Learn how to make the very best Soul Food cornbread dressing entirely from scratch! This simple, savory holiday side dish is best served with hungry family gathered around the dinner table.
- What Is Cornbread Dressing?
- Ingredients for Homemade Soul Food Cornbread Dressing
- How to Make Soul Food Style Cornbread Dressing
- Video Tutorial From-Scratch Soul Food Cornbread Dressing
- Tips for Making Soul Food Cornbread Dressing
- More Recipes for Your Thanksgiving Menu
- Soul Food Cornbread Dressing Recipe
Hey, cousins! Today, I am sharing a recipe I know y’all will go crazy over. It’s a holiday season recipe. I know, I know – the holidays are done and gone! But this recipe is so good that it deserves to be shared whether the holidays are right around the corner or not even on our minds.
It’s the perfect time to share my Soul Food cornbread dressing recipe! I have many cornbread dressing recipes on my blog already. However, there was one in particular that most of my subscribers went crazy over when I posted the YouTube video years ago. I never posted the recipe here, so I’m finally posting the recipe for my savory homemade cornbread dressing!
What Is Cornbread Dressing?
When I was a little girl, I was not a fan of turkey. Around the holidays, I always looked forward to a good ol’ Southern-style cornbread dressing on the Thanksgiving table.
Cornbread dressing is a variation of traditional dressing (or stuffing, as some call it). Instead of bread, cornbread dressing uses (you guessed it) cornbread! The crumbled cornbread is combined with savory herbs, aromatic veggies, canned soup, and broth for moisture. Then, it’s baked to golden brown perfection.
What makes this Soul Food cornbread dressing recipe different?
You may wonder, aren’t all cornbread dressing recipes basically the same? No, they sure ain’t, cousins! Just about every Southern family has a tried, true, and trusted recipe (and usually, only one family member is allowed to make it!). So, what makes this Soul Food, Southern-style cornbread dressing different?
- It’s Savory. I make this cornbread dressing with a mix of savory fresh herbs and vegetables.
- It’s Flexible. You can add or leave out ingredients, depending on your tastes. Some ingredients can even be store-bought or homemade, and they won’t change the dressing’s deliciousness.
- It’s Flavorful. Now, all of my cornbread dressing recipes are damn tasty, y’all. But this one? Knocks your socks right off!
What’s the difference between cornbread dressing and cornbread stuffing?
Traditionally, stuffing is cooked INSIDE the holiday bird, while dressing is prepared in a separate dish and baked on its own. However, these days, the two terms are pretty interchangeable.
If you’re in the South, you’re more likely to hear Southerners call it dressing. Why? Because many (many) years ago, it was thought to be too “crude” to call it stuffing. In the deep South, dressing is traditionally made with cornbread, like this recipe. From there, the variations are as far and wide as you can imagine.
Ingredients for Homemade Soul Food Cornbread Dressing
A lot of dressing recipes come with a looooong list of ingredients – lots of chopping and measuring to do! Making a traditional cornbread dressing is usually a labor of love, but the payoff is oh sooo good. Here’s a brief overview of the simple ingredients you’ll need for my Soul Food cornbread dressing! You can find the full recipe and measurements in the recipe card below.
- Cornbread: the foundation of the dressing. In this recipe, you can either use store-bought or homemade cornbread (more on that in a bit).
- Crackers: Ritz crackers or Saltine crackers are like a secret ingredient – they bind the dressing mixture, add a touch of saltiness, and help keep the dressing moist.
- Eggs: another binder to help the dressing hold shape while it bakes.
- Vegetables: for this dressing recipe, I use onions, garlic, and celery – a savory trifecta!
- Seasonings: keep it simple with sage – the leading flavor, warm and savory – along with seasoning salt, black pepper, and thyme.
- Chicken Broth and Cream of Chicken Soup: both ingredients add moisture, and the canned soup adds creaminess to the dressing.
- Chicken: now, adding diced or shredded chicken to your dressing is completely optional, but well worth it if you want more flavor, texture, and body in your dressing.
Quick and Easy Cornbread Dressing Ingredient Swaps
Remember how I said this recipe was flexible? I meant it! I usually tell y’all to (say it with me) stick to the recipe for best results. However, cornbread dressing is one of those dishes that can be made one hundred ways. I might as well share some delicious swaps to make sure you’re still making the best dressing possible for your fam!
- Make it vegetarian. Use vegetable broth instead of chicken broth. For the canned soup, cream of mushroom or cream of celery soup will also work. Finally, leave out the chicken.
- You need three medium eggs, but if you only have large eggs, use two.
- Adjust the seasonings. I keep mine simple, but more seasoning = more flavor. Poultry seasoning is a popular choice. I love a mixture of dried or fresh herbs like thyme, rosemary, basil, oregano, and parsley.
- You can make your own chicken (I bake or boil 2-3 chicken breasts) or use store-bought, like rotisserie chicken.
- You can add different vegetables to your cornbread dressing. Red or green bell peppers are common, or even carrots. I only use onions and celery because I like this recipe more on the savory side.
If I don’t have day-old cornbread, can I use fresh cornbread?
Just like when making bread stuffing, using day-old cornbread is best because it’s had a chance to dry out. However, if you don’t have time to make a batch of cornbread ahead of time, it’s perfectly okay to use fresh cornbread. Here are some quick tips to make fresh cornbread usable in your dressing:
- Bake it for 5-10 minutes longer than you normally would – this will dry it out more.
- Allow the freshly baked cornbread to cool slightly, then crumble it while it’s still warm and spread it out on a baking sheet to further cool (and dry out). Let it sit for at least 1-2 hours.
- Likewise, you can crumble the fresh cornbread on a baking sheet and pop it back in the oven for 5-10 minutes to dry out and crisp up.
If all else fails, pop on over to the grocery store and buy store-bought cornbread from the bakery. Grocery store cornbread is almost always a bit more crumbly and dry because it’s rarely made fresh – it’s the perfect texture for cornbread dressing in a pinch.
How to Make Soul Food Style Cornbread Dressing
Okay cousins, the time has come for me to tell y’all how to make this flavorful dish. If you’ve never served cornbread dressing at Thanksgiving dinner, you better start this year! Better yet, do a trial run for your next family gathering – it doesn’t have to be the holidays! Let’s walk through the step-by-step recipe together.
Making the Cornbread
Now, if you have time to make a homemade cornbread recipe a day or so ahead, I highly recommend it! For this recipe, I like to use my traditional Southern cornbread. It is by FAR my favorite – it’s savory and has the perfect texture. If you like a bit of sweetness in your cornbread, try my Southern Sweet cornbread!
If you have your own cornbread recipe, use that! If you want to use boxed cornbread mix, I won’t stop you… I will simply look away and pretend I do not see! 😉
Mixing the Dressing
Once you’ve got your cornbread ready to go, the rest is a breeze! The hardest part is chopping and preparing the ingredients, so let’s start there.
First, chop everything up: the onions, celery, garlic, and fresh sage. (I realize that some people may not have fresh sage on hand, so feel free to use ground sage if needed—it will work just fine!) Also, chop or shred the chicken at this time if you’re including it.
Next, sauté the onions, celery, and garlic until they’re nice and tender. You can do this with olive oil or salted butter, whatever you prefer. Add the chopped sage in the last few minutes, then toss everything into a large bowl.
Into that same bowl goes everything else – the crumbled cornbread, crushed up crackers, broth, cream of chicken soup, and eggs. Finally, add the seasonings. Mix until everything is well combined. Pour the mixture into a greased casserole dish, and she’s ready to bake!
