Southern cornbread dressing is required at our Thanksgiving and Christmas table. A taste of tradition during the holidays.
We look forward to this side dish every year. My southern grandmother made the most incredible dressing ever! This is my version, unfortunately, I never received her recipe.
Southern Cornbread Dressing
How To Make Southern Cornbread Dressing
If you are using day-old bread you will need to dry it out in the oven for a bit or plan ahead and leave bread out overnight.
Prepare the cornbread recipe according to package instructions.
I always use buttermilk in the mix even if it calls for milk. No self-respecting southerner would ever use just plain milk.
Once the cornbread is cool enough to touch break it into crumbles.
Saute the onions and celery in butter to soften for about 10 to 15 minutes.
Add the dry breadcrumbs, spices, celery, and onions to the crumbled cornbread.
Pour the broth and beaten eggs into the bread mixture and stir to thoroughly combine. It should be fairly soupy, you don’t want it to dry out.
Spread into a 9×13 baking pan and bake.
I have made this the day before and refrigerated until ready to bake. When I do this I usually have to add additional stock before baking but it works great.
Just one less thing I have to do Thanksgiving morning. Serve and enjoy! Moist, tender inside and crispy, crunchy outside Southern Cornbread Dressing.
Southern Cornbread Dressing Recipe
Southern Cornbread Dressing
Ingredients
- 1 recipe of cornbread use package instructions
- 2 cups chopped celery
- 2 large onions chopped
- 1/2 cup butter
- 2 cups dry bread crumbs*
- 2-3 cups turkey or chicken stock* or more
- 2 large eggs beaten
- 1 teaspoon poultry seasoning
- 2 teaspoons sage
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Prepare cornbread according to package instructions.
- Preheat oven to 325 degrees. Prepare a 9×13 baking pan with cooking spray.
- Crumble cornbread in a large mixing bowl and dry breadcrumbs.
- Melt the stick of butter in a medium saute pan, add celery and onions, Saute until onions are soft, about 10 minutes.
- Combine celery and onion mixture, beaten eggs with cornbread, bread crumbs, chicken/turkey stock, poultry seasoning, sage, salt and pepper. The dressing should be pretty soupy so it doesn’t dry out during baking. You may need to add more stock*.
- Cover, bake, for 35 minutes and uncovered for 10 minutes until browned or until well set and cooked through.
Notes
Nutrition
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Comments
larry dunlap
October 30, 2018I don’t like to saute the onions, Momma didn’t, and I don’t use cornbread mix, it has sugar. Otherwise this beats stuffin hands down.
Elaine
November 7, 2018I also use a can of cream of chicken soup, makes it really moist, also I don’t break eggs into mine, I boil them them cut them up, but over all, your dressing is a hit!
Stephanie
November 10, 2019You added cream of chicken to the ingredients listed above?
Frankie
December 25, 2019I use cream of celery…and also some chopped walnuts and marjoram
Brooke
November 27, 2019What size of cornbread mix? 8 oz?
DSTR
November 28, 2019We use something like this: Martha White Buttermilk Corn Meal Mix