Homemade Southern-style Cornbread Dressing, this is my recipe of our family favorite version of this Southern classic
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!?
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
Ingredients
- 18 cups crumbled cornbread
- 5 cups stale white bread or biscuits torn into small pieces
- 1 cup minced celery
- 1 cup grated onions
- 2 teaspoon poultry seasoning
- 2 Tablespoon sage
- 1 Tablespoon thyme
- 1 teaspoon pepper
- 1 stick butter
- 4 quarts chicken broth
- 9 eggs beaten
Instructions
- Preheat oven to 350. 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 broth at a time until moist. Stir well.
- Pour into two 9x13 inch casserole dishes.
- Pour one cup of broth over top of dressing.
- Bake at 350 degrees until golden brown and firm to the touch.
Notes
One year ago: Congo Squares
One month ago: 26 Homemade Holiday Desserts
Chicken Enchiladas in White Sauce
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Taye says
So I’m confused. Why do I need 4 quarts of chicken broth if I’m only pouring a cup of chicken broth over it? Also, what temperature do you put it in the oven on and for how long?