Video Tutorial: From-Scratch Soul Food Cornbread Dressing
Want to watch me make this easy recipe? Below is a video tutorial that shows you exactly how I make this delicious Southern cornbread dressing recipe. Don’t forget to subscribe to I Heart Recipes on YouTube to catch all my easy-to-follow video tutorials!
Tips for Making Soul Food Cornbread Dressing
- Make the cornbread ahead of time, if you can. I said it already, but I’ll say it again: day-old cornbread is the way to go! Especially homemade cornbread.
- Watch the moisture level. My recipe calls for 4-6 cups of chicken broth because I like my cornbread dressing very moist. You can absolutely use less broth if you want a drier, more dense dressing.
- If you’re using fresh cornbread instead of day-old, I highly recommend cutting down the broth. Fresh cornbread has more moisture, so you don’t need as much liquid.
- Taste your dressing for seasoning! Before adding the raw eggs, take a little nibble to see if it needs more herbs, salt, pepper, etc.
- This recipe makes enough for a 9 x 13 baking dish or two 8 x 8 baking dishes. I recommend making two batches instead of doubling the ingredients.
- Bake the savory cornbread dressing uncovered for 45 minutes at 350 degrees. Remember that some ovens vary in temperature, so look for a golden brown top and a moist but fluffy texture in the center.
More Recipes for Your Thanksgiving Menu
Now, I know I said I want y’all to make this classic dish any time of year instead of holding out for the holidays. But as cornbread dressing is a staple at most holiday tables, it’s only fitting that I share other holiday-inspired dishes to serve alongside it!
- Main Dishes: The Ultimate Guide to Cooking Thanksgiving Turkey, Slow Cooker Whole Turkey, Baked Turkey Wings, Simple Roast Chicken, Slow Cooker Beef Brisket, Prime Rib Roast
- Side Dishes: The Best Bacon Mac and Cheese, Southern Baked Macaroni and Cheese Casserole, Baked Candied Yams, Green Bean Casserole, Soulful Cabbage & Collard Greens, Cheesy Scalloped Potatoes Recipe
- Holiday-Worthy Desserts: Salted Caramel Buttermilk Pie, Peach Cobbler Cheesecake, Easy Homemade Apple Pie, Soul Food Sweet Potato Pie, The Perfect Personal Size Pumpkin Pies
Loved this easy recipe? Be sure to share + save on Pinterest! Don’t forget to tag and follow me on Facebook, Instagram, and subscribe to I Heart Recipes on YouTube, and check out all my cookbooks!
Soul Food Cornbread Dressing Recipe
Ingredients
- Cornbread enough to fill a 9×13
- 1 sleeve ritz or saltine crackers
- 3 medium eggs lightly beaten
- 1 large yellow onion diced
- 5 cloves garlic minced
- 3 stalks celery chopped
- 5 sage leaves OR 2 1/2 tsp ground sage
- 2 tbsp olive oil
- 4-6 cups chicken broth adjust based on preferred moisture level
- 14 oz cream of chicken soup
- 2 tsp seasoning salt
- 1 tsp coarse black pepper
- 1 tsp thyme leaves
Instructions
- Preheat the oven to 350 F.
- Start chopping and dicing all of the vegetables – the celery, onions, and garlic. Also chop up the fresh sage.
- Heat olive oil in a skillet over medium heat, then add the onions, celery, and garlic. Cook until nice and tender.1 large yellow onion, 5 cloves garlic, 3 stalks celery, 2 tbsp olive oil
- Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.5 sage leaves
- Crumble the cornbread into a large mixing bowl, along with the crackers.Cornbread, 1 sleeve ritz or saltine crackers
- Add in the cooked vegetables. Fold the ingredients until everything is well combined.
- Next, pour in the chicken broth and cream of chicken soup.4-6 cups chicken broth, 14 oz cream of chicken soup
- Add in the beaten eggs, then mix everything until well combined.3 medium eggs
- Sprinkle in the seasoning salt, thyme, and pepper. Mix until well combined.2 tsp seasoning salt, 1 tsp coarse black pepper, 1 tsp thyme leaves
- Lightly grease a 9×13 bake dish, then pour in the dressing mixture.
