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Southern Cornbread Dressing Recipe

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In this post I’ll be sharing a tried and true Southern Cornbread Dressing Recipe.
Southern Cornbread Dressing is a comforting, classic dish for holidays or that special family dinner anytime of the year. This is the favorite dish for some of my family members during the holidays and a must have!
 
Awesome Southern Cornbread Dressing
 

Awesome Cornbread Dressing Recipe

I begin by preparing my cornbread the day before and storing until ready to use.
 
 
Southern Cornbread for dressing
 
 
It is a great time saver on the day of to make up the dressing recipe the day before needed and store in the refrigerator. The day of I take it out give it a stir and pour into a baking dish to bake. It is a real time saver and will be much appreciated after you’ve been cooking for days..
 
Let’s make the Southern Cornbread Dressing!
 
Start by cubing and toasting 8 slices of white bread. Next, add to a large mixing bowl and crumble in 1 sleeve of butter crackers (optional).
 
 
cubed bread for dressing
 
 
Cube up the cooked cornbread you’ve made previously and add it to the bowl.
 
 
Dice celery and onion and add to a skillet with 1 stick of butter and cook until the vegetables are soft and translucent.
 
saute onion and celery for cornbread dressing

Soul Food Holiday Dressing

 
 
for the next step, add the celery and onion and all that melted butter over the bread mixture in the bowl
 
Next, add half of the chicken stock and stir to combine. This will begin to break down the bread cubes.
 
Add the diced boiled eggs, and the beaten eggs. Stir to combine well adding the remaining chicken broth.
 
Then, add the seasonings and continue to stir until everything is combined.
 
 
 
This is what the batter will look like, very moist and it already smells so good.
 
When ready to bake pour the batter into a baking dish sprayed with non-stick cooking spray and bake. This is how the dressing will look when it is done.
 
Awesome Best Southern Cornbread Dressing in a blue casserole dish
 

Ingredients:

  • 8 Slices White Bread – Cubed and Toasted lightly
  • A Sleeve of Butter Crackers – crumbled (optional)
  • Cake of Cooked Southern Cornbread (recipe follows)
  • Chopped Celery
  • Large Onion – Chopped
  • 2 Boiled Eggs – Diced
  • 1 Stick of Butter
  • 7-8 Cups of Chicken Stock (NOT Broth)
  • Salt
  • Pepper
  • Sage
  • poultry seasoning
  • 6 Eggs Beaten Lightly

Bake 350 degrees 45 minutes to 1 hour depending on desired firmness. Some people like a moist loose dressing and others prefer it baked a bit firmer.

Cornbread Recipe:

  • 2 Cups of Self-Rising Cornmeal (I prefer stone ground, white cornmeal)
  • 1 Cup of Plain Flour
  • 2 Eggs Beaten Lightly
  • Salt and Pepper to taste
  • 1 Cup Buttermilk

Combine all ingredients well, pour batter into an oven heated cast iron skillet or baking pan and Bake cornbread at 400 degrees until browned ~ 20-25 minutes

Printable Recipe Card at the bottom of this post

Make ahead tips:
~ Make cornbread for your dressing the day before, wrap until ready to use
~ Make the dressing recipe the day before and store in the refrigerator until ready to bake

Old Fashioned Southern Cornbread Dressing

Southern Cornbread dressing or stuffing on a blue and white china plate
 
Gobble till you wobble Y’all! Happy Holidays!

 

Shortcut Version
 
• 1 Cake of Cornbread
• A package of Savory Herb Stove Top Stuffing
• 2 Cups of Chopped Celery
• A Large Onion – Chopped
• 1 Stick of Butter
• 4 Cups of  Turkey or Chicken Stock (NOT Broth)
•A can of Condensed Cream of Chicken Soup
• 1 tsp Salt
• 1/2 tsp Pepper
• A teaspoon of Sage
• 1 tbsp. Poultry Seasoning
• 5 Eggs Beaten Lightly
 
Dice the celery and onion and add to a skillet with 1 stick of butter and cook over medium heat until the vegetables are soft and translucent.
 
Add to a mixing bowl with the rest of the ingredients. Mix well to combine. Pour into a baking dish and bake at 350 degrees for 45 minutes to 1 hour until desired firmness.
 
