Cornbread dressing is the ultimate Southern holiday side dish. This recipe comes together with homemade cornbread, buttery sautéed vegetables, rubbed sage, and cream of chicken soup for extra richness. It's the kind of recipe that feels like home and makes the Thanksgiving table complete.
Updated August 2025: This post has been refreshed with step-by-step tips, FAQs, and clarified storage instructions to make your holiday cooking even easier. It was originally posted on November 13, 2018.
Here's what readers have to say about this recipe:
Reader LaKrystal, commented: "I love this recipe. Just like my granny made it. Huge hit at Thanksgiving today! ★★★★★"
Another reader Dee, commented: "My Mama used day-old biscuits instead of toast and just chicken broth with no cream of chicken soup... so good! And as you, I took awhile to tackle it on my own. Lol ★★★★★"
Jump to:
I learned how to make dressing by watching my mom in the kitchen. Growing up, I thought it was a complicated process. But once I tried it myself, I realized how simple it really is, especially if you make the cornbread a day ahead. Over the years, I've added a few tweaks to her recipe, but the heart of it remains the same.
Why You'll Love This Cornbread Dressing Recipe
- Classic Southern flavor - Sage, butter, celery, and onion give this dish its traditional taste.
- Moist and creamy - Cream of chicken soup keeps the dressing from drying out.
- Holiday essential - Pairs perfectly with turkey, collard greens, and candied yams.
- Make-ahead friendly - Prep it in advance and bake on the big day.
Before You Cook, Read This!
Here are a few helpful notes to set you up for success:
- Make the cornbread a day ahead - Slightly stale cornbread absorbs liquid better.
- Use day-old bread or biscuits - Toasted white bread, sourdough, or leftover biscuits all work.
- Don't skip the butter - It adds flavor you won't get from oil or margarine.
- Texture matters - Keep the cornbread coarse and chunky, not too fine.
- Bakeware - Use a buttered 9x13-inch baking dish.
Ingredients You'll Need
- Cornbread - One full batch of Southern Cornbread crumbled.
- Bread - 3 slices toasted and crumbled (or biscuits, sourdough, French bread).
- Butter - For sautéing the vegetables.
- Onion & Celery - Classic aromatics that add flavor and texture.
- Chicken Broth - Use homemade or store-bought.
- Rubbed Sage - Traditional seasoning with earthy flavor.
- Eggs - Bind everything together.
- Cream of Chicken Soup - Adds creaminess and moisture.
- Salt & Pepper - For seasoning.
See the full recipe card below with exact measurements and instructions.
📖 Recipe
Easy Cornbread Dressing Recipe
Video
Equipment
- 1 Large skillet
- 1 large bowl
- 1 Rectangle 9x13-inch baking dish
Ingredients
- 1 prepared cornbread recipe, crumbled
- 3 slices toasted bread, crumbled
- ⅓ cup butter
- ½ cup onion, chopped
- 1 cup celery, chopped
- 3 cups chicken broth
- 1 tablespoon rubbed sage
- 2 large eggs, beaten
- 1 can (10.5 oz.) cream of chicken soup
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Prep the base - Crumble the prepared cornbread. Toast and crumble the 3 slices of bread. Chop ½ cup onion and 1 cup celery.
- Cook the vegetables - In a skillet, melt ⅓ cup butter and sauté onion and celery for 2-3 minutes until softened.
- Mix - In a large bowl, combine crumbled cornbread, toasted bread, and vegetable mixture. Stir in 3 cups chicken broth, 1 tablespoon sage, 2 eggs, 1 can cream of chicken soup, ¼ teaspoon salt, and ½ teaspoon pepper.
- Transfer - Spread the mixture evenly into a buttered 9x13-inch baking dish.
- Bake - Bake at 350°F for 25-30 minutes, until set and lightly golden brown. Serve warm with gravy.
Notes
LaKita's Expert Tips
- Don't crumble the cornbread too finely, keep it chunky.
- Avoid overmixing the batter, it should have texture.
- For more flavor, use homemade chicken broth.
- Swap cream of chicken for cream of celery soup if you prefer.
Storage & Reheating
- Refrigerator - Store leftovers in an airtight container for 3-4 days.
- Freezer (unbaked) - Assemble and freeze up to 30 days. Wrap tightly in plastic wrap and foil. Thaw overnight before baking.
- Freezer (baked) - Cool completely, wrap, and freeze up to 2 months. Reheat at 300°F until warmed through.
FAQs
In the South, it's called dressing when baked in a dish, and stuffing when cooked inside the turkey.
Yes! Use vegetable broth and cream of celery soup instead of chicken-based ingredients.
Absolutely. Prepare the unbaked mixture up to 1 day in advance, refrigerate, and bake just before serving.
Serving Suggestions
Round out your holiday table with:
- Cajun Maple Glazed Spatchcock Turkey
- Collard Greens with Ham Hocks
- Easy Candied Yams
- Ham Green Beans and Potatoes
- Sweet Potato Casserole
Have you tried this Easy Cornbread Dressing Recipe? Leave a comment below and let me know if you call it dressing or stuffing! Don't forget to tag @simplylakita on Instagram when you make it.
💌 From my kitchen to yours, happy eating!
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LaKrystal Warren Gordon says
I love this recipe. Just like my granny made it. Huge hit at Thanksgiving today!
LaKita says
That make me so happy to hear, thank you LaKrystal!!
Karen says
I wish you had included the oven temperature
LaKita says
It's 350 degrees F.
Dani says
At what temperature should the oven be set?
LaKita says
Please bake it at 350 degrees F.
Dee says
My Mama used day-old biscuits instead of toast and just chicken broth with no cream of chicken soup... so good! And as you, I took awhile to tackle it on my own. Lol
LaKita says
My mom uses old biscuits as well! I use toast because I usually don't have leftover biscuits 😀