Grandma’s Old Fashioned Cornbread Dressing Recipe
Published Oct 29, 2023 Updated Nov 12, 2024
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There’s nothing fancy here—just old-fashioned, simple ingredients coming together to create something magical. This Old Fashioned Cornbread Dressing is the perfect mix of moist, savory, and crispy. Every bite takes me back to the family table, and I hope it’ll bring the same warmth and joy to your home.
Whether you’re making this for Thanksgiving or just because this dish is bound to become a family favorite. And while you’re on your cornbread kick, make this easy cornbread casserole or this cowboy cornbread with ground beef!
Table of Contents
Why You’ll Love This Southern Cornbread Dressing
There’s something about a big casserole dish full of Old-Fashioned Cornbread Dressing that just brings me back to my childhood. Whether it’s served on your Thanksgiving table or a Sunday family dinner, cornbread dressing is a staple that brings generations together. We’ve passed down this family recipe for as long as I can remember, and now, I’m excited to share it with y’all! It’s Southern comfort food at its finest!
Growing up, I watched my mama and grandma Sue Sue crumble the cornbread by hand, just the way their mamas had taught them. The smell of sage, onion, and broth filled the house, setting the perfect tone for our holiday meal. This recipe is so much more than food; it’s a labor of love that’s tied to sweet memories of family and home.
If you want more Southern holiday staples, try my Southern Green Beans and The Best Southern Gravy.
Ingredient 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.
- Eggs
- Chicken Broth or Chicken Stock: Even turkey broth will work!
- Butter
- Yellow Onion
- Garlic
- Spices: Fresh sage, celery salt, poultry seasoning, salt, and ground black pepper.
- Cream of chicken soup: I love using my homemade cream of chicken soup, but you can also use a store-bought version.
Mac’s Pro Tip
Recipe Substitutions
Gluten-Free Option: Make your cornbread gluten-free! I’ve found that a good store-bought gluten-free cornbread (or making your own) works wonders!
Dairy-Free Substitution: Use a dairy-free cream of chicken soup or make your own with coconut milk.
Vegetarian Option: You can easily substitute vegetable broth for chicken broth and use a vegetarian cream of mushroom soup.
Step-by-Step Instructions
Step 1: Make a batch of cornbread ahead of time. (If you’re short on time, grab a good quality store-bought cornbread, but trust me, homemade is always better!). Let it cool.
Step 2: Place the baked cornbread in a large mixing bowl and break it up into small pieces.
Step 3: Preheat oven to 350 degrees F. Heat a large 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.
Step 4: 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!
Step 5: Pour the cornbread 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 and the top is golden brown. If you like your dressing more crispy, bake it uncovered for the last 10 minutes or so.
Mac’s Pro TipS
Tips for the Best Homemade Cornbread Dressing
- Make Ahead: This dressing can be prepped the day before. Simply mix all your ingredients, cover the dish, and refrigerate overnight. let it get to room temperature for about 30 minutes to 1 hour, then complete the baking process in step 5.
- For Extra Crispy Top: If you like a crispier dressing, drizzle a little melted butter over the top before baking.
- Leftovers: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven. This tastes even better the next day!
- Freeze It!: 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.
- Intensity: 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.
- Use Turkey: This is a great recipe to make after Thanksgiving, too, using up any leftover turkey and cornbread.
- Avoid overmixing: Be careful not to overmix. You want to gently incorporate the ingredients, but if you overmix, the texture can become mushy.
Recipe FAQs
Yes, if you’re short on time! But y’all, if you’ve got the time, homemade cornbread brings that rich, buttery flavor that really makes this dressing stand out.
You can easily assemble the dressing a day in advance. Store it in the fridge, and then bake it fresh on the day of your event. This saves you so much time during busy holidays!
If your dressing seems a little dry, don’t worry! Add a splash of broth to moisten it up. You want it to be soft, but not soggy.
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.
There are quite a few differences in flavor and texture, and most importantly, ingredients. Traditional stuffing is made with white bread cubes (or wheat bread), while Traditional cornbread dressing is made with crumbled cornbread.
More Thanksgiving Recipes
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Grandma’s 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.