Grandma's Old Fashioned Cornbread Dressing Recipe

5 from 2 votes

Grandma's Old Fashioned Cornbread Dressing Recipe

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.

Prep Time15

Cook Time45

Total Time1

Course: Entree, Main Dish, Side Dish

Cuisine: American

Method: Oven

Servings: servings

Author: Ashley McCrary

Equipment

Casserole Dish (white setof 2)

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.

Nutrition