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Close up photo of finished SOUTHERN CORNBREAD DRESSING
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5 from 2 votes

Southern Cornbread Dressing

This is a recipe for a classic southern cornbread dressing
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Side
Cuisine: American
Keyword: Cornbread stuffing, cornbread dressing, corn bread stuffing
Servings: 12 servings
Calories: 280kcal
Author: Wendi Spraker

Ingredients

  • 1 medium chopped onion - chopped
  • 3 celery ribs - chopped
  • 1 recipe of cornbread - crumbled
  • ½ sleeve of saltine crackers - crumbled
  • 3 boiled eggs - chopped
  • ¼ Cup Dried Parsley flakes
  • 2 tsp Poultry Seasoning
  • 3 tsp ground sage
  • 1 tsp black ground pepper
  • 1-2 tsp kosher salt
  • 4 oz butter - melted
  • 3 eggs - beaten
  • 1 quart chicken stock
  • 14 oz chicken stock

Instructions

  • Preheat the oven to 400 degrees
  • Prepare your baking dish with cooking spray (Either one 9x13 or two 8x8 pans)
  • Mix the onion, celery, cornbread, saltines, boiled eggs, parsley, poultry seasoning, sage, pepper, salt and butter together in a large bowl.
  • Pour the beaten eggs over the mixture and gently mix together.
  • Using a rubber spatula to mix as you go, pour about ⅓ of the stock into the cornbread ingredients. Then add the next ⅓. When the cornbread looks like cereal that has sat WAY too long in a bowl, it is done. It should not be soupy, just very wet. Add more or less chicken stock based on your assessment of the situation.
  • Pour your dressing into the prepared pan/s and bake uncovered for an hour until the dressing is lightly browned across the top.

Notes

  1. To get the MOST flavor into your cornbread dressing, you will want to make your own chicken broth if you can.  It’s worth the effort.
  2. Cornbread dressing is a thing here in the south and it doesn’t taste right unless it has PLENTY of sage.  Buy a fresh bottle of ground sage because it doesn’t really last a full year and still taste good.
  3. When you add the chicken broth, you may have to add a little more or a little less, it kind of depends on how dry your cornbread is.  I would tell you that you want it to be like a thick and sticky bowl of grits, but that might not mean anything to some of you. If you can think of how cereal is after you allow it to get very soggy, then that is about the right consistency.
  4. I put a LOT of sage in my dressing and I recommend it, because I LOVE it that way, feel free to taste yours as you add the sage to see how it is tasting to you.  You can’t take the sage back out, so best to test.
  5. Print this recipe.  This is a wet and kind of messy recipe and you don’t want to be trying to scroll and keep your window open while reading a recipe.  
  6. You will need a recipe of Cornbread for this recipe and I recommend THIS ONE. It is easy and simple and you can make it the day before.  
  7. The onion and celery in this recipe are flexible based on taste.
  8. I indicate 1 quart of chicken broth plus 14 oz chicken stock, because that is the common way to purchase this item.
  9. You might also need this recipe:  The Secret to Easy Peeling Hard Boiled Eggs

 

Nutrition

Calories: 280kcal