Our cornbread dressing is made the classic old fashioned Southern way and will be the hit of your Thanksgiving dinner table! (Video tips included)
Turkey and dressing is a southern family classic
This is 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 each ingredient to have an actual recipe.
I admit that this recipe includes a couple of prepared grocery items – Pepperidge Farm stuffing mix and a canned cream soup. We typically try to stay away from prepared foods in our recipes.
But, this is one of those “if it ain’t broke, don’t fix it” situations. Everyone loves this cornbread dressing just the way it is, so we don’t mess with that.
Dressing or stuffing? And then there’s the gravy
Here in the south, we don’t refer to our dressing as stuffing. That probably comes from the fact that we don’t typically “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. For the basics on “How to Make Gravy from Scratch” you’ll want to read this.
Advance prep makes it easy (and good)
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!
Watch the video for tips on making the best southern style cornbread dressing:
If you’re putting together your Thanksgiving menu you’ll want to include Sweet Potato Biscuits. Y’all, they are so 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.
VERY IMPORTANT TIP: 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 heavy and dense. Be gentle with your dressing!
I make my cornbread as follows, but you can use your favorite recipe (just don’t use any version that is sweet – sorry Jiffy).
Cornbread
- 3 cups of self-rising cornmeal mix
- 2 eggs
- 1-¾ cup milk (buttermilk is best)
Stir it together and bake in a preheated oven at 400 degrees for about 20-25 minutes, or until brown.
Self-rising cornmeal mix is found in the baking products aisle at your grocery and already has the proper proportions of cornmeal, flour and leavening agents combined. We use it in our Cajun Hush Puppies, Toasted Cornbread and Buttermilk Cornbread Muffins.
I usually make 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)
Ingredients
- 1 large recipe cornbread (1.5 times a typical pan of cornbread)
- ¾ cup butter
- 2 cups onion, diced
- 2 cups celery, diced
- 2 cups Pepperidge Farm Herb Seasoned Classic Stuffing
- 1-½ teaspoons salt to taste
- 1 teaspoon pepper
- 2 Tablespoons rubbed sage
- 1 can cream of chicken soup
- 4 cups chicken broth or stock
Instructions
- Crumble cornbread with your hands. No need to completely pulverize it, but don't leave any large pieces (see video).
- 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
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine! In fact, many people consider this type of cornbread dressing to be soul food, and this article explores the difference between southern food and soul food.
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 for fall:
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Shirley @Housepitality Designs says
There is nothing more southern than cornbread dressing and I am loving this recipe!!!
Pam says
Awww, Thanks Shirley!
Margaret says
Looks great I’m going to give it a try. Everything looks and sounds yummy !
Pam says
Thanks, Margaret. If you like old fashioned dressing, it can’t be beat.
LeGina March says
Is your cornbread recipe enough for this dressing recipe or should we double it?
Pam says
Hi LeGina! My cornbread recipe is enough to make the dressing. That’s exactly what I made that you see in the pictures, and my dish is a 9×13. Of course, it will depend on the size of servings, but I would make a pan this size if I’m feeding 10-12 people.
sharie says
Mama’s cornbread dressing was similar to this. Omit the stuffing and sage. Use Cajun spices and add browned ground beef and cut up boiled or baked chicken. I omit the celery and chicken soup. Add cream of celery soup. I use jiffy cornbread mix. makes it easier and gives it a sweet taste.
Pam says
Wow! I’ve never heard of ground beef in dressing. An interesting addition, for sure.
Peggy says
Never heard of hamburger either. We brown a lb of sage sausage along with the onions and celery.
Julia says
Always a favorite side at the holiday table! Thank you so much for sharing.
Pam says
Thanks you, Julia!
Brenda Barrs says
Sounds like the cornbread dressing I make and my grandmother always made. I live in South Carolina and grew up eating great southern food and so much enjoy seeing some recipes I have not tried. Great website 👍🏻✅
Pam says
Thank you for all of your kind words, Brenda. Comments like yours make our work on this blog worthwhile.
JT says
I agree and being from SC this is close as I can find to my mothers recipe. Jiffy mix is not southern dressing.
Lynn says
Recipe indicates 3 cups of self rising cornmeal mix. What is a cornmeal mix? Would this be something like Jiffy cornbread mix in a box? Or, is this just plain self-rising cornmeal?
Pam says
Lynn, I’m so sorry for the delay in responding. I thought your question had already been answered. I don’t know where you are, but in our area cornmeal mix is available in the area of flour and cornmeal. It is basically a combination of the two in the correct proportions for making cornbread and then it has the leavening agents added to make it rise. It is nothing like Jiffy corn muffin mix which is sweet, so please don’t use that. If you are anywhere in the south I think you will find it easily in your grocery store. If you still need help come back and let us know.
Shanell says
Hi! This sounds amazing! Mine and my hubby’s family are both from the south and are moms always make dressing for the holidays. I want to surprise everyone this year and show them this city girl can cook too! Of course it’ll never be as good, but I’m going to try!
Do you add the Pepperidge farm stuffing to the cornbread mixture once the cornbread is done baking?
Pam says
You can do it, Shanell! We’ll be your biggest cheerleaders!!!
Yes, the stuffing mix is just another ingredient that gets added to the crumbled cornbread, along with the cooked vegetables, etc. I’m about to make my cornbread today to go in the freezer for the Thanksgiving dressing. It really is best if you can make it ahead of time. Fresh cornbread tends to make the dressing a bit mushy!
Good luck, and come back and let us know how it turns out!
