Grandma's Southern Cornbread Dressing Recipe (2024)

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My Grandma's Southern Cornbread Dressing recipe packs all the classic flavors and is moist in the middle and crisp on the outside. This holiday favorite is a must for every Thanksgiving table!

Grandma's Southern Cornbread Dressing Recipe (1)

I know it is a bit early, but I am already ready for Turkey Day. My Grandma's Southern Cornbread Dressing Recipe is the perfect addition to any Thanksgiving table. This dressing features all the classic flavors, is moist on the inside and crisp on the outside.

This cornbread stuffing is simple to make and can even be made ahead of time and stored in the fridge. The recipe can be made with either homemade or a boxed cornbread mix depending on your preference. I hope you have a wonderful Fall and holiday season, and enjoy this Southern dressing. Let's get into the recipe!

Kitchen Tools

  • Large Deep Baking Dish: For this dressing you will need to use a 9x13 baking dish that is at least 2 inches deep. This stuffing is thick and very moist on the inside and you need a large dish to hold it. If you do not have a dish this large, you can separate it into two smaller baking dishes and reduce the cook time.
  • A Large Skillet
  • Sharp Knife and Cutting Board
  • Can Opener
  • Large Prep Bowls
  • Measuring Cups and Spoons
  • Foil: For the first part of the baking process you will need to cover the cornbread dressing. This helps it cook fully through without the outside getting too crispy.

Ingredients

  • Cornbread: You can use a homemade cornbread or a boxed one. I recommend using a Southern style cornbread because they have little to no sugar which is perfect for this dressing.
  • Fresh Veggies: I use a combination of celery, carrots and onion. This is a pretty standard addition to virtually all stuffing.
  • Canned Soups: I like to use both cream of celery and cream of chicken soup. These help the stuffing stay moist, bind it together and give it a rich creamy flavor.
  • Croutons and White Bread: Croutons add the perfect crunchy bits to the stuffing and the white bread helps mold the dressing together. I recommend using stale or day old bread if you can. If you are looking for the perfect homemade croutons recipe be sure to check mine out! Of course you can use store bought as well, just stick with a simple flavor profile.
  • Butter
  • Herbs and Spices: This dressing has a variety of different that come together to give it that classic herb-y flavor. The spices include sage, poultry seasoning, salt, pepper, Herbs de Provence (little different, but trust me on it), and Adobo All Purpose Seasoning.
  • Chicken Stock
Grandma's Southern Cornbread Dressing Recipe (2)

Stuffing v. Dressing

For the most part, both of these terms can be used interchangeably and pretty much everyone will know what you mean. My grandma grew up in the South and has always, always, always stood by calling this dish dressing and not stuffing.

The one major difference between dressing and stuffing is how they’re cooked. Stuffing is a mixture used to stuff another food, usually poultry, before cooking. So, think the classic Thanksgiving turkey with the stuffing pouring out. Whereas dressing is cooked in a pan on its own, and not inside of a turkey.

Dressing also is viewed as more of a complete dish, and one that can be turned into a main and not just used as a side. Many classic dressing recipes actually add chicken or turkey into the dressing itself and bake it all together. Since my family traditionally uses this dish as a side, we often leave that step out. Of course you could add in some leftover turkey and turn it into a great meal.

How to Make Dressing

  1. Prep & Cook the Vegetables
    Begin by chopping the onion, carrots and celery into small chunks. Add the chopped veggies to a large saute pan with a bit of olive oil, salt and pepper. Stir occasionally and cook over medium heat until soft, about 7 minutes. While the veggies are cooking prepare the rest of the ingredients.
  2. Prep the Breads
    Chop or tear the white bread into small ½ inch to 1 inch pieces. Crush the cornbread into small fine pieces, it is okay if there is a mix of crumbs and chunks this will just add texture. Add them to a large bowl with the croutons and cornbread and toss until combined.
  3. Combine the Ingredients
    Once the veggies are soft, add everything to a extra large prep bowl and stir/toss thoroughly to combine. I like to add little bits of everything then stir, then add more and continue until I use all the ingredients. Be careful to spread herbs and seasonings out so you don't get big pockets of them. The dressing will be thick, chunky and a tad wet, but NOT watery.
  4. Bake the Dressing
    Butter the sides and bottom of your baking dish then pour the dressing in. Spread it into an even layer then add small chunks of butter over top and drizzle with bit of chicken stock (this will keep it moist). Cover the dish with foil and bake on the center rack of a preheated oven for 45 minutes at 350 degrees F. Next, remove the foil and 15-20 minutes at 400 degrees until the top it a bit golden and crispy. Be sure not to over bake the cornbread dressing or it will dry out. Serve warm and enjoy your Thanksgiving feast!
Grandma's Southern Cornbread Dressing Recipe (3)

Pro Tips

Don't Over-bake the Dressing: It is super important that you do not over bake this Southern cornbread dressing recipe. If you do it will be dry and not hold together as well. Make sure to cover the stuffing with foil to start to help it not dry out. Topping the cornbread stuffing with butter and cooking stock will also give it extra moisture while cooking and help it stay moist. The internal temperature of the stuffing should read 180 degrees F, Once it hits that take it out!

