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4.92 from 12 votes

Southern Cornbread Dressing

There is nothing better than this Southern Cornbread Dressing! It's moist, full of flavor, easy to make, and SO. GOOD.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Sides
Cuisine: Southern
Servings: 12
Calories: 135kcal
Author: Traci


  • 1 10- inch pan cornbread
  • 5 biscuits
  • 2 cups chopped onion
  • 1 cup diced celery
  • 2 Tablespoons butter
  • 3 boiled eggs, chopped
  • 3 large eggs, beaten
  • 8 cups chicken stock
  • salt and pepper, to taste


  • Preheat oven to 350 degrees.
  • Spray a 10"x14"x3" casserole with cooking spray. Set aside.
  • Cut crust off cornbread. Crumble into a large mixing bowl.
  • Crumble biscuits into bowl with cornbread. Set aside.
  • Melt butter over medium heat. Add onion and celery.
  • Sauté until onions are translucent, about 5 minutes.
  • Add to bread mixture.
  • Add boiled eggs. Mix.
  • Stir in stock.
  • Season to taste with salt and pepper.
  • Add beaten eggs.
  • Pour into prepared casserole and bake until browned and puffy, about 1 1/2 hours.


  • Don't mix everything ahead of time. It sours pretty quickly. So, if you're gonna prep this ahead of time, keep everything separated until you're ready to bake!
  • Keep an eye on this casserole while it's in the oven. You may need to cover with foil to prevent the top from burning while it bakes.
  • The casserole shouldn't be thick before you bake. It should be juicy.


Serving: 1slice | Calories: 135kcal | Carbohydrates: 13g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 306mg | Potassium: 270mg | Fiber: 1g | Sugar: 5g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg