Southern Cornbread Dressing
Try this recipe once and your mouth will start to water every time you think of it! My cherished family recipe for Southern Cornbread Dressing 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.
🤔 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 34 years ago, and I’ve used her handwritten 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.
🥘 Ingredients You’ll Need
This post contains affiliate links. Lana’s Cooking is reader supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Cornmeal (I always use a 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 you’ll have a different texture. 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.)
- Broth (Homemade turkey broth, chicken broth, or chicken stock is best but purchased is okay, too.)
- Crackers (Regular old saltine crackers. Or use leftover stale bread or biscuits.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Southern Cornbread Dressing
Make the Egg Bread
You’ll start by making a cornbread recipe that we call egg bread. The egg bread should be room temperature, so it’s easiest to make it the day before you make the dressing.
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.
👉 PRO TIP: I always make the egg bread a day or two in advance and refrigerate it until it’s needed.
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.
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.
- 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.
- Lightly beat the eggs and add them to the dressing mixture.
👉 PRO TIP: 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 into the mixture.
Bake
- Bake for 35-45 minutes or until the dressing is golden brown on top and cooked throughout.
🕒 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 ready to serve. Quite honestly, I don’t advise doing that simply because cornmeal (and therefore, cornbread) is very, very absorbent. The longer it sits, the more liquid it absorbs. If you made your dressing the day before baking, it would most likely turn out dry because the cornmeal would have absorbed all the liquid. This type of 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 ahead. 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.
❓ Questions About Cornbread Dressing
Of course, you can use your favorite egg substitute in this recipe.
This dressing can be stored in the refrigerator for up to four days. You can also freeze it for later use. To freeze, place the dressing in a freezer storage container and use it within six months.
We always do a buffet for Thanksgiving. I make a large 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 Like
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
WE’RE ON FACEBOOK, TOO!
If you’d like to hang out with lots of other Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.
📖 Recipe
Southern Cornbread Dressing
Ingredients
For the egg bread:
- 2 cups finely ground white cornmeal sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 2 cups buttermilk
- 3 tablespoons cooking oil
For the dressing:
- 2 onions
- 3 ribs celery
- 8 tablespoon butter (1 stick)
- ½ teaspoon salt
- Egg Bread recipe follows
- 10.5 ounces cream of chicken soup
- 32 ounces chicken (or turkey) broth or stock
- 2 cups saltine crackers or leftover biscuits or stale bread (may need more to finish)
- 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.
- 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 cast iron skillet and place it into the hot oven. Let the batter rest while the skillet and oil are heating (about 5 minutes).
- 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.
- Melt the butter over medium heat in a large sauté pan.
- Add the onions and celery cooking slowly until tender but without browning at all. Sprinkle with the 1/2 tsp. salt while cooking.
- Preheat the oven to 400 degrees.
- Meanwhile, crumble the egg bread into a large baking dish.
- 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.
- Stir in the sautéed vegetables, salt, pepper and poultry seasoning. Taste and adjust for more salt if needed.
- 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.
- Bake for 35-45 minutes or until the dressing is golden brown on top and cooked throughout.
Notes
Equipment
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published November 5, 2010. It has been updated with new photos and additional information.
Could you please tell me approximately how many saltine crackers you use? There is a difference in how many crackers are needed to amount to two cups depending on how fine you crush them.
So, making dressing (like most recipes) is not a formula that is set in stone. You’ll need about two cups of crushed crackers, or the amount needed to get the correct texture. I cannot give you a more exact measurement. Your dressing may need more or less depending on many factors. What you’re aiming for is a slightly “soupy” mixture. You will learn the correct texture only by making dressing yourself until you get it right.
Can you use x-fine cornmeal in this recipe?
I use fine white cornmeal. Never heard of x-fine.
Is egg bread “aka corn” bread ?
Yes, egg bread is one of the many types of cornbread. It’s the specific kind of cornbread that should be used to make this dressing. It’s richer and denser than some other types.
This is the absolute best recipe for authentic, South Georgia dressing. The Egg Bread recipe is perfect. (We make extra to have a few hot slices with butter while we’re cooking other dishes!)
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!
My pleasure, Sharon! I hope you’ll make some South Georgia dressing for your Thanksgiving dinner.
I have one more question. My grocery stores carry corn meal mix instead of just plain cornmeal and it usually is self rising. Do I need to find plain cornmeal for this recipe? I am trying to get my perfect dressing recipe. I have probably tried at least 30 different recipes over the years and at 60 years of age still do not have the perfect recipe. I am looking for dressing with a light fluffy texture, not one that ends up with brick light texture. I wish there was a dressing competition like the barbecue competition. I seriously would travel to it to find the perfect recipe for me. Thank you for your advice.
Cornmeal mix is too sweet as it usually has sugar in it and too coarse because it’s typically is a medium grind cornmeal. Use plain finely ground white cornmeal.
If you need a source for finely ground white cornmeal, try Amazon and purchase the Palmetto brand. I’ve used it with good results.
