Old Fashioned Cornbread Dressing Recipe
Published Oct 29, 2023 Updated Nov 09, 2023
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Indulge in a taste of nostalgia with this Old Fashioned Cornbread Dressing! Made with crumbled cornbread, tender shredded chicken, and a rich medley of spices, it’s a timeless Southern classic brought to life just in time for the Holidays!
Table of Contents
What is Cornbread Dressing?
Cornbread dressing is a classic Southern dish served during holiday meals. It consists of crumbled cornbread seasoned with herbs and spices, mixed with vegetables and sometimes meat (this version uses shredded chicken!). It’s Southern comfort food at its finest!
Why You’ll Love This Recipe
I’m bringing it back to my southern roots this Thanksgiving and making a tried and true Old Fashioned Cornbread Dressing recipe that is truly out of this world! It’s such an easy side dish to bake and take to a holiday potluck or to serve at your own gathering.
In this cornbread stuffing recipe, the cornbread replaces your standard bread cubes and adds a savory, slightly sweet, buttery cornbread flavor. The texture is soft and crumbly and perfectly moist. It tastes like everything you love about the holidays in casserole form. I truly cannot think of a better dish!
If you want more Southern holiday staples, try my Southern Green Beans and The Best Southern Gravy.
Ingredients Notes
- Jiffy Corn Muffin Mix: I love these little boxes of cornbread mix. You can also use a homemade cornbread recipe if preferred. Keep in mind that you will make the cornbread according to package instructions first, so additional ingredients may be needed depending on the cornbread recipe you use.
- Shredded Chicken: I recommend using leftover rotisserie chicken or cooking and shredding chicken breasts. You can also make this with leftover turkey.
- Cream of Chicken Soup: You can use a can or sub my cleaner option here
- Eggs
- Chicken Broth or Chicken Stock
- Butter
- Yellow Onion
- Garlic
- Spices: Ground sage, celery salt, poultry seasoning, salt, and ground black pepper.
Step-by-Step Instructions
- Preheat oven to 350F. Heat a skillet on medium-high heat. Melt the butter, then add the garlic and onions to the pan. Sauté until the onions are translucent and fragrant. Set aside to cool.
- Place the baked cornbread in a large mixing bowl and break it up into small pieces.
- To the large bowl of crumbled cornbread, add the sauteed onions and garlic mixture along with the shredded chicken, cream of chicken soup, seasoning, broth, and eggs. Stir until combined– don’t overmix!
- Pour the dressing mixture into a coated (use melted butter or oil of choice) 9×13 baking dish or casserole dish and spread evenly.
- Bake covered for 45-50 or until a toothpick returns clean. If you like your dressing more crispy, bake it uncovered for the last 10 minutes or so.
Mac’s Pro TipS
Expert Tips
- The amount of sage you add will depend on how intense you want the flavor. I usually do a tablespoon to 1 1/4 tbsp, but I like a strong sage flavor. Start small and add more as needed.
- To make this recipe ahead of time, complete steps 1-4, then cover and store in the refrigerator for up to 24 hours. Remove from the fridge, let it get to room temperature for about 30 minutes to 1 hour, then complete the baking process in step 5.
- This is a great recipe to make after Thanksgiving, too, using up any leftover turkey and cornbread.
- Be careful not to overmix. You want to gently incorporate the ingredients, but if you overmix, the texture can become mushy.
Storage Tips
- Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
- To freeze, let the baked cornbread dressing cool completely. Then, store in an airtight, freezer-safe container for up to 2-3 months.
- When reheating, add a 1/2 cup of chicken broth and mix together in the dressing before heating up. This will help moisten the dressing so it doesn’t dry out.
Recipe FAQs
There are a couple of reasons why it would become mushy. 1. There was too much liquid mixed into the dressing. 2. The dressing may have been overmixed. 3. The cornbread was stale and didn’t absorb as much liquid.
There are quite a few differences in flavor and texture, and most importantly, ingredients. Traditional stuffing is made with cubes of white or wheat bread, while cornbread dressing is made with crumbled cornbread.
It’s a simple mix of cornbread, shredded chicken, veggies, spices, broth, eggs, and a can of soup!
I am not a fan of canned soup, so I have an alternative and it tastes so close to the real thing. My recipe also includes a gluten and dairy free option also.
Absolutely! Just replace the regular Jiffy cornbread with gluten-free cornbread. I’m using 3 8.5 oz boxes of cornbread that’s prepared, so you’d need to use 25.5 oz of gluten-free cornbread that’s also prepared and crumbled. Additionally, you can opt for my homemade gluten-free cream of chicken soup alternative.
More Thanksgiving Recipes
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Old Fashioned Cornbread Dressing Recipe
Ingredients
- 3 boxes of Jiffy cornbread the small boxes, prepared as the box instructs
- 8 oz chicken cooked and shredded
- 10 oz can cream of chicken soup or sub my Cream of Chicken Substitute
- 2 large eggs beaten
- 3 1/4 cups chicken broth
- 2 tablespoons butter
- 1 cup yellow onion finely chopped
- 4-5 cloves garlic minced
- 2-3 teaspoons ground sage
- 1 teaspoon celery salt
- 2 1/2 teaspoon poultry seasoning
- 3/4 teaspoon salt more or less to taste
- 3/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350F. Heat a skillet on medium-high heat. Add in the butter, garlic, and onions. Sauté until the onions are translucent and fragrant. Set aside to cool.
- Place cornbread in a large bowl and break it apart.
- Add in the sauteed onions and garlic mixture along with the shredded chicken, cream of chicken soup, seasoning, broth, and eggs. Mix till combine.
- Add the dressing mixture to a coated 9×13 baking dish and spread evenly.
- Bake covered for 45-50 or until a toothpick returns clean. If you like your dressing more crispy, bake it uncovered for the last 10 minutes or so.
Notes
Expert Tips
-
- Gluten-Free Option: Simply replace the regular Jiffy cornbread with gluten-free cornbread. I’m using 3 8.5 oz boxes of cornbread that’s prepared, so you’d need to use 25.5 oz of gluten-free cornbread that’s also prepared and crumbled. Additionally, you can opt for my homemade gluten-free cream of chicken soup alternative.
-
- The amount of sage you add will depend on how intense you want the flavor. I usually do a tablespoon to 1 1/4 tbsp, but I like a strong sage flavor. Start small and add more as needed.
-
- To make this recipe ahead of time, complete steps 1-4, then cover and store in the refrigerator for up to 24 hours. Remove from the fridge, let it get to room temperature for about 30 minutes to 1 hour, then complete the baking process in step 5.
-
- This is a great recipe to make after Thanksgiving, too, using up any leftover turkey and cornbread.
-
- Be careful not to overmix. You want to gently incorporate the ingredients, but if you overmix, the texture can become mushy.
Storage Tips
-
- Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
-
- To freeze, let the baked cornbread dressing cool completely. Then, store in an airtight, freezer-safe container for up to 2-3 months.
-
- When reheating, add a 1/2 cup of chicken broth and mix together in the dressing before heating up. This will help moisten the dressing so it doesn’t dry out.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s not Thanksgiving without this dressing. It holds a special place in my heart and is delicious.
I just tested this recipe out over the weekend and it was delicious! My husband said it was one of his favorite recipes so now we are going to be adding it to our Thanksgiving lineup. Thank you.
So happy to hear this! I hope y’all enjoy this recipe on Thanksgiving.