Homemade Cornbread Dressing

| November 25, 2013 | 15 Comments

Cornbread Dressing Recipe from Taste of Southern.
Follow easy, step-by-step, photo illustrated instructions for making our Homemade Cornbread Dressing, from scratch.  This quick and easy side dish is best when made a day or two ahead of time and then baked when needed.  So, you can get some of that big meal made and ready for the oven, without having to rush yourself on the big day.  Perfect for Thanksgiving Dinner, great anytime of the year.  Printable recipe included.


Cornbread Dressing, slider.
Southern Style Cornbread Dressing Recipe, made from scratch.


What’s a big old plate of Turkey without some Dressing to go with it?  As we get ready for Thanksgiving, this is another one of our Thanksgiving Dinner side dishes that I hope you’ll try.  You can even make it a day or two in advance, refrigerate it, and all you’ll need to do on Thanksgiving Day is pop it in the oven and bake it.

I just wonder though, WHY do we only make it for Thanksgiving or Christmas?  It’s not hard to make and it adds so much to a meal.  But, it seems like about the only time we even think about making Cornbread Dressing is around Thanksgiving or Christmas.

Growing up Gordon, it was Daddy who made the dressing for Thanksgiving in our house.  He loved to make Oyster Dressing and I must admit, it was some mighty good eating back then.  He’d buy a carton of already shucked oysters at the neighborhood grocery store because they always brought them in around Thanksgiving.  Daddy also liked to add a good bit of Sage to his dressing as I recall.  The taste brings back a flood of memories for me but Sage is just something I can’t tolerate very well.  I can taste it for days afterwards and that takes the enjoyment out of it.

I add a bit of Sage to this recipe, but you can certainly leave it out if you’re sensitive to it like me.

Anytime you have some leftover cornbread and biscuits, just pop a few of them into the freezer.  That way, you’ll have the bread part ready made for when you’re going to make our Cornbread Dressing.  What?  You don’t have any leftover cornbread?  No problem, you’ll find recipes for making some pretty good cornbread and some mighty fine biscuits, right here on Taste of Southern.

We had plenty of dressing made from those packaged herb mixes at our house as well.  I just thought this would be a good time to drag out the old Homemade Cornbread Dressing recipe for you.  Maybe next year, I’ll do the one with Oysters.  How’s that?

I hope you’ll enjoy making your own dressing from scratch.  I’ll be looking forward to hearing your thoughts and Comments on our recipe in the section at the bottom.  So, if you’re ready to move forward, Let’s Get Cooking!


Cornbread Dressing, you'll need these ingredients.
Cornbread Dressing:  You’ll need these ingredients.


Cornbread Dressing, dice the carrots.
Let’s take care of the veggies first.  Begin, by dicing the carrots into small pieces.


Cornbread Dressing, dice the celery.
Dice up the celery, keeping it about the same size as the carrots you just diced.


Cornbread Dressing, dice up the onions.
Dice up the onions.  Pictures like this always make my eyes water.  Why is that?


Cornbread Dressing, add to skillet and cook until tender.
Place all the diced vegetables in your cast iron skillet.  Add about One Tablespoon of your butter and cook them over Medium heat, until tender.


Cornbread Dressing, chop the parsley.
Chop the Parsley.


Cornbread Dressing, strip the thyme.
Strip the Thyme leaves from their stems.  Chop finely, if desired.


Cornbread Dressing, crumble the cornbread.
Grab a large mixing bowl and crumble up the Cornbread.  Break it up into small pieces.

You’ll find one of our recipes for making Cornbread by clicking:  HERE


Cornbread Dressing, crumble up the biscuits.
Next, crumble up the biscuits.  I used three leftover biscuits to make this dressing.  You could use 3-4 slices of day old sandwich loaf bread if you didn’t have any biscuits.

