Southern Cornbread Dressing

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“Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories of her and I laughing, chopping, mixing and tasting. This is a terrific recipe. Hope you make this recipe and make your own memories.”
1hr 15mins

Ingredients Nutrition

  • Cornbread
  • 1 cup self-rising cornmeal
  • 34 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • Dressing
  • cornbread, crumbled
  • 8 tablespoons butter 1 sticks
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 4 cups chicken stock
  • 10 12 ounces cream of chicken soup
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)


  1. Directions for cornbread:
  2. Preheat oven to 350.
  3. Combine all ingredients and mix well.
  4. Pour batter into a greased shallow baking dish.
  5. Bake for approximately 20 to 25 minutes.
  6. Remove from oven and let cool.
  7. Directions for Dressing:
  8. Preheat oven to 350.
  9. Melt the butter in a large skillet over medium heat.
  10. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
  11. Pour the vegetable mixture over cornbread mixture.
  12. Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
  13. Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .

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