Best 11 Corn Bread For Dressing Recipes

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Cooking the perfect cornbread for dressing can be a daunting task. With so many variations on the classic recipe, it can be hard to know where to start. Some prefer a sweet bread, while others prefer a savory one. The type of cornmeal you use can also make a big difference in the final product. In this article, we'll provide you with the best tips and tricks for making the perfect cornbread for dressing, no matter what your preferences are.

Here are our top 11 tried and tested recipes!

CORNBREAD DRESSING RECIPE



Cornbread Dressing Recipe image

Cornbread dressing is a staple on Thanksgiving tables every year, and this recipe is one of our favorites. Whether you call it dressing or stuffing, this dish is practically required at Thanksgiving. This recipe makes one large and one small pan of dressing, so it's ideal for extremely large families. Of course, you can always serve one dish and put one in the freezer to save for later. This cornbread dressing recipe has so much flavor because it's seasoned with sage and parsley, and the texture is always perfectly moist. Even though buying boxed or premade cornbread can make dressing recipes a lot easier, this recipe uses homemade cornbread, and your family will taste the difference. Mama will be so impressed with this delicious cornbread dressing that she might even give her old recipe up for this one.

Provided by Southern Living Editors

Categories     Stuffing and Dressing

Yield 16 to 18 servings

Number Of Ingredients 12

1 cup butter or margarine, divided
3 cups cups self-rising white cornmeal mix
1 cup all-purpose flour
7 large eggs, divided
3 cups buttermilk
3 cups soft, white breadcrumbs
2 large sweet onions, diced
4 celery ribs, diced
1/4 cup finely chopped fresh sage
1/4 cup finely chopped fresh parsley
1 tablespoon seasoned pepper
7 cups chicken broth

Steps:

  • Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
  • Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
  • Pour hot butter into batter, and stir until blended. Pour batter into pan.
  • Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
  • Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
  • Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
  • Bake at 400° for 35 to 40 minutes or until golden brown.

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

CORNBREAD DRESSING



Cornbread Dressing image

This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!

Provided by Bev I Am

Categories     Christmas

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread (I use homemade)
4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
1 tablespoon salt
2 teaspoons freshly ground black black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
4 large eggs, beaten

Steps:

  • Melt butter in a skillet; add the onions and celery and saute until tender.
  • Combine toasted bread and cornbread in a large bowl and mix.
  • Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
  • Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
  • Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

CORNBREAD DRESSING I



Cornbread Dressing I image

This recipe has been handed down in my family for several generations, however, this is the first time it has been written with amounts of ingredients rather than a dash of this or a pinch of that. It was a real feat to get my mom to measure the ingredients before she mixed them all together. Enjoy!

Provided by Beth Dillard

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package refrigerated biscuit dough
1 (8 ounce) package corn bread mix
1 cup diced onion
1 cup diced celery
½ cup butter, softened
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
⅛ pound pork sausage
2 hard-cooked eggs
1 teaspoon dried sage

Steps:

  • Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
  • In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
  • Bake in the preheated oven for 30 to 45 minutes.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 53.3 g, Cholesterol 122.3 mg, Fat 32.6 g, Fiber 1.4 g, Protein 11.1 g, SaturatedFat 14.4 g, Sodium 2144.5 mg, Sugar 10.4 g

QUICK CORN BREAD DRESSING



Quick Corn Bread Dressing image

Marybeth Thompson of Thurmont, Maryland uses convenient pantry items to create Corn Bread Dressing, a swift side dish that complements the chops. "I revised a main-dish casserole recipe to make this unique stuffing side dish," Marybeth explains. "I've often delivered it, along with pork or chicken, to friends who are just out of the hospital. It always receives rave reviews."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 7

1 package (8 ounces) corn bread stuffing cubes
1 medium onion, finely chopped
1 celery rib, finely chopped
1 can (8-1/4 ounces) cream-style corn
1 cup water
1 tablespoon butter, melted
1 tablespoon spicy brown mustard

Steps:

  • Preheat oven to 375°. In a large bowl, combine stuffing, onion, celery, corn and water. Spoon into a greased 8-in. square baking dish. Combine butter and mustard; drizzle over stuffing. Bake, uncovered, 20 minutes or until heated through.

Nutrition Facts : Calories 207 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 591mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

RICH CORNBREAD DRESSING



Rich Cornbread Dressing image

This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.

Provided by Julia Moskin

Categories     casseroles, stuffing and dressing, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 12

6 1/2 ounces butter (13 tablespoons)
6 cups crumbled cornbread
6 cups torn crusty white bread, such as a baguette
2 cups chopped onion
2 cups chopped celery
1/2 to 1 teaspoon dried sage (optional)
2 teaspoons salt
Black pepper
6 eggs, beaten
1 1/2 cups heavy cream
2 cups turkey or chicken broth
2 dozen shucked small oysters, with their liquid (optional)

Steps:

  • Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
  • Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 14 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 17 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 1 gram

CORNBREAD DRESSING



Cornbread Dressing image

Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 13 servings.

