Try this recipe once, and your mouth will start to water every time you think of it! My family’s cherished Southern Cornbread Dressing recipe is wonderfully moist and seasoned with onions, celery, and sage. It puts stuffing to shame!
I’ll be checking soon to make sure I have everything I need for the one comfort food recipe that I absolutely can never even think about leaving off the menu for Thanksgiving. It’s our family’s cherished and very much sought-after Southern Cornbread Dressing recipe.
This cornbread dressing is always the star of the show at our Thanksgiving dinners. The side dishes may change. The desserts may be varied. But there is always, always dressing on the menu.
— This post was originally published on November 5, 2010. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern; Southern Vintage
Cooking Method: Oven/Stovetop
Total Time: 1 Hour, 55 Minutes
Servings: 12
Primary Ingredient(s): Cornmeal, onions, celery, chicken broth, saltine crackers
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I found your recipe about 6 years ago, and my whole family LOVES it. I am now the only one allowed to make the dressing for the family holiday get-togethers. Thank you!”
— Jennifer Ramey
“This is the absolute best recipe for authentic, South Georgia dressing. The Egg Bread recipe is perfect. Although I grew up eating this type of dressing, Nanny Pete and Mama didn’t write anything down. So having the ingredients and directions spelled out like this is just wonderful. Thank you!”
— Sharon Renaud
Stuffing or Dressing? What’s the Difference?
There are those who will debate the differences between dressing and stuffing. And I suppose there are merits to each, but dressing is our tradition.
Some people say that the difference is simply that stuffing is cooked inside the turkey, and dressing is cooked in a separate dish. I would say that there’s a great deal more difference than that.
The type of cornbread dressing that I grew up with was as different from stuffing as night is from day. Stuffing has cubes of bread or cornbread with other wonderful additions—vegetables, sausage, even fruit.
But dressing is of a completely different texture. The cornbread is broken down to be more homogenous with the other ingredients, which are typically not much more than onions, celery, and stock.
It’s also given some lift during cooking with the addition of beaten eggs. The result is more akin to what southerners would call “souffled,” the cornbread having been lightened and puffed by the addition of the eggs.
My Mama’s Dressing
This recipe is, with minor modifications, my mother’s recipe for cornbread dressing. Now, my mama is the undisputed Queen of Southern Cornbread Dressing Makers.
She holds the title, and everyone in the family knows it. We’re all crazy about her dressing, and she always makes far more than is needed to feed the crowd because everyone wants to take the leftovers home.
When BeeBop and I were newly married and living far away from our southern home, Mama wrote down her dressing recipe and mailed it to me to use for our very first Thanksgiving together.
That was 38 years ago, and I’ve used her handwritten family recipe and instructions ever since. It makes me feel like she’s right there in the kitchen cooking with me.
If you want to treat your family to some authentic Southern cornbread dressing, just give my recipe a try.
You’ll also find this recipe in my cookbook!
You can see this recipe on pages 148-149 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Cornmeal — I always use finely ground white cornmeal for my dressing and encourage you to use it if you have access to it. But then, I’m a cornmeal snob. You may prefer yellow cornmeal or a medium grind. Any cornmeal will work, but anything other than finely ground will produce a very different texture in the finished dressing. My preferred brands are Arnett’s and Hoover’s. If I can’t get those, I’ll use Palmetto Farms.
- Cream of Chicken Soup — You can make your own cream of chicken soup substitute if you like. Campbell’s brand canned soup suits me fine.
- Eggs — Eggs are used in this recipe to produce a gentle lift and light souffle effect that creates a fluffier texture than most recipes.
- Broth — Homemade turkey broth, chicken broth, or chicken stock is best, but purchased is okay, too.
- Butter — Yes, a whole stick. That’s 1/2 cup. I know.
- Celery and Onions — These are the primary seasonings for the dressing, and both are important to the flavor.
- Poultry Seasoning — I’ve had people who swear that they absolutely hate sage and then rave about my dressing. Now, what is the primary ingredient in poultry seasoning? You guessed it….sage.
- Crackers — Regular old saltine crackers. Or use leftover stale white bread or biscuits.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Southern Cornbread Dressing
Make the Egg Bread
Pro Tip
You’ll start the recipe by making a homemade cornbread recipe that we call egg bread. The egg bread should be room temperature when you start to assemble the dressing, so it’s easiest to make it a day in advance.
