Southern Cornbread Dressing Recipe (Paula Deen Cornbread Stuffing)
on Dec 11, 2021
This post may contain affiliate links. Please read my disclosure policy.
If you’re looking for a comforting, old-fashioned Southern dish, look no further than Cornbread Dressing. This Paula Deen cornbread stuffing is the perfect holiday side dish for your Thanksgiving or Christmas dinner menu. Enjoy it with your favorite proteins and a smothering of cranberry sauce for a supremely festive dish.
Paula’s cornbread stuffing recipe is one of the best you’ll ever try! It’s creamy and rich with a slightly sweet flavor – a classic side dish during the holidays or for any special occasion.
Why is it Called Cornbread Dressing?
Legend has it that the term “dressing” arose in the mid-19th century, when “stuffing” started being considered a crude or offensive word. These days, the terms are pretty much used interchangeably.
What’s the Difference Between Cornbread Stuffing and Cornbread Dressing?
“Dressing” and “stuffing” are just two different names for the same delicious side dish. Most Southerners will tell you that the dish is called “cornbread dressing” while the term “cornbread stuffing” is more commonly used in the North and the Pacific Northwest. Some say that the cooking process determines which name should be used, with stuffing being cooked inside the cavity of the turkey and soaking up all the flavorful juices. Dressing, on the other hand, is cooked outside the bird, perhaps in a casserole dish.
Ingredients You’ll Need
- Cornbread
- Olive Oil
- Butter
- Celery
- Onions
- Eggs
- Chicken Stock
- Dried Sage
- Salt & Pepper
How to Make Cornbread Dressing
1. Heat oil to a large pan over medium heat. Add celery and onions. Cook until soft.
2. Add sage, salt, and pepper to the pan. Mix well.
3. Cut cornbread into small cubes, and then add them into a large mixing bowl.
4. Then add beaten eggs and chicken stock. Add celery and onion mixture. Mix until combined.
5. Transfer the mixture to a greased baking dish. Spread the cubed butter on top of the dish.
6. Bake for about 30-40 minutes at 350°F or until cooked through.
Tips & Tricks
- You can make this recipe ahead of time for up to 2 days and refrigerate it. When you’re ready to reheat, take it out of the fridge and bake it in the oven.
- You can use store-bought or homemade cornbread for this recipe.
- To reheat the leftover, it’s best to remove it from the fridge and bring it to room temperature first. If you prefer moist cornbread dressing, you can add a small amount of chicken stock, and then cover the pan with foil and bake it at 350°F for about 30-40 minutes.
Variations
- Cornbread Dressing with Chicken: Add small cubes of cooked boneless chicken breast to your stuffing for even more flavor. Shredded chicken also works really well for this variation.
- Cornbread Stuffing with Sausage: Want a meatier dressing? Add pieces of pork, beef, chicken or turkey sausage to your stuffing.
- Cornbread Dressing with Almonds: Almonds add a nutty flavor and an irresistible crunch to your stuffing. Try tossing in crushed almonds or almond slivers.
How Long to Cook Cornbread Dressing?
When baked at 350°F, your cornbread dressing should be fully cooked in about 30 minutes. If it still needs more time, check on it in 5-minute increments, but you shouldn’t exceed 45 minutes in total.
Can I Freeze Cornbread Dressing?
You’ll be glad to know that leftover stuffing can be stored in the freezer for up to 3 months. When you’re ready to reheat, just pop it back into the oven and voila! There’s no easier way to re-live Thanksgiving dinner in February. It’ll take longer to bake in the oven when cook from frozen.
You May Also Like
Cornbread Dressing Recipe
Ingredients
- 8 cups cubed cornbread
- 1 tablespoon olive oil
- 2 tablespoons butter, cut into small cubes
- 1/2 cup chopped celery
- 2 medium onion, chopped
- 2 eggs, beaten
- 1½ cups chicken stock
- 2 teaspoons dried sage
- salt and pepper to taste, (I used 1/2 teaspoon salt and 1/4 teaspoon pepper)
Instructions
- Preheat oven to 350°F. Grease a 8-inch square baking dish and set aside.
- Add oil to a large pan over medium heat. Once hot, add celery and onions. Cook until soft.
- Add sage, salt, and pepper to the pan. Mix well.
- In a large mixing bowl add cubed cornbread, beaten eggs, and chicken stock.
- Add celery and onion mixture. Mix until combined. (Add more chicken stock if needed).
- Transfer the mixture to a greased baking dish. Spread the cubed butter on top of the dish.
- Bake for about 30-40 minutes or until the dressing is cooked though in the center and turns brown on the top.
Notes
- Make it ahead: You can make this recipe ahead of time for up to 2 days and refrigerate it.
- Use store-bought or homemade cornbread for this recipe.
- To reheat the leftover, it’s best to remove it from the fridge and bring it to room temperature first. If you prefer moist cornbread dressing, you can add a small amount of chicken stock, and then cover the pan with foil and bake it at 350F for about 30 minutes.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
