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Why You’ll Love This Southern Cornbread Dressing
Real Deal Flavor: This recipe adheres closely to a classic Southern method, calling for homemade cornbread, white bread and saltines to get that juuuust right texture.
Holiday Whimsy: It’s essential at any Thanksgiving or Christmas dinner table.
Rich and Savory: Loaded with butter, homemade stock and seasonings, there’s a lot of flavor in every bite.
Perfectly Moist: A combination of chicken stock and eggs guarantees the dressing is moist, not dry, and holds together well.
Make-Ahead: Both the cornbread and the dressing can both be prepped the day before, which is a time saver on busy holiday mornings.
Key Ingredients
Cornbread: Nothing beats homemade cornbread for the rich, authentic flavor. You can bake it a day in advance for the opportunity for it to dry out just slightly before crumbling.
White Bread and Saltine Crackers: The combination of the bread gives the dressing both structure and flavor. And the saltines add a little bit of crunch to the tender cornbread, which we love.
Celery and Onion: These veggies provide a classic flavor base for the dressing. For the best texture, cook them until soft and translucent.
Chicken Stock: Homemade or high-quality store-bought stock adds depth and richness to the dressing.
Sage and Poultry Seasoning: Optional but very highly recommended — these spices provide warmth and a little bit of earthiness to your fall/winter meal.
Eggs: The glue that holds the dressing together and provides moisture.
Directions
All About “Classic Southern Cornbread Dressing”
- Preheat the Oven: The very first step is to preheat your oven to 350°F.
- Make the Dry Mix: In a large bowl, mix crumbled cornbread (see recipe below), pieces of dried white bread and crushed crackers. Now, set this mixture aside.
- Cook the Vegetables: Heat the butter in a large skillet over medium heat. Stir in the chopped celery and onion, cooking until soft and translucent, about 5 to 10 minutes.
- Add It All Together: Add the cooked celery and onion mixture to the corn bread mix. Pour in the chicken stock, and stir well to combine. Taste the mixture and add salt, pepper, sage and poultry seasoning as needed. Add in 5 beaten eggs and stir until combined.
- Bake the Dressing: Spread the mixture in an oiled baking pan and smooth the top. Bake until the dressing is set and cooked through, 45 to 60 minutes.
Cornbread Recipe
Step 1: Preheat the Oven Preheat your oven to 350°F.
Mix The Batter: Combine cornmeal, flour, buttermilk, 2 eggs and oil in a medium bowl. Beat until the batter is smooth.
Bake the Cornbread: Transfer the batter to a greased shallow baking dish. Bake until golden brown, 20 to 25 minutes. Allow it to cool, then break it up into the dressing mixture.
This classic Southern cornbread dressing is perfect for holiday dinner or anytime you’re craving comfort food!
Serving Suggestions
- Perfect Holiday Pairing: This dressing is served with roasted turkey, ham, or chicken. It’s a classic side dish that pairs beautifully with any holiday main.
- Gravy Heaven: Drizzle with turkey gravy, or serve with a side of cranberry sauce for sweet and savory perfection.
- Vegetable Sides: Green beans, roasted carrots or collard greens to round out a Southern-style feast.
Storage and Reheating Tips
- Fridge: Leftover dressing can be stored, in an airtight container, in the fridge for up to 3 days.
- Freezer: Allow the dressing to cool completely, then wrap tightly in plastic wrap and aluminum foil, or transfer to a freezer-safe container. Freeze for up to 2 months.
- Reheating: Thaw overnight in the fridge if frozen. To reheat, put them in a 350°F (180°C) oven for 20 to 30 minutes or until warmed through. Add a bit of chicken stock if the dressing feels dry.
Variations
- Sausage Cornbread Dressing: Before adding the vegetables, brown 1 pound of breakfast sausage in the skillet for a hearty, savory variation.
- Vegetarian Option: Use vegetable broth in place of chicken stock and omit the sausage for a vegetarian stuffing.
- Mushroom Extra: Stir in 1 cup chopped mushrooms along with the celery and onion for an earthy note.
- Sweet Cornbread Dressing: Replace the classic Southern-style cornbread with sweet cornbread for a hint of sweetness.
Conclusion
Paula Deen’s Southern Cornbread Dressing is a classic dish that will win over everyone at your holiday dinner table. With its deep, savory flavor and moist, tender texture, it’s the sort of dish that transforms a meal into a feast. Whether you make it for Thanksgiving or a heightened Sunday supper, it’ll likely become a new family favorite. So make sure you have all your ingredients ready and 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.