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Southern Cornbread Dressing in a white Casserole dish with red linen on the side of the bowl.
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3.84 from 56 votes

Southern Cornbread Dressing

Traditional Southern Cornbread Stuffing made with homemade cornbread, fresh Italian Bread, butter, chicken stock, and herbs. A delicious dressing/stuffing that's perfect for Thanksgiving or any Holiday! 
Course Side Dish
Cuisine American
Keyword Holiday side dish, southern dressing, stuffing, Thanksgiving
Prep Time 10 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour
Servings 12 servings
Calories 272kcal
Author Eileen xo


  • 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


  • 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 9x13 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.


Note 1: To dry out the bread quickly for dressing/stuffing:  leave the bread on a large sheet pan overnight to become stale. Or place the bread cubes in the oven at 350 degrees for about 10 minutes to harden the bread. 
Note 2: I like to crumble half of the cornbread and make small ½ inch cubes with the second half. Use ½ loaf of Italian Bread. The total amount of bread equals about 12 cups of bread. If making homemade cornbread, an 8x8 bread will give you enough cornbread for 6 cups. 
I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.


Serving: 6ounces | Calories: 272kcal | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 461mg | Potassium: 171mg | Fiber: 1g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 1.6mg | Calcium: 63mg | Iron: 1.4mg