You can find our recipe for making Mama’s Buttermilk Biscuits by clicking:  HERE


Cornbread Dressing, mix well.
Mix the dry ingredients up well.  Just stick your hand in it and crumble and stir as you go.  Have some FUN with it.


Cornbread Dressing, add the sugar.
Add the Sugar.


Cornbread Dressing, add the black pepper.
Add the Black Pepper.


Cornbread Dressing, add the herbs.
Add the chopped Parsley and Thyme.


Cornbread Dressing, add the sage.
Add the Sage.  Of course, if you don’t like the taste of Sage, you could cut back on the amount or just leave it out all together.  It was just standard in the dressings made at our house.  I like a hint of it but can’t take a large amount.  It hangs around in my throat for the rest of the day and I just don’t like that.  Did I actually drop it all in the bowl?  OK, I did, I just decided to go ahead and go for it.


Cornbread Dressing, add the salt.
Add the Salt.


Cornbread Dressing, stir well.
Stir everything together well.


Cornbread Dressing, remove veggies from heat.
When the vegetables are tender, remove them from the heat.  You didn’t forget about them on the stove did you?


Cornbread Dressing, add to the dry mixture.
Add the cooked vegetables to the dry ingredients.


Cornbread Dressing, add the melted butter.
Add the melted Butter.


Cornbread Dressing, add the chicken broth.
Add the Chicken Broth.  Yes, I know I’m using canned broth in this made-from-scratch recipe for Cornbread Dressing.  I’ve got to give you a little break somewhere right?  You could certainly use your own homemade chicken stock, I just wasn’t THAT ready this year.  I’m sorry.

Then again, I didn’t make the butter, salt, black pepper, sugar and…  maybe this isn’t as made-from-scratch as I thought it would be.  Just saying.


Cornbread Dressing, stir well and taste.
Stir everything together really good.  Then, grab a spoon and taste it to see if you think it needs a little “something else.”  That’s the beauty of cooking, you get to make it to your own tastes and those of your family.  Need a little more salt, add it in.  Just don’t get carried away with it and ruin the dressing.


Cornbread Dressing, whisk the eggs.
Break the eggs into a small bowl and whisk them a bit with a fork.


Cornbread Dressing, add to mixture.
Add the Eggs into the mixture.  Aren’t you glad we tasted it BEFORE we added the eggs?  See, I have a PLAN.


Cornbread Dressing, stir well.
Stir everything together until it’s all mixed up really good.  You could add a bit more Chicken Broth if needed.  The mixture needs to be moist but not soupy.


Cornbread Dressing, spread in baking dish.
I greased up a 13×9 sheet cake pan then spread the mixture into the pan.  A large casserole dish would have looked a lot prettier than this old pan.  A smaller sized pan will give you thicker dressing, but either way, it’ll taste the same when all is said and done.  Use what you have.


Cornbread Dressing, moist but not soupy.
Again, your dressing should be moist but not overly soupy at this point.


Cornbread Dressing, wrap and refrigerate overnight.
Wrap the top of your pan with aluminum foil and refrigerate the dressing overnight if possible.

That’s the nice thing about making this dressing, you can make it a day or two ahead of time and then bake it just before you’re ready to serve it.  It helps cut down on a lot of work on Thanksgiving Day when preparing a big meal.  But, if you need to, go ahead and bake it as follows.

NOTE:  If you refrigerate the dressing, be sure to let it sit out for about one hour to come back up near room temperature BEFORE you bake it.


Cornbread Dressing, bake at 350 degrees.
Again, just in case you missed it.  If you refrigerate the dressing overnight, be sure to let it sit out on your counter top for about one hour before you actually bake it.  It helps to let it come back up to near room temperature before baking.

Bake the Cornbread Dressing at 350ºF for about 45-60 minutes, or until it is done.


