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. Try our Philly Cheesesteak Cheesy Bread: A Comforting Twist on a Classic next.
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: Chicken stock and egg ensure that the dressing is moist, not dry, and sticks together nicely. If you like this, you'll love our Philly Cheesesteak Garlic Bread.
Make-Ahead: Both the cornbread and the dressing can be made the day ahead, which will save you time 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. For another easy option, see our Overnight Crème Brûlée French Toast.
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.
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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. You might also like our Scalloped Potatoes.
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! Try our Deviled Egg Pasta Salad next.
Serving Suggestions
- Ideal for the Holidays: Served with roasted turkey, ham, and/or chicken. It’s a classic side that matches well with any holiday main.
- Gravy Heaven: Drizzle with turkey gravy, or serve alongside cranberry sauce for a sweet and savory experience.
- Vegetable Sides: Green beans, roasted carrots or collard greens to round out a Southern-style feast.
For a full holiday table, I serve this dressing with my Slow Cooker Turkey Breast and a pan of Sweet Potatoes with Marshmallows.
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: For a heartier modification of the classic, brown a pound of breakfast sausage in the same skillet you’re using for the veggies — it lends the dish a savory, meaty undertone.
- Vegetarian Option: Want to make it meatless? Simply omit the sausage and use vegetable broth when subbing in chicken stock — it’s a delicious vegetarian version.
- Mushroom Lovers: Stir in a cup of chopped mushrooms along with the celery and onion, which contributes and earthy, well-done flavor that brings it all together.
- Sweet Cornbread Dressing: Swap out the classic Southern–style cornbread for sweet cornbread to sweeten things up a bit.
Conclusion
Paula Deen’s Southern Cornbread Dressing is southern comfort food that wins over everybody 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! If you like this, you'll love our Smothered Green Beans with Potatoes.
Paula Deen’s Southern Cornbread Dressing
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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.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
