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 cornbread crumbled
- 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
- ½ cup butter
- 4 quarts chicken broth
- 9 eggs beaten
Instructions
- Preheat oven to 350°F. Mix together cornbread and white bread (or biscuits) in a large bowl.
- Boil celery, onion, butter, and broth until celery and onion are 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 the dressing.
- Bake at 350°F until golden brown and firm to the touch.
Notes
Nutrition
One year ago: Congo Squares
One month ago: 26 Homemade Holiday Desserts
Chicken Enchiladas in White Sauce
Facebook, Twitter, Pinterest, Google+, Bloglovin’
Linda says
That is how we came up with the name for the blog site. We were discussing dressing vs stuffing and my daughter ended it with …whatever Tumbleweed Contessa. BTW we had dressing for Thanksgiving and the mother in law made a small pan of white bread stuffing with cherries as a side. If there had been sugar in it I might have eaten it for dessert!
Cornbread dressing is my favorite part of the meal.
Thanks for sharing, Paula.
Linda aka Tumbleweed Contessa
Paula says
Ha! I love that!!
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?
Lisa @ Cooking with Curls says
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. 🙂
Paula says
Is it similar other than the eggs, Lisa? I always thought the eggs were the binder and it would hold together without them.
tina@tinasdeliciousdishes.com says
Paula…that IS the classic southern cornbread dressing, can’t get any better! Do you prefer a cornbread on the sweet side?
Paula says
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!
Bonnie says
Paula, 18 cups of cornbread…..would you say that is two 8x8or 9×9 pans of cornbread?
Paula says
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
Kelly says
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 🙂
Paula says
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.
Helen says
why so many eggs? where do they go? thanks!
Paula says
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!
Amanda says
Sorry but what temperature do you cook this on
Paula says
350 degrees F, sorry I will get that updated
Bonnie says
When do the eggs go in?
Paula says
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.
Peter @Feed Your Soul Too says
You had me at the title. Had to see the recipe. looks good.
Paula says
Thanks, Peter. Cornbread Dressing is one of my favorites!