Cornbread Dressing Recipe

Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, and celery. It’s a classic that makes it to the Thanksgiving table year after year.

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Thanksgiving is quickly approaching and it’s time to start planning that Thanksgiving menu. This year I want the food to be extra good and special since this is the first year my son has been away at college. I miss him dearly and I know he misses my home cooking.

You cook for your boys mamas, and they’ll always want to come home to see you.

Probably the most looked forward to part of Thanksgiving dinner, besides dessert, is the dressing and it’s not uncommon for us to have more than one kind. I personally really love this Andouille Sausage and Cornbread Stuffing.

This Southern Cornbread Dressing is a more traditional southern dressing made with crumbled cornbread along with lots of onion, celery, and sage. It’s savory, moist, and delicious.

Since we typically fry our Thanksgiving turkey, I solely use canned broth to make dressing, but if you have turkey drippings, you could add them to the dressing and it will taste even better.

Along with cornbread dressing we love to have Cheesy Green Bean Casserole, mashed potatoes, and Broccoli Casserole for Thanksgiving dinner. And this year I think I’ll add Savory Sweet Potato Casserole to the list. You can never have too many casseroles!

1. 3 cups crumbled cornbread.
2. 2 tablespoons butter. Great Value Sweet Cream Salted Butter, 16 oz.
3. 1 small onion, diced.
4. ½ cup chopped celery.
5. 2 large eggs, beaten.
6. 2 cups chicken stock.
7. 1 tablespoon dried sage, or more to taste.
8. salt and ground black pepper to taste.

Southern Cornbread Dressing

A traditional southern cornbread dressing flavored with onion, celery, and sage. Super moist and flavorful.

Prep: 30min

Total: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 314 kcal, servingSize 1 serving

Ingredients:

• 1 cup self-rising cornmeal, (I use Martha White)
• 1/2 cup self-rising flour, (I use White Lily)
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons Vegetable oil
• 8 tablespoons butter ((1 stick))
• 3 medium onion, (chopped)
• 4 stalks celery, (chopped)
• 1 1/2 teaspoons dried sage
• 1 teaspoon poultry seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 pieces toast, (crumbled)
• 1/2 cup milk
• 3 eggs, (lightly beaten)
• 2 to 2 1/2 cups chicken stock or broth
• 2 tablespoons butter

Instruction:

1. Preheat oven to 400 degrees.
2. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.
3. Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
4. Add sage, poultry seasoning, salt, and pepper to onion mixture.
5. In a large bowl combine crumbled cornbread and toast.
6. Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
7. Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
8. Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
9. Bake at 350 degrees for 30 minutes, or until it turns light brown on top.

Southern Cornbread Dressing

Cornbread Dressing is a classic southern dish served especially during the holiday season. Moist and delicious, cornbread dressing makes the perfect side dish!

Prep: 15min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 226 kcal, Carbohydrate 14 g, Protein 7 g, Fat 15 g, Saturated Fat 7 g, Cholesterol 77 mg, Sodium 1077 mg, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 full recipe Southern Buttermilk Cornbread
• 3 buttermilk biscuits (or 3 slices of sandwich bread)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon rubbed sage (optional)
• 3 large eggs (room temperature)
• 1 medium onion (diced)
• 2 stalks celery (diced)
• 1/2 cup butter (sliced)
• 4 cups cream of chicken soup
• 6 cups chicken stock ( or broth)

Instruction:

1. Prep. Preheat oven to 350º F.
2. Mix. Crumble all of the cornbread and biscuits (or white bread slices) into a very large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.
3. Bake. Pour dressing into two 9×13 baking dishes and bake until lightly browned, about 30 – 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.

Cornbread Dressing

Easy to make buttery Cornbread Dressing is LOADED with flavour! Deliciously moist, light and fluffy with a perfect crispy, golden crust.

Prep: 10min

Total: 65min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 374 kcal, Carbohydrate 28 g, Protein 14 g, Fat 22 g, Saturated Fat 8 g, Cholesterol 65 mg, Sodium 438 mg, Fiber 3 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 batch cornbread
• 4 slices day old bread (cut into 1-inch cubes)
• 2 tablespoons oil
• 1/2 pound (250 g) sage pork sausages (casings removed and crumbled (optional — substitute with chicken))
• 7 ounces (200 g) brown mushrooms (sliced)
• 1 large onion (chopped)
• 4 stalks celery (chopped)
• 1 green bell pepper (capsicum) (seeded and chopped)
• 1/2 cup chopped flat-leaf parsley
• 1 1/2 tablespoons fresh sage (chopped)
• 1 tablespoon fresh thyme (chopped)
• 3/4 teaspoon salt (or more to taste)
• 1/2 teaspoon fresh cracked black pepper
• 5 large cloves garlic, (minced (or 1 1/2 tablespoons minced garlic))
• 3 1/2 cups chicken stock
• 1/2 cup butter (melted)

Instruction:

1. Preheat the oven to 350°F (175°C).
2. Chop pre-baked cornbread into 1-inch pieces. Place into a large mixing bowl; set aside.
3. Heat half of the oil in a large pan over medium heat. Cook the sausages over for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the cornbread.
4. In the same pan, add the remaining oil and add the mushrooms, onions, celery, parsley, sage, thyme, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add the garlic and cook until fragrant (30 seconds).
5. Transfer mixture to the bowl with the cornbread. Add the stock and melted butter, mixing really well with a wooden spoon until all the liquid has been absorbed.
6. Pour the dressing into a 9×12-inch baking dish.
7. Cover with foil. Bake for 20-25 minutes until browned on top and hot in the middle. Serve warm.

Cornbread Dressing

The best cornbread dressing is made from scratch with homemade cornbread and classic combination of onion, celery, and sage.

Prep: 10min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 412.73 kcal, Carbohydrate 44.51 g, Protein 9.4 g, Fat 22.39 g, Saturated Fat 12.54 g, Cholesterol 130.69 mg, Sodium 437.51 mg, Fiber 3.54 g, Sugar 8.97 g, servingSize 1 serving

Ingredients:

• 1 1/2 cup yellow cornmeal
• 1 cup all purpose flour*
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup unsalted butter (melted)
• cold butter to grease the skillet
• cooked cornbread from above (crumbled)
• 2 tbsp unsalted butter
• 1 large yellow onion
• 1 long stalk of celery
• 3 garlic cloves
• 2 eggs
• 1 cup chicken stock (warmed)
• 2 tbsp unsalted butter (melted)
• 2 tbsp fresh minced parsley
• 1 tsp dried sage ((2 tsp if using fresh sage))
• 1 1/2 tsp garlic powder
• salt
• fresh cracked black pepper

Instruction:

1. Let cornbread cool for about 10 minutes in the skillet and then turn it over onto the cutting board.
2. Spread the mixture evenly in the prepared baking dish and bake for 25-30 minutes, until the top is golden brown and the middle is set.

CORNBREAD DRESSING RECIPE – I Heart Recipes

FAQ

How to make Paula Deen cornbread dressing?

1. ¼ cup butter.
2. 2 cups chopped onion.
3. 2 cups chopped celery.
4. 1 tablespoon minced garlic.
5. 2½ cups chicken broth.
6. 1 (10.-ounce) can cream of chicken soup.
7. 2 large eggs, lightly beaten.
8. 1 tablespoon poultry seasoning.

What makes cornbread dressing gummy?

Why is my cornbread dressing bland?

What is the difference between cornbread stuffing and cornbread dressing?