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Home » Recipes » Southern Cornbread Dressing Recipe

Southern Cornbread Dressing Recipe

by Mike Hultquist · Nov 1, 2021 · 10 Comments

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Cornbread Dressing Recipe

This southern cornbread dressing recipe is a must for the holidays, made with homemade cornbread and a flavorful Creole seasoning that gives it the best flavor. It's the perfect side dish!

Cornbread Dressing Recipe

Southern Cornbread Dressing Recipe

It's the holidays, my friends, and that means lots of big meals with family and friends. This pretty much always means a big turkey on the Thanksgiving table, or a large honey baked ham, or maybe a stuffed flank steak.

But what about the side dishes?

Proper side dishes are a MUST for a successful holiday meal. They really round it out and are best when they pair nicely with your main course. I've got your ultimate holiday side dish recipe right here, my friends. It checks all the boxes. We're talking...

Southern Cornbread Dressing! YES!

Cornbread dressing is a classic recipe in the southern U.S. It's primary component is cornbread, of course, but we're mixing in all sorts of other wonderful ingredients to make it more like a fluffy casserole.

It's very much like your classic stuffing recipe, but made with cornbread instead.

And DANG is it huge on flavor. If you've been thinking about making a homemade cornbread dressing for your gathering, or if you're looking for something new to try, you need to give this recipe a go.

You won't regret it.

You'll need to get some cornbread, and I'll provide the link to that recipe so you can make it separately.

Alright, let's get moving!

Let's talk about how to make cornbread dressing, shall we?

Cornbread Dressing being scooped from the casserole dish

Cornbread Dressing Ingredients

  • Cornbread. Use this jalapeno cornbread recipe - it is the exact amount you need, 6-7 cups.
  • Butter.
  • Onion.
  • Jalapeno Peppers. Optional. Use bell peppers for milder dressing.
  • Celery.
  • Creole Seasonings.
  • Eggs.
  • Chicken Stock. Or chicken broth, or use vegetable broth or stock.
  • Milk. Try it with buttermilk for buttermilk cornbread.
  • Parsley.
  • Salt and pepper to taste.

How to Make Cornbread Dressing

First, preheat your oven to 375 degrees F.

Add the cubed cornbread to a large bowl.

Heat a pan to medium heat and melt 1 tablespoon of the butter. Add the onion, celery and jalapeno to the melted butter. Cook them down for 5 minutes to soften.

Stir in the Creole seasoning and remaining butter. When the butter is melted, remove the pan from heat and let it cool slightly.

Pour it over the cubed or crumbled cornbread (cut into small pieces) into the bowl and combine.

Cornbread Dressing dry ingredients, mixed in a bowl

Whisk together the eggs, chicken stock, milk and parsley. Pour it over the cornbread. Sprinkle with salt and pepper to taste.

Gently fold the cornbread mixture with wooden spoons until it absorbs the liquids.

It should be moist, not soggy.

Cornbread Dressing with the wet ingredients, mixed in a bowl

Transfer the mixture to a lightly oiled 9 x 11 baking dish and bake for 30 minutes at 375 degrees F until it is golden brown.

Remove from heat and serve!

BOOM! That's it, my friends! Easy enough, isn't it? Not too much work and WELL WORTH the time spent. Your friends and family will love you for this one.

Tell them it's your own secret recipe.

A scoop of Cornbread Dressing missing from the casserole dish

Recipe Tips & Notes

  • Flavor Additions. There are a number of other different seasonings you can add to cornbread dressing to your own flavor preferences. Some great ones to experiment with are fried or cooked sage, sage powder, or fresh or dried oregano.
  • The Seasonings. I've used my favorite homemade Creole seasoning recipe blend for this recipe, as it's an easy go-to and gives dishes a big flavor boost. However, feel free to use your own blend, your own favorite store bought brand, or use a Cajun seasoning blend. They're all good here!
  • Sausage. Crumbly sausage is a nice addition to make this a heartier side dish. I like a good spicy Italian sausage, though mild is fine, or use bratwurst that you can remove from the casings. Spicy Mexican chorizo is also very awesome. You can incorporate other meats as well, such as chopped chicken or ground pork.
  • Chili Peppers. Yes! I've added jalapeno peppers to my mix because I enjoy the spice level and flavor, and because jalapenos aren't going to upset any of my guests. If you think they'll be too hot for them, you can core them out or omit them, or sub in mild bell peppers or sweet peppers. You can always go hotter with spicier peppers, like the serrano pepper or a habanero pepper or two.
  • Not JUST for Holidays. You'll normally find a recipe like this served on American holidays - Thanksgiving, Christmas, Easter - though it's a bit of shame because this would be great anytime of the year! I think of it as more of a cooler weather side dish, but serve it up anytime you'd like! If you love cornbread, you'll love this recipe. No doubt.

Storage & Leftovers

Store any cornbread dressing leftovers in the refrigerator in a sealed container or wrapped in plastic wrap for up to 5 days. You can easily reheat it in the oven to enjoy again.

You can also freeze it for 3 months or longer.

Dressing Vs. Stuffing

Is there a difference between “stuffing” and “dressing”? The short answer is that there really is no difference between stuffing and dressing. You'll get this question a lot around this time of year if you're making a bird for the holidays.

It's more of a regional thing. In the northern regions, you might be more used to calling this recipe a cornbread stuffing. In the southern U.S., you may be used to calling this a cornbread dressing, as opposed to a stuffing.

However, if you cook the stuffing inside the bird, then it is undoubtedly a stuffing.

That's it, my friends! I hope you enjoy it! Let me know how it turns out for you! I'm always happy to help.

