Traditional Cornbread Dressing is a simple, old-fashioned recipe for Thanksgiving dinner and other special meals.
Old-Fashioned Dressing
Each bite of this dressing is deliciously moist and packed with traditional flavors. If you enjoyed this dish growing up it will definitely strike up a food memory and make you smile while eating it.
A batch of Homemade Cornbread, butter, chopped celery, chopped onion, slices of dried bread, dried sage, pepper, chicken broth and eggs are mixed together and baked to create this classic side dish.
Serve with Turkey, Citrus Glazed Sweet Potato Casserole, Mashed Potatoes, Gravy, Scalloped Corn or Jiffy Corn Pudding, Bacon-Onion Green Beans, and a Big Batch of Pumpkin Pies or Pumpkin Pie Cake for a delicious Thanksgiving Dinner!
My family has always made my Grandma’s Dressing Recipe for Thanksgiving, but I enjoy trying new recipes. When a friend shared their family tradition of baking homemade cornbread and making dressing from it I had to give it a try.
The secret to my Grandma’s recipe is to put the vegetables in the blender to help make the texture fine and smooth. The same could be done with the cornbread stuffing
This old-fashion dressing is great served along a whole turkey made in an electric roaster which helps save space in the oven during a busy holiday.
Variations of Dressing
There are so many variations of dressing and stuffing. I think the dishes that people enjoy most are the ones that they remember eating from their childhood.
I enjoy making my own cornbread in this homemade cornbread dressing. Making more of the ingredients seems more authentic and holiday like to me than purchasing box mixes or pre-seasoned and dried bread cubes.
My mother-in-law shared another variation of dressing. Her Crock Pot Dressing is loaded with chicken or turkey. This dressing is more of a main dish than a side dish.
Cooked chicken or turkey that’s still moist and tender could be stirred into the batter for this cornbread dressing to make it even heartier if desired.
The quality of dressing is really made by judgment calls at each step of the preparation process. If there’s too much liquid, add more bread, if it’s too dry, add more chicken broth. If you’re really hungry add meat. If you like bold flavors add more spices.
Is There a Difference in Dressing and Stuffing
Stuffing and Dressing recipes often have the same ingredients. Stuffing is typically stuffed inside of a bird before baking. Dressing is typically baked in a dish outside of the turkey or chicken.
Regional preferences also determine the titles that people give food.
I’m more comfortable with the dressing being prepared outside the bird because it’s easier to determine when it’s safely finished baking.
How to Make Easy Cornbread Dressing
- Grease a 13 x 9 x 2 inch baking dish.
- Melt butter in skillet and saute celery and onion until tender for about 3 – 5 minutes.
- In a large mixing bowl combine all ingredients except broth and eggs.
- Add broth and eggs to cornbread mixture; blend well.
- Pour into baking dish and bake 30 minutes or until golden brown in a 450°F oven.
Tips for Making Cornbread Stuffing
- Cut celery and onion into small pieces or use a food processor to ensure a smooth consistency
- Make sure slices of bread are slightly stale or have been dried on the counter for a day
- Crumble cornbread into even, small pieces
- I like to have an extra slice of bread or two available to toast and add into the mixture if there is too much liquid
- Add more spices if you prefer stronger flavors
- There should be moisture in the cornbread stuffing, but it should not be soupy. Quantity of ingredients may need to be adjusted to achieve the desired consistency.
Other Easy Recipes for a Holiday Meal:
- Twice Baked Potato Casserole
- Crock Pot Loaded Red Potatoes
- Instant Pot Ranch Broccoli
- Ranch Glazed Carrots
- Sweet Potato Souffle
- Ultimate Sweet Potato Casserole
- Farmhouse Loaded Potatoes
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Printable Cornbread Dressing Recipe
Traditional Cornbread Dressing
Ingredients
- 1/2 cup butter
- 1 cup celery chopped
- 1/2 cup onion chopped
- 6 cups homemade cornbread
- 4 slices bread dried & torn into small pieces
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 2 eggs beaten
Instructions
- Preheat oven to 450°F. Lightly grease a 13 x 9 x 2 inch baking dish.
- Melt butter in skillet; saute celery and onion until tender for 3 – 5 minutes.
- In a large mixing bowl combine cornbread, bread, cooked celery and onions, sage and pepper.
- Stir broth and eggs into cornbread mixture; blend well.
- Pour into baking dish.
- Bake 30 minutes or until golden brown.
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Very good recipe. I was doing it to put in a bunt cake pan & after cooking put on a pedestal cake plate. and have it on the table for seconds without getting up!
I was making the dressing to put in a bunt cake pan. Then put on a pedestal cake plate for the table. So people would not have to get up for seconds!