Southern Cornbread Dressing Recipe
This Southern cornbread dressing is moist, savory, and loaded with homemade cornbread, sage, and cream of chicken soup. Ready in under an hour, perfect any time of year!
Servings: 16
Calories: 93kcal
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.
Video
Notes
Storage Notes – Store in fridge up to 4 days or freeze (unbaked or baked) for longer storage.
Make Ahead & Freezer Instructions: For detailed instructions on assembling ahead, freezing (baked or unbaked), thawing safely, and reheating, see my Cornbread Dressing Make-Ahead & Freezer Guide.
Nutrition
Calories: 93kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 425mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