Cornbread Dressing, bake until done.
Test the Cornbread Dressing just like you would a cake layer.  Insert a wooden toothpick into the center of the pan.  If it pulls out free of crumbs and fairly dry, it’s done.  If it still seems to be pretty moist, or if you pull out some crumbs attached to your toothpick, slide it back in the oven for a few more minutes.

Cooking time will vary depending on the size of pan you used.  If your pan is smaller and the dressing is thicker, it might take it longer to cook. Watch it closely.


Cornbread Dressing, serve warm and enjoy.
Serve while warm and Enjoy!


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Southern Cornbread Dressing, made from scratch, on Taste of Southern.

Homemade Cornbread Dressing

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 Servings 1x
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American


Follow easy, step-by-step, photo illustrated instructions for making our Homemade Cornbread Dressing, from scratch. This quick and easy side dish is best when made a day or two ahead of time and then baked when needed. So, you can get some of that big meal made and ready for the oven, without having to rush yourself on the big day. Perfect for Thanksgiving Dinner, great anytime of the year. Printable recipe included.



  • 1 Skillet of baked Cornbread
  • 34 Biscuits, crumbled
  • 1 can Chicken Broth
  • ½ cup Unsalted Butter, melted
  • 4 Eggs, slightly Beaten
  • 2 cups Onion, chopped fine
  • 2 cups Celery, chopped fine
  • 1 cup Carrot, chopped fine
  • 1 Tablespoon Sugar
  • ½ teaspoon Ground Black Pepper
  • 2 Tablespoons Fresh Parsley, chopped
  • 1 Tablespoon Ground Sage, optional
  • 1 Tablespoon fresh Thyme
  • ½ teaspoon Salt


  1. Dice the onions, carrot and celery.
  2. Cook the vegetables in a Tablespoon of butter until tender
  3. In a large mixing bowl, crumble up the cornbread into small chunks.
  4. Add the biscuits, crumbling it up as well.
  5. Add Sugar
  6. Add Black Pepper.
  7. Add chopped Parsley.
  8. Add Thyme
  9. Add Ground Sage.
  10. Add Salt.
  11. Stir the dry ingredients well.
  12. Add the cooked vegetables to the bread mixture. Stir well.
  13. Add the melted butter.
  14. Add Chicken Broth, stir gently to moisten bread mixture.
  15. Taste the mixture to see if any additional salt or seasoning is needed. Adjust accordingly.
  16. Lightly whisk the eggs with a fork and add to the mixture. Stir until mixed.
  17. Add additional Chicken Broth if needed. Mixture should be moist but not soupy.
  18. Spread the mixture evenly in a 9x13x2 inch buttered baking dish.
  19. Cover dish with aluminum foil and refrigerate overnight if possible.

Preheat oven to 350º.

  1. Allow dressing to come to room temperature before baking, about one hour.
  2. Bake at 350º for 45-60 minutes or until it tests done.
  3. Serve the dressing while warm.
  4. Enjoy!


Best if made a day or two ahead of time and refrigerated. Be sure to sit it out for about an hour to let it come up to near room temperature before you bake it.

Keywords: Homemade Cornbread Dressing Recipe, holiday menu, Thanksgiving, Christmas, made from scratch, southern recipes, gravy


Your Comments:  Do you make your own dressing for Thanksgiving or Christmas Dinner?  Ever tried Cornbread Dressing?  I’d love to hear your comments on our recipe.  It will only take a minute or two of your time while you’re here.  And, if you do try it, be sure to come back and share your results with us.  I’ll be looking forward to hearing from you.  Just remember, all Comments are moderated.  That just means that I personally read each and every one of your comments before they are approved for our family friendly site.  I also try to reply to as many comments as possible, so be sure to check back again for my reply.  It may take a day or two before your comment appears, but I’ll get it online just as soon as I can.  Thank you for listening.

