Southern Cornbread Dressing
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Southern cornbread dressing is a classic holiday side dish made with homemade buttermilk cornbread, sautéed onions and celery, poultry seasoning, and chicken broth. This version also uses cream of chicken soup to keep the dressing moist, with a lightly golden top and soft, seasoned cornbread underneath.
It’s especially good served with Thanksgiving turkey and gravy, but also makes a delicious side for Christmas ham. As a side note, if you grew up not loving your moms dressing, this IS the recipe for you.
Ingredients for Southern Cornbread Dressing
You’ll start by baking a pan of homemade cornbread. Let it cool completely before crumbling it into the dressing.
For the Cornbread:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk
For the Dressing:
- ½ cup chopped yellow onion
- 2 celery ribs, chopped
- 1 tablespoon vegetable oil
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 3 eggs
- 3 teaspoons poultry seasoning
- 1 teaspoon ground black pepper
- 2 cups chicken broth
Ingredient note: Use condensed cream of chicken soup directly from the can. Do not prepare it with additional water or milk.
How to Make Southern Cornbread Dressing
Bake the Homemade Cornbread
Preheat the oven to 400°F and grease an 8-by-8-inch baking pan with nonstick cooking spray.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs and buttermilk.
Pour the wet ingredients into the dry ingredients and stir until combined. Transfer the batter to the prepared baking pan and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cornbread to cool completely before preparing the dressing.
Prepare the Dressing
Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
Crumble the cooled cornbread directly into the prepared dish.
In a skillet over medium heat, cook the chopped onion and celery in vegetable oil for about 5 minutes, or until the onion is tender. Spoon the vegetables over the crumbled cornbread.
Add the Seasonings and Bake
In a separate bowl, whisk together the cream of chicken soup, eggs, poultry seasoning, and black pepper.
Pour the soup mixture over the cornbread and vegetables, stirring to combine. Pour the chicken broth over the dressing.
Bake uncovered at 350°F for 45–50 minutes, until the center is set and the top is lightly browned. The finished dressing should have a soft, moist center with golden pieces of cornbread across the surface- just so so good!
You’ll still see larger pieces of cornbread mixed with the chopped celery and onion, which gives the dressing its slightly chunky texture. Let it stand for a few minutes before serving so it has time to set.
Can You Make Cornbread Dressing Ahead of Time?
Yes! You can bake the cornbread a day ahead to save time when preparing Thanksgiving dinner. Once it has cooled completely, cover and refrigerate it until you’re ready to make the dressing.
You can also chop the onion and celery in advance and keep them refrigerated. When you’re ready to cook, sauté the vegetables and assemble the dressing as directed.
What to Serve with Southern Cornbread Dressing
For a traditional holiday dinner, serve cornbread dressing alongside green bean casserole made with fresh green beans and mashed sweet potatoes.
If you want something a little sweeter to balance the savory dressing, roasted butternut squash with cranberries is another great addition to the Thanksgiving table.
Storing and Reheating Leftovers
Refrigerate leftover cornbread dressing in an airtight container within two hours of cooking. It will keep in the refrigerator for 3–4 days.
To reheat, transfer the dressing to an oven-safe dish and add a small splash of chicken broth if it seems dry. Cover with aluminum foil and warm in a 350°F oven until heated through to 165°F.
Southern Cornbread Dressing
Equipment
- 8 x 8 baking dish for cornbread
- 9 x 13 Baking Dish for assembled dressing
Ingredients
Homemade Cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup buttermilk
Cornbread Dressing
- ½ cup chopped yellow onion
- 2 celery ribs chopped
- 1 tablespoon vegetable oil
- 21 oz. condensed cream of chicken soup usually 2 small cans
- 3 eggs
- 3 teaspoons poultry seasoning
- 1 teaspoon ground black pepper
- 2 cups chicken broth
Instructions
Prepare the Cornbread
- Preheat oven to 400°F. Grease an 8-by-8-inch baking pan with nonstick cooking spray and set aside.
- In a large mixing bowl, combine flour, cornmeal, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together eggs and buttermilk. Pour the wet ingredients into the dry ingredients and mix until combined.
- Pour batter into the prepared pan and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool completely before preparing the dressing.
Make the Dressing
- Preheat oven to 350°F. Grease a 9-by-13-inch baking dish with nonstick cooking spray. Crumble the cooled cornbread directly into the dish.
- Add chopped onion, celery, and vegetable oil to a skillet over medium heat. Cook for approximately 5 minutes, until the onion is tender. Spoon the cooked vegetables over the crumbled cornbread.
- In a separate bowl, whisk together condensed cream of chicken soup, eggs, poultry seasoning, and ground black pepper. Use the condensed soup directly from the can without preparing it with water or milk.
- Pour the soup mixture over the cornbread and vegetables. Stir until combined. Pour chicken broth over the dressing.
- Bake uncovered for 45–50 minutes, until the center is set and the top is lightly browned. For food safety, check that the center reaches 165°F. Allow to stand briefly before serving.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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