Saute the Veggies: I like my veggies soft and basically invisible in the stuffing. You can skip cooking the veggies before adding them to the stuffing, but there may be so crisp, hard bites and then stuffing won't mold together as well in my opinion.

Perfectly Moist: Again, to me the perfect stuffing is moist in the middle and crisp on the outside. But, you do not want to make your dressing too wet. When adding the dressing to the pan there should not be excess liquid coming out or watery. If there is add additional bread or cornbread to soak up some of the extra moisture. You want it to be moist not sopping wet.

Grandma's Southern Cornbread Dressing Recipe (4)

Common Questions

How should leftover stuffing be stored?

Store leftover cornbread stuffing in an airtight container in the fridge for up to 4 days.

Can Thanksgiving dressing be frozen?

Yes, you can wrap the dressing in foil the place in a freezer bag or container and store in the freezer for up to 1 month. When ready to enjoy let it come to room temperature and warm in the oven or microwave.

What should stuffing be served with?

Stuffing is the perfect holiday side and goes great with turkey, ham, gravy, mashed potatoes, and roasted vegetables. If you want to make this stuffing into a complete dish you can add in some leftover turkey and boom, dinner is served.

Can stuffing be made ahead of time?

Yes, you can prep and add the combined dressing to a large baking dish and store in the fridge covered overnight. When ready to bake remove the pan from the fridge and let it come to room temperature then follow the baking instructions. This is perfect for less work on big holidays like Easter, Christmas and Thanksgiving.

Grandma's Southern Cornbread Dressing Recipe (5)

More Holiday Favorites

Roasted Whole Turkey RecipeSouthern Sweet Potato Casserole with PecansApple and Spinach SaladClassic Baked MostaccioliEasy Pumpkin Crisp

Grandma's Southern Cornbread Dressing Recipe (6)

I hope you and your family have a wonderful holiday season and love my Grandma's Southern Cornbread Dressing Recipe. This recipe is a Thanksgiving classic for my family and I always look forward to it. If you enjoyed this recipe be sure to drop a comment down below and let me know!

Happy Eating!

Grandma's Southern Cornbread Dressing Recipe (7)

Grandma's Southern Cornbread Dressing Recipe (8)

Grandma's Southern Cornbread Dressing Recipe

Caitlyn Erhardt

My Grandma's Southern Cornbread Dressing recipe packs all the classic flavors and is moist in the middle and crisp on the outside. This holiday favorite is a must for every Thanksgiving table!

5 from 8 votes

Print Recipe Pin Recipe Rate this Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 24 Servings

Calories 267 kcal

Ingredients

  • 6 Cups Cornbread Crushed- 1 16 oz package of cornbread
  • 8 Slices Day Old White Bread
  • 2 Cups Croutons Herb Flavor Works Well
  • 1 Large White Onion
  • 1 ½ Cups Celery Chopped
  • 2 Cups Carrots Chopped
  • 1 10.5 Oz Cans Cream of Celery Soup
  • 2 10.5 Oz Cans Cream of Chicken Soup
  • 2 Cups Chicken Stock
  • 1 ½ tablespoon Sage
  • 1 tablespoon Poultry Seasoning
  • 2 teaspoon Herbs de Provence Seasoning
  • 3 teaspoon Adobo All Purpose Seasoning
  • 1 ½ teaspoon Sea Salt
  • 3 teaspoon Pepper
  • 4 tablespoon Butter

Instructions

  • Preheat your oven to 350 degrees F. Then, chop the onion, carrots and celery into small chunks. Add the chopped veggies to a large saute pan with a bit of olive oil, salt and pepper. Stir occasionally and cook over medium heat until soft, about 7 minutes. While the veggies are cooking prepare the rest of the ingredients.

  • Chop or tear the white bread into small ½ inch to 1 inch pieces. Crush the cornbread into small fine pieces, it is okay if there is a mix of crumbs and chunks this will just add texture. Add them to a large bowl with the croutons and cornbread and toss until combined.

  • Once the veggies are soft, add everything (except the butter) to a extra large prep bowl and stir/toss thoroughly to combine. I like to add little bits of everything then stir, then add more and continue until I use all the ingredients. Be careful to spread herbs and seasonings out so you don't get big pockets of them. The dressing will be thick, chunky and a tad moist, but NOT watery.

  • Butter the sides and bottom of your baking dish then pour the dressing in. Spread it into an even layer then add small chunks of butter over top and drizzle with bit of chicken stock (this will keep it moist). Cover the dish with foil and bake on the center rack for 40 minutes.

