Thursday, May 19, 2016

Homemade Southern Cornbread Dressing Recipe

Homemade Southern Cornbread Dressing Recipe


  • 1 cup self-rising cornmeal
  • ½ cup self-rising flour
  • ¾ cup buttermilk
  • 2 eggs
  • 2 Tablespoon vegetable oil


  • Cornbread (9x9 inch pan) (my grandmother always uses day old cornbread)
  • 1 cup onions, diced (about half of a large onion)
  • 1 cup of celery, diced (about 3 stalks)
  • 1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you'd like)
  • 3 pieces of toast
  • 1 cooked chicken breast or cooked chicken thighs, shredded
  • 2 eggs
  • 3-4 cups of chicken or turkey broth
  • Seasonings (poultry seasonings, sage, black pepper, )


  • Preheat the oven to 350 F.
  • First let's make the cornbread!
  • In a bowl, stir together the cornmeal & flour.
  • Stir in the buttermilk, eggs & oil.
  • Pour into a greased, 9 x9 baking dish.
  • Bake for about 20-25 minutes or until done.
  • Let cool.
  • Now let's put together the dressing!
  • Break up the cornbread and toast in a large bowl. Set aside.
  • In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter until tender.
  • Add the sautéed veggies and the cooked shredded chicken into the cornbread mixture.
  • Stir together to combine.
  • Add in the broth a little at a time. Add in just enough to make it thick & a little soupy.
  • Stir in a teaspoon of poultry seasoning, sage, and black pepper. I usually start with a teaspoon of each and add more to suite my taste. ( Since my broth is pretty salt I don't add salt)
  • Give it a taste. It should taste exactly the way you want your dressing to taste like.
  • When you are content with the taste, go ahead and stir in the eggs.
  • Pour into a buttered 9 X 13 casserole pan.
  • Bake for 45 minutes or until set. Enjoy !

Tuesday, June 26, 2012



Cornbread Dressing Ingredients :
  • 1 recipe Aunt Jemima or Quaker corn bread
  • 1 (1 lb.) pkg. Jimmy Dean pork sausage, reg. or special recipe
  • 2 c. sliced celery
  • 1 c. chopped onion
  • 6 c. soft bread cubes
  • 1/4 c. butter, melted
  • 1 1/2 to 1 tsp. sage
  • 1 (10 3/4 oz.) can condensed chicken broth
  • 3/4 c. water
  • 2 eggs, beaten
  • 1 (12 to 16 lb.) turkey
Cornbread Dressing Instructions:
Bake corn bread according to package directions; cool completely. Crumble into large bowl; set aside.

Brown sausage with celery and onion; drain. In large bowl combine sausage mixture, corn bread, bread cubes, butter and sage; mix well. Add broth, water and eggs; toss lightly until bread is thoroughly moistened. (Add 1 1/2 cups additional water if more moist dressing is desired). Lightly spoon dressing into body cavity and neck region of turkey. Truss and roast according to standard roasting directions. Place remaining dressing in 1 to 1 1/2 quart casserole. Cover; and bake during last 35 to 40 minutes of roasting time. About 12 cups dressing. Enjoy !

Tuesday, June 19, 2012



Cornbread Dressing Ingredients :  
  • 1 tbsp. parsley
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • 1/2 tsp. pepper (black or white)
  • 1 tsp. herbal pepper
  • 1 tsp. salt
  • 1 tsp. poultry seasoning
  • 1/4 tsp. garlic powder
  • 1 c. yellow cornmeal
  • 1 c. flour (all-purpose)
  • 1/4 c. sugar
  • 1/2 tsp. salt
  • 4 tsp. baking soda
  • 1 egg
  • 1 c. milk
  • 1/2 c. shortening (+2 tbsp.)
  • Cornbread
  • B read crumbs
  • Turkey neck
  • 1/4 c. butter
  • 1/2 c. celery, chopped
  • 1/2 c. onion, chopped
  • 2 eggs, slightly beaten
Cornbread Dressing Instructions
Corn Bread: Heat oven to 425 degrees. While mixing ingredients, heat iron skillet in oven with 2 tablespoons shortening in the skillet. Sift together dry ingredients into bowl, then add egg, milk, shortening. Beat until smooth but don't overbeat (about 1 minute). Pour batter into hot skillet. Bake 20-25 minutes at 425 degrees.