Try Some of My Other Popular Recipes for the Holidays

  • Scalloped Potatoes
  • Sausage Stuffing
  • Chipotle Mashed Sweet Potatoes
  • Chipotle-Honey Baked Ham
  • Hot Honey Glazed Ham
  • Baked Turkey Wings Recipe
  • Oven Roasted Turkey Legs
  • Hoppin’ John
  • Cajun Corn Maque Choux
  • Papas con Chile – Cheese Tex-Mex Mashed Potatoes
  • Jalapeno-Cheddar Dutch Oven Bread
  • Oyster Dressing
  • Try My Side Dish Recipes
Cornbread Dressing being served on a spoon

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Cornbread Dressing Recipe
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Southern Cornbread Dressing Recipe

This southern cornbread dressing recipe is a must for the holidays, made with homemade cornbread and a flavorful Creole seasoning that gives it the perfect flavor. It's the perfect side dish!
Save Recipe Saved!
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Christmas, cornbread, dressing, Easter, holiday, jalapenos, spicy, stuffing, Thanksgiving
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Calories: 297kcal
Author: Mike Hultquist
Servings: 8
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5 from 3 votes
Leave a Review

Ingredients

  • 6 cups cubed cornbread SEE RECIPE NOTES
  • 8 tablespoons butter
  • 1 large onion chopped
  • 2 jalapeno peppers chopped (use a large bell pepper for milder flavor)
  • 1 stalk celery chopped
  • 2 tablespoons Creole seasoning blend
  • 3 large eggs beaten
  • ¾ cups chicken stock or vegetable broth
  • ¼ cup milk
  • 1/3 cup chopped parsley
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees F.
  • Add the cubed cornbread to a large bowl.
  • Heat a pan to medium heat and melt 1 tablespoon of the butter. Add the onion, jalapeno and celery. Cook them down for 5 minutes to soften.
  • Stir in the Creole seasoning and remaining butter. When the butter is melted, remove the pan from heat and let it cool slightly. Pour it over the cubed cornbread.
  • Whisk together the eggs, chicken stock, milk and parsley. Pour it over the cornbread. Sprinkle with salt and pepper to taste.
  • Gently fold the cornbread with wooden spoons until it absorbs the liquids. It should be moist, not soggy.
  • Transfer the mixture to a lightly oiled 9x11 baking dish and take for 30 minutes at 375 degrees F.
  • Remove from heat and serve.

Notes

Use this recipe for jalapeno cornbread - https://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/jalapeno-cornbread/ - it is the exact amount you need, 6-7 cups

Nutrition Information

Calories: 297kcal   Carbohydrates: 28g   Protein: 6g   Fat: 18g   Saturated Fat: 10g   Cholesterol: 119mg   Sodium: 435mg   Potassium: 197mg   Fiber: 2g   Sugar: 9g   Vitamin A: 1317IU   Vitamin C: 10mg   Calcium: 92mg   Iron: 1mg
Cornbread Dressing Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 11/1/21 to include new information. It was originally published on 11/18/19.

Reader Interactions

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    Recipe Rating




  1. Boo says

    January 21, 2025 at 11:53 am

    5 stars
    This was good & tasty, did add a sprinkle of cumin and maybe add a little more chicken broth next time used chopped cilantro instead of parsley, Spanish onion copped finely. Do you think this can be used to stuff turkey/chicken ?? Maybe it will be juicy/moist that way. I may have cooked to high too long. (new oven) but everyone loved it, no left overs. I very rarely have any left overs when I make your recipes. The jalapenos gave it a nice spicy taste.
    I was thinking to add andoullie sliced to cornbread when I make turkey would that be ok ? Thanks so much for wonderful recipes.

    Reply
    • Mike H. says

      January 22, 2025 at 10:04 am

      Yes, Boo, you can use this as stuffing for turkey or chicke - it should turn out juicy and flavorful! And adding sliced andouille to cornbread sounds like a great idea for extra smoky, savory flavor, if you'd like that!

      Reply
  2. Cathlynn Groh says

    December 25, 2021 at 3:00 pm

    5 stars
    This is terrific!!! The cornbread is amazing by itself, so extra must be made for those who try to pilfer from the dressing ingredients!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 27, 2021 at 9:28 am

      Thanks, Cathlynn! I appreciate it! I just made again this for our holiday gathering! Always a hit.

      Reply
  3. Tiffany Harris says

    November 24, 2021 at 7:56 am

    5 stars
    Can I mix up the dressing the night before and cook the following day?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 24, 2021 at 9:35 am

      Tiffany, yes, though wrap it up very tightly and refrigerate until ready to bake the next day. Let me know how it goes for you. Enjoy.

      Reply
  4. Amy says

    November 20, 2021 at 8:26 pm

    Hi, I’m planning to try this. Do you dry the cornbread out before using it in this recipe or use it fresh? Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 21, 2021 at 8:24 am

      I use freshly made cornbread, Amy. Enjoy!

      Reply
  5. GJM says

    November 02, 2021 at 12:41 pm

    I can hardly wait to try this. As a Southern gal, I make my own cornbread, and have made my own Cornbread Dressing for more than a few decades. I've always said, (only half in jest), that you aren't a real Southern gal, if you can't make a good pan of cornbread. It separates the real from the "wannabes". I expect that I'll make a pan of jalapeno cornbread when I try this, and I do not think that I will wait until Thanksgiving. Next week sounds perfect! And BTW, I do not know how it took me so long to find your site, but after reading, and trying, some of the recipes here, I had to have your book. In fact, I bought 2, and gave one as a birthday gift this week. This Chili Pepper Madness is an addiction!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 02, 2021 at 2:06 pm

      Thanks, GM. I hope you like it. This is a GREAT one for us, always turns out just right. Thanks for the support! I greatly appreciate it!

      Reply

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