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Martha's Cornbread Dressing

"A truly 'Deep South' cornbread dressing. My mom's, of course!"
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2 h servings 725 cals
Original recipe yields 10 servings (10 to 12 servings)


  • Calories:
  • 725 kcal
  • 36%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 39.4 g
  • 79%
  • Cholesterol:
  • 286 mg
  • 95%
  • Sodium:
  • 1576 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
  2. Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.
  3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
  4. In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.
  5. Bake in preheated oven until top is browned and center is firm, about 30 minutes.

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Read all reviews 54
  1. 64 Ratings

Most helpful positive review

I thought this was really good. It is the same basic recipe I've always used except for the cream of chicken soup. It definately makes a difference for the better in terms of taste and texture...

Most helpful critical review

I cute this down to 4-5 servings. I didn't have any biscuits so I used all cornbread (homemade; "Homesteader Cornbread" from AR). I was out of any kind of "cream of" soup so I made my own (plain...

Most helpful
Most positive
Least positive

I thought this was really good. It is the same basic recipe I've always used except for the cream of chicken soup. It definately makes a difference for the better in terms of taste and texture...

This dressing recieved rave reviews from my in-laws. All of them are fantastic Southern cooks and know how to throw a dressing together WITHOUT following a recipe. My first try at this (Christ...

Thanks for a great recipe! This was so easy that even I got it right! Folks who normally won't eat dressing went back for seconds and there no leftovers. A tip for those like me who need "pai...

This will be my third year making this wonderful receipe. I will definately make this a family tradition.

I made this last Thanksgiving and I just looked it up to print the recipe to use again this year. It's delicious and a real southern style dressing.

I made this last Thanksgiving, and I must say, this is the best cornbread dressing I have ever had! The whole family agreed. There were no leftovers! I used a good homemade cornbread recipe, ...

Thank you so much for publishing this recipe! I prepared my 1st Thanksgiving meal this year and everyone LOVED this dressing! I had asked everyone, "How do you make cornbread dressing?" Everyo...

substituted 4 cups cornbread for 4 biscuits for a corn bread version.......EXELLENT BOTH WAYS!!!! KUDOS!!! THIS IS WHAT SOUTHERN HOLIDAYS ARE ALL ABOUT!!!!!

I made this for Thanksgiving this year 2003 and it was the best I've ever had I do beleive and I come from a long line of southern cooking! I dont even think grand ma's can beat this one. In f...