- Preheat the oven to 450 degrees. Sift together the cornmeal, baking powder, and salt.
- Into the dry ingredients, alternately add the buttermilk and eggs. Add one egg at a time, followed by some of the buttermilk. Whisk well after each addition.
- Pour the cooking oil into a large skillet (cast iron is best) and place it into the hot oven. Let the batter rest while the skillet and oil are heating (about 5 minutes).
- Carefully but quickly, remove the hot skillet from the oven and pour in the batter. Return the pan immediately to the oven. Bake for 20-25 minutes.
- Set aside the egg bread until you’re ready to make the dressing.
Saute the Vegetables
- Chop the onions and celery.
- Melt the butter over medium heat in a large sauté pan.
- Add the onions and celery and cook slowly until tender but without browning at all. Sprinkle the vegetables with 1/2 teaspoon salt while cooking.
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Assemble the Dressing
- Preheat the oven to 400 degrees.
- Meanwhile, crumble the egg bread into a large baking dish. Just break the cornbread up as small as you can with your hands. Don’t worry about it too much; you’ll work out the finer texture later.
- Add the crushed saltine crackers, soup, and broth. Then, using a potato masher or a big cooking fork, break up the egg bread and crackers with the soup to create a finer texture. You want as few lumps as possible.
- To the cornbread mixture, add the sautéed vegetables, salt, pepper, and poultry seasoning. Mix well. Stop at this point and taste the mixture. You may need a little more salt. Remember, that’s a big dish of dressing to season.
- Once the seasoning is right, lightly beat the eggs and stir them well into the dressing mixture.
The Voice of Experience
At this point, your dressing mixture should be fairly “soupy.” If you think it’s too thin, you can add some additional bread, crackers, etc. to thicken it. However, it’s rarely too wet.
Even if you think the dressing is too wet, it’s probably not. It took me a long time to learn that. It’s just one of those cook-by-feel lessons that you acquire through making a traditional recipe over and over.
If you do add more bread or crackers, be sure to crumble them very well and incorporate them thoroughly into the mixture.
Bake
- Bake for 35-45 minutes or until the dressing is golden brown on top and cooked throughout. Test it by inserting a table knife near the center. If it comes out clean, the dressing is done.
Can I Make Cornbread Dressing Ahead of Time?
People often ask me if they can assemble the dressing a day ahead and bake it when they’re ready to serve. I know that some people do, but honestly, I don’t advise doing it simply because cornmeal (and, therefore, cornbread) is very, very absorbent. The longer it sits, the more liquid it absorbs. If you make your dressing the day before you bake it, it will most likely turn out dry because the cornmeal will have absorbed all the liquid. This type of cornbread dressing is meant to be quite moist when served.
However — here’s what you can do:
(1) Bake the egg bread one to two days in advance. Let it cool, then crumble it and store it in a container in the refrigerator.
(2) Cook the onions and celery up to two days ahead and store them in the refrigerator.
(3) Crush the crackers and have them ready to go.
The day you’re cooking, it will take you just a few moments to assemble everything and pop it into the oven.
Storing Leftovers
Any leftovers should be cooled completely before transferring them to an airtight container. Store the sealed container in the refrigerator for up to four days. You can also freeze dressing for later use. To freeze, place the dressing in a freezer storage container and use within six months. To reheat frozen dressing, let it thaw completely and then rewarm it gently in the oven at 350 degrees. I stir in a little extra chicken stock or water to remoisten it if I’m reheating from frozen.
How to Serve
We always do a buffet for Thanksgiving. I make a large turkey serving platter with sliced turkey on one end and mounds of dressing on the other. Serve turkey or giblet gravy to drizzle over the dressing and, of course, cranberry sauce on the side.
