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Granny Joy’s Homemade Southern Cornbread Dressing Recipe

We have Granny Joy’s homemade southern cornbread dressing on our Thanksgiving menu every year and most Christmases. This Thanksgiving was a little different because my mom was recovering from surgery, so I volunteered to make the dressing. I’m not going to lie, I was a little intimidated!

A baked cornbread casserole in a rectangular aluminum tray sits on the kitchen counter, its golden crust reminiscent of peanut butter fudge. A serving spoon rests invitingly on one side.

I have watched my mom make her cornbread dressing several times, and it always looked like a huge production. when you break it into steps and take your time with it, it makes it easier.

Dressing or Stuffing

There always seems to be a debate as to whether it is cornbread dressing or cornbread stuffing. In my opinion, it seems like the only real difference is whether or not you cook it inside of the turkey. If so, that would be stuffing. 😊 What is your family favorite?

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Variations

There are so many different ways to make cornbread dressing. In fact, I would say that just about every family recipe is a little different. 

  • Jay’s mother used cream of chicken soup (or mushroom soup) and pecans in her dressing.
  • A dear lady at one of our early churches used to make hers a little soupy as she called it. It was delicious, and I love having a handwritten copy of her recipe.
  • My grandmother added a whole chicken (deboned and shredded) into her dressing, but the dressing was similar to my mom’s.

Regardless of what kind of cornbread dressing recipe you use or what all you add to it, cornbread dressing makes the perfect side dish for Thanksgiving and Christmas. 

Granny Joy’s (My Mom’s) Version

A kitchen counter with ingredients for a cornbread dressing recipe: celery, onions, eggs, a can of soup, chicken broth cartons, spices, and a large bowl of stuffing mix. A recipe card is also visible on the right side.
A kitchen counter adorned with ingredients for cooking cornbread dressing: three onions, a pack of organic eggs, celery, buttermilk biscuits, three cans of chicken broth, spices, and a bowl of mixed ingredients. A recipe card is also visible.
The kitchen counter is set for cornbread dressing with two boxes of chicken broth, containers of chopped onions, celery, green onions, a spice jar, four eggs resting on a towel, a large bowl of croutons waiting to soak up flavors, and a handwritten recipe card guiding the culinary journey.

You can use canned biscuits or frozen. When I doubled the recipe, I didn’t have enough canned biscuits, so I used some canned and some frozen.

Ingredients

Preparations

Two cast iron skillets with homemade cornbread from a cherished recipe rest on colorful potholders on the kitchen countertop. Wooden cabinets and a cozy floor mat provide a warm backdrop for this culinary delight.
Cornbread dressing aromas fill the kitchen as biscuits bake on a metal tray in the oven, with some turning golden brown while others remain light in color.
A covered pot with three brown eggs inside sits on the stovetop, possibly ready to be part of a cornbread dressing. The lid has a metal handle, and the brand "GreenPan" is visible. Plates are neatly stacked in the background.
Four containers on a brown countertop hold chopped ingredients for cornbread dressing: finely diced white onions, minced garlic, chopped celery, and chopped cilantro.
I kept the celery leaves separate, just in case I changed my mind.

There are a few things you can do ahead of time to make the process run a little smoother.

  • Bake a batch of cornbread and the biscuits.
  • Boil the eggs.
  • Chop the celery, onions, and boiled eggs.

Instructions

A large black roasting pan filled with golden-brown cornbread dressing, topped with pieces of crumbled bread. A wooden spoon rests on top of the stuffing. The pan is placed on a countertop, with wooden cabinets in the background.
A metal saucepan filled with boiling water sits on a lit stove, preparing the base for a savory cornbread dressing. Steam rises from the pot as a shiny kettle stands nearby. The stove's red hot surface indicator glows, while kitchen decor adds charm in the background.
A dough covered with a gray towel is resting on a kitchen counter, ready to become something delicious. In the background, cabinets and containers are filled with ingredients for cornbread dressing, promising a feast of flavors to come.
A person is stirring a large oval roasting pan filled with homemade cornbread dressing. The stuffing appears golden brown and includes visible pieces of celery and bread. The pan rests on a brown countertop in a kitchen setting.
A rectangular aluminum tray brimming with golden, savory cornbread dressing rests invitingly on the countertop, with a spoon poised at the side, ready to serve.

You could bake it in the roasting pan if you wanted. I split the dressing into two pans, and now we have a full one left over for Christmas.

Instructions

  1. Crumble the cornbread and the biscuits into small pieces and place in a large bowl. Let it sit for a while, at least an hour. It is better if it is a little dry. (I covered mine lightly with a towel and let it sit overnight.)
  2. Heat the chicken broth and pour 3 cups over the crumbled cornbread mixture and stir well. It may look like you have added too much liquid, but it will soak up in the cornbread mixture.
  3. Cover it with a towel and let it sit for 5 minutes.
  4. Add the remaining ingredients, ending with the rest of the hot chicken broth. Stir well.
  5. Pour the cornbread dressing mixture into a prepared baking dish (greased).
  6. Bake for 1 hour at 400 degrees. Cooking time may vary depending on your oven. It will be golden brown and set.

    7. Notes:

  7. I doubled the recipe and used a large roaster to mix the ingredients in.
  8. I never asked my mom about this, but I heard on social media that if you chopped up the celery leaves and added them in, it gave the dish added flavor. I don’t know if if added anything, but I put them in, and it tasted fine. (Not bad for the first time.)
  9. You can cook this immediately or refrigerate it overnight and bake it the next day. I refrigerated it overnight and cooked it on Thanksgiving day. That took some of the stress off of trying to get it all ready that morning.

