Cornbread Dressing
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When it comes to classic holiday dishes, my mom’s Cornbread Dressing always takes center stage. This comforting recipe is packed with flavor, combining perfectly crumbled cornbread and biscuits with fresh herbs, and homemade chicken broth. It’s the ultimate side dish for any festive meal and a staple on my holiday table.
I’ve made this recipe more times than I can count, and it never fails to bring smiles to my family’s faces.
It’s a labor of love that’s worth every step.
If you’re a fan of hearty side dishes like sweet potato casserole or green bean casserole, you’ll definitely want to add this Cornbread Dressing to your dinner menu.
It pairs beautifully with any roasted turkey or glazed ham.
And don’t forget the cranberry sauce!
Table of contents
Why I Love This Recipe
There’s something so nostalgic about Cornbread Dressing for me.
It reminds me of holidays spent with family, bustling kitchens, and the joy of sharing a meal with loved ones.
This recipe strikes the perfect balance between savory and comforting, with just the right touch of seasoning.
Plus, it’s versatile enough to adapt to your preferences, making it a true crowd-pleaser.
Ingredients & Substitutions
This recipe is packed with simple, wholesome ingredients that come together beautifully. Here’s what you’ll need and why each one plays a vital role:
- Biscuits: Adds a tender texture and subtle flavor to the dressing. You can use homemade or store-bought.
- Eggs: Acts as a binder to hold everything together.
- Green onions: Provides a fresh, mild onion flavor that complements the dish.
- Black pepper, salt, onion powder, poultry seasoning, sage, and celery salt: These spices create the classic savory flavor profile of dressing. Adjust to taste if needed.
- White cornmeal mix, milk, vegetable oil: Used to make the cornbread base, which forms the foundation of this dish.
- Water: For cooking the chicken and creating a homemade broth.
How to Make Cornbread Dressing
This recipe might have a few steps, but each one is straightforward and totally worth the effort. Here’s how to bring it all together:
- Prepare the Cornbread:
- Preheat the oven to 400°F.
- Mix the cornmeal mix, milk, eggs, and vegetable oil. Bake in a greased skillet or pan until golden brown. Let cool and crumble.
- Make the Broth:
- Simmer a whole chicken in water until tender. Shred the meat for another recipe and reserve the broth.
- Crumble the Biscuits:
- Break the biscuits into small pieces and combine with the crumbled cornbread.
- Mix the Ingredients:
- Add the green onions, seasonings, eggs, shredded chicken, and enough broth to moisten the mixture.
- Bake the Dressing:
- Pour the mixture into a greased baking dish and bake at 350°F until golden brown and set.
Pro Tips for Perfect Cornbread Dressing
- Use day-old cornbread and biscuits for the best texture.
- Taste the mixture before baking to ensure the seasoning is just right.
- If you prefer a moister dressing, add extra chicken broth before baking.
- If you’re prepping for a big holiday meal, this recipe can be made a day ahead and reheated in the oven before serving.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Serving Recommendations
Serve Cornbread Dressing alongside your favorite holiday main dishes like turkey, ham, or roasted chicken.
Add a ladle of gravy or a dollop of cranberry sauce for an extra layer of flavor.
Recipe Variations
- Vegetarian Option: Skip the chicken and use vegetable broth instead.
- Spicy Twist: Add diced jalapeños or red pepper flakes for a bit of heat.
- Seafood Style: Mix in cooked shrimp or crab for a coastal flair.
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Frequently Asked Questions
Cornbread Dressing is more than just a side dish—it’s a piece of holiday tradition that brings people together.
I hope it becomes a cherished part of your celebrations too!
If you make this Cornbread Dressing, please leave a comment and let us know what you like about it.
I look forward to hearing from you!
Cornbread Dressing
Ingredients
- 3 biscuits
- 3 large eggs
- 3-5 green onion, greens and whites
- ½ tsp black pepper
- 1 ½ tsp salt
- ½ tsp onion powder
- 1 tsp poultry seasoning
- ½ tsp sage
- ½ tsp celery salt
For the Cornbread
- 2 cups white cornmeal mix
- 1 ⅓ cups milk
- 2 large eggs
- ¼ cup vegetable oil
For the Fresh Chicken Broth
- 1 large whole chicken
- 3-4 quarts water, enough to cover chicken
Directions
- Preheat your oven to 400°F. In a mixing bowl, combine the white cornmeal mix, milk, eggs, and vegetable oil. Stir until just combined. Pour the batter into a greased 9-inch cast iron skillet or baking pan. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool, then place it into a food processor and pulse it until it forms fine crumbs. Pour the crumbs into a large mixing bowl.
- Place the whole chicken in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 45 minutes or until the chicken is cooked through and tender. Remove the chicken from the pot and let it cool. Strain the broth and reserve for the dressing. Once the chicken is cool, shred the meat, discarding the skin and bones. (Use the chicken in another recipe.)
- Pulse the biscuits in a food processor until they form fine crumbs. Pour the biscuit crumbs into the same bowl as the cornbread crumbs. Mix to combine.
- Chop the green onions finely, including both the green and white parts. Add the chopped green onions, black pepper, salt, onion powder, poultry seasoning, sage, and celery salt to the mixing bowl with the cornbread and biscuit crumbs.
- Beat the eggs in a small bowl. Add the beaten eggs and 8 cups of the fresh chicken broth to the mixing bowl. Stir well until all ingredients are combined and the mixture reaches a moist, soupy consistency. Add more broth if needed.
- Reserve 1/2 cup of the uncooked dressing for the gravy. Reserve any remaining broth.
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish and pour the dressing mixture into the dish, spreading it out evenly. Bake for 20 minutes then stir well. Add more broth if needed to maintain a moist consistency. Return the dish to the oven and cook for another 25-35 minutes, or until the top is golden brown and the dressing is set.
To Make the Gravy:
- While the dressing is nearing the end of its cook time, add the reserved uncooked dressing and at least a cup of remaining broth into a small saucepan. Heat over medium heat until the gravy comes to a simmer. Turn the heat to low and continue cooking for 3-5 minutes.
- Let the dressing cool for 5-10 minutes before serving.
Notes
Nutrition Facts
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