Mom’s Southern Cornbread Dressing is a must-have on the Thanksgiving table.
My absolute favorite thing about Thanksgiving, well besides being with my family of course, is the cornbread dressing. Yep, definitely the dressing. The holidays would not be the same without some of my Mom’s Southern Cornbread Dressing.
It seems every year I am sharing this cornbread dressing and maybe that’s because I am! This cornbread dressing is the main dish that everyone wants at Thanksgiving. If I’m being honest, I have it year round. I can’t help it. It’s my kryptonite. But I also make it so often because I am still trying to get that just right photo for the blog.
For years I never attempted to make my momma’s dressing because I just knew I couldn’t get it to taste just like hers. Finally I watched her making it and knew I could do it. I’ve been making it for a few years now and every time I make it just a little different. Sometimes I use cream of chicken or celery. Sometimes I forget the giblets. Sometimes I add an egg. Sometimes I put too much pepper. The spices really are “to taste” because it is up to you to determine the flavor you want. One of the best parts is tasting the dressing as you go along.
As much as it changes year to year, this recipe right here is my base, my go-to recipe though. It’s easy to make and you really can’t mess it up as long as you don’t go crazy with the poultry seasoning. I could eat this for days. And I have!
Just a tip: Make the cornbread the day before. Once the cornbread is made, it’s easy to get everything put together and in the oven.
Mom’s Southern Cornbread Dressing
10 minPrep Time
1 hr, 5 Cook Time
1 hr, 15 Total Time
- 2 packages cornbread mix (make according to instructions)
- 3 Tbsp butter
- 1 c onion, chopped
- 1 c celery, chopped
- 1 can cream of mushroom
- 2 c chicken stock
- 1 Tbsp Salt, or to taste
- 1 Tbsp Black pepper, or to taste
- 1 tsp poultry seasoning
- Bake cornbread according to package instructions.
- Once you are ready to make the dressing, preheat oven to 350 degrees.
- Add butter to a medium sauté pan. Let melt. Add celery and onion. Season with salt and pepper. Add about 2 Tbsp of chicken stock and let cook for 5-7 minutes. Set aside.
- Crumble baked cornbread into a large mixing bowl. Add celery, onion and butter mixture. Pour in cream of mushroom and remaining chicken stock. Mix together. Season with salt, pepper and poultry seasoning.
- Taste and add more salt and pepper as needed.
- Pour mixture into a 9x13 pan. Bake uncovered for 40-45 minutes.
- Note: if you have the giblets from the turkey, boil them until cooked. Chop up and place in the dressing.