Sign Up For Our FREE Newsletter:  I hope you’ll join our Newsletter list.  It’s absolutely FREE and it’s a great reminder of new recipes we post here on Taste of Southern, or whenever anything else of importance might be taking place.  It’s super easy to signup and even easier to unsubscribe should you for any reason ever decide you’re no longer interested.  I hope that never happens of course.  You’ll find the sign up box below and at the top right hand corner of each page of our site.  I’ll be looking forward to seeing you on our list… real soon.  Thank You.

Be Blessed!!!


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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (15)

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  1. Josie says:

    Hello ! Here I am in 2017. Glad I found this recipe. I did not know if I could make this ahead of time or not. I’m so happy I can !! Thank you.

  2. Sylvia M. says:

    Hello, Steve. I love getting your newsletters in my inbox and seeing all of these wonderful recipes. Your cornbread dressing recipe is the one I plan to use for Thanksgiving this year, but I have a question. Am I supposed to purposely let the cornbread and biscuits get stale before I use them in the dressing? I read another recipe that said I had to make them far enough in advance to get stale first. I made cornbread and biscuits today (Monday) to use, but don’t know if I should let them purposely dry out. Right now they are in freezer bags sitting on the counter. Should I leave the bags open or sealed shut?

    • Steve Gordon says:

      Hi Sylvia, I hope your Cornbread Dressing turned out well for you. I’m sorry I’m late in replying and Thanksgiving is now over, but it was a busy week here. I think the word “stale” is a bit harsh. That sounds like the bread should be getting moldy, but that’s not the case. The bread should be a day or two old, or you could dry it out a bit in the oven before proceeding. The crispier texture makes for better dressing. I hope this helps, and do appreciate the question. Forgive me for not answering sooner. I’m thankful you found Taste of Southern and that you’re willing to try our recipes. I do hope you’ll visit again… real soon. Be Blessed!!! -Steve

  3. Terry McGoron says:

    Hey Steve. Here in Texas, we leave out carrots but add boiled eggs and green onions. No raw eggs either. We use Morrison’s corn bread mix to save time. It is really good. We usually add some cooked chicken to the dressing also to up the flavor. I enjoy your newsletter. Happy Thanksgiving.

  4. Kathleen says:

    Thank you so much for this recipe. I didn’t know anyone else who mixed leftover biscuits or light bread in with cornbread for dressing. I’ve always done that- in part to lighten up the dressing a little and also to be frugal and use up what I had on hand.
    I always add some fried Jimmy Dean sausage crumbled up too. My mother learned to add sausage from her grandma. Occasionally a little chopped apple and raisins, too.
    I never thought of adding carrots but that’s a great idea.
    Hope you have a blessed Thanksgiving Day!

  5. Laura says:

    This is a great recipe and I appreciate your down-to-earth advice and comments. Other than leaving out the carrots and using poultry seasoning instead of sage this is exactly what I’ll be making this year, and chilling it overnight is a great idea. Thanks!

  6. Kathie Tolson says:

    Did I say stuffing??? Nothing’s stuffed! It’s pan dressing! 🙂

  7. Kathie Tolson says:

    Hi Steve,
    We have been doing some serious eating at my house!!! So far, I’ve made your pork chops, Salisbury steak, cornbread, ham bone beans *used butter beans, mashed potatoes, sausage gravy for biscuits for breakfast this morning. For the next couple of days, it’s your buttermilk biscuits, fried chicken, stuffing (cuz I have leftover cornbread and will have a few buttermilk biscuits left, maaaaybe!, gotta try that cabbage casserole, and oh yes, the green beans! Whew!!!! I’ve enjoyed all your recipes so far. Sorry I haven’t written sooner, I’ve been busy cooking! 🙂 Kathie~ P.S. DD and her boyfriend are riding up to Asheville today to see the leaves. Told them to bring me back some apples. Do you have a good, chunky applesauce recipe with cinnamon?

    • Steve Gordon says:

      Hi Kathie, You’ve been a busy lady if you’ve cooked all of those recipes. I’m really thankful that you found Taste of Southern, and happy to hear that you’re enjoying the recipes. Thank you for that.

