Southern Cornbread Dressing

Cathy Gulley


A friend gave me this recipe for Southern Cornbread Dressing years ago and it has become a family staple at all holiday gatherings.It is delicious as is or you can add shredded cooked chicken or turkey and it becomes a meal by itself.Original recipe called for a couple of stalks of chopped celery but we don't like celery.Feel free to add it if you'd like. Hope you enjoy it as much as we do!

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2 c
self rising cornmeal
3/4 c
self rising flour
2 large
eggs,slightly beaten
1/3 c
2 c
1 Tbsp


1 box
stove top stuffing mix (chicken flavored)
6 large
hard boiled eggs,chopped
1 can(s)
cream of mushroom soup,low sodium
2 can(s)
cream of chicken soup,low sodium
2 large
eggs,slightly beaten
1 large
onion, finely chopped
2 (16) oz
cartons chicken stock or broth,*more if needed
2 tsp
poultry seasoning,or to taste
2 tsp
rubbed sage,or to taste


1For Cornbread:

Preheat oven to 425 degrees.
Melt shortening in preheated oven in a 12 inch cast iron skillet ( preferably ) or in a your favorite cornbread pan until hot,about 5 minutes while making up cornbread batter.Watch carefully!
In a large mixing bowl add cornmeal,flour and sugar,if using;mix well.
In a medium bowl combine milk and beaten eggs;stir.
Add milk mixture to cornmeal and mix well to combine.
Stir the hot shortening into batter.
Pour batter into heated pan and bake at 425 degrees for 25-30 minutes or until golden brown and toothpick inserted in center comes out clean.Set aside to cool.
2For Dressing:

Preheat oven to 375 degrees.
In a large bowl,crumble cooled cornbread into bowl.
Add remaining ingredients and mix well.Add a little more chicken stock if it appears to be too thick.You want it to be a little loose but not runny.
Pour into a greased 9X13 inch casserole dish.Bake in preheated oven for 30-45 minutes,or until light golden brown and the center is set.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Quick & Easy