Southern Cornbread Dressing

Sharing this year’s best-ever holiday side… Southern Cornbread Dressing! Buttery cornbread, buttermilk biscuits, chicken stock, sautéed onions and celery, and some eggs to take the southern classic from bland and boring to flavorful and completely delicious! Even if you have dressing haters in your gathering, they will absolutely love this casserole! It’s an amazing holiday side dish, but it also just makes for a great meal afterwards. You can easily prep this casserole in advance, make sure you have everything together, and then bake a few hours before Thanksgiving dinner for incredibly easy and less stressful holiday entertaining! Seriously, this is SO. GOOD.

cornbread dressing with a slice sitting in the pan and two plates of dressing

About The Recipe

This dressing has been a staple side dish during our Thanksgiving dinners for my entire life! It’s the one recipe everyone asks for every single year and there are never any leftovers. It’s one of the most delicious sides you could ask for!

And, even though the holiday season will look different this year, it’s always good to have extras of this casserole. Mostly because it tastes even better the next day!

But, you can always scale down (or up!) the recipe as you need for your holiday gatherings. We tend to make a lot and, this recipe, is actually the scaled down version of my grandmothers recipe!

close up of cornbread dressing slice held over casserole

No, I’m not joking. Somewhere down the road, we cut the recipe in half. My mom said she used to make this casserole in an extra large roasting pan!

We actually had to do that one Thanksgiving and there were no leftovers! Either everyone ate all of it or just took some back home… To this day, I’m not sure where it all went. All I knew is when I went to the fridge to get me a bite, the pan was empty!

So, whether or not you have a large gathering or small, this cornbread dressing will be absolutely perfect (and seriously delicious)!

Equipment Needed

Ingredients

chicken stock, cornbread crumbles, onion, celery, chopped biscuits, two eggs, chopped boiled egg, and butter in glass bowls

Instructions

Sauté the onions and celery in butter.

In a large bowl, combine cornbread, biscuits, boiled eggs, and sautéed celery and onion.

Stir in the chicken stock. Season with salt and pepper!

chicken stock added to mixture

Whisk the eggs and stir them into the dressing.

Pour the mixture into a greased casserole and bake for 90 minutes. Let cool before serving.

What To Serve With Cornbread Dressing…

Whether you’re having a holiday feast or a casual weeknight dinner, here are a few recipes to serve alongside (and after!) this casserole!

Recipes for after dinner:

How To Store

You can easily cover this casserole with foil or plastic wrap and keep in the fridge for a few days. You could also slice it, store in a freezer safe containers, and keep in the freezer for up to a month!

slice of cornbread dressing in casserole dish with serving fork under it

Expert Tips

  • 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.

When you make this Southern Cornbread Dressing, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

cornbread dressing with a slice sitting in the pan and two plates of dressing

Southern Cornbread Dressing

Traci
There is nothing better than this Southern Cornbread Dressing! It's moist, full of flavor, easy to make, and SO. GOOD.
4.86 from 7 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Sides
Cuisine Southern
Servings 12
Calories 135 kcal

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1sliceCalories: 135kcalCarbohydrates: 13gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 95mgSodium: 306mgPotassium: 270mgFiber: 1gSugar: 5gVitamin A: 179IUVitamin C: 3mgCalcium: 34mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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One Comment

  1. Yours is almost identical to my families’ recipe. We don’t add boiled eggs, and we add a can of cream of mushroom soup. Then add rubbed sage and poultry seasonings to taste. People always come for that “dressing”!