Southern Cornbread Dressing is my favorite traditional dressing/stuffing recipe. I always make this for Thanksgiving. I use my homemade cornbread recipe and another bread, usually Italian or sourdough as the base of the stuffing.
A classic Thanksgiving side dish and always delicious!
Homemade Cornbread as the base of this stuffing adds an amazing depth of flavor. It adds a buttery flavor and the cornmeal adds great texture.
Personally stuffing is my favorite side dish for Thanksgiving! I started making this Southern Cornbread Dressing Recipe when my son Aidan was small because cornbread is his favorite and I always have a loaf in the house!
Southern Cornbread Dressing
Between the cornbread, Italian bread, herbs, butter, and egg, the flavors come together nicely and in no time, you have the most delicious moist Southern Cornbread Dressing!
Stuffing or dressing, another one of those things like recipes like cheesy scalloped potatoes or au gratin, whatever you call it, just eat and enjoy!
FAQs about Southern Cornbread Dressing:
What is the difference between dressing and stuffing?
I don't want to rock anyone's dressing or stuffing boat! Here is my take on the "Is it stuffing or dressing?" Stuffing is traditionally put inside the bird before being baked. While dressing is cooked in a casserole. Again, call it whatever makes you happy, eat and enjoy!
If you need to pick Team Dressing or Team Stuffing, this is a fun article about regions in the United States and the quest for a dressing/stuffing recipe!
Can Southern Cornbread Dressing be made ahead?
Absolutely. I make this the day before we are going to eat it and keep it well covered in the fridge until I bake it. **This is a dressing and it is not stuffed into the bird. Perfectly safe to make ahead!
Will this Cornbread Dressing be made ahead and frozen?
I have made it ahead of time but I do not bake the dressing. I freeze the dressing and once defrosted, I bake the cornbread stuffing.
How long can Southern Cornbread Dressing be kept in the fridge?
I keep the dressing in the fridge for up to three days, well covered in the fridge.
Some other of my favorite Thanksgiving recipes:
- Maple Bourbon Turkey Breast
- Instant Buttermilk Pot Mashed Potatoes
- Stovetop Mashed Potatoes
- Marshmallow Sweet Potato Casserole
- Green Beans, Mushrooms, and Shallots
- Easy Cheesy Scalloped Potatoes
- Quick and Easy Cranberry Relish
- Instant Pot Turkey Stock
Tips for Southern Cornbread Dressing and Thanksgiving Recipe tips:
- It is so important to ensure food safety when dealing with poultry and turkey. One of my favorite sites for food questions is USDA Food Safety and Inspection Service! A go-to place for food safety info is here for anyone who wants to use this Cornbread Dressing inside a bird.
- Very important to refrigerate your Thanksgiving leftovers as soon as possible after dinner.
- This is a dressing. Do not use to stuff inside a bird because it uses ingredients that are sautéed.
- If reheating dressing and you find your dressing is a bit dry, add a bit of chicken stock.
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Tools You May Need to Make Southern Cornbread Dressing:
- Sur La Table Set of 3 White Rectangular Baking Casseroles: I love white dishes and food, the food blogger in me! These are a favorite of mine and it is a set of 3. Lovely casserole dishes.
- Mercier Serrated Knife: A good bread knife for slicing the cornbread and Italian bread. This one is quite affordable and does a great job.
How To Make Southern Cornbread Dressing:
- Cube cornbread and Italian bread into small pieces.
- Saute onions, celery, and garlic in unsalted butter.
- Add the sauteed onion/celery mixture and chicken stock into the cornbread mix.
- Season the cornbread dressing with ground sage, poultry seasoning, pepper, salt, and fresh parsley.
- Taste the dressing. Reseason if needed.
- Add in beaten eggs to the cornbread dressing.
- Spray a large casserole dish with non-stick spray.
- Add the cornbread dressing.
- Cover with foil and bake about 30 minutes.
- Remove foil and bake another 15 minutes.
- Serve and enjoy!
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Southern Cornbread Dressing
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- 6 cups Cornbread, homemade or store-bought See Note 2
- 6 cups Italian Bread, cubed See Note 2
- 1 stick unsalted butter
- 1 large onion, peeled and diced
- 4 stalks celery, diced
- 3 cloves garlic, peeled and minced
- 2-3 cups fat-free chicken stock
- ¼ cup fresh chopped parsley
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs, beaten
- non-stick cooking spray
- Slice cornbread and Italian bread into small cubes. Place bread onto a baking sheet overnight to dry or place the trays in the oven at a temp of 350 degrees for about 10 minutes to dry the cubes.(Note 1)
- Preheat oven to 400 degrees. Spray a 9"x13" casserole dish with non-stick olive oil spray.
- In a large saute pan melt butter. Add in celery and onions. Saute for about 5 minutes. Veggies will soften. Add in garlic and saute another two minutes. Remove from heat. Set aside. Place the cornbread and Italian bread cubes in a large bowl.
- To the cornbread, add the butter/veggie combo, 2 cups of chicken stock, fresh parsley, poultry seasoning, sage, thyme, salt, and pepper. Check the seasoning. Re-season if needed. If the mixture is too dry, add some more chicken stock.
- Mix in the beaten egg and mix everything well.
- Add the cornbread dressing mixture into the prepared casserole dish. Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 20 minutes. Serve and enjoy.