Yield: 1 Dressing Side Dish

Southern Cornbread Dressing

Southern Baked Cornbread Dressing

Southern homemade cornbread dressing, the official side dish of the holiday table

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 8 Slices White Bread - Cubed and Toasted lightly
  • 1 Sleeve Butter Crackers - crumbled (optional)
  • 1 Cake of Cornbread (recipe follows)
  • 2 Cups of Chopped Celery
  • 1 Large Onion - Chopped
  • 2 Boiled Eggs - Diced
  • 1 Stick of Butter
  • 7-8 Cups of Chicken Stock (NOT Broth)
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Sage
  • 1 tbs poultry seasoning
  • 6 Eggs Beaten Lightly

Cornbread Recipe

  • 2 Cups of Self-Rising Cornmeal (I prefer stone ground, white cornmeal)
  • 1 Cup of All Purpose Flour
  • 2 Eggs Beaten Lightly
  • Salt and Pepper to taste
  • 1 Cup Buttermilk

Instructions

  1. Prepare Cornbread Recipe
  2. Combine all ingredients well, pour batter into an oven heated cast iron skillet or baking pan and Bake cornbread at 400 degrees until browned ~ 20-25 minutes
  3. Dressing Recipe
  4. Start by cubing and toasting 8 slices of white bread. Add to a large mixing bowl and crumble in 1 sleeve of butter crackers. Next cube up the cornbread you've made previously and add to the bowl.
  5. Dice celery and onion and add to a skillet with 1 stick of butter and cook until the vegetables are soft and translucent.
  6. Add the celery and onion and all that melted butter over the bread mixture in the mixing bowl.
  7. Add half of the chicken stock and stir to combine. This will begin to break down the bread cubes.
  8. Add the cubed boiled eggs, and the beaten eggs. Stir to combine well and adding the remaining chicken broth.
  9. Add seasonings and continue to stir until everything is combined.
  10. Spray a casserole dish and add the dressing mixture. Bake 350 degrees 45 minutes to 1 hour depending on desired firmness. Some people like a moist loose dressing and others prefer it baked a bit firmer.

Notes

(Alternate) Shortcut Version

• 1 Cake of Cornbread

• 1 pkg Savory Herb Stove Top Stuffing

• 2 Cups of Chopped Celery

• 1 Large Onion - Chopped

• 1 Stick of Butter

• 4 Cups of Turkey or Chicken Stock (NOT Broth)

• 1 can Cream of Chicken Soup

• 1 tsp Salt

• 1/2 tsp Pepper

• 1 tsp Sage

• 1 tbs Poultry Seasoning

• 5 Eggs Beaten Lightly

Dice celery and onion and add to a skillet with 1 stick of butter and cook over medium heat until the vegetables are soft and translucent.

Add to a mixing bowl with the rest of the ingredients. Mix well to combine. Pour into a baking dish and bake at 350 degrees for 45 minutes to 1 hour until desired firmness.

Nutrition Information:

Yield:

16

Amount Per Serving: Calories: 562Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 162mgSodium: 506mgCarbohydrates: 61gFiber: 2gSugar: 18gProtein: 30g

See it at:
Weekend Potluck
Meal Plan Monday
Full Plate Thursday

You may also be interested in: Herb Roasted Turkey

Southern Cornbread Dressing #Holidays #Dressing #Cornbread #Thanksgiving #Christmas

Meet Julia

Author of Julia's Simply Southern

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karry hinze

Tuesday 7th of November 2017

The confusion was my own. I reread the recipe and missed the first 2 eggs that are boiled. Thank you for getting back to me

karry hinze

Tuesday 7th of November 2017

What are cubed boiled eggs ? In step 4 you have written “add the cubed boiled eggs “ and then have boiled eggs typed next to it. Can you clarify please? Thank you !! Karry

Julia

Tuesday 7th of November 2017

I've updated it to say diced boiled eggs. Sorry for any confusion.

Nikki

Sunday 5th of November 2017

Thank you for sharing your special cornbread dressing recipe. This would grace many a meal throughout the year. One question, what are butter crackers? Thanks!

Julia

Sunday 5th of November 2017

One type of butter crackers would be Ritz ;)

Joanne Schweitzer

Saturday 7th of October 2017

I love corn meal and this stuffing looks great for Thanksgiving. YUM!

Julia

Saturday 7th of October 2017

Thank you :)

Miz Helen

Wednesday 16th of November 2016

There is nothing like a great pan of Cornbread Dressing, your recipe looks fantastic! Thanks so much for sharing with Full Plate Thursday. Hope you had a great week and come back soon!Miz Helen