This classic southern cornbread dressing is deliciously moist , has the perfect balance of flavor , and packed with fresh veggies. It is a staple during the holidays and Thanksgiving wouldn’t be the same without it . This recipe is exactly the way my Mother taught me to make it, so it is a family recipe for sure. In my opinion heirloom recipes are the best , pure comfort food. Plus they are tried and true . Here in the south we don’t do “stuffing” and we don’t put strange things like cranberries or chestnuts in our dressing . I think if I did something strange to our dressing I would be banned from making it. This dish could take center stage for sure , the one thing you do need with it is Turkey Gravy and Homemade rolls. Forget the turkey bring me the cornbread dressing !
What you will need to make Southern Cornbread Dressing
- Kitchen knife-This Rada knife is my favorite
- cutting board
- Cast Iron skillet-Optional
- 9×13 baking dish
- 2 packages of cooked cornbread mix-I like Jiffy
- Pepperidge Corn Bread stuffing mix
- 1 onion
- 2 stalks of celery
- 1 stick of butter
- 2 eggs
- 32 oz of chicken broth
- Poultry seasoning
- salt and pepper
Gather the simple ingredients needed for this classic holiday dish. Cook and cool your cornbread ahead of time.
Dice your onions and celery . Melt the butter in a skillet and cook the onions and celery until they are soft and set aside
Crumble the corn bread into a large mixing bowl , add the bad of cornbread mix and seasoning.
Stir in the chicken broth
Mix in slightly cooled onions and celery
Beat the eggs well and stir it into the cornbread mixture
Add optional shredded chicken if desired
Pour it into a 9×13 pan sprayed with cooking oil. Cover with foil and cook for 45 minutes . Uncover and bake another 20-30 minutes , until golden brown
Serve hot and enjoy!!
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