Old Fashioned Cornbread Dressing Southern Style

There are so many things to love nearly this holiday classic! In addition to the taste, which is divine, you tin make this one-time-fashioned, southern-style recipe ahead. And it's simple to make.

In the South, cornbread dressing recipes have been passed down through generations, and there are almost as many variations as in that location are Thanksgiving turkeys. This archetype recipe, which includes difficult-boiled eggs, is reminiscent of the dressing or stuffing yous probably recall as a child.

Besides eggs, the one constant in most of these old-fashioned recipes is butter! And, this recipe calls for, hold on to your hat, 2 full sticks of butter! And butter is what makes this dressing so moist and flavorful! I know what you're thinking, but information technology's only one time a year.

Why you volition love this recipe:

1. Besides being piece of cake, you tin can brand both the cornbread and the dressing over a month alee of the big twenty-four hour period and freeze information technology. Or you can make both a day or two before, either way, works.
2. This dressing has a crispy chaff over a fabulously moist, savory, and flavorful filling.
3. This recipe is versatile; depending on your family likes, you can add stale fruit like cranberries, fresh fruit, like apples, or nuts, like roasted pecans to get in your own.

Here'southward what you will need:

• Cornbread: bootleg or purchased.
• Butter: unsalted; if y'all use salted butter, reduce the amount of common salt y'all add together.
• Onion: I similar Vidalias, but any sweet onion works.
• Green bell pepper: adds color and a touch of sweetness.
• Celery: it wouldn't be dressing without celery.
• Hard-boiled and raw eggs: the raw eggs bind everything together, and the hard-boiled eggs go far a classic.
• Poultry seasoning: is total of sage and thyme. Y'all can substitute one teaspoon of sage and half teaspoon of either thyme or marjoram. To utilise fresh herbs, double the amounts.
• Chicken stock: You can utilize purchased or bootleg craven stock. If y'all look to make the dressing on the big day, add together your turkey drippings to the stock.
• Kosher salt and ground blackness pepper: two flavor enhancers that make everything better. I accept listed a suggested amount of salt, but how much you will need depends on how salty your stock is, whether you lot utilise unsalted butter or non, and your personal preference.

How to brand it:

Preheat the oven to 350 degrees F.

Add together the butter to a large skillet over low heat. Stir in the onions, celery, and green bell pepper.

Saute the vegetables for ten minutes or until they are soft. Remove from the heat and set aside to cool.

While the vegetables are cooking, crumble the cornbread in a large basin and add together the hard-boiled eggs, two cups of chicken broth, and the poultry seasoning.

Add the cooked vegetables and mix until everything is well combined. Yous can apply a spoon, but your easily work best for this task.

Add the kosher salt and ground black pepper. Sense of taste and add additional common salt and pepper if y'all think it needs it.

Add the beaten raw eggs and mix well.

Don't be alarmed if the mixture is soupy. If it's non, add upwardly to 1 more cup of craven goop, a trivial at a time, until it is but this side of soupy. It should be about the consistency of a very thick cornbread batter.

Pour the mixture into a well-greased 9 10 thirteen-inch baking dish or a two-quart baking dish.

Bake uncovered 45 to fifty minutes, or until the dressing is fix and golden brown.

Oft Asked Questions (FAQs)

What's the difference between stuffing and dressing?

These days the terms are used interchangeably. Whether it's chosen stuffing or dressing mostly has to do with where you lot are from. In the s, we normally refer to it as dressing.

Originally, dressing referred to a staff of life mixture that was cooked outside the turkey in a dissever dish. If the bread mixture was blimp inside the turkey, it was called stuffing.

Today folks rarely stuff their birds anymore because the stuffing has to come up to 165 degrees to cook correctly. By the time this happens, the turkey is overdone.

Tin can y'all make information technology ahead of time?

Why, yes, you can! It'south even better if it sits overnight earlier baking. Yous tin arrive up to two days ahead and store information technology in the refrigerator before baking. Or, yous can freeze it for up to two months. Let information technology thaw completely in the fridge overnight before cooking.

Is this recipe gluten-costless?

If you demand to make a gluten-complimentary dressing, I recommend that you either buy gluten-free cornbread or use my like shooting fish in a barrel gluten-free Old-Fashioned Southern Buttermilk Cornbread recipe to make your cornbread.

Sharon'south tips:

If you get in a bind and run out of time to make cornbread for the dressing, around the holidays, most grocery stores and bakeries sell pre-made cornbread or corn muffins, which yous can utilise instead of making your own. Only try to avert cornbread with sugar added.

My easy Traditional Southern-Style Cornbread recipe is perfect for this recipe.

To make this dressing gluten-free, use my recipe for gluten-free Erstwhile-Fashioned Southern Buttermilk Cornbread. It doesn't incorporate any flour and is made with but cornmeal.

If making ahead, cover and refrigerate the unbaked cornbread dressing for up to 3 days or freeze for up to two months. Allow information technology thaw overnight before baking.

It's all-time to brand or buy your cornbread two days or then alee of making the dressing to allow it to dry out.

Exist sure to taste the dressing before adding the raw eggs to see if you lot demand to add more poultry seasoning, salt, or pepper.

Bank check your dressing most halfway through the cooking time. If it starts looking dry, sprinkle a few more tablespoons of chicken stock evenly over the top.

Related recipes:

I almost ever make two types of dressing for Thanksgiving; here is a link to another of my favorite recipes:
Make-Ahead Cornbread Dressing with Sausage and Pecans.

Just as Thanksgiving and the holidays wouldn't be the same without dressing, it as well wouldn't exist the same without these delicious side dishes:

• Southern Sweet Tater Goulash with Bourbon
• