How to make the very best soul food cornbread dressing from scratch!
Hey y’all! With the holidays approaching, I decided that now would be the perfect time to share my recipe for soul food cornbread dressing! Yes, I know-I have many cornbread dressing recipes. However there was one in particular that most of my subscribers went crazy over, and it was this one! Yup, years ago I shared this recipe on YouTube, but the actual recipe was never posted on my blog. So here I am, finally posting it!
So first things first. You’re going to need some cornbread for this dressing recipe. You can use one of my many recipes for homemade cornbread, or you can use boxed cornbread ( I won’t judge you!).
Here’s a list of my cornbread recipes!
Again, if you can use store bought boxed cornbread if you’d like!
I like to use fresh sage in my soul food cornbread dressing recipe. However, I realize that some people may not have it on hand so feel free to use ground sage if needed. It will definitely work as well!
Other than sage, I like to add a nice amount of onions, celery, and garlic. I cook the vegetable until they are nice an tender, then I add them with the cornbread, and other ingredients.
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Watch me make my cornbread dressing recipe!
Southern Style Cornbread Dressing
Ingredients
- Cornbread enough to fill a 9x13
- 1 sleeve ritz or saltine crackers
- 3 medium eggs lightly beaten
- 1 large yellow onion diced
- 5 cloves garlic minced
- 5 sage leaves OR 2 1/2 tsp ground sage
- 2 tbsp olive oil
- 4-6 cups chicken broth
- 14 oz cream of chicken
- 2 tsp seasoning salt
- 1 tsp coarse black pepper
- 1 tsp thyme leaves
- 3 stalks celery chopped
Instructions
- Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.
- Next, drizzle the olive oil into a large pan, then place the pan over medium heat.
- Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.
- Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
- Crumble the cornbread into a large mixing bowl, along with the crackers.
- Now add in the cooked vegetables. Fold the ingredients until everything is well combined.
- Now pour in the broth followed by the cream of chicken soup.
- Add in the eggs, and mix everything until well combined.
- Sprinkle in the seasoning salt, thyme and pepper.
- Now mix until well combined.
- Preheat the the oven to 350 F.
- Lightly oil a 9x13 bake dish, then pour in the dressing mixture.
- Bake the dressing uncovered for about 45 minutes.
- Serve and enjoy!
Video
I love watching your videos. It’s always great to see the cook doing her thing and love the emails! Thanks Rosie, have a great day.
That’s so much Jacquie!
Absolutely gorgeous lady making the dressing that I have had my entire life, but no one can measure it out.. lol. Question – what is “cornbread enough to fill 9X13? Would that be about 2 8 or 9 inch round cake pans?
I Leonard!! I use my southern cornbread recipe. That’s enough. lol
So when you say 4-6 cup s chicken broth! How much did you use
It depends on how moist you want your dressing 🙂
You are too cute! I’m going to try this. Its looks delicious. Also, love your kitchen.
Thanks Karen!! XOXO
Hi, would you make a video for this recipe?
There is a video posted within the post.
While growing up, my mom always made cornbread dressing. It is the best!
I agree!!
Will be trying this one with Cornish hens.
I Love your recipes and beautiful personality! Congratulations on your new home, current and future endeavors. You are always my first stop for recipes. #fan
Thanks LaShawn!
This looks great and so much easier than the one I make! I cook for three days at Thanksgiving so this will help so much. Thank you so much for posting. Your recipes look amazing. Thanks again and have a great holiday season!
Thank you!
This is almost the exact same way that I make my dressing! Pinning it so more people can find you and your blog!
Thanks Kenya! ❤️
Why has no one contacted you about a show on the cooking food channel. All your recipes are awesome.Cant wait to try this one.
LOL! I guess I’m not what they’re looking for ♀️
Looks similar to my Dad’s recipe, except we add diced boiled eggs to ours. How much celery do you add? I may be overlooking it but I don’t see it in the recipe.
Sorry about that. I fixed it. 🙂
I think I will try it this Sunday
I really love your recipes. So glad I came across your blog.
Glad that you found my blog as well!
instead of chicken broth can vegetable broth be used
Yes 🙂
Thank you for sharing your recipes I’m going to try a few of them tonight for my family.
Thanks for sharing your recipes, for the holidays coming up I will definitely follow your tips on the cornbread stuffing. And those collard greens. I see many good pointers to follow.
I made your cornbread dressing on today and it was the best dressing that I have ever tasted,can’t wait to make the Mac and cheese.
