This old fashioned Southern cornbread dressing recipe is made the classic way and it will be the hit of your Thanksgiving table. It's simple, buttery, and comes together with ingredients you probably already have on hand.
Looking for more classic Thanksgiving side dishes? Try our Gullah Recipe for Sweet Potatoes, Old Fashioned Baked Macaroni and Cheese, and Easy Corn Souffle Casserole Recipe.
Jump to:
- Why You'll Love This Southern Style Cornbread Dressing
- Dressing or Stuffing?
- Ingredient You'll Need
- How to Make Old Fashioned Cornbread Dressing
- Pam's Expert Tips
- Variations and Substitutions
- Advance Prep
- Storage Information
- Basic Cornbread Recipe
- Recipe FAQs
- More Easy Thanksgiving Recipes
- 📖 Recipe
- Hot Side Dishes
This is the cornbread dressing my mother-in-law makes, and I learned it just by standing beside her in the kitchen. When I decided I wanted to share it with y'all, I had to actually measure everything for once so I could write it down as a real recipe.
I'll admit that this recipe for southern style cornbread dressing includes a couple of prepared grocery items like 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 dressing just the way it is, so we don't mess with it.
Why You'll Love This Southern Style Cornbread Dressing
- It's the real deal. This recipe has been in my family for years, made the same old fashioned way my mom taught me.
- No hunting for ingredients. Everything comes from the grocery store you already shop at, nothing fancy or hard to find.
- It feeds a crowd. One 9x13 pan serves about 10 people, so it's plenty for a full Thanksgiving table.
- You can get ahead of it. The cornbread, the veggies, even the whole assembled dish can be made in advance so your Thanksgiving morning is a little less hectic.
Dressing or Stuffing?
Here in the South, we don't call our dressing "stuffing." That's because we don't stuff the turkey with it. We bake it in a dish separately.
Gravy is made from the pan drippings from the turkey, and most folks like to spoon it over their dressing, though not everyone eats it that way. For the basics, check out my recipe for How to Make Gravy from Scratch.
Ingredient You'll Need
- Cornbread - I'll show you my simple recipe below, but feel free to use your own as long as it's not the sweet kind.
- Butter - Salted or unsalted both work. Just adjust the added salt to taste if you use salted.
- Onion - I like sweet onions here.
- Celery - Dice it about the same size as the onion so everything cooks evenly.
- Pepperidge Farm Herb Seasoned Classic Stuffing - This is the one we've always used, but feel free to swap in another flavor.
- Salt and Pepper
- Sage - You can swap this for poultry seasoning if that's what you have.
- Cream of Chicken Soup
- Chicken Stock or Broth - Stock has the richest flavor, so I use it when I have it.
How to Make Old Fashioned Cornbread Dressing
- Make the cornbread and let it get stale. More on why below, but stale cornbread is what keeps this dressing from turning to mush.
- Crumble the cornbread. Break it up with your hands in a large bowl. You don't need to pulverize it, just don't leave big chunks either.
- Cook the vegetables. Melt the butter in a large skillet over medium heat and sauté the celery and onions until they're partly translucent.
- Combine everything. Add the vegetable mixture, stuffing mix, salt, pepper, sage, cream of chicken soup, and chicken broth to the cornbread. Stir until just mixed. Be very careful not to overstir.
- Bake. Pour into a greased 9x13 inch pan and bake at 400 degrees for about 30 minutes, until golden and set.
Pam's Expert Tips
- Allowing the cornbread to get stale keeps it from soaking up too much liquid and turning mushy. Let it sit out for a few hours if you just made it, or make it weeks ahead and freeze it, then let it thaw uncovered.
- Do not use a sweet cornbread mix for this recipe. This is a savory dressing and the sweetness doesn't fit the flavor profile.
- If your 9x13 pan is fairly shallow, you may end up with more dressing than will fit. Just bake the extra in a loaf pan.
- Do not overstir when you mix the ingredients together. Stir only enough to combine everything. Overstirring knocks the air out and the dressing ends up heavy and dense. Be gentle with it.
Variations and Substitutions
This recipe is a great base, and once you've made it the classic way, feel free to make it your own.
