This simple 3-ingredient skillet cornbread dressing is my kind of comfort food—straightforward, budget-friendly, and full of that cozy Southern flavor we all crave when the weather cools down or the holidays roll around. Traditional cornbread dressing usually calls for a long list of ingredients, but this pared-down version keeps things easy for busy families while still giving you that soft, savory, custardy texture everyone scoops up first. You start with good cornbread, add a can of cream of chicken soup for richness, and whisk in eggs to hold it all together. It’s the kind of dish you can throw together while kids are setting the table or guests are chatting in the living room, and it still feels like something special you made from the heart.
This skillet cornbread dressing pairs beautifully with roasted chicken, turkey, or even a simple baked ham. I like to round out the plate with something green—steamed green beans, a tossed salad, or roasted Brussels sprouts work nicely. A bowl of cranberry sauce or a bright, tangy coleslaw adds a bit of freshness against the creamy, cozy dressing. If you’re serving this for a weeknight dinner, you can keep it simple: a rotisserie chicken, this skillet dressing, and some buttered corn or peas make a complete meal that feels Sunday-special without a lot of fuss.
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Simple Southern 3-Ingredient Skillet Cornbread Dressing
Servings: 6
Ingredients
4 cups crumbled cooked cornbread (day-old is best)
1 (10.5 oz) can cream of chicken soup
3 large eggs, lightly beaten
Directions
Preheat your oven to 375°F (190°C). Place a 10-inch oven-safe skillet (cast iron works best) in the oven to heat while you mix the dressing.
In a large mixing bowl, add the crumbled cornbread. You want it in small pieces, but not completely fine—those little chunks give the dressing nice texture.
In a separate bowl or large measuring cup, whisk together the cream of chicken soup and the eggs until smooth and well combined.
Pour the soup-and-egg mixture over the crumbled cornbread. Gently fold everything together until all the cornbread is moistened. The mixture should be thick but scoopable; if it seems very dry, you can add 2–3 tablespoons of water or milk to loosen it slightly.
Carefully remove the hot skillet from the oven. Lightly grease it with a bit of butter or oil if needed to prevent sticking.
Spoon the cornbread mixture into the hot skillet and spread it out evenly, gently pressing it down so it’s level but not packed too tightly.
Bake for 25–30 minutes, or until the top is lightly golden and the center is set. A knife or toothpick inserted in the middle should come out mostly clean, with just a few moist crumbs.
Let the dressing rest for about 5–10 minutes before serving. This helps it firm up a bit so it scoops nicely. Serve warm right from the skillet at the table.
Variations & Tips
To make this extra family-friendly, you can easily add a few more flavors without complicating things. For a classic holiday taste, stir in 1–2 teaspoons of poultry seasoning or rubbed sage along with a pinch of black pepper before baking. If you have picky eaters who like things very plain, bake it as written and set out toppings on the side—grated cheese, a little gravy, or even a spoonful of salsa for the more adventurous. To stretch the recipe for a bigger crowd, double the ingredients and bake in a greased 9x13-inch dish instead of a skillet, adding 5–10 minutes to the bake time as needed. For a vegetarian-friendly version, swap the cream of chicken soup with cream of mushroom or cream of celery. If your family likes a bit of texture, you can fold in a handful of shredded cheese or some finely chopped, sautéed onions and celery (this will add ingredients beyond the base three, but it’s a nice upgrade when you have the time). Leftovers warm up well in the oven or air fryer; just cover loosely with foil so the top doesn’t dry out. And if you have extra cornbread on the counter after a chili night, this is a wonderful way to turn it into a second, cozy meal everyone will look forward to.
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