Friday, December 26, 2014

Southern Cornbread Dressing

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! 

I begin by preparing my cornbread the day before and storing until ready to use. 


I 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 time saver. 

Let's make the dressing.

Start by cubing and toasting 8 slices of white bread. Add to a large mixing bowl and crumble in 1 sleeve of butter crackers (optional). 

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 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 adding the remaining chicken broth.

Add 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. 

  • 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
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

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

Gobble till you wobble Y'all! Happy Holidays!

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.

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


  1. what size pan did you use?? I want to use a 13x9 pan.

  2. 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


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