- Bake the dressing uncovered for about 45 minutes.
- Serve and enjoy!
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!
Couldn’t figure out how to post my own review so sorry for replying on this! This was THE BEST DRESSING. My first time making dressing and my family loved it. It was BOMB AF! Thank you for the wonderful recipe!! Will definitely make it again!
I use this recipe and the soul food macaroni recipe ever since I saw them and both of them have got an excellent ratings everybody loves in my mac and cheese now. You rock❤️
Made this recipe and it was so amazing!!! Thank you so much for sharing!
A must try for me. Thanks Rosie
I LOVE your recipes.
Thank you for sharing your family’s recipes. I love southern cookig, even though I am Hispanic.
And I live that your address your audience as “cousins”.
God Bless You
can you explain why you use Ritz crackers and the cream of chicken soup, please.
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!
Yes please! It’s all your guests will say, when you ask if anyone wants seconds. However, I modified it slightly, throwing in boiled eggs, green peppers, only because that’s how my Granny did it and it is sublime. Thank you!
This was my first time ever making dressing. I have to tell you it was amazing! I’ll be making it again for the New Year. Thank you!
great recipes Im going to have to try it for Thanksgiving
I love you southern cornbread recipe. My son who is grown and has his own place now said why all of a sudden your cooking been slapping lately. I told him I heart recipes honey. Rosie
I will try this recipe this year. My children don’t like my dressing.
I will definitely try this for Thanksgiving and I wish you had a restaurant in Los Angeles because all your food looks delicious!
This recipe looks wonderful!! I have had. Has a top and bottom crust!?!? Like a pie style. Would that work for this recipe!?
I live in the south so cornbread dressing is a household favorite! It’s more than a holiday tradition for us. I love to make it throughout the year for Sunday dinner. Amazing recipe!
Entering Thanksgiving 200$ visa gift card contest Danielle Guidry
Hey cousin I’m entering your Thanksgiving contest my favorite recipes are My name is Danielle Guidry
1 seafood gumbo
2 southern oxtails
3 seafood boil
4 chili
5 vegetable soup
6 beef roast
7 collard greens
8 Baked macaroni & cheese
9: southern green beans
Hey cousin happy Thanksgiving I’m entering your Thanksgiving contest my name is Danielle Guidry
1 seafood gumbo
2 southern oxtails
3 southern seafood boil
4 slow cooked jambalaya
5 hamburger soup
6 slow cooked smothered roast
7 collard greens
8 Baked macaroni & cheese
9: southern green beans
10 Southern smothered cabbage
11 smoked turkey
I did everything you said I also put the dressing. In the oven for 45 minutes on 350 and it still came out super wet like it wasn’t done. Maybe too much broth, also I used a aluminum pan.
I’m still routing on your Sweet Potato Pie recipe
Cherise Howard
your written recipe for dressing calls for three stalks of celery but in your video you’re only using three ribs of celery. i was confused before going to the video
This recipe looks DELICIOUS! My name is Monica Straite & one of my favorite recipes from iheartrecipes is your Sweet Potato Pie!!! Wishing you an amazing holiday season cousin. Love ya
Hey cousin I’m entering your Thanksgiving contest my name is Danielle Guidry my favorite recipes are
1 sweet potato pie
2 faux gumbo
3 southern seafood boil
4 southern oxtails
5 soul food collards
6 slow cooked beef roast
7 jambalaya
Hey cousin I’m entering your Thanksgiving contest my name is Danielle Guidry my favorite recipes are
1 sweet potato pie
2 faux gumbo
3 southern seafood boil
4 southern oxtails
5 soul food collards
6 slow cooked beef roast
7 jambalaya
❤️❌❤️❌❤️❌
So yes the recipes gave everything we needed I to give! I made it with our Christmas dinner (in which my husband cooked everything else). So you made me look good girl
Can I mix everything and baked it the next day. Will it cause it to fall in the center.