Helpful Items

Two black cast iron skillets filled with oil, poised side by side on a brown countertop, ready for cornbread dressing. The skillets have handles, and the oil is evenly distributed.
A hand uses an oil spray bottle to mist a grill loaded with meat and veggie skewers, showcasing an easy recipe approach. Another image shows the bottle enhancing a salad. Nearby, a small cleaning brush sits ready. The bottle contains yellow liquid, likely oil.
A person stirs a large black roasting pan filled with homemade cornbread dressing. The mix includes chunks of bread, celery, and other ingredients. The pan rests on a brown kitchen countertop.

Link to a Cast Iron Skillet
Link to an Oil Sprayer
Link to a Roasting Pan

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Other Tips and Ideas

  • If you are not up for this version, I have a friend who says the Pepperidge Farms packages taste like homemade.
  • Use your own cornbread recipe to make the dressing.
  • Many people use white bread or Italian bread instead of biscuits.
  • Instead of using a homemade cornbread recipe, use a boxed cornbread mix from the store to make it a little faster. Jiffy mix is always an option, but it will make your dressing a little sweet.
  • Store leftovers in an airtight container and keep refrigerated.
  • Make a double batch for your Thanksgiving dinner and freeze the second one for Christmas. To make sure it stays fresh, cover it with aluminum foil or plastic wrap before putting the lid on the pan.
  • Add poultry seasoning if you like.
  • If you have homemade chicken broth, by all means use that instead of store bought.
  • ​Use fresh sage instead of dried if you have fresh herbs in your garden.

My Plan for Next Year

Everything in this recipe is simple to do. However, there are several steps, so it takes a while to make this cornbread dressing. I cannot cut down on much of the time, but I have found a way to make it a little faster, a lot easier, and tons more fun next year!

We are going to have a Fun Family Get Together (Probably a Girls’ Day) a few days before the meal and break everything up into assembly line tasks for the prep work. I hate that we never did this all the years that my mom was making it, but now that I know, I see another way!

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Recipe Card – Granny Joy’s Homemade Southern Cornbread Dressing

This really is an easy cornbread dressing. It is an easy recipe to make; it just takes a bit of time. The more I think about it, the more I think it is a good idea to get the family involved.

If you are like me and like your recipes printed, here is a full printable recipe.

Granny Joy's Homemade Southern Cornbread Dressing

A rectangular aluminum tray brimming with golden, savory cornbread dressing rests invitingly on the countertop, with a spoon poised at the side, ready to serve.
Prep Time 1 hour
Cook Time 1 hour
Additional Time 1 hour
Total Time 3 hours

Ingredients

  • 4 Cups of Cornbread, Cooked
  • 5 Biscuits, Cooked (Canned or frozen biscuits work fine.)
  • 6 Cups Hot Chicken Stock or Broth, Divided in half - 3 Cups each (You can easily make your own chicken broth if you want.)
  • 1 Cup of Celery, Finely Chopped
  • 1 Onion, Diced
  • 2 Large Eggs, Boiled and Chopped
  • 2 Raw Eggs
  • 1 t. Sage
  • 1/2 t. Black Pepper
  • Salt to Taste

Instructions

    1. Crumble the cornbread and the biscuits into small pieces and place in a large bowl. Let it sit for a while, at least an hour. It is better if it is a little dry. (I covered mine lightly with a towel and let it sit overnight.)
    2. Heat the chicken broth and pour 3 cups over the crumbled cornbread mixture and stir well. It may look like you have added too much liquid, but it will soak up in the cornbread mixture.
    3. Cover it with a towel and let it sit for 5 minutes.
    4. Add the remaining ingredients, ending with the rest of the hot chicken broth. Stir well.
    5. Pour the cornbread dressing mixture into a prepared baking dish (greased).
    6. Bake for 1 hour at 400 degrees. Cooking time may vary depending on your oven. It will be golden brown and set.



Notes

Preparations:

This can be done days ahead or with the help of other people in assembly line fashion.

1. Bake a batch of cornbread and the biscuits.

2. Boil eggs.

3. Chop the celery, onions, and boiled eggs.

© Susan Sikes
Category: Side Dishes

My mom’s homemade southern cornbread dressing recipe is my favorite recipe for dressing.

Do you have a favorite? Does your cornbread dressing recipe differ much from this one? Are you a dressing or stuffing family? 

If you make this one, have a little family fun with it and let me know what you think.  I look forward to hearing from you.

Related Posts

How to Make My Parents’ Homemade Cornbread Recipe
Granny Grace’s Easy Black Eyed Pea Casserole

Until next week,

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6 Comments

  1. I add chicken to mine and its so much better than the recipe and you can go heavy on the chicken and make it a casserole. Ive always played with recipes and change them up thats how come im a good cook NOT A CHEF but a real good southern cook

    Reply

  2. Saute your Onions, celery and the leaves (they have the most flavor). For the biscuits use left over biscuits, heals of bread. Also put the chicken in from the broth and everyone loves it. Another option is dried cranberries.

    Reply

    2. My Gmaw always stirred the onions, celery and seasonings into the cornbread batter and cooked them in the pone of cornbread. Then just crumble the cornbread along with the veg. It seemed to better infuse the flavors of the veg and seasonings into the cornbread.

      Reply

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