Martha's Cornbread Dressing

49 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h
Kim Benton
Recipe by  Kim Benton

“A truly 'Deep South' cornbread dressing. My mom's, of course!”

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Adjust Servings

Original recipe yields 10 to 12 servings



  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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Reviews (49)

Rate This Recipe


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. I did not include chicken in mine so I used one can of chicken broth in place of the stock and I sauted the onion and celery in a bit of butter before addint to the mixture. I will definately be using this recipe for dressing from now on.



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 (Christmas dinner) was a big success! I substituted more cornbread (in total 3 boxes of Jiffy cornbread mix) instead of using biscuits.

Elizabeth Woodward

Elizabeth Woodward

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 "paint by number" instructions... where the recipe says "soak" and doesn't say how much, I used 2.5 Cups. And, one recipe (one pie tin) of cornbread was about 5 cups. Also, there are so many different types of "biscuits" from buttered to buttermilk... I used a store brand (HEB) frozen pack labeled "Biscuits Southern Style" rather than the pack labeled buttery or buttermilk. Not sure how much difference that made. Yummy recipe!

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Amount Per Serving (10 total)

  • Calories
  • 725 cal
  • 36%
  • Fat
  • 39.4 g
  • 61%
  • Carbs
  • 51.5 g
  • 17%
  • Protein
  • 39.4 g
  • 79%
  • Cholesterol
  • 307 mg
  • 102%
  • Sodium
  • 1576 mg
  • 63%

Based on a 2,000 calorie diet



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Apple Pecan Cornbread Dressing


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