Glenna Williamson says
I love this recipe! I made it last year and it was a huge hit! I made it ahead of time and froze it but now can’t remember if I froze before baking it or after. Any thoughts?
Pam says
Hi Glenna! Thank you for writing. We’re so happy you and yours enjoyed the Cornbread Dressing. I have never frozen it unbaked, but my cousin makes a very similar recipe and she does. She lets it thaw completely before baking. I have frozen mine after baking (I like to under-bake it just slightly). I also thaw it completely and then spoon a little chicken broth or stock over before warming it up. However you do it, we’d love for you to come back and let us know about it.
annee says
My Mom used to make her own cornbread dressing and I have tried to duplicate her “recipe” for the “muffin bread” she would make a few days before making dressing but try as I do I cannot get it just right. I know she used corn meal, flour, buttermilk and a bit of Crisco shortening (the hard white stuff). baking powder – or maybe it was baking soda – and I think eggs. Her final bread was lighter than cornbread and and got oh so crispy around the edges of the cast iron skillet. I seem to remember it was just a tad sweet – not so much it stood out but just a bit different than her regular cornbread…If you or if you know someone who can recall a recipe such as this I would dearly love it. I have searched and tried many different recipes from the ‘net but nothing compares to what my Mom used to make.
Pam says
Annee, did your mom make the dressing from the “muffin” bread crumbled up? It does sound so good. I can only tell you that I’m sure she heated the skillet first before pouring in the batter, and that’s what made the edges so crispy. Maybe more readers here will have additional ideas.
Lizet says
This has been my family’s favorite dressing for the last couple of years. I always bring the recipe, as everybody wants it. Delicious!
Pam says
Awww… thankks for letting us know.
Toni says
This is such an amazing cornbread recipe! Everyone at my house loved it!
Ashley says
Cornbread dressing is such a family favorite, and your recipe is a HIT!
Pam says
So happy to hear it!
Pam Greer says
What a great tip to make and freeze the cornbread ahead of time!! That makes this dressing even easier!! I love it!
Pam says
Glad to help out. Thanks, Pam!
Angela says
A great stuffing recipe! I love all of the make ahead steps. Quick and easy the day of.
Pam says
Us too! Thanks, Angela.
Sisley White says
A family favourite recipe and I can see why. It’s so delicious!
Pam says
Thanks so much, Sisley!
Noelle Simpson says
Yum! This brings me back to my southern roots, loved it!
Pam says
Awww… thanks for letting us know Noelle!
Kelli says
Stuffing is my FAVORITE part of Thanksgiving and this cornbread recipe looks like a winner! We’re not big celery fans here, so I’ll probably leave it out. Can’t wait to try it out!
Pam says
Hmmmm…. it should still be good but the celery isn’t really discernable as an individual flavor, so maybe give it a try.
Beth says
This looks so delicious and tasty! I can’t wait to make this for my family! They are going to love this!
Pam says
Hope everyone enjoys. Thanks, Beth!
Chris Collins says
I’m always on the hunt for new cornbread recipes and this looks right up my street! Can’t wait to try it out 🙂
Pam says
Thanks, Chris. Though our simple cornbread recipe is included, this is actually a recipe for dressing, or as some people call it, stuffing.
Donna Olujani says
This has been the closest recipe I could find to my mother’s dressing that she didn’t write down. I used her cornbread recipe instead which uses two cups of self rising flour and one cup of self rising cornmeal instead and of all of the bag of stuffing mix. Way more sage and about 1/2 cup more of onion and celery. And kept adding stock after the 4 cups until I reached the right consistency for the uncooked stuffing. Baked it as recipe recommended and it turned out perfectly!!
Thanks so much!
Pam says
So happy to hear it was good and brought back memories for you Donna. Happy Thanksgiving!
Carrie Robinson says
Such a perfect side dish for the holidays! 🙂 Definitely saving this recipe.
Jenn says
This is my go-to dressing recipe! I love the flavors in this and it is never dry. Terrific on my holiday table!
Pam says
Thanks for the vote of confidence, Jenn!
Kechi says
This cornbread dressing looks so gorgeous and flavorful! I love all the veggies you added. YUM
Tavo says
Very nice recipe! I willñ definitely use it for Thanksgiving!
Emily Flint says
I always know recipes from the South are going to be delicious and this was no exception. Everyone was raving about this dressing and asking for more. I know what will be on my holiday table this year…!
Pam says
Yay! Thank you Emily!!!
Teodora Grujic says
Thank you for this delicious recipe, I will try it for a weekend family lunch!
Sara Welch says
Enjoyed this with dinner last night and it did not disappoint! So easy and flavorful; the best side dish that pairs with just about anything!
Pam says
Awww… thanks so much Sara!
Annde says
My Mom made what she called “muffin bread” (which is cornbread, but lighter) as a basis for her dressing – and, yes, I am from the deep south and we called it dressing – not stuffing. I have not been able to reproduce it and have it taste like hers….tried many times. She used just salt, pepper baking powder (soda?) and buttermilk to make the bread (as best as I can remember) , baked it in a cast iron skillet. She then lightly mixed the “muffin bread” (in a large enamel pot, with the broth from the boiled chicken (usually a “fryer” or young hen), added salt and pepper, cut the chicken into pieces and stuck it into the dressing then baked it. EVERYBODY (city relatives, friends, church friends,,all of them) would always ask her to make her “Chicken and Dressing”. One of the best things I have ever tasted. So sad that I cannot reproduce it. If you or any of your readers/followers have or know someone who has the recipe I would love to have it.