Super Moist Southern Cornbread Dressing

Super Moist Southern Cornbread Dressing

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Pamela Rappaport


I'm southern so my turkey has to be accompanied by cornbread dressing. Except I hate dry dressing and cornbread dressing can be dry! I don't want to have to cover it with a ton of gravy to make it moist, I want it moist on it's own. This recipe does the job.


☆☆☆☆☆ 0 votes

30 Min
1 Hr



  • 1 c
  • 2 c
    self rising corn meal mix
  • 1 tsp
    baking powder
  • 1 tsp
  • 1 c
    cream style corn
  • 1 c
    sour cream
  • 1 c
  • 3
    eggs beaten
  • 1 stick

  • 1
    recipe cornbread crumbled
  • 1 c
    chopped celery
  • 1
    large onion, chopped
  • ·
    salt and pepper
  • ·
    sage and poultry seasoning to taste
  • 4 c
    chicken broth

How to Make Super Moist Southern Cornbread Dressing


  1. Preheat oven to 400.
  2. For the cornbread - melt the butter in a heavy skillet, mix dry ingredients together, mix wet ingredients together, then combine them and stir in the melted butter.
  3. Pour into the hot skillet and bake at 400 degree for 30 minutes.
  4. In a large bowl, add crumbled cornbread, celery, onion, salt, pepper, sage, and poultry seasoning. Add the broth. Sometimes I use a little less than 4 cups but don't be scared for it to be very wet. Taste for seasoning. We like lots of sage.
  5. Spoon into greased casserole dish and bake at 350 degrees for 25-30 minutes until lightly browned. If you baked you cornbread ahead and it's not still warm, you may need to cook it a little longer. Check for an internal temp of 160 degrees. I often bake the cornbread the night before and wrap it in foil.

Printable Recipe Card

About Super Moist Southern Cornbread Dressing

Main Ingredient: Bread
Regional Style: Southern

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