Cornbread Dressing made the way my mother-in-law makes it, and I learned just by watching her. When I decided I wanted to share it with y’all I had to make it and measure so I would have an actual recipe, rather than a “pass it down” way of making dressing.
Here in the south, we don’t refer to our dressing as stuffing. That probably comes from the fact that we don’t “stuff” the turkey with our dressing. We bake it in a dish separately. Gravy is made of the pan drippings from the turkey and most folks like to have gravy over their dressing, though not everyone eats it that way.
I like to make the cornbread for my dressing ahead of time. This may seem odd, but stale cornbread is better. If it’s fresh it would absorb too much of the liquid and get mushy. To cut down on the last minute prep needed I usually make cornbread a week or two ahead and cut it into pieces and freeze it. Just empty it into a bowl early in the morning to thaw and don’t worry about covering it. Remember, stale is good!
Another trick for saving time the day you’re making dressing is to chop the celery and onions the day before. They’ll keep just fine in plastic bags in the fridge.
Need an easy Southern style appetizer for the big day? Smoked Fish Dip is popular with everyone and brings back memories of those summer trips to the beach. Another family recipe that would be great is Daddy’s Cheese Ball with Pimento Cheese.
One last note: Do NOT overstir when you mix all the dressing ingredients together. Stir only enough to get it all mixed up. Overstirring will remove air and the cornbread dressing will end up being too dense. Be gentle with your dressing!
I make my cornbread as follows, but you can use your favorite recipe (just don’t use that sweet mix out of a box – ugh)
- 3 cups of self-rising cornmeal mix
- 2 eggs
- 1-3/4 cup milk (buttermilk is best)
Stir it together and bake in a preheated oven at 400 degrees for about 25 minutes, or until brown.
Now I usually make my cornbread in a iron skillet, but I don’t have a skillet big enough for this much cornbread so I use a 9×13 pan. What? You don’t have an iron skillet? You don’t know what you’re missing. Order one here.
Cornbread Dressing (Southern Style
Cornbread Dressing (Southern Style)
It's easier than you think, and your family will love it.
- 1 large recipe cornbread (1.5 times a typical pan of cornbread)
- 3/4 cup butter
- 2 cups onion, diced
- 2 cups celery, diced
- 2 cups Pepperidge Farm Herb Seasoned Classic Stuffing
- 1-1/2 teaspoons salt to taste
- 1 teaspoon pepper
- 2 Tablespoons rubbed sage
- 1 can cream of chicken soup
- 4 cups chicken broth or stock
Crumble cornbread with your hands. No need to completely pulverize it, but don't leave any large pieces.
Melt butter in skillet.
Saute' onions and celery in butter until tender and partly translucent.
Stir all ingredients together, being careful not to overstir
Bake at 400 for about 30 minutes
If you’re reading this post chances are you love southern food and know others that do too. We’ve put together this awesome guide, Great Gifts for the Southern Foodie. It has several cast iron cookware choices, books of southern recipes and food history and small items that would make a great gift basket. We did the homework for you, and have only included items with Amazon 4 stars and above.
A few more of our Southern favorites:
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Do y’all LOVE these colorful ceramic baking dishes as much as I do? There’s still time before the holidays to get one that fits in with your colors and will make that dressing look as yummy as it really is.
This one is red and is by Baker’s Advantage. If you’re like me and red isn’t your cup of tea, how about this dusty blue one by Rachel Ray Cucina? If you like a classic color that goes with everything check out this one by Lodge in Oyster White.
Happy baking, y’all! We love comments, so if you have questions post away. And, be sure to let us know how your dressing turns out.