5 oz Can of chicken broth
- 10.5 oz Can of cream of chicken soup (or cream of mushroom soup)
- 1 Raw egg
- 1-2 teaspoon Poultry seasoning
- 1 teaspoon Ground sage
- ½ teaspoon Black pepper
Instructions
- Prepare 1 pan of cornbread per the directions on Corn Meal Mix. Let cool and crumble.
- Preheat oven to 350 and spray a 2.5 qt casserole dish with non-stick spray.
- Melt the butter in a large saute pan. Add the minced onion and celery. Simmer for 5 minutes or until tender. Remove from heat.
- Whisk together the soup, broth, egg, and seasonings in a large bowl. Add the crumbled cornbread and mix well.
- Add the onion and celery mixture and mix well.
- Pour into prepared dish and bake uncovered for 30-40 minutes or until lightly browned. The center of the dressing should be set (not raw or jiggly). TIP: check the dressing after 30 minutes of baking. If not yet set, stir and bake for another 5 minutes and check again for doneness and browning. Add another additional 5 minutes if not set. However, don't over bake the dressing or it will get dry.
Notes
- Try to make the cornbread a day in advance or at least several hours before you plan to prepare the dressing. It needs time to completely cool so that you can use your fingers to crumble the cornbread.
- For a large crowd, double the recipe and bake in a 10 x 13 casserole dish.
- Store leftovers in the refrigerator, tightly covered, for up to 3 days.
Nutrition
This post was originally published in November 2020. It was updated in November 2026.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Carmen says
This will be my third time making this recipe! I use a gf cornbread mix. My whole family loves it!!
Anne Clark says
Yay Carmen!! I'm so happy you like my dressing recipe; making it for a third time is a huge compliment! Thank you for letting me know and for the 5 star rating
Catherine Thompson says
My grandmother passed 20 years ago and I've been trying to make her cornbread stuffing and I finally found this recipe that tastes just like hers! I'm in happy tears right now!
Anne Clark says
Oh my goodness, Catherine. This is wonderful! I’m in happy tears, too. Thank you for letting me know!
Michelle Waits says
I searched for a dressing recipe similar to the one my Grandmother used with no success. When I got the original from my cousin, I didn't remember ever using the loaf bread it called for. I finally found your recipe just before Thanksgiving! Thank you, it's exactly what I was searching for!
Anne Clark says
Thank you so much for letting me know, Michelle! I’m so glad you liked the dressing and that it brought back special memories. This made my day 🙂
Anita says
This is very very close to my Southern's family cornbread dressing. We like to keep a soft texture inside crustier topping and sides. With a baster, we often add drippings from the turkey that's baking to the top of the dressing too.
Anita says
oops - I meant Southern family's
Anne Clark says
Thank you, Anita! I love the idea of basting the dressing with the turkey drippings! This dressing definitely has a soft texture on the inside and a crispy outer crust. Those drippings would really add to the flavor and moisture. of the dressing. MMMM!
Mary Foster says
This is the exact same dressing my mother and grandma made as a child. Thanks for this recipe.
Anne Clark says
Thanks, Mary! I’m so happy this brings back good memories. Merry Christmas!
Ashleigh says
Help!!! I quadrupled this recipe and made two 9x12 pans of this dressing! It looks and smells wonderful however I’ve cooked it over an hour and it doesn’t seem to be getting fully done in the middle is it doomed??
MyKitchenSerenity says
Hi Ashleigh. I think it'll be fine! Have you stirred it? Stirring it will more evenly distribute the dressing and help it further cook. You can stir it every 5 minutes until it is done. You can also cover it with foil to help it along. Remove it from the oven when the center looks set (but not over done); it will continue to cook a little more after it is removed from the oven. I'll be standing by to hear from you again!
Brent Baxter says
Made this last night and it was delicious. Great texture (not too eggy) and the sage sets the whole thing off beautifully. Thanks for sharing!
MyKitchenSerenity says
Hi Brent! I’m so glad you liked the dressing. Thank you for letting me know!
Patsy Pope says
OH MY GOD this is my grandmama’s recipe. My mama knows how to make it, she’s 71 and doesn’t cook anymore and has tried to teach my daughter, U guys know how it is, no one cooks like mama cooks. Daughters is good but it’s not mamas great.
MyKitchenSerenity says
Hi Patsy! Thanks for your comment and rating! Yes, there are some things that only mama can cook right...what's their secret, lol. If you happen to make my recipe, let me know how it compares...I think using a particular brand of cornbread mix does the trick for me. It all starts with the cornbread!
Beverly Hicks says
Disregard my earlier comment- I found my answer!
MyKitchenSerenity says
Thanks, Beverly! Glad you found it 🙂
Beverly Hicks says
Can this be made ahead and frozen before cooking?