Grandma's Southern Cornbread Dressing Recipe (2024)

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!

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

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!

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.

Common Questions

More Holiday Favorites

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

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!

More Side Dish Recipes