More Thanksgiving Recipes You’ll Want to Try
Oven Roasted Turkey with Gravy
Easy Cranberry Orange Sauce
Old Fashioned Copper Pennies
Southern Sweet Potato Casserole
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Southern Cornbread Dressing
Ingredients
For the egg bread:
- 2 cups finely ground white cornmeal sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 3 eggs
- 3 tablespoons cooking oil
For the dressing:
- 2 onions
- 3 ribs celery
- 8 tablespoon butter (1 stick)
- ½ teaspoon salt
- Egg Bread recipe above
- 2 cups saltine crackers or leftover biscuits or stale bread (may need more to finish)
- 10.5 ounces cream of chicken soup
- 32 ounces chicken (or turkey) broth or stock
- 2 teaspoon salt
- 1 teaspoon black pepper
- ¾ teaspoon poultry seasoning
- 3 eggs
Instructions
Make the egg bread:
- Preheat the oven to 450 degrees. Sift together the cornmeal, baking powder and salt.2 cups finely ground white cornmeal, 2 teaspoons baking powder, 1 teaspoon salt
- Into the dry ingredients, alternately add the buttermilk and eggs (add one egg at a time, followed by some of the buttermilk; whisk well after each addition).2 cups buttermilk, 3 eggs
- Pour the cooking oil into a large cast iron skillet and place it into the hot oven. Let the batter rest while the skillet and oil are heating (about 5 minutes).3 tablespoons cooking oil
- Remove the skillet from oven and carefully but quickly pour the batter into the hot skillet. Return the skillet immediately to the oven. Bake for 20-25 minutes.
- Allow the egg bread to cool completely before proceeding.
Assemble the dressing:
- Chop the onions and celery.2 onions, 3 ribs celery
- Melt the butter over medium heat in a large sauté pan.8 tablespoon butter
- Add the onions and celery cooking slowly until tender but without browning at all. Sprinkle with the salt while cooking.½ teaspoon salt
- Preheat the oven to 400 degrees.
- Meanwhile, crumble the egg bread into a large baking dish.Egg Bread
- Add the crushed saltine crackers, soup, and broth. Mix well using a potato masher or large fork to break up the egg bread to a fine texture.2 cups saltine crackers, 10.5 ounces cream of chicken soup, 32 ounces chicken (or turkey) broth or stock
- Stir in the sautéed vegetables, salt, pepper and poultry seasoning. Taste and adjust for more salt if needed.2 teaspoon salt, 1 teaspoon black pepper, ¾ teaspoon poultry seasoning
- Lightly beat the eggs and add to the dressing mixture. Your mixture should be fairly “soupy.” If you think it’s too thin, you can add some additional crackers, bread, etc. to thicken it. Be sure to crumble them well and incorporate them into the mixture. (Please read my notes in the post about judging the texture of the mixture.)3 eggs
- Bake for 35-45 minutes or until the dressing is golden brown on top, slightly puffed, and cooked throughout.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Our church had it’s Christmas Luncheon today and I asked who made the stuffin’. Blank looks. I was told the Yankie in me came out (was born in NY but raised in South). That in the South, it’s called dressing. In the North, it’s stuffing. Who knew! So I came home looking for a cornbread DRESSING recipe and came across this page and the comments on stuffing vs dressing. Too funny!
This is the best cornbread dressing ever! I tried so many other recipes and then found this one. This will be my third year making it. The only thing I do differently is use Trader Joe’s cornbread mix instead of making my own egg bread. It still turns out great!
I’m so glad y’all like it, Tracey! I made my cornbread yesterday and I’m just about ready to get in the kitchen and mix up the dressing. It’s always the star of the table here on Thanksgiving.
Can I prepare this the night before then bake the next day? Just want to make sure it doesn’t soak up all my “wet” ingredients and end up gooey the next day … This recipe looks so much like what my mom used to make .. but we never got her recipe perfected. Thank you for posting this!!
Debbie – if you make the dressing the day before, I’m pretty sure you’d need to add more broth to it before cooking. The cornbread would really soak it up overnight. What I do is this – the day before I make, cool, and crumble the cornbread and store it in a large zip bag. I also saute the onions and celery, cool that and store in the fridge overnight. On Thanksgiving I mix everything together and bake it off. Just takes a few minutes to put together.
This is almost just like my maternal grandmother’s dressing. We always eat it a bit soupy, though, instead of firm. My husband grew up on regular cornbread dressing, and he is still a little creeped out by the eggbread, but this type of dressing is deeeelicious! I have the challenge today and tomorrow of trying to create a cornbread dressing that is more firm like my other grandmother used to make. Wish me luck :)
Good luck!
wheres the sage?????
It’s included in the poultry seasoning. We don’t like much sage in our dressing, Vicky, so that little bit works just fine. You can add as much as you like.
i love this.. this is almost the same way my mama made it and i do now.