  • After 45 minutes remove the foil and 15-20 minutes at 400 degrees, or until the top it a bit golden and crispy. Be sure not to over bake the cornbread dressing or it will dry out. Serve warm and enjoy your Thanksgiving feast!

Notes

Leftover Storage: Store leftover cornbread stuffing in an airtight container in the fridge for up to 4 days.

Freezer Instructions: Wrap the dressing in foil the place in a freezer bag or container and store in the freezer for up to 1 month. When ready to enjoy let it come to room temperature and warm in the oven or microwave.

Make Ahead Instructions: Follow the recipe instructions for the dressing and place in baking dish. Cover and store in the fridge as long as overnight. Let the dressing come to room temperature before baking.

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Nutrition

Calories: 267kcalCarbohydrates: 39.7gProtein: 6.4gFat: 9.1gSaturated Fat: 2.4gCholesterol: 41mgSodium: 1069mgPotassium: 175mgFiber: 2.3gSugar: 1.6gCalcium: 73mgIron: 2mg

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Grandma's Southern Cornbread Dressing Recipe (13)

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I'm Caitlyn, I love creating simple and delicious recipes for my entire family to enjoy! I hope you find some new go-to recipes and favorites for your own family and friends to enjoy! Find Out More!

Reader Interactions

Comments

    Tell Me What You Think!

  1. steve weaver

    Grandma's Southern Cornbread Dressing Recipe (15)
    There's different styles of Southern dressings. Growing up in Mississippi, my family only used only cornbread; bread was an emergency addition if we ran out of cornmeal. Carrots weren't used. We often varied the recipe -- hard boiled eggs, pecans, dried cranberries, smoked oysters and sausage were common additions.

    Reply

    • Caitlyn Erhardt

      Absolutely! I love all the variations in different dishes not just by region, but state. I think it is so cool how there really is not set way of making something and everyone has their own spin. Love your additions you would add, especially the eggs and sausage!

      Reply

  2. Alexandra

    Grandma's Southern Cornbread Dressing Recipe (16)
    The perfect side dish for our festival table - so full of flavour!

    Reply

    • Caitlyn Erhardt

      Thank you! This is such a favorite for Thanksgiving.

      Reply

  3. Lisa Killian

    Grandma's Southern Cornbread Dressing Recipe (17)
    This looks so tasty!!

    Reply

    • Caitlyn Erhardt

      Thank you so much! This is so yummy during the holidays 🙂

      Reply

Grandma's Southern Cornbread Dressing Recipe (2024)

FAQs

Why is my cornbread dressing still wet in the middle? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out.

Do Southerners put sugar in cornbread? ›

Sugar Is Optional

Whether to include sugar or not in a southern cornbread recipe is an issue for debate. We've included as an option a tablespoon which just intensifies the flavor of the cornmeal; it doesn't make the cornbread sweet. The choice is yours as to whether or not to include it.

Why is my cornbread dressing bland? ›

Avoid bland dressing by making sure to include plenty of onions, celery, and herbs in your recipe. Now is not the time to go easy with the sage, thyme, and pepper. The dressing should taste different from your cornbread.

Why is my cornbread dressing gummy? ›

One potential reason for gummy cornbread dressing could be using cornbread that is too moist. It's best to use cornbread that has been left out overnight or is slightly stale to ensure a drier texture.

What temperature should dressing be cooked at? ›

Cook until the center of the dressing reaches 165 degrees. When checked with a food thermometer. Never place frozen dressing or other frozen food in a slow cooker, it will not reach proper safe temperature fast enough.

Why is southern cornbread not sweet? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

What is cornbread called in the south? ›

Corn pones are a staple of Southern U.S. cuisine and have been discussed or referenced by many American writers, including Mark Twain.

Is cornbread good or bad for diabetics? ›

Diabetics should approach cornbread with caution due to its high carbohydrate content, which can lead to spikes in blood sugar levels. Traditional cornbread recipes often contain refined flour and added sugars, further exacerbating the issue.

Is it better to use broth or stock for dressing? ›

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

How to know if dressing is done? ›

Pour dressing into two 9×13 baking dishes and bake until lightly browned, about 30 – 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center.

Why add eggs to stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

How moist should dressing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much.

Is stuffing better with or without eggs? ›

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

How to fix watery dressing? ›

To thicken salad dressing, individuals can add emulsifying agents like mustard or egg yolk, which help create a stable emulsion. Alternatively, seeds such as chia or flax add thickness when they swell upon absorbing liquid.

How to keep cornbread dressing from being dry? ›

If you prefer cornbread dressing that is on the dry side, use less broth. If you like moist dressing, use more broth. This is where personal preference comes in. I like mine to be a bit on the moist side.

How do you keep cornbread from sinking in the middle? ›

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

How do you fix too much liquid in cornbread? ›

If too much milk is added to Jiffy cornbread mix, you can balance it out by adding more dry ingredients to the batter such as additional mix or a blend of flour, cornmeal, and baking powder.

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