I’m so excited to share my family’s cornbread dressing recipe with you guys! This old fashioned recipe is super easy to make and it’s my absolute favorite Thanksgiving side dish.

I’ve already shared the Apple Pecan Stuffing that my guy grew up eating on turkey day (he’s a yankee), and it’s delicious, but this simple dressing will always be this southern girl’s first choice. It is a blend of Southern cornbread (no sugar!) and biscuits, baked together with broth, celery, onion, and poultry seasoning to make a moist, delicious dish that’s a must-have Thanksgiving day!

Serve it with Instant Pot Turkey Breast and some Sweet Potato Casserole with Marshmallows or the best mashed potatoes ever for a completely meal.



16 Cornbread muffins, see recipe below
8 Biscuits
1 cup Celery, finely chopped
1 medium Onion, finely diced
5 cups Chicken Stock, more if needed
1 tablespoon Poultry seasoning
½ teaspoon Salt
4 Eggs


2 cup Self-rising yellow cornmeal
1 cup Self-rising flour
1 1/2 cups Milk
4 Eggs
4 tablespoons Vegetable oil

Bake your biscuits and cornbread up to 2 days ahead of time and leave them out on the counter to cool and dry out. If you buy pre-made biscuits or cornbread you should leave these out for a day or two also.
When you are ready to make your dressing start by pouring the broth into a large saucepan and then add celery and onions. Bring to a boil and then reduce to a simmer and let it cook until the celery and onion are soft.
Preheat oven to 400 degrees F.
In a large pot finely crumble the cornbread and biscuits, stirring to combine them.
When your broth is ready pour it over the bread mixture 1 cup at a time, stirring it together, until you reach a consistency like oatmeal. If you need to add more broth you don’t have to heat anymore up you can just add it straight to the mixture. Note: Make sure all of your celery and onions go into the mixture even if you don’t use all of the broth.
Next add salt and poultry seasoning a little at a time. Take your time, stir everything together well, and keep tasting until you think you have it right. Note: The sage flavor in the poultry seasoning does get stronger as it bakes so err on the side of too little rather than too much!
When you have the flavor where you like it add the eggs, stirring everything together until it is fully combined.
Pour the cornbread mixture into a 9 x 13 casserole dish and let it bake at 400 degrees F for 30-40 minutes, or until the outer edges are firm and the middle doesn’t jiggle.
Remove from the oven and serve with turkey and gravy!
Preheat oven to 400 degrees F.
In a bowl combine self-rising yellow cornmeal and self-rising flour.
Add milk, eggs, and vegetable to the flour and stir to combine.
Pour cornbread batter into a greased muffin tin.
Bake at 400 degrees F. for 20 minutes or until a knife inserted into muffin comes out clean.
Let cool completely.


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