Don’t see mention of adding saltines in printed recipe (unless needed if too thin). Is that correct? Or are they added with broth and then extra if needed?
I adjusted the directions in the recipe card. The crackers are added along with the soup and broth. And, yes, you can add more if you think they’re needed near the end.
What about sage?
There’s “poultry seasoning” in the recipe. The primary ingredient in poultry seasoning is sage. If you like more, add more.
Hopefully I have finally found the right recipe and it will be a family tradition making it in our home too. :)
I hope so! I’d love to know how it turns out for you.
I love this… have never used eggs but seriously considering it this year. I might even add the soup, too. I just make homemade chicken stock an also add the schmaltz for extra flavor. I always try to recreate my grandmother’s. She thought she hated sage and never used it, BUT she used poultry seasoning. I know because I called her “long distance” for the “recipe” decades ago and wrote it down.
Now, my cousins try to recreate it since she’s gone. They think they hate sage, too. But their dressing never tastes like Granny’s and I keep telling them, they are missing the poultry seasoning/sage, but they won’t hear of it. A few of weeks ago, I made dressing and added poultry seasoning AND fresh sage from my garden. Like a hefty 1/4 cup of finely chopped sage. I took it to them and didn’t say a word. The dressing got rave reviews from all, lol.
Thats so funny – my daddy swore he hated sage. Hated it. However he loved my mama’s dressing with poultry seasoning in it. And what is the main ingredient in poultry seasoning? That’s right – sage!
Hi Lana,
This recipe looks perfect and can’t wait to try it! One question…you mention sage in the comments but it’s not in the actual recipe? So yay or nay for adding sage along with the poultry seasoning? If so, about how much? Thank you!!
Sage is the primary ingredient in poultry seasoning :-)
Duh! 🤦🏻♀️ Had a temporary brain lapse! Happy Thanksgiving, Lana!
Can you mixed it all up and put in freezer raw for a later use ?
Hi Linda – I wouldn’t recommend that. See the FAQs section near the end of the post where I explain how to make the dressing ahead.
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!
It does sound really good. I know all your love makes it even better! Happy Thanksgiving. : )
💘 Aunt Patti 😊
Happy Thanksgiving to you, too!
Still the absolute best!
Stumbled across your site while looking for a cornbread recipe. I have tried and failed at so many cornbread recipes. I just want to make it like my stepmom and yours looks close. As I read this recipe I was like, yep, this is dressing. My mom makes hers the same way except she adds gizzards. Your recipes look like the food I grew up on but never learned how to cook. So thankful I found your site. Im going to try the basic cornbread recipe in the morning. I do have a question: when you mention salt in your recipes is it table salt unless otherwise noted?
Hi Christie. It’s actually kosher salt rather than regular table salt. It does measure differently. This particularly cornbread I make only for dressing. We call it “eggbread” in my family and it’s fairly dense. If you’re looking for an all-purpose cornbread, check out my recipe for Old Fashioned Cornbread. It’s delicious!
This recipe turned out perfect!! I have been trying to replicate my grandmothers and this was the closest, If not better!! By googling “egg bread” this recipe came up and I knew it had to be close. I put it in the fridge the night before. Let it get to room temperature The morning of and it was the perfect texture!! Only thing I changed was not adding the celery and added a can of cream of celery instead (only because my grandmother has always) so glad I finally have a recipe!! Thank you!!
I’m so glad it worked out well for you!
I rarely get on any site and leave comments but this time I have to make an exception! Your comments concerning your Mother just really gave me a rush of memories that I have of my mother in the kitchen she always told me you need to learn all of this. But I was young and I hated being in the kitchen. Not much has changed in all of the years that have passed. But I was reading all the love when you spoke of the recipe that your Mom sent you over 30 yrs ago. The love that you expressed between every word I heard. I too am very much born and raised Southern Ga girl! I’m very fortunate to still be close to where I was raised. Near the Okefenokee Swamp. The recipe is very close to the way my mom made it as well. Something about that iron skillet. Heating it up before you pore the cornbread mixture in. No doubt that’s how we were all taught. I will definitely print up this recipe and try very soon. But I am not my mother very close but not the cook she was. (When you get married and have youngens of your own you’ll learn how to cook). I ended up here because I was actually looking for Longhorn’s bread recipe and yours definitely got my attention my husband loves that bread so will be trying that soon as well. But when I’m making your Mother’s dressing we don’t call it stuffing down here either I will be remembering how my mother never used a spoon she got her hands in it just as you spoke. I just want to say thank you for giving me reminders of such beautiful memories I have of my Mom watching her when I was growing up and all of my older siblings coming home for Sunday dinner. And always for Christmas and Thanksgiving! Ahh oh what many thanks we have for our blessed raising!
Lisa W
Hi Lisa. Thank you for your lovely comments on my cornbread dressing post. Hope you enjoy the recipe :-)
Your Mamma is one I have been highly blessed to know for years. She is one of the most spectacular star cooks in the south. Her creative talent setting a table any day is one to admired for beyond superior for most. She is a gracious south lady in every respect. I know she is proud of you too.