Old Fashioned Cornbread Dressing
"Southern Style"


Old Fashioned Cornbread Dressing recipe, Southern Style is made from scratch with a choice of using all cornbread or a combination of cornbread and white bread crumbs for more texture.

It makes a pan dressing but also makes a delicious stuffing for chicken, turkey, pork or fish.

Southern Cornbread Dressing

  • 4 cups crumbled cornbread
  • 2 cups lightly toasted white bread cubes
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon ground tyme
  • 1/2 teaspoon salt
  • 1/2 stick (1/4 cup) butter, melted
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped or cubed onion
  • 2 hard boiled eggs, chopped (optional)
  • 1 1/2 cups homemade chicken or turkey broth (can used canned, but won't be quite as tasty)

Place bread crumbs in a large mixing bowl.

Add sage, tyme and salt and lightly toss with a large spoon to keep cornbread from breaking up too much.

This dressing is mildly seasoned so taste test and add more seasonings, if you like.

It is easier to add more than to take away in order to meet everyone's preference.

Drizzle on melted butter and gently toss to coat the bread crumbs.

Split celery rib in half lengthwise and using a cutting board, cut thin slices.

This makes smaller pieces that will cook during baking. Add to mixture.

Add chopped or cubed onion and salt to mixture.

Gently toss all together.

Drizzle on broth and gently toss until all the crumbs are coated with broth.

Spoon into a greased, large casserole or glass baking dish.

Do not pack. You are trying to keep the mixture as light as possible.

Cover with lid or aluminum foil.

Bake in a preheated oven 350F. for 40-45 minutes until pipping hot.

Remove from heat. Remove lid.

If you prefer a browner top or dryer dressing,  place back in oven, uncovered for 10 minutes or so until it is to your liking.

Serve as a side to chicken, turkey, duck, pork or fish.

May also be used (before cooked) to stuff those meats.

Refrigerate leftovers.

This way of making Southern Cornbread Dressing was shared with me by my beloved Native American Sister-In-Law, in the late 1950's. She was an awesome cook.

I had never heard of adding boiled eggs to chicken or turkey dressing, but it adds additional flavor and nutrients.

It is exceptionally delicious if you serve hot giblet gravy spooned over it.

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