- Add sausage. Brown a pound of breakfast or country sausage and stir it in with the vegetables for a heartier dressing.
- Add pecans. A cup of toasted pecans adds crunch and a little Southern flair.
- Go coastal. Living on the Georgia coast, I can't help but mention oysters. Fold in a pint of fresh shucked oysters for an oyster dressing that's a true low country classic.
- Make it vegetarian. Swap the chicken broth and cream of chicken soup for their vegetarian counterparts.
Advance Prep
To cut down on last minute prep, I usually make the cornbread a week or two ahead, cut it into pieces, and freeze it. Just dump it into a bowl in the morning to thaw and don't bother covering it. Remember, stale is good.
Another time saver is chopping the celery and onion the day before. They'll keep just fine in plastic bags in the fridge.
I've always preferred to assemble and bake dressing the day I'm serving it, but you can assemble it and freeze it tightly covered up to a month ahead. Thaw at room temperature and bake as directed. If it looks dry, drizzle it with a little extra broth before baking.
Storage Information
Leftover cornbread dressing keeps in an airtight container in the refrigerator for up to 4 days.
To freeze cooked dressing, let it cool completely, then transfer it to a freezer safe container or bag and freeze for up to a month. Thaw overnight in the refrigerator, then reheat covered in a 350 degree oven until warmed through, adding a splash of broth if it's dried out.
Need more ideas for Thanksgiving menu? You'll want to include Old Fashioned Macaroni and Cheese, Sweet Potato Biscuits, and you can't forget the Fried Turkey Breast. Y'all, these are so good!
If you need some old fashioned summer dish ideas, check out this Summer Slaw recipe.
Basic Cornbread Recipe
- 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 in a 9 by 13 inch baking pan, 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, cornbread croutons and Buttermilk Cornbread Muffins.
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If you love our old fashioned enamel baking pan you can get your own right here.
Recipe FAQs
This version uses eggs only in making the cornbread, but not when assembling the dressing.
Yes. Dressing doesn't bake very long, and if the vegetables aren't sautéed in butter first, they'd still be crunchy once the dressing comes out of the oven.
Gravy is usually served on the side, and everyone decides for themselves whether to spoon it over their dressing.
This almost always comes down to the cornbread. If it isn't stale enough before you mix it with the broth, it soaks up too much liquid and turns to mush. Give it time to dry out first.
Yes! In fact, you can assemble the whole dish and freeze it, unbaked, up to a month ahead. Thaw it in the fridge and bake as directed when you're ready to serve it.
More Easy Thanksgiving Recipes
- Smoked Turkey Tenderloin
- Easy Deep Fried Turkey Breast
- Turkey Breast Slow Cooker Recipe
- How to Make Gravy from Scratch
- 3 Ingredient Buttermilk Biscuits
- Gullah Recipe for Sweet Potatoes
- Old Fashioned Baked Macaroni and Cheese
- Classic Pecan Pie
- Sweet Potato Praline Pie
📖 Recipe
Old Fashioned Southern Cornbread Dressing
Ingredients
- 1 large recipe cornbread (1.5 times a typical pan of cornbread)
- ¾ cup butter salted or unsalted
- 2 cups onion diced
- 2 cups celery diced
- 2 cups Pepperidge Farm Herb Seasoned Classic Stuffing
- 1½ 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 over medium heat until tender and partly translucent.
- Stir all ingredients together, being careful not to overstir.
- Bake in a 9 x 13 inch baking pan at 400 for about 30 minutes
Notes
- Use your favorite cornbread recipe as long as it's not sweet. For a simple recipe refer to the post.
- Cornbread may be made in advance, cut up and frozen up to a month ahead of time. Thaw uncovered before crumbling. If cornbread is made right before dressing allow it to sit out and become stale.
- Crumble the cornbread - not enough to pulverize, but don't leave any large pieces either.
- Stock has the richest flavor.
- Adjust salt according to taste and whether salted or unsalted butter is used.
- VERY IMPORTANT: Do not overstir when mixing dressing ingredients.
- If your 9 x 13 inch pan is fairly shallow you may have a bit more dressing than will fit. In this case bake the excess in a loaf pan or similar sized baking pan.
Nutrition
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.
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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 9x13. 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.