Best 9 Old Fashion Corn Bread Dressing Recipes

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A beloved Southern classic, old-fashioned cornbread dressing is a delectable side dish that can elevate any holiday or special occasion meal. Its unique blend of flavors and textures—from the savory notes of cornbread to the aromatic herbs and spices—creates a dish that is both comforting and satisfying. With a few simple ingredients and a bit of time, you can create a cornbread dressing that will have your family and friends asking for seconds. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate old-fashioned cornbread dressing.

Let's cook with our recipes!

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

OLD FASHIONED SOUTHERN CORNBREAD DRESSING



Old Fashioned Southern Cornbread Dressing image

I have been making this dressing for years. I found it in one of those community recipe cookbooks. You can use your favorite regular cornbread recipe with this (but not sweet cornbread).

Provided by heartnurse2006

Categories     < 60 Mins

Time 45m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 10

4 cups cornbread, crumbled
1/4 cup celery, finely diced
1 small onion, finely diced
1 1/2 tablespoons poultry seasoning
1 teaspoon parsley flakes
1 teaspoon salt
1/4 cup melted margarine
1 egg, well beaten
2 -3 cups chicken broth or 2 -3 cups turkey broth, to moisten
1 teaspoon canola oil

Steps:

  • Saute the onion and celery in the canola oil until soft, melt margarine in same pan.
  • Mix with remaining ingredients except broth in large bowl.
  • Moisten with broth to your taste (I like mine pretty wet, I usually get closer to the 3 cups).
  • Place in a casserole dish or aluminum pan.
  • Bake at 400°F for 25 to 30 minutes, or until a nice crust develops on the top.
  • **May use to stuff a 10 to 14 pound turkey. If stuffing a turkey, add very little broth. It will absorb additional moisture in the turkey. Pack loosely.

Nutrition Facts : Calories 81.2, Fat 7.3, SaturatedFat 1.4, Cholesterol 26.4, Sodium 559.9, Carbohydrate 1.9, Fiber 0.3, Sugar 0.7, Protein 2.2

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

OLD-FASHIONED CORNBREAD STUFFING



Old-Fashioned Cornbread Stuffing image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

2 cups crumbled cornbread
1 cup toasted croutons; use sourdough day old bread
2 tablespoons crumbled sage
1 teaspoon chopped thyme
1/2 teaspoon salt/cayenne pepper
1 cup chopped onion
1 cup chopped red pepper
1 cup chopped celery
1 egg
1 teaspoon flour, optional
1 cup chicken stock
1/2 cup chopped pecans
1 cup chopped shiitakes
1 cup pecans
1 cup cranberries
Raisins, optional
Dash ground cardamom
Dash curry powder
Dash cumin powder
Dash turmeric powder

Steps:

  • Preheat oven to 355 degrees F. Mix all ingredients together in a large bowl. Put mixed ingredients in a 9- by 4-inch loaf pan. Bake for 45 minutes.

GRANDMA'S CORNBREAD DRESSING



Grandma's Cornbread Dressing image

Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/4 cup canola oil
DRESSING:
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
3 large eggs
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 teaspoons poultry seasoning
1 teaspoon pepper
1/2 teaspoon salt
2 cups chicken broth

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

OLD FASHIONED CORNBREAD DRESSING



Old Fashioned Cornbread Dressing image

This recipe was given to me by a friend in 1960. The recipe was her mother's. I have made it every Thanksgiving since. It always gets rave reviews.

Provided by b4uc1or2

Categories     Breads

Time 2h

Yield 12 serving(s)

Number Of Ingredients 11

6 cups cornbread (broken)
4 cups biscuits (broken)
2 cups onions (chopped)
2 green onions (chopped, including green)
1 cup celery (chopped)
4 eggs (well beaten)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon sage (or to taste, I like a lot more)
8 cups stock (from giblets, or milk or water)

Steps:

  • Note:.
  • If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
  • I buy canned bisquits and bake them.
  • The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
  • In a very large bowl soak cornbread and biscuits in stock.
  • Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
  • Add vegetables to cornbread mixture.
  • Add eggs and seasonings to cornbread mixture.
  • Mix well.
  • Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.

