how to make Cornbread Dressing

Southern Cornbread Dressing

This moist, delicious Southern Cornbread Dressing is a traditional stuffing recipe that makes the perfect Thanksgiving side dish!
Course Side
Cuisine American
Keyword southern recipe, thanksgiving side dish, thanksgiving stuffing
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 347kcal
Author Kat Jeter & Melinda Caldwell


Cornbread Dressing

  • 16 Cornbread muffins see recipe below
  • 8 Biscuits
  • 1 cup Celery finely chopped
  • 1 medium Onion finely diced
  • 5 cups Chicken Stock more if needed
  • 1 tablespoon Poultry seasoning
  • ½ teaspoon Salt
  • 4 Eggs

Cornbread (makes approximately 16 muffins)

  • 2 cup Self-rising yellow cornmeal
  • 1 cup Self-rising flour
  • 1 1/2 cups Milk
  • 4 Eggs
  • 4 tablespoons Vegetable oil


Cornbread Dressing

  • Bake your biscuits and cornbread up to 2 days ahead of time and leave them out on the counter to cool and dry out. If you buy pre-made biscuits or cornbread you should leave these out for a day or two also.
  • When you are ready to make your dressing start by pouring the broth into a large saucepan and then add celery and onions. Bring to a boil and then reduce to a simmer and let it cook until the celery and onion are soft.
  • Preheat oven to 400 degrees F.
  • In a large bowl or pot finely crumble the cornbread and biscuits, stirring to combine them.
  • When your broth is ready pour it over the bread mixture 1 cup at a time, stirring it together, until you reach a consistency like oatmeal. If you need to add more broth you don’t have to heat anymore up you can just add it straight to the mixture. Note: Make sure all of your celery and onions go into the mixture even if you don’t use all of the broth.
  • Next add salt and poultry seasoning a little at a time. Take your time, stir everything together well, and keep tasting until you think you have it right. Note: The sage flavor in the poultry seasoning does get stronger as it bakes so err on the side of too little rather than too much!
  • When you have the flavor where you like it add the eggs, stirring everything together until it is fully combined.
  • Pour the cornbread mixture into a 9 x 13 casserole dish and let it bake at 400 degrees F for 30-40 minutes, or until the outer edges are firm and the middle doesn't jiggle.
  • Remove from the oven and serve with turkey and gravy!


  • Preheat oven to 400 degrees F.
  • In a bowl combine self-rising yellow cornmeal and self-rising flour.
  • Add milk, eggs, and vegetable to the flour and stir to combine.
  • Pour cornbread batter into a greased muffin tin.
  • Bake at 400 degrees F. for 20 minutes or until a knife inserted into muffin comes out clean.
  • Let cool completely.



Calories: 347kcal | Carbohydrates: 42g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 472mg | Potassium: 357mg | Fiber: 3g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 1.2mg | Calcium: 75mg | Iron: 2.4mg