Southern Cornbread Dressing

Southern Cornbread Dressing


"This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used."
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1 h 45 m servings 284 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 772 mg
  • 31%

Based on a 2,000 calorie diet

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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

  • Cook

  • Ready In

  1. Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
  2. Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
  5. Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
  6. Bake in the preheated oven 30 minutes, or until golden brown.


  1. 93 Ratings

Most helpful positive review

Excellent recipe. I made some adjustments...used all cornbread (no white bread) and added a pound of sage sausage. Needed to cook twice as long as stated. Lovely!

Most helpful critical review

The eggs was kind of weird, to me, so I did not use; I also made 2 pans of actual cornbread and used no bread (also strange to this Southerner). I put my onion, celery, and a can of corn in the ...

Excellent recipe. I made some adjustments...used all cornbread (no white bread) and added a pound of sage sausage. Needed to cook twice as long as stated. Lovely!

This was a big hit at our Thanksgiving dinner. Everyone piled it high on their plates and then got seconds. I will definitely be using this recipe again. It was sooo delicious. I only used a...

I have never been a stuffing fan- I would just always take a liitle to be polite , but this is absolutly the best on the planet. I would eat the whole pan if I could, my thanksgiving guest would...

I used this recipe to make my Christmas dressing. This was my first time ever making dressing. I was so thrilled at how easy to follow the recipe was and the dressing tasted fabulous. This was b...

This was a great recipe! My whole family loved it and it was sooo easy to make! Try it, its wonderful!

Delicious! I used all cornbread instead of the loaf and baked it longer. Will be making it again for Christmas.

I doubled the recipe & used chicken drumsticks. I also put some bay leaves in the water when the chicken was boiling. This turned out great! It was time consuming, but very easy. There are so...

Just dang awesome! Nothing else needs to be said.

I loved this recipe. It was a little time consuming to make but was absolutely delicious! I added two cans of sliced water chestnuts which gave it more texture.