Southern Cornbread Dressing

"Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories of her and I laughing, chopping, mixing and tasting. This is a terrific recipe. Hope you make this recipe and make your own memories."
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Douglas Poe photo by Douglas Poe
photo by Swirling F. photo by Swirling F.
Ready In:
1hr 15mins


  • Cornbread

  • 1 cup self-rising cornmeal
  • 34 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • Dressing

  • cornbread, crumbled
  • 8 tablespoons butter 1 sticks
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 4 cups chicken stock
  • 10 12 ounces cream of chicken soup
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)


  • Directions for cornbread:

  • Preheat oven to 350.
  • Combine all ingredients and mix well.
  • Pour batter into a greased shallow baking dish.
  • Bake for approximately 20 to 25 minutes.
  • Remove from oven and let cool.
  • Directions for Dressing:

  • Preheat oven to 350.
  • Melt the butter in a large skillet over medium heat.
  • Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
  • Pour the vegetable mixture over cornbread mixture.
  • Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
  • Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .

Questions & Replies

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  1. 2eternity
    I love this recipe and will be making it again. Some said there was too much liquid but the recipe said to use 1/2 the liquid and add more to the consistency you desire. I added the consistency I always seen my mother make dressing every year. It was perfect. When it was taken out of the oven I was afraid it had too much liquid but after it sat out for a while, it thickened up and everyone loved it. I took it to church and they scrapped the platter clean. I doubled the recipe. Note: I used my own cornbread recipe.
  2. Margaret S.
    Are you sure about the condensed soup? Not something I would ever use in a recipe.
  3. Margaret D.
    The seasoning is spot on but the recipe is off unless you like to have seasoned cornbread soup. It was way too liquid and that was even adding three to four slices of bread to it. Complete waste of time and ingredients.
  4. Nilotic Deva
    This is real close to what I have eaten all my life thanks for adding.
  5. risherp
    The ingredient list calls for soup and yet there is no instruction for when and how to add it. I also found that I had at least twice as much liquid as needed for the amount of cornbread this recipe made. Fortunately the Wallgreens was open and they had dressing mix. I added it to the cornbread and it was OK. I do like the spice mix and also the cornbread and will use that portion of the recipe again. The final "note to self" is not to experiment with an unknown recipe from an unknown source on what for me is one of the most important meals I cook in the year. .



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