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A 9x13 glass Pyrex casserole dish is filled to the brim with Granny's Southern Cornbread Dressing and pieces of white onion and green celery are visible throughout the golden yellow, baked dressing. A square portion of the Southern Cornbread Dressing is missing out of the upper corner, as if someone couldn't wait to get a bite. A red, white, black, and green tartan plaid cloth has been laid underneath the casserole dish and everything is sitting on a barn wood board back drop.

Granny's Southern Cornbread Dressing

Simple and easy stuffing recipe that makes the perfect homemade cornbread dressing for Thanksgiving and Christmas. 

Course Side Dish
Cuisine American
Keyword Cornbread Dressing, Granny's Southern Cornbread Dressing, Holiday Dressing, Homemade Dressing Recipe, Southern Style Dressing
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 18 servings
Author Amy - The Speedy Spatula


  • 4 stalks celery diced
  • 1 medium sweet onion diced
  • 1 stick butter
  • 2 boxes Jiffy Cornbread Mix
  • 2 eggs
  • 2/3 cup milk any grade
  • 12 oz Pepperidge Farms Herb Seasoned Cubed Stuffing
  • 3 10.5oz cans chicken broth
  • 1 tbsp ground sage (or to taste)


  1. Wash and chop celery and onion and add them to a medium sauce pan with one stick of butter.

  2. Cook veggies and melt butter on medium heat until translucent, stirring continually. Once cooked, pour into a large mixing bow.

  3. In a small mixing bowl, add in the Jiffy cornbread mix, eggs, and milk. Whisk well and bake in an 8x10 or 8x8 casserole dish for 30 minutes or until toothpick inserted comes out clean.

  4. Crumble cooked cornbread and add to the large mixing bowl with the cooked veggies.

  5. Stir in the chicken broth to the mixture in the large bowl and then add in the Herb stuffing. Stir well and then sprinkle in the sage, tasting as you go to get it just right.

  6. Spray a 9x13 casserole pan with nonstick cooking spray. 

  7. Pour the cornbread dressing into a 9x13 casserole pan, cover with cling wrap, and allow to sit in the fridge overnight. 

  8. Bake cornbread dressing at 350F for 20 minutes or until all chicken broth is absorbed.