Classic Southern Cornbread Dressing

Golden, savory, and deeply comforting, this Cornbread Dressing is the holiday side that often steals the spotlight. Moist in the center, crisp around the edges, and full of classic Southern flavor, it’s the dish your family will request year after year.

The holidays truly feel complete when a big pan of cornbread dressing comes out of the oven. The warm aroma of sautéed onions, celery, sage, and a touch of adobo fills the house and signals family gatherings. This version is made from scratch—no box mixes—yielding a tender, hearty dressing that melts on your fork. Make the cornbread and broth ahead if you like; the flavors only improve when they’ve had time to mingle.

This cornbread dressing pairs wonderfully with roasted turkey, glazed ham, or any comforting main course you choose for your Thanksgiving or Christmas table.

Why Cornbread Dressing is a Must Have Side Dish

This homemade cornbread dressing captures the best of Southern holiday cooking. Skip the boxed mix and make this from scratch for superior flavor and texture.

• Classic Southern flavor: Homemade cornbread, rich chicken broth, and herbs combine for a savory, comforting dish with browned, crisp edges and a soft, tender center.
• Perfect texture: The dressing stays moist without becoming soggy; the cornbread soaks up just the right amount of broth so each serving holds together.
• Great make-ahead side: Assemble the day before—refrigerate covered—and bake when you’re ready. Flavors improve overnight, and it saves oven space on the big day.

Ingredients You Need

Note: The full list below includes ingredient amounts and is organized for convenience.

For the cornbread and homemade chicken broth:

This recipe shines when you make the cornbread and broth from scratch, but store-bought cornbread or broth can be used to save time.

• Yellow cornmeal: 2 cups (fine)
• All-purpose flour: 2 cups
• Sugar: 1 cup
• Baking powder: 2 tablespoons
• Salt: 1 teaspoon
• Milk: 2 cups (2% or whole)
• Eggs: 2 whole eggs
• Vegetable oil: 2/3 cup (can substitute melted butter)
• Chicken for broth: 4–6 bone-in, skin-on chicken thighs (can use breasts)
• Broth vegetables: Celery, carrot, onion, green bell pepper
• Garlic: 4–6 whole cloves
• Chicken bouillon powder: 2 tablespoons
• Chicken bouillon base (optional): 1 tablespoon
• Herbs and seasonings: Dried herb mix, garlic powder, fresh rosemary, fresh thyme, salt, pepper
• Water: 4–6 cups to simmer the broth

For the cornbread dressing:

• Bacon (optional): 2–3 pieces, chopped
• Onion: 1/2 medium, diced (white or yellow)
• Green bell pepper: 1/2 medium, diced
• Celery: 3 stalks, diced
• Hot chicken broth: 1 1/3 to 1 1/2 cups (warmed)
• Cream soups: 1 can cream of chicken and 1 can cream of celery
• Fresh sage: 2 tablespoons, chopped
• Seasonings: 2 teaspoons adobo, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
• Gravy (optional): 4 tablespoons butter, 4 tablespoons flour, 1 cup chicken broth, salt and pepper to taste

How to Make Cornbread Dressing

The process breaks down into a few easy parts: make and cool the cornbread, prepare the broth, sauté the aromatics, combine everything, and bake.

1. Make the cornbread: Preheat oven to 400°F and grease a 9×13-inch baking dish. In a large bowl, combine 2 cups cornmeal, 2 cups flour, 1 cup sugar, 2 tablespoons baking powder, and 1 teaspoon salt. In another bowl whisk 2 cups milk, 2/3 cup vegetable oil, and 2 eggs. Pour wet into dry and stir until just combined. Transfer to the prepared pan and bake until golden, about 30–35 minutes. Let cool, then crumble into small pieces.
2. Prepare the chicken broth: In a large pot or Dutch oven add chicken thighs, 2 stalks celery (cut), 1 chopped carrot, 1/2 onion (chopped), 1/2 green pepper (chopped), 4–6 garlic cloves, 2 tablespoons bouillon powder, 1 tablespoon bouillon base (optional), 2 teaspoons dried herb mix, 2 teaspoons garlic powder, several sprigs of rosemary and thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 4–6 cups water, bring to a boil, then reduce and simmer for 1 hour. Strain the broth into a bowl and debone the chicken.
3. Sauté bacon and vegetables: In a large skillet, cook chopped bacon until crisp. Add diced onion, bell pepper, and celery and cook until softened, about 5–7 minutes.
4. Combine and bake: In a large bowl mix crumbled cornbread, the bacon and veggie mixture, shredded deboned chicken, 1 1/3 cups warm chicken broth, 1 can cream of chicken, 1 can cream of celery, 2 tablespoons fresh chopped sage, and the seasonings (adobo, paprika, garlic powder, onion powder). Stir until well combined. If the mixture seems dry, add more warm broth—the mixture should look moist before baking. Transfer to a greased 9×13-inch dish and bake uncovered at 350°F for 30 minutes, then increase to 375°F and bake 10 more minutes until the top is golden and the edges are crisp.

