Southern Cornbread Dressing

This true southern cornbread dressing recipe has been in my family for several generations. It does take some time to make, but it is well worth it.

A turkey dinner just isn’t complete without a heaping mound of carbs to sop up all that extra gravy. In New England, folks may argue about who makes the best oyster stuffing, but below the Mason-Dixon line, it is all about Southern Cornbread Dressing. This cornbread dressing recipe is a true classic that has graced the dining room tables in the South for generations. Sure, Southern Cornbread Dressing is at home next to your Thanksgiving turkey, but it works just as well with a roasted chicken, so there isn’t any excuse not to try it tonight.

What’s the Difference Between Stuffing and Dressing?

This confusion comes from the fact that somewhere along the line, we started making stuffing the wrong way. Instead of putting the mixture of seasoned bread where it belongs, inside the turkey’s cavity, we decided it was better to cook the stuffing on its own. Whether this was due to our increased fear of food poisoning from undercooked turkey or just because a particular company marketed an instant ‘stuffing’ you could cook on top of the stove; doesn’t matter much. The days of the ‘stuffed’ bird were pretty much over. Today most people cook ‘stuffing’ on the stovetop or in the oven. Little do most of them know that they are making isn’t really stuffing at all, but a dressing.

Dressings have always been prepared separately from the bird and used as a side dish to ‘dress up’ the plate. So, you see that modern stuffing and traditional cornbread dressing is pretty much the same thing. But, if you or your guests are somehow averse to enjoying a Thanksgiving meal without any “stuffing,” go ahead and call this side a cornbread stuffing. No one is going to mind.

Making Sure the Dressing is Fully Cooked

This cornbread dressing recipe may take a little longer to put together than a traditional stuffing, but it isn’t complicated. There is just one thing you need to get right, and that is when you remove it out of the oven. A perfect Southern Cornbread Dressing has a golden brown top and a moist interior. But you want to make sure that there isn’t any extra liquid sloshing around on the bottom of the casserole dish. Use a chopstick to poke a small hole in the center of the cornbread dressing, and the tip of the chopstick should come out dry.

Tips For Making Cornbread Dressing

  • You don’t have to make your own cornbread to make this recipe. Unless you regularly make cornbread at home, you will find it easier to purchase ready-made cornbread from the store. You may even be able to buy day-old cornbread that is perfect for this recipe at a discount.
  • The cornbread needs to be stale. The crunchier, the better. Avoid using fresh cornbread, or you will wind up with something that resembles corn mush.
  • You can prepare the dish ahead of time. Save yourself time by preparing this side dish the day before. Cover and store in the fridge. Leave the cornbread dressing on the counter for about 20 minutes before popping into the oven. Add 10 minutes to the recipe’s cooking time.

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Ingredients

Here’s a list of what you need to make cornbread dressing:

  • Celery
  • Onion
  • Butter
  • Chicken broth
  • Cornbread
  • Breadcrumbs
  • Cream of chicken soup
  • Cream of celery soup
  • Eggs
  • Chicken bouillon

How to Make Southern Cornbread Dressing

  1. Cook celery and onion in butter and 3 cups of chicken broth until tender.
    chopped onions, chopped celery, and chicken broth in a pan
  2. In a large bowl, crumble cornbread.
  3. Pour cooked celery and onion mixture over this and stir to combine.
  4. Add breadcrumbs, celery soup, chicken soup, eggs, remaining broth, and bouillon. Stir to combine.
    southern cornbread dressing mixture in a pan
  5. Bake 350 degrees in a large casserole dish for 45 minutes to an hour.

Recipe Notes

The consistency should be soft (a little bit soupy), and not stiff. If the consistency is too stiff, add more soup.

Taste the mixture before baking. You may need to add some onion powder, more bouillon, salt, or black pepper.

southern cornbread dressing in a baking dish and on a plate with a pork chop

Favorite Thanksgiving Recipes

Homemade Cornbread Recipes

Be sure to check out more of my easy Thanksgiving recipes and the best side dish recipes to make throughout the year.

Thanks to KellyK for submitting this recipe.

southern cornbread dressing on a plate and in a baking dish

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Southern Cornbread Dressing

Southern Cornbread Dressing is a traditional Thanksgiving side dish, but you can make it any time of the year. Great with turkey, pork chops, and ham.
Course Side Dish
Cuisine American
Keyword Cornbread Dressing, Stuffing
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 452kcal

Ingredients

  • 2 1/2 cups chopped celery
  • 8 cups cornbread (baked with 4 eggs –my family uses the recipe on the White Lilly self-rising cornmeal)
  • 2 cups breadcrumbs (or biscuits, French bread, etc.)
  • 2 1/2 cups chopped onion
  • 3/4 cup butter
  • 2 eggs
  • 10.75 ounces cream of chicken soup
  • 10.75 ounces cream of celery soup
  • 4 cups chicken broth
  • 2 tablespoons chicken bouillon
  • salt and pepper to taste

Instructions

  • Cook celery and onion in butter and 3 cups of chicken broth until tender. In a large bowl crumble cornbread. Pour cooked celery and onion mixture over this and mix. Add breadcrumbs, celery soup, chicken soup, eggs, remaining broth, and about 1 1/2 tablespoons bouillon (or to taste). 
  • Mix the ingredients together. Pour mixture into a large casserole dish. Bake at 350 degrees for about 45 minutes to an hour.

Notes

The consistency should be soft (a little bit soupy), and not stiff. If the consistency is too stiff, add more soup.

Also, taste to make sure you have enough onion, pepper, etc. You may need to add some onion powder, more bouillon, or black pepper.

Nutrition

Calories: 452kcal | Carbohydrates: 50g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 1328mg | Potassium: 366mg | Fiber: 3g | Sugar: 11g | Vitamin A: 805IU | Vitamin C: 10.3mg | Calcium: 152mg | Iron: 2.9mg

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