Southern Cornbread Dressing | Julia’s Simply Southern

Cornbread Dressing Julia's Simply Southern

Awesome Southern Cornbread Dressing 

Hey, Y’all! Southern Food Junkie was kind enough to ask me to stop by to share a favorite Thanksgiving side dish….Southern Cornbread dressing. Southern Cornbread Dressing is a comforting, classic dish for the holidays.

I’m not only going to give you my dressing recipe, I’m going to give you three just in time for Thanksgiving! My regular recipe, a shortcut version, and a version in case you don’t have to feed a crowd.

Cornbread Dressing Julia's Simply Southern

Ingredients:

  • 8 Slices White Bread – Cubed and Toasted lightly
  • 1 Sleeve Butter Crackers – crumbled (optional)
  • 1 Cake of Cornbread (recipe follows)
  • 2 Cups of Chopped Celery
  • 1 Large Onion – Chopped
  • 2 Boiled Eggs – Diced
  • 1 Stick of Butter
  • 7-8 Cups of Chicken Stock (NOT Broth)
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Sage
  • 1 tbs poultry seasoning
  • 6 Eggs Beaten Lightly

Start by cubing and toasting 8 slices of white bread. Add to a large mixing bowl and crumble in 1 sleeve of butter crackers (optional).

Cut the cornbread into cubes and add to the bowl. (Make the cornbread the day before to use when needed to save yourself some time)

Dice celery and onion and add to a skillet with 1 stick of butter and cook over medium heat until the vegetables are soft and translucent. Pour over the bread in the mixing bowl.

Add half of the chicken stock and stir to combine. This will begin to break down the bread cubes.

Add the cubed boiled eggs, and the beaten eggs. Stir to combine well adding the remaining chicken broth.

Add seasonings and continue to stir until everything is combined.

Bake 350 degrees 45 minutes to 1 hour depending on desired firmness. Some people like a moist loose dressing and others prefer it baked a bit firmer.

I always make up the dressing batter the day before and store it in the refrigerator. On turkey day, give the batter a stir, pour into your baking dish and bake. This saves you a lot of time on Thanksgiving Day.

Bona Fide Southern Cornbread Recipe:

  • 2 Cups of Self-Rising Cornmeal (I prefer stone ground, white cornmeal)
  • 1 Cup of Plain Flour
  • 2 Eggs Beaten Lightly
  • Salt and Pepper to taste
  • 1 Cup Buttermilk, plus more if needed

 

Combine all ingredients well, pour batter into an oven heated cast iron skillet or baking pan and Bake cornbread at 400 degrees until browned ~ 20-25 minutes

Shortcut Version

  • 1 Cake of Cornbread
  • 1 pkg Savory Herb Stove Top Stuffing
  • 2 Cups of Chopped Celery
  • 1 Large Onion – Chopped
  • 1 Stick of Butter
  • 4 Cups of Turkey or Chicken Stock (NOT Broth)
  • 1 can Cream of Chicken Soup
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Sage
  • 1 tbs Poultry Seasoning
  • 5 Eggs Beaten Lightly

 

Dice celery and onion and add to a skillet with 1 stick of butter and cook over medium heat until the vegetables are soft and translucent.

Add to a mixing bowl with the rest of the ingredients. Mix well to combine. Pour into a baking dish and bake at 350 degrees for 45 minutes to 1 hour until desired firmness.

“I call these Stuffin’ Muffins….cause dressing muffins didn’t sound right!”

Stuffin’ Muffins:

Ok, this last one is for those who may not have a crowd to cook for. Maybe there are just two of you and you don’t need all that food. I call these Stuffin’ Muffins….cause dressing muffins didn’t sound right!

 

Stuffin Muffins

 

  • 1 tbs Butter
  • 1/4 c Celery, diced (2 stalks)
  • 1/4 c Onion, diced (half large onion)
  • 1 box Stove Top Stuffing (any flavor)
  • 1 c Chicken Stock
  • 1 large Egg, lightly beaten
  • Dash Salt and Black Pepper

In a small skillet add 1 tbs butter, diced celery and onions, salt and pepper and sauté until translucent. Preheat your oven to 350 degrees.  In a small mixing bowl add contents of 1 box of Stove Top Stuffing, add the sautéed vegetables and butter, chicken stock, and egg. Mix well to combine.  Spray 6 trays of a muffin tin and add stuffing mic, about 4 tbs to each section.  Recipe makes 6 muffins. Cook 350 degrees 13-15 minutes or a little longer if you prefer more of a crunch.

 

Gobble Gobble Y’all!

Julia

Julia’s Simply Southern

www.JuliasSimplySouthern.com

Author: Southern Food Junkie

Ronnie is a native to Rock Hill, South Carolina. Growing up in the south with a love for sweet tea, grits, collard greens, and cat head biscuits. A self-described foodie, he loves to try out new restaurants, especially the low key ones. He also has a passion for the outdoors and new adventures. He is married with 3 beautiful kids.

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