When I make this Southern Cornbread Dressing, my kitchen instantly fills with the cozy, familiar scent of butter, sage, and roasted chicken. It’s the kind of dish that makes you slow down, grab a second spoonful, and think of family dinners and holidays. The cornbread base soaks up the creamy soups and broth until it’s perfectly moist, while the fresh rosemary and thyme add a depth of flavor that feels homemade and comforting. Each bite gives you that soft, savory texture with just enough golden edges to remind you it was baked with love. And once that smooth brown gravy runs over the top, it’s pure Southern soul food.
Why This Cornbread Dressing Is The Best
Because it’s not just dressing, it’s tradition. This version blends the old-school flavor of buttery cornbread with the creaminess of two soups and the freshness of real herbs. It’s perfectly balanced: soft inside, slightly crisp on top, and full of savory chicken and seasoning in every bite. Whether it’s Thanksgiving or just a chilly weeknight, this dressing brings warmth, nostalgia, and satisfaction to the table.
Southern Cornbread Dressing
Ingredients
- 4 to 5 cups Cornbread (crumbled)
- 8 oz to 10 oz Shredded Chicken
- ½ cup to 1 cup Celery chopped
- 1 Onion chopped
- 1 can Cream of Chicken Soup
- 1 can Cream of Celery Soup
- 4 to 5 Garlic Cloves minced
- 1 tablespoon Fresh Rosemary
- 1 tablespoon Fresh Thyme
- 1 teaspoon Poultry Seasoning
- 1 tablespoon Sage
- 1 Egg
- 4 tablespoon Butter
- ½ cup Chicken Broth
- ½ tablespoon Creole Seasoning
- Salt & Pepper to taste
Instructions
- Set the oven to 375°F (190°C) and grease a large casserole dish with butter or nonstick spray.
- In a skillet, melt 4 tablespoons of butter over medium heat. Add onion and celery. Sauté for about 5 minutes until soft.
- Add Salt and Black Pepper
- Add minced garlic and cook another minute until fragrant. Set aside
- In a large bowl, crumble the cornbread. Add the cream of chicken soup, cream of celery soup, egg, rosemary, thyme, poultry seasoning, sage, sautéed vegetables and Creole seasoning. Stir until everything is evenly combined and the mixture is moist but not soupy.
- Fold in the shredded chicken, distributing it evenly throughout the mixture.
- Add chicken broth slowly until you get the desired consistency,
- If the dressing seems dry, add a little more chicken broth, a few tablespoons at a time, until it’s creamy and holds together.
- Add shredded chicken to the top (optional)
- Pour the mixture into the prepared baking dish and spread it evenly. Cover with foil. Bake for 25 minutes.
- Uncover cook for additional 35 minutes until golden brown on top and firm in the center.
- Once baked, let the dressing rest for 10 minutes before serving. Spoon over hot brown gravy for that signature Southern finish.
Video
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Robyn Jones says
Thank you, I wish to use your recipe for the cornbread dressing this year. Miss the former in-laws from Arkansas who hooked the dressing up for years. They are all long gone and with the Lord. I wish to create the tradition up once again. Hope it will be a staple through out the year and for years to come. Be blessed and encouraged.
Jay (Spinelli) says
This recipe will bring those memories back. Let me know how it goes.
Robyn Jknes says
Jay,
Greetings from Washington, Utah! Thanks again for the recipe of the cornbread dressing. I've fished baking it around 4:20am this morning. I've let it cool down, taste test is so moist and Scrumptious!
Two things. First thing it took about 16 oz of chicken broth to receive the stirring consistency you've shown on the video. Maybe my cornbread was a bit more. One 16 jnch cast iron skillet. Secondly, after your baking times. I've given the pan another ten more minutes for the amazing crusted edges. "I'll have and end or a corner piece please!"
Ive chosen your recipe for a few reasons. 1. You've showed your kitchen and it was clean and organized. 2. You've engaged with your viewers, not just a voice-over and speaking ghetto fabulously.
As of now all of my sides are completely done. Now what's left is to brine the turkey breasts and roast it. I'm working this week through Thanksgiving. So my leftovers are already to go.
Happy Thanksgiving to you and your family.
In His service,
Robyn Jones
Jay (Spinelli) says
Thanks for this feedback. Glad you gave it a go. It's definitely on my menu this week.