My Mississippi bred Auntie Rose’s famous Southern cornbread dressing recipe will put boring ole’ stuffing to shame y’all. With its homemade cornbread base, aromatic herbs, and rich scratch made chicken stock, this cornbread dressing is so fire your family will be begging you to make it every holiday and gathering. When it comes to making Southern dressing, my auntie Rose is a straight up boss. Trust, this will be the best cornbread dressing recipe you will ever taste.
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
They’re Lovin’ It! Here’s what They’re Sayin’:
“Wow this was the best cornbread dressing I’ve ever made! I was nervous at first cause all of the ingredients but they come together and make this side dish so flavorful. Thank you for another successful thanksgiving dinner!”
—KHRISNA M.
As a Southern-reared girl through and through, there wasn’t a holiday spent with my family where there wasn’t a vat of old fashioned cornbread dressing baked up and served in a giant baking pan. We devoured that thing y’all! In my family, the task of making the it was an honor only bestowed to the family member trusted enough to do it justice, and that person is and always is Auntie Rose boos. Getting this recipe written down took a lot of time since she cooks from the soul but we got it. And trust me, you should feel honored to get it.
The Lowdown of This Cornbread Dressing recipe
Cuisine Inspiration: Traditional Southern comfort done right!
Primary Cooking Method: Baking
Dietary Info: Contains gluten, dairy, and eggs
Key Flavor: Savory and Rich with a touch of herbal warmth and meaty texture
Skill Level: Intermediate (You need some skills in the mix!)
Straight Up Southern Authenticity
My family’s dressing recipe captures the rich and hearty flavors of the South, creating a comforting, soul-warming dish that’s sure to satisfy anyone you feed it to.
Homemade Goodness Through and Through
With homemade chicken stock and cornbread, this recipe celebrates the joy of home cooking Black folks style with plenty of soul. And it tastes far superior to anything store-bought ya dig?
Textures on Textures, Flavors on Flavors
This dressing is giving boos. The cornbread is golden with a slight crisp buttery texture. It contrasts perfectly with the creamy, moist and herby base with bits of texture from aromatic veggies and tender meat. The whole thing is rich, savory and straight up addictive.
Ingredients You’ll Need To Make Southern Cornbread Dressing
- Cornbread: This recipe starts with my auntie’s super moist, tender yet perfectly gritty with crisp edged southern cornbread. She uses sour cream instead of buttermilk as a big twist that adds tangy moisture in an unexpected way y’all.
- Chicken stock and shredded chicken: My auntie starts by making this homemade chicken stock recipe, which boils a whole chicken that you end up shredding. I know this is a lot of extra steps making all of this from scratch but it is WORTH IT. It will not taste the same if you sub in all store bought here, just keeping it real. If you are going to make this recipe, you must commit.
- Diced veggies: Like most African American cornbread dressing recipes, we add aromatics like onions, celery, and green pepper to the mix.
- Herb stuffing mixture: This adds some extra flavor and texture to the mix. My auntie uses Pepperidge Farms.
- Canned soups: Rose’s recipe uses cream of mushroom soup and cream of chicken soup to add creamy richness to the dressing.
- Sandwich bread: It helps soak up the moistness creating the perfect texture and consistency of the Southern dressing balancing out the coarseness of the cornbread perfectly.
- Spices: Grab the dried sage, poultry seasoning, and black pepper to give the dressing more depth.
How To Make This Cornbread Dressing Recipe
PRO TIP: Make your cornbread a day ahead to allow it to create a bit more sturdy structure. This will help the cornbread stay intact when combined with your wet ingredients.
PRO TIP: Don’t be afraid to taste your mixture as you go along and add what you feel is needed. Do you boos! Your taste buds will thank ya!
PRO TIP: Before you bake, add a layer of stock over the top of the dressing. My auntie started doing this to add more moisture as the dressing bakes. Be careful not to oversaturate your mixture though. You want your dressing to be moist, not soggy. Add in broth a little bit at a time and allow it to soak in while avoiding a large pool to build up on the bottom boos.
What To Serve With Old Fashioned Cornbread Dressing
- Southern Sunday Supper: Make you some fried pork chops, collard greens, and some fried cornbread to round out this cornbread dressing dish.
- Low Key Soul Food Thanksgiving: Keep your main no-fuss by making roasted turkey legs or baked turkey legs, this dressing, homemade cranberry sauce, brown gravy, slow cooker mashed potatoes, and Southern green beans. And don’t forget the sweet potato pie.
- All Out Christmas Menu: Serve prime rib with au jus and horseradish sauce, this cornbread dressing recipe, candied yams, and honey rolls.
- Easter Spread: Get that honey glazed ham on the table along with candied sweet potatoes, scalloped potatoes and don’t forget my bomb carrot cake.
They’re Lovin’ It! Here’s what They’re Sayin’:
“This is the 4th year making this fantastic recipe and I almost know it by heart!! I learned how to make great cornbread and chicken stock from this recipe. I loved the detailed way you inform on all aspects of the recipe. Thank you for this recipe and all the other ones. I know I can rely and depend on them to be above average even for me.”
—NICHOLAS G.
Recipe Substitutions
- Chicken Stock: If you don’t have time to commit to making your own, grab the best brand you can find so you don’t lose too much additional flavor. Super flavorful chicken broth will work as well.
- Whole Chicken: If you want to cut corners, you can swap in a rotisserie chicken that’s already cooked and ready to shred.
- Cream Soups: You can use all cream of mushroom or cream of chicken instead of both.
Recipe Variations and Additions
- Gluten-Free: Listen, I don’t necessarily suggest messing with perfection because the texture will change a ton if you do but if you truly want to try, replace the regular cornbread, stuffing mix and bread with your fave gluten-free versions and see how it works out. Leave me a comment so I can share with others too!
- Boost the Veggies: Throw in more veggies like diced carrots or bell peppers for added texture and flavor.
- Protein Twist: Toss some cooked, crumbled sausage or diced, cooked bacon into the dressing assembly to add another layer of hearty flavor.
- Spice things up!: Feel free to add some cayenne pepper or even a dash of hot sauce to the mix for a spicy kick.
Expert Tips and Tricks For Making The Best Southern Dressing
- Use Homemade Cornbread: Y’all my auntie’s homemade cornbread hits different in this recipe. It makes a huge difference in the end result versus using store-bought.
- Prep Ahead: Prepare your cornbread and chicken stock a day in advance. Not only will this save you time on the day of your meal, but it also allows the flavors to develop further, particularly in the stock y’all. And don’t forget that slightly stale cornbread actually absorbs flavors much better.
- Don’t Skimp on Moisture: Make sure you add enough homemade stock to the dressing to keep it moist. Lift the foil while baking. If it starts to look dry, don’t hesitate to add a little stock on top.
- Season It Up: Don’t be shy with your herbs and seasonings. Sage and poultry seasoning are classic in African American cornbread dressing y’all but feel free to play around and make it just how you like it. Just be careful with adding salt, as the broths and soups already contain a good amount.
- Avoid Overbaking: To keep your dressing moist and light, make sure not to overbake it. It’s ready when the top is golden brown, and the dressing is set but still moist.
How to Store & Reheat Cornbread Dressing
Leftover dressing should be cooled completely, then stored in an airtight container in the fridge. To reheat, cover with foil to prevent it from drying out, and bake at 350°F until warmed through, about 15-20 minutes.
How Long Will African American Cornbread Dressing Last in the Fridge?
It should last for 3 to 4 days in the fridge.
Can I Freeze Southern Dressing?
Yep absolutely boos! Ensure it’s cooled completely, then cover it tightly with aluminum foil then add to a freezer bag releasing air and freeze. Don’t forget to add a label with the date too. It can be frozen for up to a month. To reheat, thaw it in the fridge overnight then reheat in the oven as instructed above.
Frequently Asked Questions
Absolutely boos! You can even make this up to a month ahead if you freeze it. I personally like to prep the chicken and stock as well as the cornbread a day or two ahead. You can assemble the day before or even the day of and bake it up.
If your dressing is dry, it could be due to not using enough chicken stock or overbaking. Make sure to add enough stock for moisture and keep an eye on the baking time. If the dressing starts to look dry while baking, add more stock as needed.
Yep for sure! You can use a different pan size, but it may affect the cooking time. If the pan is smaller and the dressing thicker, it might take a bit longer to cook through.
More Cornbread Recipes
- Hot Water Cornbread
- Southern Cornbread Recipe
- Sweet Potato Cornbread
- Jiffy Cornbread Recipe
- Brown Butter Pumpkin Cornbread
- Mexican Cornbread Recipe
- Corn Muffin Recipe
- Oyster Dressing
Southern Cornbread Dressing Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Chicken and Chicken Stock
- 1 5-6 pound chicken thawed
- 3 large celery stalks
- 1 large sweet onion peeled
- ¾ cup salted butter
- 1 tbsp minced garlic heaping
- 8 chicken bouillon cubes
- 1 tbsp black pepper plus 1 teaspoon
For the Cornbread
- 5 cups self rising cornmeal mix I use Pearl Milling Co.
- 5 tbsp all purpose flour
- 5 tsp granulated sugar
- 2½ cups whole milk room temperature
- 6 large eggs room temperature and beaten
- 8 oz sour cream room temperature
- ½ cup salted butter melted
- ⅓ cup vegetable oil
For the Cornbread Dressing
- 2 cups finely chopped onions
- 2 cups finely chopped celery
- ½ cup finely chopped green pepper
- 14 oz herb seasoned stuffing Pepperidge farms is what we use
- 2 (10.5 ounce) cans cream of mushroom soup
- 2 (10.5 ounce) cans cream of chicken soup
- 8 white sandwich bread slices (include the 2 ends)
- 1 tbsp ground sage
- 1 tbsp poultry seasoning
- 1½ tsp black pepper
Instructions
For the Chicken and Chicken Stock
- Follow full instructions for making chicken stock in this recipe.
For the Cornbread
- Follow full instructions to make southern cornbread.
For the Cornbread Dressing
- Preheat oven to 350 degrees.
- Crumble cornbread by hand into super small pieces and fine crumbs in a large roasting pan.
- Add the onions, celery, green pepper and stuffing mix to crumbled cornbread. Completely mix everything together until thoroughly mixed.
- Next add cream of mushroom soups, cream of chicken soups and 6 cups of the homemade stock and combine thoroughly. Make sure you are mixing every single thing in as well as possible so flavor gets throughout.
- Next place slices of bread to the top of dressing mixture. Pour remaining 2 cups of chicken stock over the bread and dressing soaking the bread then mix thoroughly into the dressing mixture.
- Finally add ground sage, poultry seasoning and pepper and mix in until well seasoned.
To Assemble
- Begin by adding a layer of dressing mixture to bottom of 9×13 pan about a ¾ to an inch high to cover the bottom of the pan. Line the layer with shredded chicken then repeat with another large layer of dressing then chicken and repeat ending with dressing at the top of the pan. Repeat for the other 9×13 pan.
- Cover both pans with foil and bake for 45 minutes (ADD TENT OF STOCK NOTED IN NOTES BELOW AS IT BAKES) then remove foil and bake for 25-35 minutes or until a thermometer reaches 180. (DON'T OVERBAKE!- ALSO SEE NOTES BELOW)
Notes
How to Store & Reheat Cornbread Dressing
Leftover dressing should be cooled completely, then stored in an airtight container in the fridge. To reheat, cover with foil to prevent it from drying out, and bake at 350°F until warmed through, about 15-20 minutes.How Long Will African American Cornbread Dressing Last in the Fridge?
It should last for 3 to 4 days in the fridge.Can I Freeze Southern Dressing?
Yep absolutely boos! Ensure it’s cooled completely, then cover it tightly with aluminum foil then add to a freezer bag releasing air and freeze. Don’t forget to add a label with the date too. It can be frozen for up to a month. To reheat, thaw it in the fridge overnight then reheat in the oven as instructed above.Nutrition
This post was originally published October 2019. It has been updated with new content and images.
pinterest 
facebook 
twitter 
email
I used a cornbread dressing mix that you use to have online that you used red and yellow peppers. Can you tell me where I can find this receipe.
I ment to say receipe not mix. I really loved it. I would love to have it again.
Hello,
I am going to try a few of your recipes for this Thanksgiving! I really appreciate how you help the ones who didn’t have that kinda grandmother. It really helps because now we can also get that GOOD HOME COOKING that makes us feel loved! I will let you know how it turns out, again thank you and your family so much!
I’m so so excited for you!!!
I give it a 10 I am from the south and it looks like my mom’s
DELISH!
Hi, I have a question, have you ever heard of people adding milk, to their dressing, once everything is combined? Not just the cornbread itself. One of my Co- Worker’s said her mom makes hers like that, and still uses chicken broth, and it’s a little more softer. I always used only chicken broth like my grandmother and mom, but I was just wanted to know. I’m not try to condemn the way other people cook, but with you being a chef yourself, I wanted to know. I hope this is not a stupid question either.
Hi. I’m wondering if her mom uses the cream soups in her recipe? If she doesn’t, I’m thinking that the milk just adds a little more richness to the broth. I can’t imagine that it would be a bad thing! : )
I have made this for the last two years, and it was a big hit both times. However, I don’t care for stuffing cubes, so I used (get ready for this,) canned biscuits. It worked so well I’ve had at least a dozen people ask for my secret. I crumbled them up in a large bowl, soaked them with a 14oz can of chicken broth, and continued on with the rest of the recipe. I promise you it’s perfect! Just a suggestion.
Hi,
How many biscuits did you use? My aunt always used day-old biscuits! Occasionally she would use slices of bread instead.
Also, we never added chicken to the dressing. We always had the dressing for the turkey, so how would you modify the recipe without dressing?
Thanks,
Sara
My husband and I have attempted to make dressing a few times, but never tasting just right. This year I decided to cook alone and follow this recipe. Needless to say, it was delicious! Love the balance of the cornbread and stuffing mix to create a nice solid texture and taste was perfect with the seasonings. According to my husband, it was legit. Lol. To ensure I make it the same next time, I wrote myself a reminder not to go back to this recipe. I also froze the remaining half pan! Next, I’ll be making a few Grandbaby cakes! Thank you!
Cooked the dressing for Thanksgiving and it was the best ever and so very moist. Thanks so mush as the family loved this dressing.
How many cups does this recipe make?
I need 30 cups
Hi Jocelyn, After trying your Lemon Poundcake recipe- which was fantastic, I decided to purchase your cookbook “grandbaby cakes”. However, I was hoping that you have more books with different recipes for meals, side dishes, appetizers, etc? Please advise, Thanks
I have ebooks with additional savory recipes in my shop on the site.
Do you have to add the Pepperidge farm stuffing mix.?
For this recipe, it is required but you can of course do what you want when cooking.