It wouldn’t be Thanksgiving without Homemade Cornbread Dressing. Here in the deep south, we just call it Dressing, it is understood to be made with cornbread.

Cornbread Dressing begins with Homemade Cornbread. During Thanksgiving week I start making cornbread early in the week or the week before because it freezes well.

I use my Mom’s recipe and I don’t measure because I have been cooking for many years but I have created a printable recipe you can use with all of the measurements and you will find it as you continue through this post.

The base ingredients are the same, Cornbread and Chicken broth,  although different cooks use differing quantities and maybe a couple of bold Southern cooks may add something most of us would balk at. 

I worked as a manager at a Home Cooking restaurant we refer to as a ‘meat and two’ place which means we sold One meat and two vegetables for lunch and dinner. Our cornbread dressing was super popular as were our Candied Yams. One thing we did to our dressing that some cooks also do is add leftover biscuits into the cornbread. 

At our house, all the guest bring their own to-go plates on Thanksgiving so they can take dressing and other scrumptious Thanksgiving food home with them.

MORE THANKSGIVING SIDE DISH IDEAS 

• Deviled Eggs made from scratch
• Homemade Mashed Potatoes
• Simple Roasted Butternut Squash

MAKE THESE HOMEMADE INGREDIENTS A DAY OF SO BEFORE MAKING THE DRESSING

Start by making your Homemade Cornbread a few days in advance. Cornbread freezes well. Just wrap it in foil and write the name and date on the outside. Thaw on the counter for several hours before you are ready to use it. Here is my cornbread recipe.

You can crumb the cornbread by hand or use a food processor like this one (affiliate) which makes the job so much easier and quicker.

Go here for my Homemade Chicken Broth recipe. Learning to make your own homemade chicken broth is a valuable asset to your family. You can use your homemade broth is so many different recipes and you get to control the amount of salt or other ingredients added. Leave it in the refrigerator overnight, skim the fat off the top in the morning and you have fat free broth! There are many benefits to making your own chicken broth.

HOW TO MAKE CORNBREAD DRESSING FROM SCRATCH

See the video below but let me tell you about it first! I threw the camera up as a last minute thought when I was getting ready to mix up the dressing on Thanksgiving morning. I am making a whole lot of Cornbread Dressing for the crowd we host on Thanksgiving but I always send Dressing home with folks so I make extra for that purpose. 

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Please watch the video to see how I mix in the ingredients and measure the chicken broth and be sure to give us a Thumbs on on this video on You Tube!

My dressing goes in the oven soupy but it’s tender and moist when done. Personally I do not like dressing which is the consistency of gingerbread or that you can slice like bread. 

Print or Download our Southern Cornbread Dressing Recipe below

Yield: 12

How To Make Cornbread Dressing

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Thanksgiving in the south means Cornbread Dressing which is a favorite for all.

Print

Ingredients

• 6 Cups Crumbled Cornbread
• 1 Can Cream of Chicken Soup
• 1 Can Cream of Celery Soup
• 1 large onion, minced
• 1 Cups Chopped celery
• 3 Boiled eggs, peeled and chopped
• 1 cups shredded chicken (can use a Rotisserie Chicken)
• 2 Tbsp. Sage
• 1 Stick butter
• 1 tsp. Salt
• 1 tsp. Pepper
• 3-5 Cups Chicken broth

Instructions

Preheat oven to 375°

Crumble the cornbread into a very large bowl or roasting pan.

In a skillet, melt the butter.

Cook the chopped celery and minced onion in the melted butter until tender.

Add the celery and onion to the cornbread.

Add all remaining ingredients except the broth and stir well to blend.

Add broth 1 cup at a time stirring after each until you get your desired consistency. Mixture should be slightly soupy. 

Pour into baking pan and Bake for approximately 45 minutes to 1 hour until golden brown. Outer edges should be firm and a toothpick inserted in center comes out dry.

Serve and enjoy!

Notes

See our Video on How To Make Dressing to see the desired consistency we reach.

Nutrition Information:

Yield:

12

Serving Size:

1/2 Cup
Amount Per Serving: Calories: 485 Total Fat: 22g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 131mg Sodium: 2466mg Carbohydrates: 57g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 16g

This nutrition information is not accurate based on uncontrollable circumstances in home kitchens.