This Southern Cornbread Dressing is so delicious and moist, you don’t need to cover it up with gravy! Perfectly seasoned with onions and celery, sage, poultry seasoning, chicken broth, and cream of chicken soup. Serve this classic cornbread dressing as a Thanksgiving side dish or during the Christmas holidays.
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Welcome to My Kitchen Serenity! This dressing is the most favorite side dish for our Thanksgiving or Christmas feast. It’s easy to make and has all the delicious flavors and texture that we all have come to love about cornbread dressing.
The following statement may cause some southern feathers to get ruffled but here goes: This is true southern cornbread dressing in that it contains no bread; just cornbread and that’s the way we eat it in the south! If we added bread, then it would be called stuffing and we don’t stuff our dressing into a turkey, only our mouths!
As I stated earlier, this dressing is very moist and flavorful so there’s no need to drown it in gravy (unless that’s just what you want to do). This delicious holiday side dish is THE ONE that everyone always looks forward to. It’s the perfect southern comfort food.
So, what makes this dressing so moist? The addition of cream of chicken soup is the key ingredient. Without it, you could end up with a fancy pan of cornbread.
- 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.
- Use your favorite cornbread recipe. Need a cornbread recipe suggestion? Use White Lily Self-Rising Buttermilk White Cornmeal Mix. Follow the recipe on the bag. I highly recommend using buttermilk instead of milk because it just makes the cornbread flavor and texture better.
- Finely “mince” the onions and celery. I love my little food chopper and use it all the time for chopping and mixing. It’s perfect.
- For a large crowd, double the recipe and use a 10 x 13 casserole dish.
- If you don’t like sage, leave it out. Problem solved!
(see recipe card for complete details)
One pan of prepared cornbread
Cream of Chicken Soup (or Cream of Mushroom Soup)
Kitchen Equipment Needed
2.5-quart casserole dish
large saute pan
sharp kitchen knife (or mini food chopper)
large mixing bowl
STEP 1: Prepare 1 pan of cornbread per the directions on Corn Meal Mix (I recommend White Lily). Let cool and crumble.
STEP 2: Preheat oven to 350 and spray a 2.5 qt casserole dish with non-stick spray.
STEP 3: Melt the butter in a large saute pan. Add the minced onion and celery. Simmer for 5 minutes or until tender. Remove from heat.
STEP 4: In a large bowl, combine the crumbled cornbread, soup, broth, egg, and seasonings. Add the onion and celery mixture and mix well.
STEP 5: Pour into prepared dish and bake uncovered for 30 minutes or until lightly browned. The center of the dressing should be set (not jiggly). However, don’t over bake the dressing or it may get dry.
Stuffing vs Dressing
Around here, cornbread dressing is made with cornbread. Stuffing is made with bread or a combination of bread and cornbread. Dressing is baked in a casserole dish. Stuffing is baked inside a turkey (or in a casserole dish).
You can prepare the dressing 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, take it out of the refrigerator, pour it into your casserole dish, and bake as directed.
Absolutely! There are 2 options:
(A) Uncooked: Prepare the cornbread dressing but don’t bake it. Place into a freezer-friendly 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, pour into a casserole dish that’s been sprayed with non-stick spray and 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 in 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.
Cornbread dressing will stay fresh for up to 3 days in the refrigerator. 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!
Southern Cornbread Dressing
- 2.5 qt casserole dish
- Large Saute Pan
- measuring spoons
- sharp kitchen knife (or mini food chopper)
- large mixing bowl
- One pan of prepared cornbread per the directions on Corn Meal Mix (I recommend White Lily). Let cool and crumble.
- 2-3 Stalks of celery, minced
- 1 Small onion, minced
- 1 Stick butter
- 14.5 oz Can of chicken broth
- 10.5 oz Can of cream of chicken soup (or cream of mushroom soup)
- 1 Egg
- 1-2 tsp Poultry seasoning
- 1 tsp Ground sage
- 1/2 tsp Black pepper
- Prepare 1 pan of cornbread per the directions on Corn Meal Mix (I recommend White Lily). 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.
- In a large bowl, combine the crumbled cornbread, soup, broth, egg, and seasonings.
- Add the onion and celery mixture and mix well.
- Pour into prepared dish and bake uncovered for 30 minutes or until lightly browned. The center of the dressing should be set (not jiggly). However, don't over bake the dressing or it may get dry.
Holiday Side Dishes