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Southern Cornbread Dressing



  • 2 cups self-rising cornmeal
  • 5 eggs
  • 1 1/4 cup whole buttermilk
  • 1 Tbs canola or vegetable oil for greasing the skillet

Cornbread Dressing:

  • Crumbled day-old cornbread
  • 6-8 slices white sandwich bread gently torn into thumb-size pieces
  • 2 large yellow or white onions very finely chopped
  • 1 bunch celery both ends removed and very finely chopped
  • 2 cups chicken broth
  • 1 26 oz family size can Cream of Chicken Soup
  • 1 Tbs rubbed sage
  • 1 tsp poultry seasoning
  • 1/2 tsp ground nutmeg


For Cornbread:

  • Preheat oven to 400 F
  • Pour oil into iron skillet and roll oil around thoroughly to ensure the entire pan is coated with oil
  • In a large bowl, combine corn meal, eggs and buttermilk and stir
  • Pour batter into greased skillet and bake for 22-25 minutes, or until it's just lightly golden on the top and around the edges. Don't overbake!
  • Crumble cornbread very finely, making sure there are no chunks larger than the size of your pinky nail.
  • Cover crumbled cornbread and set aside for a day or overnight.

For Cornbread Dressing:

  • Grease a large casserole dish (9x13 or larger)
  • Preheat oven to 350 F
  • Combine very finely diced onions and celery in a stockpot and add just enough water to cover the top of the onions and celery
  • Boil until the celery is good and tender, or to your liking. Do not drain. You'll use the broth off of the vegetables in the dressing.
  • Transfer crumbled corn bread to a very large mixing bowl and place torn white bread right on top - do not stir in
  • Pour onion and celery mixture over cornbread, followed by the can of cream of chicken, 2 cups chicken broth, and your seasonings.
  • Pour into greased baking dish and bake uncovered for 55-60 minutes, or until bubbling and a nice thin crust has formed around the edges
  • Serve with turkey, cranberry sauce and all of your favorite fixin's!

Tried this recipe?

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