Go Back
–+ servings
A plate of creamy chicken and stuffing casserole, featuring chunks of chicken, sliced carrots, and celery, topped with a golden, crispy crust. The dish is presented on a white plate with a dark rim. Other food ingredients are blurred in the background.
Print Recipe
No ratings yet

Southern-Style Cornbread Dressing

Homemade crumbled cornbread, aromatic veggies, and chicken broth are the main ingredients in this delicious cornbread dressing! With the savory flavors and perfect texture, this Southern-style cornbread dish is sure to be a favorite. 
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Author: Melissa Griffiths

Ingredients

Ingredients (Cornbread):

  • ½ cup salted butter melted
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup self-rising cornmeal
  • 1 cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ cup white granulated sugar

Ingredients (Dressing):

  • ½ cup salted butter
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium yellow onion diced
  • ½ tablespoon ground sage
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 4 cups chicken broth
  • 4 large eggs

Instructions

  • Preheat your oven to 400°F.
  • In a large mixing bowl, combine the melted butter, eggs, and milk. Whisk the ingredients together until homogenous.
  • Gently whisk in the cornmeal, flour, baking powder, and sugar until the wet and dry ingredients are smooth and homogenous. Make sure there are no clumps in your batter.
  • Pour the cornbread batter into an 8x8 inch pan and bake for 15-20 minutes, or until golden brown.
  • While the cornbread is baking, prepare the dressing component by melting the other stick of butter in a large pan or skillet. Once the butter is melted, add the diced veggies, sage, salt, and pepper to the pan.
  • Stir the veggies frequently and let them cook over medium-high heat for about 10 minutes or until soft. Set aside.
  • Remove the cornbread from the oven and use a spoon to break it up. Transfer it to a large mixing bowl and let cool for 15 minutes.
  • Add the veggie mixture, chicken broth, and remaining eggs to the cornbread. Combine the ingredients until incorporated and then pour into a large dish.
  • Bake your dressing for 45-50 minutes, or until golden brown on top and no longer jiggly in the middle.
  • Let your cornbread dressing cool on the counter for 15 minutes before serving. Enjoy!

Notes

  • Since you are going to crumble the cornbread, don’t worry about coating your pan in butter or nonstick cooking spray. If it sticks a little bit it won’t be that big of a deal.
  • I like to use self-rising flour since it helps give your cornbread a fluffy texture, perfect for absorbing the chicken broth and eggs. However, if you only have regular cornmeal you can use that instead and add and extra ½ tablespoon of baking powder to the dry ingredients.
  • The yellow onion is going to add some sweetness to the dish that will compliment the cornbread, but you can use a white onion as well!
  • Make sure that your cornbread dressing is set when you pull it out of the oven. If it is still jiggly then there is too much moisture beneath the top layer. If the top looks done but the dish is still jiggly you can cover the top with tin foil to keep it from browning too much.

Nutrition

Calories: 2987kcal | Carbohydrates: 194g | Protein: 66g | Fat: 221g | Saturated Fat: 130g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 59g | Trans Fat: 8g | Cholesterol: 1518mg | Sodium: 8555mg | Potassium: 1996mg | Fiber: 12g | Sugar: 79g | Vitamin A: 29422IU | Vitamin C: 19mg | Calcium: 1049mg | Iron: 13mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code