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 bake this casserole in advance, so you have time for more when the big day comes, and then just warm it up a few hours before Thanksgiving dinner for incredibly easy and less stressful holiday entertaining! Seriously, this is SO. GOOD.
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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!
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)!
- Mixing Bowls
- Large Casserole
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!
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!
- Shoepeg Corn and Green Bean Casserole
- Buttery Homemade Mashed Potatoes
- Bourbon Sweet Potato Casserole with Roasted Marshmallows
- Southern Baked Mac and Cheese
- Crispy Oven Roasted Brussel Sprouts
- Buttery Pull-Apart Dinner Rolls
Recipes for after dinner:
- Spiced Apple Bundt Cake with Caramel Drizzle
- Pumpkin Spice Cake with Chai Buttercream Frosting
- Pumpkin Pie Bars with Shortbread Cookie Crust
- Homemade Apple Pie
- Cinnamon Apple Bread with Walnut Streusel
- Spiced Pumpkin Pecan Bread
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!
- 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.
Southern Cornbread Dressing
- 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.