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An overhead shot of Thanksgiving dinner with cornbread dressing, green beans, turkey and other sides ready to serve

Southern Cornbread Dressing Recipe

My Auntie Rose’s Famous Southern Cornbread Dressing recipe will put boring ole’ stuffing to shame. Moist skillet cornbread is combined with homemade chicken stock, celery, onion, chicken pieces, spices and flavor galore more creating a perfect side dish ready to claim its fame at your holiday table!
Course Side Dish
Cuisine American, soul food, south, Southern
Keyword cornbread, cornbread dressing, dressing, easy side dishes, easy Thanksgiving recipes, holiday, stuffing, thanksgiving
Prep Time 2 hours
Cook Time 1 hour 20 minutes
Total Time 3 hours 20 minutes
Servings 25 servings
Calories 449.57kcal


For the Chicken and Chicken Stock

  • 1 (5-6 lb) thawed chicken
  • 3 large celery stalks
  • 1 large sweet onion peeled
  • 3/4 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
  • 5 tbsp all purpose flour
  • 5 tsp granulated sugar
  • 2 1/2 cups whole milk room temperature
  • 6 large eggs room temperature and beaten
  • 8 oz sour cream room temperature
  • 1/2 cup salted butter melted
  • 1/3 cup vegetable oil

For the Cornbread Dressing

  • 2 cups finely chopped onions
  • 2 cups finely chopped celery
  • 1/2 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
  • 1 1/2 tsp black pepper


For the Chicken and Chicken Stock

For the 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 9x13 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 9x13 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)


If while baking, you notice it is getting a bit dry, add a little stock to the top of the dressing and allow it to continue to bake.
It is best to make the chicken and stock the night before making cornbread dressing because the flavors really have time to intensify. However, if you don’t have time, make sure that you cool your chicken to room temperature.


Calories: 449.57kcal | Carbohydrates: 45.98g | Protein: 14.44g | Fat: 23.23g | Saturated Fat: 11.94g | Cholesterol: 94.03mg | Sodium: 714.17mg | Potassium: 340.46mg | Fiber: 4.41g | Sugar: 6.23g | Vitamin A: 537.76IU | Vitamin C: 4.9mg | Calcium: 103.95mg | Iron: 2.61mg