You can certainly prepare it the day before, and bake it the following day 🙂
Should the crackers be stale or fresh?
You can use either 🙂
Hi! I am looking forward to making this today. My family and I prefer a big Sunday dinner the week of Turkey day that way we are free to enjoy the day while everyone else cooks.
I will definitely let you know how it went! I’m perusing your other recipes as well for some dinner ideas for next week.
Happy Holidays to you and yours!
I plan to try this recipe, including your cornbread recipe, for Thanksgiving this year! It looks so delicious! My question is, can I just boil frozen chicken breast for the cornbread stuffing recipe? If so, should I season the chicken after I shred it?
I suggest baking the chicken instead of boiling it.
Oh no! I saw your reply after I boiled the chicken breast in chicken broth and seasoned it with a little salt, pepper, and garlic powder. The chicken breast came out tasty though! I can’t wait to start cooking! I’m so excited about this stuffing recipe of yours!!
This recipe is delicious! My family and I love it. Now my family tells me that I’m in charge of the dressing for thanksgiving & Christmas. Hahaha!
Yayyyy!!!! So glad that you all love my recipe! XOXO
Great recipe! Thank you for sharing with us!
You have a green thumb in cooking. Keep making me and my husband happy with these finger licking recipes. You’re AWESOME. Love you much
Thank youuuu!!!
Sister I’m all about trying new ways to make stuffing and sis when I say that this here is the shhh you got it going on. Many blessings to you and your family
Thanks Kisha! XOXO
Very similar to my Sausage Pecan dressing, except I use toasted white bread cubed rather than the crackers. I toast pecans and add to dressing. I also use spicy pork sausage.
Food processor: I love my Cuisinart!
Hey!! You beat my mom’s recipe! I made yours and it was great! Everyone loved it. Thanks!
Such an amazing compliment! Thank you luv!
I will be making your corn dressing this year
My go to cornbread dressing recipe!
Excellent making tomorrow minus the thyme Leslie
Looks great wish I could taste it. I always use ground sage I’m going to try the fresh sage this year. I want to see if my family can taste the difference.
Awesome, Simple, Receipe. That. Anyone. Can. Follow. To. Obtain. This. Delicious. Cornbread. Dressing. Thank. U. &. I. Love. Ur. Receipe
I Love Soul Food. The Best Food!!
Your southern cornbread dressing recipee is delicious! It was a hit at our family Thanksgiving dinner last year and will now be our tradition to make your recipe every year!
This dressing is delicious!!!
My “grown” children loved it!
I have been making dressing “forever “ and it has never tasted this good!
THANK YOU!
First time making dressing for thanksgiving & watching your video. Wanted to do a trial run before the holiday and gurrl! Haven’t baked it yet but tasted the mixed ingredients. Excellent!!
I wonder if I can freeze for a few days before baking?
I love your recipes but most of the time I’m only cooking for two. Noticed that not all of your recipes you can adjust the amounts needed if you’re cooking for 2, 3, 4, etc – I do try to edit though 🙂
Thanks Rosie and hope you and family have an awesome Thanksgiving
Love your recipes and videos
Hello, let me start by saying, I am so glad to find your recipe, for this will be my first time making dressing. You kept it simple. My older brother who loves dressing will be visiting for Thanksgiving. I hope (I pray) he enjoys it! Thank you.
Hi, Can the cream of chicken be substituted with cream of celery? We have some vegetarians and from all of the wonderful reviews, I’d love for them to be able to try it. Or maybe I can split the recipe???
Thank you in advance!
Lorrie
You absolutely can use cream of celery! XOXO
Absolutely fantastic. Thank you for sharing
I love this cornbread dressing recipe. I found in a few years ago on Pinterest and made it and my family loved it. I have been making it ever since. I too have roots in New Orleans, La. I was born and raised in a small town in Louisiana.
