Traditional Southern Cornbread Dressing Recipe
This traditional Southern Cornbread Dressing is easier than you think, and your family will love it.
Ingredients
- 1 large recipe cornbread (1.5 times a typical pan of cornbread)
- ¾ cup butter salted or unsalted
- 2 cups onion diced
- 2 cups celery diced
- 2 cups Pepperidge Farm Herb Seasoned Classic Stuffing
- 1½ teaspoons salt to taste
- 1 teaspoon pepper
- 2 Tablespoons rubbed sage
- 1 can cream of chicken soup
- 4 cups chicken broth or stock
Instructions
- Crumble cornbread with your hands. No need to completely pulverize it, but don't leave any large pieces (see video).
- Melt butter in skillet.
- Saute' onions and celery in butter over medium heat until tender and partly translucent.
- Stir all ingredients together, being careful not to overstir.
- Bake in a 9 x 13 inch baking pan at 400 for about 30 minutes
Video
Notes
- Use your favorite cornbread recipe as long as it's not sweet. For a simple recipe refer to the post.
- Cornbread may be made in advance, cut up and frozen up to a month ahead of time. Thaw uncovered before crumbling. If cornbread is made right before dressing allow it to sit out and become stale.
- Crumble the cornbread - not enough to pulverize, but don't leave any large pieces either.
- Stock has the richest flavor.
- Adjust salt according to taste and whether salted or unsalted butter is used.
- VERY IMPORTANT: Do not overstir when mixing dressing ingredients.
- If your 9 x 13 inch pan is fairly shallow you may have a bit more dressing than will fit. In this case bake the excess in a loaf pan or similar sized baking pan.
Nutrition
Calories: 350kcalCarbohydrates: 42gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 40mgSodium: 1123mgPotassium: 242mgFiber: 3gSugar: 6gVitamin A: 598IUVitamin C: 3mgCalcium: 77mgIron: 2mg
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