Love your the recipe. I’m going to make this for the first time. I’m going to use box cornbread. How many should I use?
It depends on the size of the box 🙂
I was wondering, do I have to cook the vegetables on a skillet, can I just add them to my bowl like you did for your other cornbread dressing recipe?
You can just toss them in the bowl if you’d like to.
I’m curious, what do the eggs do for the dressing? i don’t think I’ve ever had eggs in my dressing.
It helps hold everything together 🙂
Hi, I loved watching you make the dressing. Question, will it cook the same in an aluminum foil pan? because I need to make my family a large pan of dressing.
Yes, You can use aluminum foil 🙂
Hi! You mentioned using chicken in the video, but not in the listing of items to used. I’m assuming it will still taste good without the chicken.
Yes. Chicken is not need, but can be used.
Hi Rosie! Happy Thanksgiving! You are now my favorite food blogger! So excited to make this dressing for our Thanksgiving. We’re hosting ours on Friday. I’m leaving out the chicken meat since we’re having with our turkey, sorry . When I showed my husband the video, I chuckled because the first thing he said was, Laura, she’s so adorable and beautiful. Thank you for this recipe and your blog. Know that I’m impressed because I’ve never commented on someone’s blog before. Enjoy your day tomorrow. Laura
Hi Laura!! Happy holidays to you and your hubby !
I made this on yesterday for Thanksgiving, and it was absolutely delicious. It was my first time making dressing, and it was a huge hit! It was literally the most flavorful dressing I have ever tasted. Thanks Rosie!
Hi Rosie
Love all your recipes. You mentioned chicken breast for the recipe. Did you fry it or bake it or does it matter?
It was baked.
Hi Rosie!
Did you season the chicken before baking it? Was the skin removed and what part of the chicken was used?
Seasoned before, skin removed. I prefer dark meat. You can use whatever is your preference. Happy holidays!
You made the instructions so clear and interesting. I will make this dressing for Thanksgiving.
Question- can I make a few days ahead and refrigerate or freeze it?
Hi I wanted to know is the seasoning salt the same as poultry seasoning or is it something else
No, they are different luv.
Two questions. Can you use Jiffy Cornbread? Do you prefer yellow over white cornmeal?
You can use jiffy if you don’t mind your dressing being a tad bit sweet. I prefer yellow cornmeal.
I have made this recipe 2 years in a row. I absolutely love it. So easy and delicious. Thank you so much for posting the video along with the recipe, it is so helful.
Hi Rosie! First of all you’re awesome! I’ve used several of your recipes and they’ve all been on point! You are truly gifted and although I don’t know you personally I’m very proud as a black woman to see you share your passion with the world with so much confidence. The question that I have is about the amount of chicken. How many chicken breasts/thighs do you use? Thanks in advance!
Hi there! You can use 1 – 1 1/2 lbs of chicken. Happy holidays!
Can you use white cornmeal instead of yellow??
Sure you can
Why don’t you have a cooking show already? Food Network should be beating down your door!
LOL!! They haven’t found me yet I guess, LOL. Happy holidays.
Thank you for sharing this recipe. My entire family loved this dressing. My daughter and I enjoyed watching your video on how to make this. We made this together. It was an excellent and delicious learning experience for us.
Girl!!!! I have been looking for THE recipe for cornbread dressing and I have found it! I used your cornbread recipe and followed the dressing recipe exactly. I usually do that the first time I make a recipe and then, next time I make it, I make changes to suit our taste. There will be NO MESSING with this one, LOL! Thank you and, I can’t wait to read all of your recipes. Blessings on you and your family this holiday season.
Hi, I’m a dressing making freak for Thanksgiving and Easter, our recipes are similar, I shook my head at crackers, but I get the flavors and may try this one day. You really should have your own cooking show…..Happy Holidays to You!
New fan! I added green bell pepper to the sautee mix and used rubbed and ground sage once mixed. I used the recipe only, but the video looked like it added even more deliciousness. It Cut granny’s recipe down timewise and i couldn’t be happier.
Love your recipes
Thanks Robyn!
Almost my mothers recipe except she used white bread instead of crackers. Never have used can soup in her dressing. I’ll be trying your recipe this year. Thanks! Will check out your other creations!
This is so similar to my mom’s, now mine, stuffing recipe. Mine starts with a pound of pork sausage, preferably with sage, and then it’s exactly like yours but without the eggs. I’m going to have to try yours, thanks so much for sharing!