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Cornbread dressing
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4.82 from 11 votes

My Mom’s Cornbread Dressing

My mom got this Cornbread Dressing recipe from a little old church lady back in 1962, and she’s been making it exactly the same way ever since. The ingredients: cornbread, celery, onions, and sage, are simple and make this dish a comforting classic for your Thanksgiving celebration. The key to a truly great Old Fashioned Cornbread Dressing is to keep it flavorful, but subtle, and not overwhelm any of the other items on your plate. It’s there in a supporting role, adding to, but not distracting from any of the other dishes that you’ve waited all summer to gorge yourself on. The gravy, mashed potatoes, Buttery Glazed Carrots, Turkey, ham, etc. etc.
Prep Time20 minutes
Cook Time45 minutes
Cornbread10 minutes
Total Time1 hour 15 minutes
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Course: Side Dish
Cuisine: American
Keyword: Cornbread Dressing, Holiday, Soulfood Dressing, Southern Dressing, Thanksgiving
Servings: 20
Calories: 300kcal

Ingredients

  • 1 Recipe Cornbread 1/2-inch dice
  • 1/2 Cup Unsalted Butter
  • 1 Cup Diced Yellow Onion
  • 1 Quart Diced Celery
  • 2 Tablespoons Poultry Seasoning
  • 1 Tablespoon Salt
  • 1 Teaspoon Black Pepper
  • 2-4 Cups Chicken Stock

Cornbread Recipe

  • 1 Cup Unsalted Butter Melted
  • 1/2 Cup Granulated Sugar
  • 5 Eggs
  • 2 Cups Buttermilk
  • 2 Tablespoons Baking Powder
  • 2 Cups Cornmeal
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Salt

Instructions

Cornbread Instructions

  • Preheat oven to 375°F
  • Combine dry ingredients in a large bowl, mix well
  • Beat the eggs and add to the dry mix
  • Add the melted butter and the buttermilk, combine until smooth
  • Spray a 9-inch round cake pan with nonstick cooking spray and dust with flour
  • Bake approximately 30-40 minutes until a toothpick inserted in the center comes out clean

Dressing Instructions

  • In a large pot, melt the butter and sauté the onions and celery until soft, not browned
  • Add the seasonings to the onions and celery and combine well
  • Add the diced cornbread to the onions and celery, break up the cornbread into small pieces and combine well
  • Place the dressing in a casserole dish, cover tightly until you’re ready to bake it

To Bake Dressing

  • Preheat oven to 350F
  • Uncover the casserole dish and evenly pour 2 cups of chicken stock over the dressing
  • Bake until golden brown, around 45-50 minutes, add additional chicken stock if the dressing seems dry. You want the dressing moist, but not soggy
Nutrition Facts
My Mom’s Cornbread Dressing
Amount Per Serving
Calories 300 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 81mg27%
Sodium 636mg28%
Potassium 278mg8%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 8g9%
Protein 6g12%
Vitamin A 747IU15%
Vitamin C 2mg2%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.