Southern Cornbread Dressing
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We’re sharing this year’s best-ever holiday side… Southern Cornbread Dressing! Rich, buttery cornbread, buttermilk biscuits, savory chicken stock, sautéed onions and celery, plus a few eggs take the southern classic from bland and boring to flavorful and completely delicious! Even if you have dressing haters at your gathering, they will absolutely love this casserole! Better yet, all the ingredients can be prepped a day in advance and mixed together right before it goes in the oven! That makes this part of Thanksgiving dinner incredibly easy and less stressful so you can enjoy your holiday entertaining!
→ This post is also available as a Web Story: Southern Cornbread Dressing
About The Recipe
This dressing has been a staple side dish during our Thanksgiving dinners my entire life! It’s the one recipe everyone asks for every single year.
And if you’re lucky enough to have leftovers, it tastes even better the next day!
You can always scale down (or up!) the recipe as you need for your holiday gatherings. We tend to make a lot. And believe it or not, 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 and then half again. My mom said she used to make this casserole in an extra large roasting pan!
So whether you have a large gathering or a small one, this cornbread dressing will be absolutely perfect (and seriously delicious)!
Reasons You Will Love This Cornbread Dressing
- Only 8 ingredients!
- Super simple to make.
- Homemade buttermilk biscuits and cornbread make for the best-ever dressing!
- Full of flavor.
- A total crowd pleaser!
Equipment Needed
- Mixing Bowls
- Large Casserole
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- Cornbread – is the base for this dressing. My grandmother always said to add an extra egg to make it really rich.
- Buttermilk Biscuits – help absorb the liquid and contribute to the texture and flavor.
- Butter – is a must to sauté the onions and celery. It adds so much flavor!
- Onion – is a staple in southern casseroles. It adds tons of flavor.
- Celery – is yet another staple in southern casseroles. It adds a bit of depth and a little umami.
- Boiled Eggs – add flavor.
- Eggs – are what make this dressing rise.
- Chicken Stock – is the liquid element that makes this dressing so good!
How To Make Cornbread Dressing
Step 1: Sauté
Sauté the onions and celery in butter.
Step 2: Mix
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.
Step 3: Bake
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
- Rosemary Garlic Brined Turkey Breast
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
- Easy Southern Pecan 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 2-3 days. You could also slice it, place in a freezer safe containers, and keep in the freezer for up to a month!
Expert Tips
- Don’t mix everything ahead of time. It sours pretty quickly. 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
Ingredients
- 10 inch pan cornbread
- 5 buttermilk biscuits
- 2 cups chopped onion
- 1 cup diced celery
- 2 Tablespoons salted butter
- 3 boiled eggs, chopped
- 3 large eggs, beaten
- 8 cups chicken stock
- salt and pepper, to taste
Instructions
- Heat oven to 350℉.
- Spray a 10 inch x 14 inch x 3 inch casserole with cooking spray. Set aside.
- Cut crust off cornbread.
- Crumble into a large mixing bowl.
- Crumble biscuits into bowl with cornbread. Set aside.
- In a large skillet, 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.
- Bake until browned and puffy, about 90 minutes.
Notes + Tips!
- Don’t mix everything ahead of time. It sours pretty quickly. 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.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
– Still Hungry? –
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I made this for Christmas dinner. It was a hit!!!
Love this. We also add a turkey breast and giblets minus liver. Using the broth from the breast and gobs. Still good less fat.
Hi Debbie! I’m so glad you like the recipe. I chill my homemade stock after I make it so it’s easier to remove the fat. I’m not a big fan of high fat dressing either!😊 I know lots of people who add the turkey and giblets to the dressing. That’s a great way to do it! My family has always served the turkey on the side and made gravy from the giblets, so that’s just the way I continue to do it.
Have looked for this recipe, had fm my TX mother-in-law. She left cornbread crust on. Why do you cut off?
Hi Lynda! Honestly, I originally cut the crust off because that’s what my mom did. I learned later, through experience, that while cast iron gives you a wonderful crispy crust, it can also make that crust bitter.
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”!