Southern Cornbread Dressing

Southern Cornbread Dressing is the heart of holiday tables, bringing nostalgic flavor and rich comfort to every gathering. This moist and savory dish perfectly complements roasted meats and festive fixings.

Crafted from cornbread, butter, and a creamy blend of soup and broth, Southern Cornbread Dressing offers indulgence in every bite. It’s a must-have recipe for those who cherish soulful, time-honored Southern cuisine.

What You’ll Need for This Southern Classic

• Southern Buttermilk Cornbread – The foundation of the dish, delivering that golden, crumbly, slightly tangy Southern flavor that holds everything together.
• Buttermilk Biscuits or Soft Bread – Adds tenderness and lightness to the dressing, balancing the cornbread’s density.
• Butter – Infuses the dressing with rich, comforting flavor while enhancing moisture.
• Cream of Chicken Soup – Provides creaminess and deep savory notes, creating that signature, velvety texture.
• Chicken Stock – Adds depth and keeps the dressing luscious, never dry.
• Eggs – Help bind the mixture while giving it a lightly custardy consistency.
• Onion and Celery – Essential aromatics that bring earthy sweetness and crunch to every bite.
• Sage (Optional) – A hint of warmth and holiday spice that makes the dish unmistakably Southern.
• Salt & Black Pepper – Seasoning essentials that round out the flavors without overpowering the dish.

Let’s Get to Baking: Making Southern Cornbread Dressing

Start by crumbling your fresh cornbread and biscuits or bread into a large mixing bowl. This is where Southern comfort begins.

Mix in the diced onions, celery, melted butter, and beaten eggs. Pour in the cream of chicken soup and chicken stock, then stir until everything’s beautifully blended and the mixture is moist and creamy.

Transfer the mixture into two greased 9×13-inch baking dishes. Bake at 350ºF for 30 to 45 minutes until the top turns golden and the center is set.

Give the pan a gentle shake—if it jiggles in the middle, it needs more time. When it’s firm and golden, you’re ready to serve.

Dressing Up the Dressing: Tips & Variations

This dish is forgiving and full of possibilities. If you prefer a heartier version, stir in two cups of shredded cooked chicken or turkey for a satisfying entrée-style twist. Don’t skip the butter—it’s essential for moisture and flavor.

For added holiday flair, you can toss in chopped fresh herbs like thyme or rosemary. If you’re a texture fan, a few toasted pecans or sautéed mushrooms can offer delightful contrast.

Make it gluten-free by using certified gluten-free cornbread and bread alternatives. The results are just as hearty and flavorful.

Leftovers That Last: How to Store & Reheat

Southern Cornbread Dressing stores beautifully, making it an excellent make-ahead option. If you’re prepping early, assemble the dish and refrigerate it unbaked for up to two days, or freeze it for up to three months.

To freeze, wrap the unbaked or baked dish tightly in plastic wrap and foil. When ready to serve, thaw in the refrigerator for two days. Then bake or reheat until warmed through and golden.

Refrigerated leftovers stay fresh for up to a week and reheat well in the oven or microwave. It’s the kind of dish that tastes even better the next day.

Southern Cornbread Dressing

A traditional Southern accompaniment, this moist and savory cornbread dressing is a hallmark of holiday gatherings. Rich with the flavors of butter, poultry broth, and aromatic vegetables, it delivers comfort in every bite.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Ingredients

  

• 2 stalks celery finely chopped
• 3 slices soft sandwich bread or 3 buttermilk biscuits
• 1 teaspoon rubbed sage optional
• 6 cups chicken stock or broth
• 1/2 cup butter sliced into pats
• 1 teaspoon ground black pepper
• 4 cups cream of chicken soup
• 1 teaspoon kosher salt
• 1 full recipe Southern Buttermilk Cornbread
• 3 large eggs at room temperature
• 1 medium onion diced

Instructions

 

• Preheat the oven to 350º F.
• In a large mixing bowl, crumble the cornbread and the biscuits or bread slices until they form a coarse mixture.
• Add the salt, pepper, sage (if using), eggs, chopped onion, diced celery, sliced butter, cream of chicken soup, and chicken stock. Stir thoroughly until all components are evenly combined and the mixture is uniform in texture.
• Distribute the mixture evenly between two 9×13-inch baking dishes.
• Place in the preheated oven and bake for approximately 30 to 45 minutes, or until the top is lightly browned. To verify doneness, gently shake the pan—if the center jiggles, return to the oven until set.

Notes

Each 9×13 pan yields 12 servings. To prepare only half the amount, reduce all ingredients proportionally or freeze the extra unbaked portion in a separate pan.

Variations:

For Southern Chicken and Dressing, incorporate 2 cups of cooked, shredded chicken into the mix before baking.

For a Turkey variation, mix in 2 cups of shredded, cooked turkey.

To make gluten-free, substitute gluten-free ingredients in both the cornbread and the added bread.

Storage:

Refrigerate leftovers for up to 7 days, wrapped in plastic wrap.
Unbaked dressing can be assembled ahead and stored in the fridge for 2 days or frozen for up to 3 months.
Baked dressing should be cooled completely before freezing. Thaw in the refrigerator before reheating.