Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~ (2024)

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posted by divas can cook on Nov 4, 2011 (updated Nov 14, 2022) 365 comments »

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4.60 from 329 ratings

You are viewing the original dressing recipe posted in 2009. I have since updated the recipe (photo below) and you can find it HERE. If you prefer this recipe then just keep reading. I decided to leave it up just in case.

Watch me make this southern cornbread dressing recipe from start to finish!

Original Post

If you’ve ever wondered how to make a flavorful, homemade Southern Cornbread dressing, then let me share with you my grandmother’s recipe. This dressing is usually the ONLY dressing I will eat. It is moist, full of that soul food flavor, and as southern as it gets! I’m talking Elberton, Georgia southern!!

Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~ (2)

My grandmother has been making this dressing for EVERYBODY’S Thanksgiving since I was a baby. People put in their requests for her to make them a pan for their Thanksgiving dinner months ahead of time.

My Grandma’s Homemade Cornbread Dressing Before It Get’s Devoured On Thanksgiving!

When she gave me this recipe I was surprised to discover how easy it was. All this time I thought it was some complicated process. Now if you want this dressing to be darker then you can put in more seasonings. My grandmother puts in a crapload, but I find it tastes delish with just a teaspoon of each, especially if I’m going to be serving it with some flavorful gravy.

If you have a favorite southern cornbread recipe (not the sweet kind) then use that. If not I’ve listed a basic, easy one below.

Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~ (4)

Get the Recipe: Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~

4.60 from 329 ratings

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 10

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  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 Tablespoons vegetable oil


  • Cornbread, 9x9 inch pan (my grandmother always uses day old cornbread)
  • 3 pieced of toast, crumbled (or stale bread)
  • 1 cup onions, diced (about half of a large onion)
  • 1 cup celery, diced (about 3 stalks)
  • 1 cup green bell peppers, diced, (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you'd like)
  • 1 cooked chicken breast or cooked chicken thighs, shredded
  • 2 eggs
  • 3-4 cups chicken or turkey broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon sage
  • 1 teaspoon black pepper


  • Preheat the oven to 350 F.

  • To make the cornbread, in a bowl,whisk together the cornmeal & flour.

  • Add in the buttermilk, eggs & oil.

  • Stir just until combined. Do not over work the batter.

  • Pour into a greased, 9 x9 baking dish.

  • Bake for about 20-25 minutes or until done.

  • Let cool.

  • Once cooled break up the cornbread and toast it in the oven to dry it out. *See note*

  • Set aside.

  • To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside.

  • In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.

  • Add the sautéed veggies into the cornbread mixture.

  • Add shredded chicken into the cornbread mixture.

  • Stir together to combine.

  • Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.)

  • Stir in poultry seasoning, sage, and black pepper.

  • Give it a taste and add more seasonings if desired. It should taste exactly the way you want your dressing to taste like.

  • When you are content with the taste, go ahead and stir in the eggs.

  • Pour into a buttered 9 X 13 casserole pan.

  • Bake for 45 minutes or until set.



Use day-old cornbread for the best result or toast the cornbread to dry it out.
Be sure to taste it before adding the eggs and adjust the seasonings to your liking. You can also use chicken thighs for more flavor.
My grandmother uses red bell pepper as well sometimes.

Author: Divas Can Cook

Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.

Now all you need is some juicy turkey and home-style gravy!!

Bread Recipes Holiday Holiday Side Dishes Side Dish Soul Food Classics Southern Classics Thanksgiving

originally published on Nov 4, 2011 (last updated Nov 14, 2022)

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365 comments on “Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~”

Leave a comment »

  1. Martina Reply

    I’ve been using this recipe for about three years and the best. It tastes exactly how it did when I was growing up and my grandmother made it for Sunday dinner. Will be using this recipe for years to come.

  2. Cindy Reply

    Hello can you tell me the amount of cornbread crumbs you get in cups per your cornbread recipe. Thank you very much for your recipe. Cindy

  3. Rochelle Reply

    I’ve always used your dressing recipe since I found it 2 or 3 years ago. Very moist, just amazing! Always a hit with my family. I’ve tried some of your other recipes and they are all amazing. My husband has been browsing your dessert recipes to see what I should try next lol. Thank you for sharing your recipes!

  4. Cindy Reply

    My favorite dressing recipe. I will sometimes throw some oysters in for hubby though.

  5. rose Reply

    Love this Homemade Southern Cornbread Dressing Recipe, super excited to try this delicious and unique recipe. Will definitely gonna try this recipe, thanks for sharing this one with us.

Leave a Reply

Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~ (2024)


How do you keep cornbread dressing from drying out? ›

Bolster it with warm broth

For every four cups of dressing, drizzle the dish evenly with ½ cup warm turkey or chicken broth. Toss to mix it in evenly, cover with foil, and allow the dressing to sit and rehydrate. Alternatively, to keep warm, return the dish to an oven at a low temperature.

What is the difference between cornbread stuffing and cornbread dressing? ›

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

What is the difference between cornbread and Southern cornbread? ›

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

Why is my cornbread dressing bland? ›

Avoid bland dressing by making sure to include plenty of onions, celery, and herbs in your recipe. Now is not the time to go easy with the sage, thyme, and pepper. The dressing should taste different from your cornbread.

How to keep cornbread dressing from being gummy? ›

Stir occasionally to ensure even drying. And if your dressing is still too mushy after baking, you can add more crumbled cornbread, dry bread, or even dry breadcrumbs or croutons to absorb excess moisture. Mix it in gently, so you don't compress the dressing too much.

Is it better to use broth or stock for dressing? ›

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

Why is my cornbread dressing mushy? ›

If your cornbread dressing is mushy, be sure you baked it in a wide enough pan.

What is the difference between Yankee cornbread and Southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

Why is my cornbread dressing wet? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Why do southerners not put sugar in cornbread? ›

Sugar in the cornbread interferes with the flavor of the vegetables. Don't put sugar in your cornbread! Traditional cornbread isn't sweet, but many favorite recipes have sugar in them. The amount of flour vs.

What state makes the best cornbread? ›

You will be pleased to know that based on my taste test, New Jersey gets my vote as the state with the best cornbread.

What did Native Americans call cornbread? ›

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Can you leave cornbread out overnight for dressing? ›

Be sure to leave enough time — the cornbread needs to sit out overnight to harden slightly before you make the dressing.

Should you add eggs to stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

How do you cut the salt taste in cornbread dressing? ›

The Spruce Eats explains that acidic ingredients like white vinegar and lemon juice also can counteract saltiness. If you opt for either of these ingredients, use them sparingly, since too much could turn your stuffing mushy and you'll be left to troubleshoot another stuffing mishap.

How to keep stuffing moist? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

How do you keep stuffing from drying out overnight? ›

But instead of sticking the stuffing directly in the oven, cover it tightly with foil and set in the fridge. On Thanksgiving morning, bring the stuffing to room temperature and bake as directed.


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