Expert Tips

• Dry the cornbread: Spread crumbled cornbread on a sheet and let it sit so it dries slightly. Drier bread soaks up broth without becoming mushy.
• Season as you go: Taste the broth and the dressing mixture and adjust seasoning—don’t be shy with salt and herbs.
• Watch the moisture: Add broth until the mixture looks almost too wet; it should not be dry going into the oven.
• Bake uncovered: For caramelized, crisp edges, bake without covering. If the top browns too quickly, tent loosely with foil.

Recipe FAQs

Serving Suggestions

Cornbread dressing is a versatile holiday favorite that complements many mains and sides. Try it with roasted turkey, glazed ham, brisket, roasted chicken, green bean casserole, cheesy au gratin potatoes, or creamy mac and cheese.

Make Ahead and Storage Instructions

Make Ahead: Assemble the dressing the day before, cover, and refrigerate. Bake when needed—flavors will deepen overnight.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or in the microwave until warmed through.

To freeze, place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven until heated through.

More Cornbread Recipes to Enjoy

Dessert

Honey Butter Cornbread

Side Dishes

Jalapeno Cheddar Cornbread

Side Dishes

Sweet Potato Cornbread

Cornbread Dressing

Fluffy, savory, and perfectly seasoned—this Cornbread Dressing is a holiday staple made from scratch. It pairs beautifully with turkey and classic sides.

Prep: 10 mins

Cook: 2 hrs 5 mins

Total: 2 hrs 15 mins

Servings: 10

Ingredients

For the cornbread

• 2 cups yellow corn meal (fine)
• 2 cups flour
• 1 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 cups milk
• 2/3 cup vegetable oil
• 2 whole eggs

For the chicken broth

• 4–6 bone-in, skin-on chicken thighs
• 2 stalks celery, cut
• 1 whole carrot, chopped
• 1/2 medium onion, chopped
• 1/2 medium green pepper, chopped
• 4–6 garlic cloves
• 2 tablespoons chicken bouillon powder
• 1 tablespoon chicken bouillon base (optional)
• 2 teaspoons dried herb mix
• 2 teaspoons garlic powder
• 3–4 sprigs fresh rosemary
• 2–3 sprigs fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4–6 cups water

Dressing

• 2–3 pieces bacon, chopped (optional)
• 1/2 medium onion, diced
• 1/2 medium green bell pepper, diced
• 3 celery stalks, diced
• 1 1/3 cups hot chicken broth (from above)
• 1 can cream of chicken
• 1 can cream of celery
• 2 tablespoons fresh chopped sage
• 2 teaspoons adobo
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the gravy (optional)

• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup chicken broth
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F and grease a 9×13-inch baking dish.
2. In a large bowl, stir together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl whisk milk, vegetable oil, and eggs. Pour wet into dry and stir until just combined. Transfer to the greased pan and bake 30–35 minutes. Let cool, then crumble the cornbread.
4. To make the broth: combine chicken thighs, celery, carrot, onion, pepper, garlic, bouillon, optional bouillon base, dried herb mix, garlic powder, thyme, sage, salt, and pepper in a large pot. Add water, bring to a boil, then reduce and simmer for 1 hour. Strain the broth and debone the chicken.
5. Preheat oven to 350°F and grease a 9×13-inch dish.
6. Cook bacon in a skillet, then add onion, pepper, and celery and cook until soft.
7. In a large bowl combine bacon and veggie mixture, crumbled cornbread, shredded chicken, 1 1/3 cups warm chicken broth, cream of chicken, cream of celery, fresh sage, and seasonings. Stir until combined. Transfer to the prepared dish and bake uncovered at 350°F for 30 minutes. Increase heat to 375°F and bake 10 more minutes until golden brown.

Notes

• Bacon is optional—omit if preferred.
• If the dressing appears dry before baking, stir in more warm chicken broth. It should be moist going into the oven to prevent drying out.