Second time making this dressing this year and my mom approved of it so I’m sticking with it for life lol. Thank you so much for this recipe and I’ll be using the yam recipe next because everyone loved it last year as well
I loved this recipe. This was the first time I made dressing and my family loved it. Now I sending this this recipe to my daughter.
Great presentation and I enjoyed watching you make the dressing. I’m going to try this recipe and I hope it works for me so please leave me the recipe. Thank you.
the receipt was awesome it was a hit with my whole family
Great recipe! Easy and delicious, with clear instructions! Thank you for sharing with us!
I am so glad I stumbled across Rosie a few years ago. When I saw this recipe, I was like, “I’m going to try this because it really looks good.”
Now, if I don’t make it on Thanksgiving and Christmas, and Easter, sometimes, it just doesn’t feel like the holiday is right.
The BEST dressing recipe I’ve ever had and made. It’s now a permanent staple.
Hi Rosie I made your Soul Food Corn Bread Dressing and it was delicious it was a highlight of my dinner not just for Thanksgiving or Christmas just for any other day thank you for sharing your recipes I greatly appreciate it. It was definitely delicious
Hi Karen! Thanks for trying my recipe.
Hi I am going to be making this for Thanksgiving here in Canada. Would I need to double your cornbread recipe to have enough for this dressing?
Which cornbread will you be using?
I absolutely love your recipes. I wish that there was a serving size converter tool available. I need to make this dressing for a large crowd of about 75 unsheltered individuals.
Thanks for sharing this recipe. I’m going to try it this Thanksgiving. Looks Delicious
Hi Rosie, I will try your recipe.
Thanks,
Helen
Hello
Can you freeze the cornbread dressing and bake on thanksgiving day?
Thanks
Monicque
Hi There! Honestly, I’d just make it the day of. It’s really easy to do.
good vid. if you want the taste of celery. but don’t like the crunch- use celery seed.
Love this recipe, I use it every year:-) Thanks
Looks so good! I use Jiffy cornbread, should I make 1 or 2 boxes for this recipe?
Maybe 4 boxes if you’re using the small Jiffy boxes.
Can I mix all ingredients, put in baking dish, store in fridge overnight and cook the next day?
I would prepare and cook the day of.
Although it’s one of my holiday favorites, I’ve always been so afraid of dressing. Seeing my granny mix in the wet bread and chunks of meat and vet…it was erm….overwhelming? But once it was cooked? Goodness gracious! I’ve made this a few times (delicious btw). I love the fact that it allows me to have the poultry taste w/o using random bits of meat. One day I’ll graduate to the full fledged southern dressing recipe, I guess. Thank you for all these fantastic recipes!
Now my question is, when I bake it, it’s flat? Why? What am I doing wrong? I used 2 boxes of jiffy, the row of ritz, the eggs. I’ve made it about 3 times now, flat each time. One year my pan was waaaay to big so I’ve been using smaller ones, pretty sure after that first year it’s been the recommended 9×13 but still flat? Does it puff up? Am I overcooking?
Please help 🙂
Hello there. You aren’t using my recipe, so I can’t really tell you what you’re doing wrong. Sorry.
I’m a Texas girl who cooks dressing like you do. It must be the Soul. This recipe is great . I’m vegetarian.
enjoyed the recipe
Oh beat cornbread dressing I have ever tasted. Moist and fabulous. I am thankful to you. Blessings and I am going through all your other wonderful recipes.
Thank you for trying my recipe!
I love all your recipes you really saved me doing the pandemic I retired during that time and I was so bored your recipes were wonderful and my friends appreciated the free meals.
Very Mindful, Very Demure!!! Love It!!!!! Thank You
LOL!! Happy holidays sweetie!
Make this every year for thanksgiving, and it’s a fan favorite.