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    You are in: Home / Recipes / Southern Cornbread Dressing Recipe
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    Southern Cornbread Dressing

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    JANIC412's Note:

    This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.

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    Units: US | Metric

    • 1 yellow onion, chopped
    • 6 green onions, chopped
    • 3 stalks celery, chopped (chop some of the leaves from a couple of stalks)
    • 1 cornbread (can use a mix or homemade)
    • 6 pieces white bread, toasted
    • 1 egg, beaten
    • chicken broth, to moisten (can use canned or homemade)
    • salt and pepper


    1. 1
      Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
    2. 2
      Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
    3. 3
      Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
    4. 4
      Add the egg, salt and pepper, mix well.
    5. 5
      Turn the mixture into a baking dish and smooth with a spoon.
    6. 6
      Bake at 350: until golden brown on top.

    Ratings & Reviews:

    • on May 17, 2003


      I thought this was absolutely wonderful. I did make one change, I added some chicken to this recipe. I made my own chicken broth. First I boil the chicken, , kept the broth from the chicken. Then I remove the chicken and added it to my dressing. I am just a country girl from alabama and we love meat. It was excellent.

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    • on November 23, 2009


      This is basically like my grandmothers. Since my grandmother would die if I posted her entire recipe, I thought I'd rate this one. Instead of white bread, my grandmother uses homemade biscuits. She also uses closer to a dozen eggs for her dressing. (her skillet is about 3 inches larger and we make ours as a cross between a custard and a dressing). But otherwise the recipe is exactly the same. We like this. If you want sage in your dressing, you make a northern recipe. I am from the South, I don't know anyone that uses sage in their dressing. Although it's easily added if you so choose

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2008


    Read All Reviews (11)


    Nutritional Facts for Southern Cornbread Dressing

    Serving Size: 1 (520 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 564.3
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 2.7 g
    Cholesterol 211.5 mg
    Sodium 1205.2 mg
    Total Carbohydrate 97.5 g
    Dietary Fiber 9.4 g
    Sugars 15.8 g
    Protein 21.2 g

    The following items or measurements are not included:


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