Traditional Southern Cornbread Dressing
Servings: 10 servings
Calories: 390kcal
This old-fashioned Southern Cornbread Dressing is the recipe my mom made for Thanksgiving and the one I still serve today. It’s savory, buttery, and moist with a crisp golden top, and best of all, you can assemble it ahead and freeze it unbaked.
Print Recipe
Pin Recipe
Ingredients
- 1 9-inch round of cornbread, homemade or purchased (about 4 cups crumbled)
- 1 cup unsalted butter, melted
- 1 sweet onion, medium, chopped
- 1 green bell pepper, medium, seeded and chopped
- 3 stalks celery chopped
- 4 hard-boiled eggs, peeled and chopped
- 1 teaspoon poultry seasoning
- 3 cups chicken broth divided
- 2 raw eggs beaten
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 °F.
- Add the butter to a large skillet over low heat. Stir in the onion, celery, and green bell pepper. Cook for 10 minutes or until softened.
- While the vegetables are cooking, crumble cornbread in a large bowl. Add hard-boiled eggs, two cups of chicken broth, and poultry seasoning.
- Add the cooked vegetables and butter to the crumbled cornbread and gently combine the ingredients. You can use a spoon, but your hands work best. Taste and add kosher salt and ground black pepper.
- Don’t be alarmed if the mixture looks very wet. If it doesn’t, add up to one more cup of chicken broth, a little at a time, until it has the consistency of thick cornbread batter.
- Pour the mixture into a well-greased 9 x 13-inch baking dish or large baking dish.
- Bake uncovered for 45 to 50 minutes or until the dressing is set and golden brown and crisp on top.
Video
Notes
- Shortcut cornbread: If you run short on time, use bakery or store-bought cornbread or corn muffins. Just choose unsweetened for the best flavor.
- My easy Traditional Southern-Style Cornbread recipe is the cornbread recipe I use when I make this dressing.
- To make this dressing gluten-free, use my gluten-free Old-Fashioned Southern Buttermilk Cornbread recipe. It contains no flour and is made with just cornmeal.
- If making ahead, cover and refrigerate the unbaked cornbread dressing for up to three days or freeze for up to two months. Let it thaw overnight before baking.
- Make or buy your cornbread about two days ahead so it has time to dry slightly. Drier cornbread absorbs the broth and seasonings without turning mushy.
- Be sure to taste the dressing before adding the raw eggs to see if you need to add more poultry seasoning, salt, or pepper.
- Check your dressing about halfway through the cooking time. If it starts looking dry, sprinkle a few more tablespoons of chicken stock evenly over the top.
- If you have trouble peeling hard-boiled eggs, check out my post, Perfect Easy to Peel Hard Boiled Eggs. Or, it's perfectly fine to purchase your eggs already cooked and peeled.
Nutrition
Calories: 390kcal | Carbohydrates: 28g | Protein: 8g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 181mg | Sodium: 473mg | Potassium: 180mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 31.4mg | Calcium: 140mg | Iron: 1.8mg
Made this recipe?Click the stars ⭐️ below to rate it or leave a comment—I’d love to hear how it turned out! And if you enjoy my recipes, click the button below to add Grits and Pinecones as a Preferred Source on Google.