Nutrition Facts : Calories 38.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 70.5, Sodium 419, Carbohydrate 3.5, Fiber 0.7, Sugar 1.5, Protein 2.5

MOMMA'S OLD FASHIONED CORNBREAD DRESSING



Momma's Old Fashioned Cornbread Dressing image

This is the best dressing I have ever had. My Mother has made it for years and it came from her Mother. I now prepare the same dressing for my Mother and family for Thanksgiving every year. Tips for making this dressing is to bake the cornbread, toast, crackers and rice the day before. Crumble all these ingredients in large bowl, cover and refrigerate over night. You can also dice up the carrots, onions and celery to store over night too.

Provided by cindyb1026

Categories     Christmas

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 11

8 cups cornbread
4 cups dried bread
2 cups saltine crackers
1 cup cooked rice
1 cup raw carrot
1 cup yellow onion
1 cup celery
4 -5 cups turkey broth or 4 -5 cups chicken broth
sage
salt
pepper

Steps:

  • Cook carrots, onions and celery in 1 tablespoon of butter with chicken or turkey broth until they become tender, about 15 minutes on medium-high heat.
  • Crumble the cornbread, crackers and toasted bread in large bowl.
  • Add the rice cooked or instant rice.
  • Preheat over to 375 degrees.
  • Do not drain the broth from the vegetables, as you will not pour it all into the dry mixture.
  • Add broth to become very moist.
  • Add salt, pepper and sage to taste. I usually use 5 - 6 tablespoons sage to mine.
  • Put in lightly greased cooking pan and cover with foil. Be sure to poke a few holes in the foil before placing into over.
  • Let bake for about 30 minutes before you remove the foil. Then bake another 10 - 15 minutes to brown a little.

Nutrition Facts : Calories 400.3, Fat 5.1, SaturatedFat 1.1, Sodium 757.6, Carbohydrate 76.6, Fiber 4, Sugar 6.7, Protein 10.9

OLD FASHIONED CORNBREAD DRESSING



Old Fashioned Cornbread Dressing image

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

Provided by KittyKitty

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

2 cups cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
2 tablespoons bacon drippings, melted
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter, melted
12 slices day old bread, crumbled
2 -2 1/2 cups turkey broth or 2 -2 1/2 cups chicken broth
1 cup milk
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Combine cornmeal, baking powder, baking soda, and salt in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stir well.
  • Place a well greased 10-inch cast iron skillet in a 450°F oven for 4 minutes or until hot. Remove skillet from oven, spoon batter into skillet. Bake at 450F for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.
  • Sauté celery and onion in butter until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13x9 inch pan. Bake at 350°F for 25-30 minutes.

Nutrition Facts : Calories 396.9, Fat 17.4, SaturatedFat 8.4, Cholesterol 135.8, Sodium 918.2, Carbohydrate 49.3, Fiber 3.6, Sugar 5.8, Protein 11.9

MAMA'S SOUTHERN CORNBREAD DRESSING



Mama's Southern Cornbread Dressing image

I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!

Provided by Mary Lynne Williams

Time 1h35m

Yield 14

Number Of Ingredients 16

8 cups crumbled cornbread
4 cups cubed stale bread
1 cup butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth, or as needed
1 ½ cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup chopped, cooked turkey giblets
4 large hard-cooked eggs, chopped
4 tablespoons self-rising flour
4 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage, or to taste
2 large bay leaves
salt and ground black pepper to taste
3 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
  • Combine cornbread and stale bread cubes in a large bowl. Set aside.
  • Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
  • Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
  • Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g

Tips:

  • Use fresh or frozen corn for the best flavor. If using frozen corn, thaw it before using.
  • To make the bread cubes, cut day-old bread into 1-inch cubes. You can use any type of bread, but cornbread or white bread are traditional.
  • Sauté the onion and celery in butter until softened. This will add flavor to the dressing.
  • Use chicken or vegetable broth to moisten the dressing. You can also use milk or water, but broth will add more flavor.
  • Season the dressing with salt, pepper, and sage. You can also add other herbs, such as thyme or rosemary.
  • Bake the dressing in a covered casserole dish at 350 degrees Fahrenheit for 30-45 minutes, or until golden brown and heated through.

Conclusion:

Old-fashioned cornbread dressing is a delicious and easy-to-make side dish that is perfect for Thanksgiving or any other special occasion. With its simple ingredients and classic flavor, this dressing is sure to be a hit with your family and friends. So next time you're looking for a delicious and traditional side dish, give this old-fashioned cornbread dressing a try. You won't be disappointed!

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