The last day of Thanksgiving sides week. Enjoy these delicious recipes from some amazing food bloggers:
- Bacon and Pickled Jalapeno Cornbread Stuffing from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cheesy Bacon Creamed Spinach from Daily Dish Recipes
- Cranberry Orange Relish from Everyday Eileen
- Cranberry Sausage Sage Stuffing from Simple and Savory
- Dijon Maple Green Beans with Caramelized Pecans from Sweet Beginnings
- Low Carb Stuffing from Palatable Pastime
- Old Fashioned Celery and Onion Stuffing from Cookaholic Wife
- Parmesan Roasted Balsamic Brussels Sprouts from Hezzi-D's Books and Cooks
- Quinoa Stuffed Squash Boats from Jolene's Recipe Journal
- Roasted Brussels Sprouts, Butternut Squash, Pecans, and Cranberry from The Tip Garden
- Scalloped Potatoes from Cindy's Recipes and Writings
- Skillet Cornbread with Bacon, Onion, Cheddar from Our Good Life
- Skillet Rolls from A Day in the Life on a Farm
- Vegan Maple Thyme Mashed Sweet Potatoes from The Baking Fairy
My family loved this dressing and it was so easy to make!
I did add about 1.5 more cups of chicken broth and also some cranberries. I didn’t have any poultry seasoning so I made my own from my garden herbs.
Would biscuits work or regular bread instead of Italian?
I have not substituted biscuits but I have used regular bread. I cut the bread into cubes and toast it in the oven at 350°F for about 7 minutes before using in this casserole. This assures the bread stays together nicely.
Eileen…I hope you’re still answering emails on this and if so, please let me know if I mix everything together and put in the fridge overnight, will it become soggy.,I have toasted all the breads and they are toasted well..thanks
Hi Debby, I have made this ahead of time many times with wonderful results. It is not soggy at all. I hope you and your family enjoy it as much as we do. Please if you ca swing back and let us know how the recipe worked, we would appreciate it.
This recipe was good; however there is a herb in poultry seasoning that I am not crazy about. Next time I will add herbs separately. I used my homemade whole wheat bread ... cut in cubes and toasted in the oven.
Sounds great, it is always best to sub an herb if you do not care for it.
Can you make this a day ahead? Thanks
Hi Tommy. The stuffing works well with making ahead one day and keeping covered in the refrigerator until ready to bake. I hope you enjoy the recipe. Let us know how it works for you.
It was a delicious hit on Thanksgiving this year!
Absolutely fabulous Sherr! I am so happy the cornbread dressing was a hit! Glad you enjoyed!
It's just going to be me this Thanksgiving and I don't want to do a whole turkey or really even a turkey breast but I do want some elements. I was wondering if I could put some rotisserie chicken in this without drying out the chicken? I thought maybe layering it with the chicken in the middle. I don't know. What do you think? The recipe looks really marvelous and I'm going to make it either way. Thank you!
Hi Barb, I think some rotisserie chicken would be awesome in the middle. I agree, layering the chicken in the middle would be best. I hope you have a wonderful Thanksgiving and I hope you lett me know how the Dressing with the chicken turns out
Thank you! I wish you and your family a Happy Thanksgiving as well.
I made it, and it would have been wonderful except that the onions got sweet. Or maybe I just don't really care for them any longer. Some bites were great and the chicken didn't dry out. I'll make it again, but perhaps leave the onion out. Thank you!
Awesome Barb! I am very happy you enjoyed the recipe! I am not sure how to fix the onion flavor, but thinking green onion may be a good substitute.
You have got me thinking about making a new casserole with these ingredients. I appreciate you letting me know how the recipe worked for you and I hope you had a great day. I hope you continue making my recipes and keeping me updated.
Do you use sweet cornbread? This sounds really good!
Hi Sherri, yes I make a sweet cornbread and I have to get that recipe on the site. But any good sweet cornbread works really well in this dressing. I hope you enjoy.
How much would 6 cups of cornbread be? Would an 8x8 pan be enough? Thanks!
Hi Cassie, the recipe uses 6 cups of cornbread and 6 cups of Italian bread and it would be baked in 13x9 in casserole dish. If you want to half the recipe and use only 6 cups, I think an 8 by 8-inch pan will work. Use the recipe server to reduce the ingredients for proper ingredient ratios. If you have any other questions, please feel free to drop them here. Let me know how the recipe works for you.
Thanks for the response! I think I worded my question weirdly. I meant to ask does an 8x8 pan of cornbread = 6 cups of cornbread?
Hey Cassie, you will want to cut the recipe in half for an 8x8. you were totally clear with your question. I hope I have answered your question Let me know if you have any other questions.
Reading this a year later and I believe you misunderstood Cassie’s question because I have the same question 🙂 If making the cornbread from scratch to use in the FULL recipe, what size dish do you use to make 6 cups of cornbread? We want to make the full recipe. We just want to make sure we make enough cornbread to go in it.
My apologies, Rachel. After reading Cassies comment I see what the question is asking. Yes, I use an 8x8 pan of cornbread for 6 cups of cornbread to make the stuffing.I'll update the recipe too.
This is just like my families recipes but they add cream of mushroom soup and I don't like adding the soup. I am going to be making your cornbread dressing for my family. Thank you for the recipe.
I am so glad you enjoy my recipe for Southern Cornbread Dressing! Personally,I am with you on not using cream of mushroom soup.I can't have all the extra sodium in my food. I hope you check back in after you make the dressing! Thank you so much for taking the time to comment! Happy Thanksgiving!
This sounds amazing.
Thank you Wendy! I hope you enjoy!