southern cornbread dressing recipe

Filled with bacon, vegetables and herbs, this Southern Cornbread Dressing is a delicious, filling side dish that deserves to be on every holiday table!

Southern Cornbread Dressing

bacon, (small diced)

sweet onion, (small diced)

celery, (small diced)

sage

salt

black pepper

garlic (minced)

cornbread

day-old white bread, (1-inch cubed)

fresh chopped parsley, (plus more for garnish (optional))

eggs

(14.75 ounce) cans creamed corn

unsalted chicken stock

salted butter, (melted)

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray, set aside.

Dice the bacon and cook it in a large skillet over medium heat until cooked through and crispy (about 15 minutes). Stir occasionally so it doesn&#39;t burn. Drain on a paper towel and reserve the bacon grease in the skillet.

Add the onion, celery, sage, salt, and pepper to the skillet and cook until the onion is translucent (about 10 minutes) stirring occasionally. Then add the garlic and cook for 30 seconds until fragrant. Take off the heat.

Add the crumbled cornbread and white bread to a large bowl, stir to combine.

Add the crispy bacon, cooked veggies, and parsley, stir to combine.

In a large bowl, beat the eggs well.

Add the creamed corn and 2 cups of the chicken stock. Whisk this mixture to combine.

Pour the corn and stock mixture into the bowl with the other ingredients, stir well to combine. Add more chicken stock if it seems dry, the mixture should be very wet. Add up to 1 cup more of the chicken stock for a very moist dressing (see picture for reference.)

Pour the mixture into the prepared baking dish and smooth out the top.

Drizzle the melted butter evenly all over the top.

Bake for 60-70 minutes until set in the middle and the top is golden brown. The middle might be very slightly jiggy but it shouldn’t be loose.

Let it sit on the counter for 15-20 minutes before serving to set up more. Garnish with additional parsley if desired.

I totally agree with the other comment . . . AMAZING!  By far the best cornbread dressing I’ve ever made.

Absolutely amazing!! So good - thank you! I did a test run before Thanksgiving to make sure I knew what I was doing LOL

Bring cozy, rustic flavor to your Thanksgiving with this sourdough cornbread dressing. With fresh herbs, rich broth, and golden cornbread cubes, it’s perfect for the holiday season!

Cozy Cottage-Style Sourdough Cornbread Dressing Recipe

chicken broth

onion

celery (diced)

bread

skillet (10-inch sourdough cornbread, cubed)

salted butter (for sautéing onion and celery)

tsp sea salt

–2 tbsp poultry seasoning

Prepare the Bread: Bake a 10-inch skillet of cornbread according to your recipe. Once baked and cooled, cut the cornbread into small cubes. Meanwhile, toast 4–6 slices of sourdough bread until golden brown, then cut into cubes. Set both the cubed cornbread and sourdough aside.

Sauté the Vegetables: In a large cast iron skillet, melt 2 sticks of salted butter over medium heat. Add 1 diced onion and 8 diced celery stalks, and sauté until the vegetables are soft and fragrant, about 10–12 minutes.

Add the Broth and Seasonings: Pour 1 quart of chicken broth into the skillet with the sautéed vegetables. Add 2 tablespoons ground sage, 1 1/2 teaspoons sea salt, and 1–2 tablespoons poultry seasoning. Stir well to combine and bring to a gentle simmer. Let the mixture simmer for 30 minutes, then set aside to cool slightly.

Combine the Bread and Vegetable Mixture: In an extra-large mixing bowl, add the cubed sourdough and cornbread. Pour the vegetable and broth mixture over the bread cubes. Gently fold the mixture together, ensuring the bread absorbs the flavors. Taste and adjust seasoning if needed.

Add the Eggs: In a medium bowl, whisk 4 large eggs until well-beaten. Pour the eggs over the bread mixture and gently fold until evenly combined.

Prepare the Casserole Dish: Grease a large casserole dish with butter. Pour the dressing mixture into the dish, spreading it out evenly. Cover with aluminum foil.

Bake the Dressing: Preheat your oven to 350°F. Place the covered casserole dish in the oven and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crispy.

Serve and Enjoy: Let the dressing rest for a few minutes after baking. Serve warm with a side of homemade cranberry sauce, and enjoy this cozy holiday favorite!

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Top 2 southern cornbread dressing recipe recipes from across the web

The most viewed southern cornbread dressing recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Southern Cornbread Dressing

Cozy Cottage-Style Sourdough Cornbr...

The most viewed southern cornbread dressing recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine