Grandma’s Old Fashioned Cornbread Dressing with Chicken
Published Nov 09, 2023 Updated Oct 10, 2026
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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 with chicken 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.
Table of Contents
Author’s Note
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 Southern giblet 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.
- Chicken Broth or Chicken Stock: Even turkey broth will work!
- 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! Use a gluten-free cream of chicken soup, too, because regular canned soup usually has wheat flour in it. You can also make my homemade cream of chicken soup substitute with gluten-free flour.
- Dairy-Free Substitution: Use a dairy-free cream of chicken soup or make your own with coconut milk. Sauté the onions in dairy-free butter, and make the cornbread with a dairy-free milk. I’ve made it this way, and it works just fine!
- Vegetarian Option: Leave out the chicken. You can easily substitute vegetable broth for chicken broth and use a vegetarian cream of mushroom soup. No other changes needed!
How to Make Cornbread Dressing with Chicken
Step 1: Make a batch of cornbread ahead of time and let it cool. I mix all three boxes of Jiffy in one big bowl with the eggs and milk the box calls for. If you’re short on time, grab a good quality store-bought cornbread, but trust me, homemade is always better!
Step 2: Place the baked cornbread in a large mixing bowl and break it up into small pieces. Bite-size chunks are all you need. Stirring in the wet ingredients breaks them down even more.
Step 3: Preheat the oven to 350°F. Melt the butter in a large skillet, then sauté the garlic and onions until the onions are translucent and fragrant but not browned. Set them aside to cool.
Step 4: Add the sautéed onions and garlic to the crumbled cornbread along with the shredded chicken, cream of chicken soup, seasonings, broth, and eggs. Stir until combined, but don’t overmix! If you overmix, the texture can become mushy. The mixture should look like thick, wet crumbs, not a runny batter.
Step 5: Spread the mixture evenly in a 9×13 baking dish coated with melted butter or oil. Bake covered for 45-50 minutes or until a toothpick returns clean and the top is golden brown with deeper golden edges. 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. On baking day, let it get to room temperature for about 30 minutes to 1 hour while the oven preheats to 350°F, 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.
- Intensity: The amount of sage you add will depend on how intense you want the flavor. I usually use 1 to 1 1/4 tablespoons of ground sage, but I like a strong sage flavor. Start small and add more as needed.
Recipe FAQs
If your leftover dressing seems a little dry when you reheat it, don’t worry! Add a splash of broth to moisten it up. You want it to be soft, but not soggy.
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Grandma’s Old Fashioned Cornbread Dressing with Chicken
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 350°F. 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 sautéed onions and garlic mixture along with the shredded chicken, cream of chicken soup, seasoning, broth, and eggs. Mix till combined.
- Add the dressing mixture to a coated 9×13 baking dish and spread evenly.
- Bake covered for 45-50 minutes or until a toothpick returns clean. If you like your dressing more crispy, bake it uncovered for the last 10 minutes or so.
Notes
- Gluten-Free Option: Replace the regular Jiffy cornbread with gluten-free cornbread. I’m using three 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. You’ll also need a gluten-free cream of chicken soup, like my homemade gluten-free version.
- The amount of sage you add will depend on how intense you want the flavor. I usually use 1 to 1 1/4 tablespoons of ground sage, 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 without preheating the oven, then cover and store in the refrigerator for up to 24 hours. On baking day, preheat the oven to 350°F. 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.
- 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 it into 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.