Cornbread Dressing Recipe

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.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: Cornbread Dressing, Cornbread Stuffing

Servings:

Author: Izzy

Equipment

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