Homemade Southern-style Cornbread Dressing

My kid is so funny…at least he cracks me up. If he ever becomes not funny, I won’t have any material for the blog!

He gets in the car from school the other day and says, “Mommie, I have got to have something to eat, my blood sugar is low!” bahahaha, I still get tickled, what 8-year-old says that?

Of course, I know part of the problem, this was the first day back to school after the holidays. The same holidays that he ate 7 meals a day every day for 9 days. I’m sure he was hungry… I don’t know about his blood sugar though. I surmise that was just a ploy to get me to stop on the way home for a snack meal.

Really, can I blame him, we had yummy family favorites like this Homemade Southern-style Cornbread Dressing, these Candied Sweet Potatoes and this Amaretta Cream Cheese Coffee Cake!?

Homemade Southern-style Cornbread Dressing

I know there are tons of different varieties of Cornbread Dressing out there. Wesley didn’t like my family’s Cornbread Dressing and I didn’t like his family’s Cornbread Dressing. We tweaked this recipe to our tastes and now we’re both happy. With any recipe, adjust the seasonings and flavorings to fit you and your family’s taste. That’s what makes each recipe special to your family.

By the way, do you call it Dressing or Stuffing? I think the difference comes in somewhere along the Mason-Dixon line. To Southerners it’s Dressing, to everyone else Stuffing. Or, I’ve heard some say that Stuffing is cooked in (stuffed! get it?!) the bird and Dressing is not…

I dunno…I eat Dressing.

This Dressing. It’s yummy!

Homemade Southern-style Cornbread Dressing

Homemade Southern-style Cornbread Dressing

Homemade Southern-style Cornbread Dressing

51

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 2 9x13 inch pans

Ingredients

  • 18 c crumbled cornbread
  • 5 c stale white bread or biscuits, torn into small pieces
  • 1 c minced celery
  • 1 c grated onions
  • 2 tsp poultry seasoning
  • 2 T sage
  • 1 T thyme
  • 1 tsp pepper
  • 1 sticke butter
  • 4 quarts chicken broth
  • 9 eggs, beaten

Instructions

  • Mix together cornbread and white bread (or biscuits) in a large bowl.
  • Boil celery, onion, butter and broth until celery and onion is tender.
  • Add poultry seasoning, sage, thyme, salt and pepper to eggs and beat.
  • Add eggs to bread crumb mixture and stir.
  • Pour into bread crumb mixture one ladle at a time. Stir well.
  • Pour into 2 9x13 inch casserole dishes.
  • Pour one cup of broth over top of dressing.
  • Bake until golden brown and firm to the touch.

Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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About Paula

Hi friends! I'm Paula. I'm a full-time Mom and blogger. I'm always looking for shortcuts and time-saving strategies to make delicious and nutritious meals for my family. I particularly like to take familiar flavors and present them in new ways. I enjoy developing recipes, cooking (especially baking) and I sharing all my tips with you.

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Comments

  1. You had me at the title. Had to see the recipe. looks good.

  2. Bonnie says:

    When do the eggs go in?

    • I Bonnie, sorry for leaving that step out. I have corrected and updated the recipe. Thanks for alerting me to that error. And thanks for visiting Call Me PMc.

  3. Helen says:

    why so many eggs? where do they go? thanks!

    • Sorry, I omited adding the eggs, I have updated and corrected the recipe. This recipe makes 2 9×13 inch pans and uses 18 cups of bread, it reguires this many eggs. They act as the binding agent.
      Thanks for visiting!

  4. Hehe, too funny, your son sounds so adorable :) This dressing looks so good Paula and love that you tweaked it to suit your family’s taste. Sounds perfect at any holiday table :)

    • He keeps me laughing, always has. We both liked what we had growing up, I guess that’s not unusual. Now it’s perfect for both of us. Thanks for stopping by, Kelly.

  5. Bonnie says:

    Paula, 18 cups of cornbread…..would you say that is two 8x8or 9×9 pans of cornbread?

    • I make my cornbread in a large 10 1/2 inch cast iron skillet and it’s about 2 1/2 inches thick and it works out to be the 18 cups. Two 8×8 pans would equal about the same. So sorry, I didn’t think about including that in the recipe. Hope this helps. ~ Paula

  6. Paula…that IS the classic southern cornbread dressing, can’t get any better! Do you prefer a cornbread on the sweet side?

    • I do like a sweet cornbread if I’m not using it for Dressing. In fact, I treat it almost like a dessert and put butter on it while it hot, yum!

  7. In California, we call it stuffing….and there are no eggs in it. I need to try it your way and see how different it is from what I grew up with. :)

    • Is it similar other than the eggs, Lisa? I always thought the eggs were the binder and it would hold together without them.

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