      Check out our recipe for Apple Butter here on Taste of Southern. It’s in the Canning and Freezing category. It might help you make some applesauce as well. I appreciate your visits and do hope you’ll keep up the great work. Be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  8. Kathie Tolson says:

    Hi Mr. Gordon!
    I live in Travelers Rest, SC which is in northern Greenville County. I cannot believe I’ve JUST NOW discovered your website! I am so excited! I learned how to cook from my great-grandmother, grandmother, and mother, and we were all from Greenville, SC.
    My two children are 18 and 21 and are both students at Clemson University (son is a freshman and a daughter is a senior.) Fall break is coming up and although Clemson is only like an hour from here, and I see them fairly often, they will be here for 5 straight days beginning tomorrow, Friday thru next Tuesday! I have our entire 5 glorious days meals planned FILLED with your recipes!!! Oh, they are going to miss me when they have to go back to school! Ahahaha! I love to cook ‘southern food’ and they all enjoy eating it. Of course, I have my own recipes that I’ve been using for years, but I am ditching ALL of them in exchange for yours! 🙂 I just know they’ll all be wonderful! Want to know what I’m planning? This is just some of what we’ll be eating from your great site: The fried pork chops, salisbury steak w/carmelized onions, and of course, the fried chicken and gravy, buttermilk biscuits, cornbread, this dressing recipe, mashed potatoes with mayo (I do that, too!), macaroni & cheese, cabbage casserole, upside down apple skillet cake, and that’s just the beginning! I still need to dig deeper and decide on what sides/veg dishes to make. And some more desserts! And gotta have ham!
    Thank you for all your wonderful work! Great website and recipes! I will comment on each one as I make them, so be on the lookout! I’m sure each one will get RAVE reviews from me and my family. 🙂
    Thank you so much,
    Kathie Tolson~

    • Steve Gordon says:

      Hi Kathie, What an awesome letter. Thank you for taking the time to write, and for sharing your comments. I always enjoy reading them. Of course, I guess the pressure is on if you’re planning on using all of my recipes on your kids. (Smile) I think they’ll pass the test though. I’ll look forward to hearing your responses.

      We travel down through South Carolina quite a bit, but your neck of the woods is one of the area’s we don’t get too often enough. We visited Greer, SC just a couple of days ago, which I see is not far from you. Had you written sooner, I would have known to honk the horn while I was over that way.

      Sounds like you’re going to be busy just cooking. I hope the family gets to spend some great time together, and congratulations on having TWO kids in college.

      Thank you again for your comments, I do hope you’ll stop by again for another visit… real soon. Be Blessed!!! -Steve

      PS: Everyone calls my older brother Mr. Gordon. I do hope you’ll just call me Steve –

  9. Joy says:

    Do you bake the dressing covered ?

    • Steve Gordon says:

      Hi Joy, I covered the dressing with foil, then refrigerated it overnight. Next day, let the dressing come back up to near room temperature, then bake. I did remove the foil to bake the dressing. If it appears to be browning on top before it gets done, just lightly tent your pan with foil so it doesn’t burn on top. I hope this helps.

      Thank you for the question and for your visit. I’ll be looking for you to stop by again… real soon. Be Blessed!!! -Steve

  10. Elizabeth says:

    So glad I found this recipe — this is ALMOST identical to the cornbread dressing my Grandma Mac always made … and sadly, I never learned the unwritten recipe before she passed away. I do know that she used Jiffy Cornbread, and only celery ….. but that’s perfect — because now I know what to DO with the crumbled cornbread and celery now! 🙂

    • Steve Gordon says:

      Hi Elizabeth, Thank you for your comments. I’m happy that we can help with the recipe you’ve been looking for. Be sure to let us know how it turns out for you when you get the chance to try it. I’m thankful you found Taste of Southern and hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

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