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Southern Cornbread Dressing

Filled with bacon, vegetables and herbs, this Southern Cornbread Dressing is a deliciously moist side dish that deserves to be on every holiday table!

A TASTY CORNBREAD SIDE DISH

Unlike a lot of traditional cornbread dressing recipes, I add bacon to mine and I think it makes all the difference! I also use a mix of cornbread and leftover white bread to enhance the texture (this is a great time to use those heel ends that everyone hates!) In addition, I add in creamed corn which is going to really help the moistness of this cornbread. I’m sure we all remember having to drown our dressing in gravy because it was so dry! I have been making this recipe for years and it is my go-to dressing. I promise everyone will be asking you for this recipe!

Fork holding up a bite of the Southern Cornbread Dressing.

FREQUENTLY ASKED QUESTIONS:

Do I have to use creamed corn?

Yes, if you want to achieve the same results, you gotta use it. Not canned corn but creamed corn. It gives this dish a unique flavor and keeps it super moist instead of dried out like a lot of other dressings.

What is the best bacon to use?

You can use any of your favorite bacon in this recipe. I would use a regular cut and not a thick cut though. It adds so much flavor to the recipe itself and is one of the ingredients that really makes this dish. Nearly everything is better with bacon!

What is the difference between stuffing and dressing?

The technical definition is that stuffing is what is used to stuff a turkey (and is cooked along with the turkey) whereas dressing is cooked in a baking dish not in the turkey. The terms are sometimes used interchangeably in different parts of the country but those are the technical definitions.

What cornbread should I use?

I generally use store bought because it cuts down on the time it takes to make it. When I am making 10 other dishes all by myself for Thanksgiving, I will take every shortcut I can get! You can make your own homemade or purchase a box of cornbread mix to make. I would just avoid sweet cornbread.

Can I make cornbread dressing ahead of time?

Yes. Assemble the dressing (minus the melted butter) and cover then place in the refrigerator up to 2 days before cooking. You may need to add a few extra minutes to the baking time since you’re cooking it from a cold state.

How do I store leftovers?

This can be stored in an airtight container or in the baking dish covered with plastic wrap or foil where it will keep for up to 4 days. This can also be frozen, place in a freezer container and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight. To reheat, place in the microwave until heated through.

Pinterest image of Southern Cornbread Dressing with a scoop taken out with spoon in baking dish.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • bacon
  • sweet onion
  • celery
  • ground sage
  • kosher salt and peper
  • garlic
  • prepared cornbread
  • white bread
  • parsley
  • eggs
  • creamed corn
  • unsalted chicken stock
  • salted butter
Ingredients needed: bacon, sweet onion, celery, ground sage, kosher salt, pepper, garlic, cornbread, day-old white bread, parsley, eggs, creamed corn, unsalted chicken stock and salted butter.

HOW TO MAKE SOUTHERN CORNBREAD DRESSING:

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray, set aside. Dice the bacon and cook it in a large skillet over medium heat until cooked through and crispy (about 15 minutes.) Stir occasionally so it doesn’t burn. Drain on a paper towel, reserve the bacon grease in the skillet.

Bacon frying in pan.

Add the onion, celery, sage, salt, and pepper to the skillet and cook until the onion is translucent (about 10 minutes) stirring occasionally. Then add the garlic and cook for 30 seconds until fragrant. Take off the heat.

Onion, celery, sage, salt and garlic sautéing in pan.

Add the crumbled cornbread and white bread to a large bowl, stir to combine.

Cornbread and white bread added to large white bowl.

Add the crispy bacon, cooked veggies, and parsley, stir to combine.

Vegetables, bacon and seasonings added to bowl with breads.

In a large bowl, beat the eggs well.

Eggs whisked together in bowl.

Add the creamed corn and 2 cups of the chicken stock.

Creamed corn and chicken stock added to bowl with eggs.

Whisk this mixture to combine. 