Number Of Ingredients 21

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup water
1/3 cup fat-free milk
1 large egg, lightly beaten
2 tablespoons canola oil
10 slices bread, toasted and cubed
3 cups chopped celery
1-1/3 cups chopped onion
1 teaspoon canola oil
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, lightly beaten
2 teaspoons dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
1/2 teaspoon each salt and dried thyme

Steps:

  • Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

Nutrition Facts : Calories 197 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 592mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

CORNBREAD FOR DRESSING



Cornbread for Dressing image

Make this cornbread for our Cornbread-and-Biscuit Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)

Number Of Ingredients 7

2 1/2 cups yellow cornmeal
1 1/4 teaspoons salt
1 teaspoon granulated sugar
4 teaspoons baking powder
3 large eggs
1 1/4 cups buttermilk, room temperature
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for baking dish

Steps:

  • Preheat oven to 425 degrees. Butter an 8-inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, and stir to combine.
  • Pour batter into prepared baking dish. Bake until golden and a toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on a wire rack. Run a knife around edges of dish to loosen, and invert onto rack to cool completely.

CORNBREAD DRESSING



Cornbread Dressing image

Provided by Damaris Phillips

Categories     side-dish

Time 3h15m

Yield 8 to 12 servings

Number Of Ingredients 23

4 tablespoons coconut oil
1 large yellow onion, small diced
1 cup small-diced celery
1 cup small-diced carrots
4 cups homemade Cornbread Croutons, recipe follows, or store-bought
4 cups store-bought seasoned croutons
1 tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon cayenne pepper, optional
1 quart chicken stock
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 large eggs, beaten
5 tablespoons coconut oil plus more for greasing the baking sheet, melted
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground white pepper
1 cup almond milk or regular milk, at room temperature
1/4 cup applesauce, at room temperature
1/4 cup sorghum (see Cook's Note)
1 large egg, at room temperature

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
  • Preheat the oven to 375 degrees F.
  • Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
  • Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
  • Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
  • Reduce the oven to 350 degrees F.
  • Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

CORN-BREAD DRESSING



Corn-Bread Dressing image

Provided by Craig Claiborne

Categories     casseroles, side dish

Time 50m

Yield 12 servings

Number Of Ingredients 10

5 cups crumbled, day-old corn bread (see recipe)
2 1/2 cups white sandwich bread pulled into small pieces
8 tablespoons butter
1 cup finely chopped scallions
1 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped green pepper
1 cup finely chopped parsley
1 teaspoon poultry seasoning
3 1/2 cups fresh or canned chicken broth

Steps:

  • Preheat the oven to 350 degrees.
  • Put the corn bread and white bread into a mixing bowl.
  • Melt the butter in a heavy skillet and add the scallions, celery, onion and green pepper. Cook, briefly, stirring until onion is wilted. Add this to the mixing bowl and add the parsley, poultry seasoning and broth and blend thoroughly. Pour and scrape the dressing into a deep skillet and bake 45 minutes.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 3 grams, TransFat 0 grams

OLD FASHIONED SOUTHERN CORNBREAD DRESSING



Old Fashioned Southern Cornbread Dressing image

Make and share this Old Fashioned Southern Cornbread Dressing recipe from Food.com.

Provided by Kaykwilts

Categories     For Large Groups

Time 2h20m

Yield 15 serving(s)

Number Of Ingredients 11

1 (4 lb) chicken
1/2 cup butter
2 cups chopped onions
2 cups chopped celery
7 cups crumbled cornbread
4 1/2 cups chicken broth
2 cups crumbled biscuits
1 (10 3/4 ounce) can cream of chicken soup
3 eggs, lightly beaten
1 tablespoon poultry seasoning
1 teaspoon salt

Steps:

  • Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
  • Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
  • Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
  • In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
  • Bake, uncovered, for 1 hour, or until set.

Nutrition Facts : Calories 370.2, Fat 27, SaturatedFat 9.9, Cholesterol 145.8, Sodium 686.3, Carbohydrate 4.4, Fiber 0.6, Sugar 1.5, Protein 26.1

Tips:

  • Use fresh cornmeal for the best flavor. If you can't find fresh cornmeal, you can use store-bought cornmeal, but be sure to check the expiration date.
  • Don't overmix the batter. Overmixing will make the cornbread tough.
  • Bake the cornbread in a hot oven. This will help it to rise and brown properly.
  • Let the cornbread cool slightly before serving. This will make it easier to slice and serve.
  • Serve the cornbread with your favorite accompaniments, such as butter, honey, or gravy.

Conclusion:

Cornbread is a delicious and versatile side dish that can be served with a variety of meals. It's also a great way to use up leftover cornmeal. Whether you're making it for dressing, stuffing, or just to enjoy on its own, these tips will help you make the best cornbread possible.

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