Southern Cornbread Dressing

This Southern Cornbread Dressing is perfectly seasoned with onions and celery, sage, poultry seasoning, chicken broth, and cream of chicken soup. Serve this classic cornbread dressing as a Thanksgiving side dish or during the Christmas holidays. Makes 6-8 servings.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 852kcal

Author Anne Clark

Equipment

2.5 qt casserole dish
Large Saute Pan
measuring spoons
sharp kitchen knife (or mini food chopper)
large mixing bowl

Ingredients

One pan of prepared cornbread per the directions on Corn Meal Mix (I recommend either Aunt Jemima or Martha White Self-Rising Cornmeal MIX). Let cool and crumble (you should have about 6 cups of crumbled cornbread, more or less). Not plain corn meal. Use the "mix" because it contains flour, salt, and baking powder.
2-3 Stalks of celery, minced
1 Small yellow onion, minced
1 Stick butter (salted)
14.5 oz Can of chicken broth
10.5 oz Can of cream of chicken soup (or cream of mushroom soup)
1 Raw egg
1-2 teaspoon Poultry seasoning
1 teaspoon Ground sage
½ teaspoon Black pepper

Instructions

Prepare 1 pan of cornbread per the directions on Corn Meal Mix. Let cool and crumble.
Preheat oven to 350 and spray a 2.5 qt casserole dish with non-stick spray.
Melt the butter in a large saute pan. Add the minced onion and celery. Simmer for 5 minutes or until tender. Remove from heat.
Whisk together the soup, broth, egg, and seasonings in a large bowl. Add the crumbled cornbread and mix well.
Add the onion and celery mixture and mix well.
Pour into prepared dish and bake uncovered for 30-40 minutes or until lightly browned. The center of the dressing should be set (not raw or jiggly). TIP: check the dressing after 30 minutes of baking. If not yet set, stir and bake for another 5 minutes and check again for doneness and browning. Add another additional 5 minutes if not set. However, don't over bake the dressing or it will get dry.

Notes

Try to make the cornbread a day in advance or at least several hours before you plan to prepare the dressing. It needs time to completely cool so that you can use your fingers to crumble the cornbread.
For a large crowd, double the recipe and bake in a 10 x 13 casserole dish.
Store leftovers in the refrigerator, tightly covered, for up to 3 days.

Nutrition