Corn, stock and egg mixture whisked together in bowl.

Pour the corn and stock mixture into the bowl with the other ingredients, stir well to combine. Add more chicken stock if it seems dry, the mixture should be very wet. Add up to 1 cup more of the chicken stock for a very moist dressing.

Corn, egg and stock mixture added to bowl with breads, bacon and vegetables mixed together.

Pour the mixture into the 9×13-inch baking dish and smooth out the top.

Dressing ingredients added to baking pan.

Drizzle the melted butter all over the top.

Melted butter being poured over dressing mixture in baking pan.

Bake for 60-70 minutes until set in the middle, and the top is golden brown. The middle might be very slightly jiggy but it shouldn’t be loose.

Finished Southern Cornbread Dressing in baking pan.

Let it sit on the counter for 15-20 minutes before serving to set up more. Garnish with additional parsley if desired.

Southern Cornbread Dressing on white plate with drink in background.

WANT MORE DELICIOUS RECIPES?

Close up square image of finished Southern Cornbread Dressing in baking pan with some removed and serving spoon in pan.

Southern Cornbread Dressing

Filled with bacon, vegetables and herbs, this Southern Cornbread Dressing is a delicious, filling side dish that deserves to be on every holiday table!
5 from 19 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Cool Time:: 15 minutes
Total Time: 2 hours 20 minutes
Servings: 16

Ingredients

  • 1 pound bacon, small diced
  • 1 medium sweet onion, small diced
  • 3 stalks celery, small diced
  • 2 teaspoons ground sage
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 cloves garlic minced
  • 4 cups crumbled cornbread (I used a store-bought prepared cornbread)
  • 4 slices day-old white bread, 1-inch cubed
  • 2 tablespoons fresh chopped parsley, plus more for garnish (optional)
  • 3 large eggs
  • 2 (14.75 ounce) cans creamed corn
  • 2-3 cups unsalted chicken stock
  • 4 tablespoons salted butter, melted

Instructions

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray, set aside.
  • Dice the bacon and cook it in a large skillet over medium heat until cooked through and crispy (about 15 minutes). Stir occasionally so it doesn't burn. Drain on a paper towel and reserve the bacon grease in the skillet.
  • Add the onion, celery, sage, salt, and pepper to the skillet and cook until the onion is translucent (about 10 minutes) stirring occasionally. Then add the garlic and cook for 30 seconds until fragrant. Take off the heat.
  • Add the crumbled cornbread and white bread to a large bowl, stir to combine.
  • Add the crispy bacon, cooked veggies, and parsley, stir to combine.
  • In a large bowl, beat the eggs well.
  • Add the creamed corn and 2 cups of the chicken stock. Whisk this mixture to combine.
  • Pour the corn and stock mixture into the bowl with the other ingredients, stir well to combine. Add more chicken stock if it seems dry, the mixture should be very wet. Add up to 1 cup more of the chicken stock for a very moist dressing (see picture for reference.)
  • Pour the mixture into the prepared baking dish and smooth out the top.
  • Drizzle the melted butter evenly all over the top.
  • Bake for 60-70 minutes until set in the middle and the top is golden brown. The middle might be very slightly jiggy but it shouldn’t be loose.
  • Let it sit on the counter for 15-20 minutes before serving to set up more. Garnish with additional parsley if desired.

Notes

  • You can use your favorite cornbread for this recipe, store bought, boxed or homemade. Just as long as you have enough for 3 cups of crumbs.
  • This can be frozen, see above on how to do that.
  • DO NOT skip the creamed corn, this gives it flavor and keeps it moist.
  • Refer to my pictures above to see the step-by-step photos on how to prepare if you need a reference. 
Course: Side Dish
Cuisine: American

Nutrition

Calories: 412kcal | Carbohydrates: 46g | Protein: 11g | Fat: 21g | Sodium: 892mg | Fiber: 2g | Sugar: 12g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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