Southern Cornbread Dressing

4.20 from 15 votes

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

Prep Time20

Cook Time1

Total Time1 20

Servings: Dressing Side Dish

Calories: 562kcal

Author: Julia Jordan | Julia's Simply Southern

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

Prepare Cornbread Recipe
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
Dressing Recipe
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.
Dice celery and onion and add to a skillet with 1 stick of butter and cook until the vegetables are soft and translucent.
Add the celery and onion and all that melted butter over the bread mixture in the mixing bowl.
Add half of the chicken stock and stir to combine. This will begin to break down the bread cubes.
Add the cubed boiled eggs, and the beaten eggs. Stir to combine well and adding the remaining chicken broth.
Add seasonings and continue to stir until everything is combined.
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.

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