I was raised in the south..although moved several times away and still love this type of southern cooking! Your site brought me back to when i was younger..thank you for this!!
Have a wonderful Thanksgiving and remember why we can celebrate our freedom!!
Thanks be to our Lord!
This is similar to my Granny’s recipe except she also adds chicken to it. She would save her cornbread and extra biscuits in the freezer all year so she’d have plenty of bread to work with come November. Now that she is in her 80s and no longer cooking, my aunt has taken over dressing duties. Hers is *almost* as good. There’s just something extra special about Granny’s! Thanks for sharing! :)
My mother is 83, in a nursing home with Parkinson’s; she was the best cook ever. Last year I tried to make her dressing, but it was too dry. Mama also put leftover biscuits, etc. in it, along with a fried white corn meal “hoecake.” She learned a lot about cooking from my dad’s mother. She did not make an eggbread; and she added chopped boiled eggs and the turkey giblets. This was my favorite dish of any holiday, hands-down. I may try this recipe, and tweak it towards my mother’s version. I’m so glad to find an on-line version of this incredible culinary delight.
Lana,
The southern cornbread dressing was incredible and easy. This was not first time to make dressing and your instructions made it easy.
How do you make turkey gravy?
Patti
I will try your recipe tomorrow.I know it is going to turn out goodbit the same recipe think that my mom use to make.
Just discovered your blog and am so glad I did. This looks amazing. I love cornbread dressing and attempted to make a batch last thanksgiving without success. Your version looks like a real winner. I can’t wait to give it a try.
I have to let you know this is the best corn bread recipe I have ever had. I made this for Christmas but unfortunetly my husband and I both came down with the flu so we didn’t get to enjoy it. But here it is March and I decided to make this recipe today. It was excellent and alas we did get to enjoy it! Thanks again for sharing your recipe.
I’m so pleased that you enjoyed my recipe, Judy. Actually, it’s my mom’s recipe and the only one our family has used for years and years. Hope you’ll visit the blog again and fine more delicious things to cook for your family.
I’ve been looking for a recipe like my grandmother’s and mother’s similar to this. They put meat from the Turkey neck bone, raw egg, chopped boiled egg, chopped giblets with broth, celery, onion, and sage. They used a cornbread made in a skillet using a recipe with flour. What would be the difference in using eggbread rather than cornbread? My family was from Alabama.?
Hi Lana
I am making dressing for the first time for Christmas this year and yours look so good and I will be cooking it, wish me luck. this will be my first Christmas that I have cooked for my Husband we alway go to his mom’s for Thanksgiving and Christmas but this year I want to cook.
Thank you
Good luck to you, Anna! Hope it turns out perfectly.
Hi Lana, I love your site! Can’t wait to try these wonderful southern recipes; so many to choose from! I started with this one. I made your dressing for Thanksgiving dinner and it tasted amazing! But I had texture issues I was hoping you might help me with. Mine turned out crumbly. I followed your recipe exactly, with two changes. I added chopped boiled eggs. And I assembled it the night before, refrigerated overnight, then baked it the next day. Do you think my changes could have caused the crumbly texture? I allowed a longer cooking time since it was cold, and it was hot and golden on top when removed it from the oven. It seemed like if I cooked it longer it could have dried out (or at least that was my fear). But do you think I should have cooked it longer? Any insight would be much appreciated! Thank you!
Hi Kelly – The eggs wouldn’t have affected it at all, but the prepping ahead would. If the dressing is prepped and held overnight, it would definitely dry out. The cornmeal/cornbread would absorb so much of the liquid that you would definitely get a dry, crumbly texture. What I always do is cook my cornbread the day before and store it in the fridge overnight. Then prepare your dressing when you’re ready to cook it the next day.
Thanks so much, Lana! Can’t wait to try it again on Christmas!
I am so excited to find this recipe as I have been looking for a true southern cornbread dressing for a long time. This sounds fabulous and I will be trying this for Christmas. Thank you so much!!
I finally found one that is close to my mother-in-laws. She uses the boiled eggs and adds cooked chicken or hen to hers. But I will be trying yours this year just to see how it tastes. Oh and I make both stuffing and dressing since I’m from the north and my husband is born and bred southern. Can’t do without either one. They’re both great :)