Southern Cornbread Dressing

ByMrs. Katie

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Southern Cornbread Dressing

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Cornbread Dressing is found on a traditional Thanksgiving table in the American South. The foundation of this dish is a pan of homemade cornbread. Add other bread, spices and good-quality, seasoned broth to result in a perfect pair with Roasted Turkey. 

There are a few secrets to making the best, moist Cornbread Dressing. The recipe below provides a detailed explanation but this video tutorial shares all the tips and offers a clear visual for first-time dressing makers.

Ever wonder about the difference between dressing and stuffing? I’ll share all the facts in this video. 

Planning Thanksgiving Dinner (or any good ole comfort food feast)??

Here are more of our favorites for Thanksgiving Dinner, but don’t save these recipes just for Turkey Day. They are great anytime the situation calls for comfort food and good friends and family around a thankful table.

Mrs. Katie’s Moist, Tender Roast Turkey Method and Recipe (video tutorial)

Katie’s Favorite Squash Casserole (printable recipe)

The Best Homemade Mashed Potatoes (video tutorial)

Individual Apple Pies (video tutorial)

Mrs. Katie of Heritage Ways, LLC

Southern Cornbread Dressing

Cornbread Dressing is found on a traditional Thanksgiving table in the American South. The foundation of this dish is a pan of homemade cornbread. Add other bread, spices and seasoned broth to result in a perfect pair with Roasted Turkey.
Print Recipe
Course: Side Dish
Cuisine: American South
Ingredients Method Notes

Ingredients
  

  • 1 pan cornbread 10-12 inch skillet
  • 6 slices white or wheat bread stale or toasted
  • 1 small onion, chopped or 1 t. onion powder
  • 2 stalks celery, chopped about 1¼ cups
  • ½ cup butter melted
  • 1 -2 T. rubbed sage
  • 1 T. poultry seasoning
  • ½ t. cracked black pepper
  • ¾ t. salt (I only use Redmond's Real Salt for everything.)
  • 1 t. garlic powder
  • 2 eggs beaten
  • 4-5 cups good quality chicken broth (homemade is preferred)

Method
 

  1. Crumble cornbread into large mixing bowl. Pieces should be about the size of a quarter or nickel. Do *not* crumble to a fine consistency. A wider bottomed bowl is preferred over a shallow one for this recipe.
  2. Tear the stale (or toasted) bread into pieces about the size of a nickel. Add to the cornbread bowl.
  3. Cook the celery and onion in the butter until translucent but not browned. Allow to slightly cool then pour over cornbread mixture. Do not stir yet as this would break up the cornbread more.
  4. Sprinkle all of the spices and seasonings over the cornbread mixture. (See note below about making a day ahead.)
  5. Pour the eggs over the mixture. Give it one or two stirs but that's it. You still don't want to crumble the cornbread more than it is.
  6. Heat the broth until warm. It shouldn't be boiling. We don't want the eggs to scramble.
  7. Add two cups of broth to the cornbread mixture. Stir gently.
  8. One cup at a time, add the remaining broth, stirring gently each time. All of the broth may not be used.
  9. Most important to know!! The amount of broth used will depend on the dryness of the breads. The consistency goal is a little soupy. The broth will be standing a little bit along the edges of the bowl and the casserole dish. That's good! If no broth is visible, the dressing will be too dry.
  10. Pour into 9 x 13 casserole dish which may be greased with butter or ungreased. Bake 350F 35-55 minutes.
    Time will depend on the amount of broth used. Set timer for 35 minutes, then check. Inserted knife into middle of dressing will indicate if the dressing is firm and cooked through. When done, the knife will come out with a couple of crumbs but not be covered with liquid.

Notes

Make-ahead Notes:
Thanksgiving is a busy time of preparing many dishes for the one feast. Planning ahead and knocking out many tasks is helpful for the Diligent Homemaker.
Make the cornbread a few days ahead, cool, wrap well in plastic bag or air-tight container and freeze. Allow to thaw before using. It should thaw in less than 20 minutes. 
The dry ingredients may be prepared the night before and allowed to sit, covered with a towel. The next day, complete the process with the eggs and broth. 
This video tutorial shares all the tips and tricks of making traditional Southern Cornbread Dressing. Did you ever wonder the difference between Dressing and Stuffing? The details are cleared up in this video. 
Most important to know!!
The amount of broth used will depend on the dryness of the breads. The consistency goal is a little soupy. The broth will be standing a little bit along the edges of the bowl and the casserole dish. That's good! If no broth is visible, the dressing will be too dry.
For more comfort food recipes, find free printable recipes HERE.
You are invited to visit Mrs. Katie's General Store for her cookbooks of family-favorites. 
Don't forget to count your blessings and know you are loved, ❤️Mrs. Katie
Copyright © 2024 Heritage Ways, LLC, All Rights Reserved
 

Don’t forget to count your blessings and know you are loved, ❤️Mrs. Katie

Copyright © 2024 Heritage Ways, LLC, All Rights Reserved

Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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