WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away!
Why You’ll Love This Southern Cornbread Dressing
- Authentic Flavor: This recipe sticks close to the traditional Southern method, using homemade cornbread, white bread, and saltines for that perfect texture.
- Holiday Favorite: It’s a must-have on any Thanksgiving or Christmas dinner table.
- Rich and Savory: With plenty of butter, homemade stock, and seasonings, each bite is full of flavor.
- Perfectly Moist: Using a mix of chicken stock and eggs ensures the dressing is moist, not dry, and holds together beautifully.
- Easy to Make in Advance: You can prepare the cornbread and even assemble the dressing the day before to save time on busy holiday mornings.
Ingredients Notes
- Cornbread: Homemade cornbread adds a rich, authentic flavor. You can make it a day ahead to let it dry out a bit before crumbling.
- White Bread and Saltine Crackers: The mix of bread adds both structure and flavor to the dressing. The saltines provide a slight crunch that balances the softness of the cornbread.
- Celery and Onion: These veggies add a classic flavor base to the dressing. Cook them until they’re soft and transparent for the best texture.
- Chicken Stock: Homemade or good-quality store-bought stock gives the dressing depth and richness.
- Sage and Poultry Seasoning: Optional but highly recommended—these spices add warmth and a subtle earthiness that’s perfect for fall and winter meals.
- Eggs: Essential for binding the dressing together and keeping it moist.
Directions
How to Make Classic Southern Cornbread Dressing
Preheat the Oven: Start by preheating your oven to 350°F.
Prepare the Dry Mix: In a large bowl, combine crumbled cornbread (see recipe below), dried white bread slices, and crushed crackers. Set this mixture aside for now.
Cook the Vegetables: Melt the butter in a large skillet over medium heat. Add the chopped celery and onion, cooking until they become soft and translucent, about 5 to 10 minutes.
Combine Everything: Pour the cooked celery and onion mixture over the cornbread mix. Add the chicken stock and stir well to combine. Taste the mixture and season with salt, pepper, sage, and poultry seasoning as needed. Stir in 5 beaten eggs until everything is well mixed.
Bake the Dressing: Pour the mixture into a greased baking pan and smooth the top. Bake for 45 to 60 minutes, or until the dressing is set and cooked through.
Cornbread Recipe
Preheat the Oven: Preheat your oven to 350°F.
Mix the Batter: In a medium bowl, combine cornmeal, flour, buttermilk, 2 eggs, and oil. Mix until the batter is smooth.
Bake the Cornbread: Pour the batter into a greased shallow baking dish. Bake for 20 to 25 minutes, or until golden brown. Let it cool before crumbling it into the dressing mixture.
This classic Southern cornbread dressing is perfect for holiday dinners or whenever you’re craving comfort food!
Serving Suggestions
- Perfect Holiday Pairing: Serve this dressing alongside roasted turkey, ham, or chicken. It’s a classic side dish that complements any holiday main course.
- Gravy Heaven: Drizzle with turkey gravy or serve with a side of cranberry sauce for a sweet and savory combination.
- Vegetable Sides: Pair with green beans, roasted carrots, or collard greens for a complete Southern-style feast.
Storage and Reheating Tips
- Refrigeration: Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, let the dressing cool completely, then wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container. Freeze for up to 2 months.
- Reheating: Thaw overnight in the fridge if frozen. Reheat in a 350°F oven for 20-30 minutes or until heated through. Add a little chicken stock if the dressing seems dry.
Variations
- Sausage Cornbread Dressing: Brown 1 pound of breakfast sausage in the skillet before adding the vegetables for a hearty, savory twist.
- Vegetarian Version: Use vegetable broth instead of chicken stock and skip the sausage for a vegetarian-friendly dressing.
- Mushroom Addition: Add 1 cup of chopped mushrooms when sautéing the celery and onion for an earthy flavor.
- Sweet Cornbread Dressing: Use sweet cornbread instead of classic Southern-style cornbread for a touch of sweetness in every bite.
Conclusion
Paula Deen’s Southern Cornbread Dressing is a timeless recipe that’s sure to be a hit at your holiday dinner table. With its rich, savory flavor and moist, tender texture, it’s the kind of dish that turns a meal into a celebration. Whether you’re making it for Thanksgiving or a special Sunday supper, it’s bound to become a new family favorite. So gather your ingredients and get ready to enjoy this classic Southern comfort food!
Paula Deen’s Southern Cornbread Dressing
Ingredients
- 7 slices oven-dried white bread
- 1 sleeve saltine crackers crushed
- 8 tbsp butter melted
- 2 cups celery chopped
- 1 large onion chopped
- 7 cups chicken stock
- 1 tsp salt to taste
- freshly ground black pepper to taste
- 1 tsp sage optional
- 1 tbsp poultry seasoning optional
- 7 eggs 5 for dressing, 2 for cornbread
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 tbsp vegetable oil
Instructions
- Preheat oven to 350°F.
- Prepare the cornbread: In a large bowl, combine self-rising cornmeal, self-rising flour, buttermilk, 2 eggs, and vegetable oil. Mix well.
- Pour the batter into a greased shallow baking dish. Bake for approximately 20-25 minutes. Remove from oven and let cool. Crumble the cornbread into a large bowl.
- In a large bowl, combine crumbled cornbread, crumbled white bread slices, and crushed saltine crackers. Set aside.
- Melt butter in a large skillet over medium heat. Add the chopped celery and onion and cook until transparent, about 5-10 minutes.
- Pour the cooked vegetables over the cornbread mixture. Add the chicken stock and mix well. Season with salt, pepper, sage, and poultry seasoning to taste.
- Stir in 5 beaten eggs until fully combined. Pour the mixture into a greased baking dish.
- Bake at 350°F for 45-60 minutes, until the dressing is cooked through and golden on top.