Dressing: Crumble corn bread into large bowl, add fresh or dry bread crumbs (about 5-6 slices of bread). Cook neck until tender (pressure cooker for 20 minutes), save broth. Cut up meat and add to the bread.

Melt butter with a little water in skillet. Saute celery and onions. Add seasoning mix to the sauteed onions and celery. Add mixture to the bread. Stir in the eggs. Add broth (and water if necessary) to make dressing moist. It should be the consistency of oatmeal.

Cook dressing as stuffing or in a baking dish (or both). Bake at 350 degrees, 20-30 minutes. Enjoy !

Saturday, June 16, 2012

Crockpot Cornbread Dressing

Crockpot Cornbread Dressing
Cornbread Dressing Ingredients:
* 8-inch pan cornbread
* 8 slices day old bread, toasted and cubed
* 4 eggs
* 1 med. onion
* 1/2 c. chopped celery
* 1 to 2 tsp. poultry seasoning
* 1/2 tsp. black pepper
* 2 cans cream of chicken soup
* 2 tbsp. butter or margarine

Cornbread Dressing Preparation:
First of all grease slow cooker. Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on HIGH for 2 hours or on low 3 1/2 to 4 1/2 hours

Tuesday, June 12, 2012



Corn Bread Dressing Ingredients:   
  • 1 lg. cake corn bread
  • 8 can biscuits
  • 2 eggs
  • 1/4 c. can milk
  • 3 c. chopped onions
  • 3 tbsp. rubbed sage
  • Salt, pepper to taste
  • 2 qts. chicken broth

Cornbread Dressing Instructions:
First of all crumble corn bread and biscuits in large bowl. And then add chicken broth and mix well. Let stand about 10 minutes. Add eggs and milk, stir well. Add sage, salt and pepper and onions. Pour in shallow pan. Bake at 400 degrees until brown. Enjoy !

Thursday, August 26, 2010

Southwest-Style Cornbread Dressing

Southwest-Style Cornbread Dressing
A nice cornbread dressing recipe to try !

Cornbread Dressing Recipe Ingredients:

* 2 pans (8 to 9-inch size) cornbread, homemade or use cornbread mix
* 1 cup chopped celery
* 1 cup chopped green onion
* 1/2 cup chopped green pepper
* 1 clove garlic, finely minced
* 4 ounces butter
* turkey giblets, optional
* 2 slices white bread
* 1 1/2 cups chicken broth
* 3 eggs, slightly beaten
* 6 canned tamales, mashed
* 1/2 teaspoon salt
* dash ground cayenne pepper, or to taste

Cornbread Dressing Recipe Instructions :
Crumble cooled cornbread into a large bowl; set aside. In a large skillet, sauté celery, onion, green pepper and garlic in butter until tender. Stir vegetable mixture into cornbread; set aside.

Put giblets in a saucepan; cover with water. Bring to a boil; reduce heat, cover, and simmer until tender. Chop liver; add to cornbread mixture along with 1/4 cup of the stock. Reserve remaining giblets for gravy. If you don't use giblets, add about 1/4 cup more broth or bouillon to the dressing.

Soak bread in the chicken broth, then stir into cornbread mixture. Add remaining ingredients; mixed thoroughly. Spoon into a greased 2-quart casserole. Bake at 350° for 30 to 35 minutes...and the corn bread dressing recipe Southwest style is ready to serve..enjoy it !
Serves 8.

Oyster Cornbread Dressing

Oyster Cornbread Dressing
A great cornbread dressing recipe...try this one !

* 2 cups chopped onion
* 3 cups chopped celery
* 1 cup butter or margarine
* 1 pint oysters in liquid, drained & chopped (reserve liquid)
* 4 cups herb-seasoned stuffing cubes
* 4 cups cornbread crumbs
* 1 cup pecans, chopped
* 3 teaspoons sage
* 1 1/2 teaspoons thyme
* salt and pepper, to taste
* 3 cans chicken broth or homemade

Saute onion and celery in butter or margarine. Mix all ingredients together well and pour in a buttered baking dish. Cover with foil; bake at 325° for 35 to 45 minutes. Remove foil and brown. The cornbread dressing recipe is ready,...enjoy it !
Southern-cornbread-dressing recipe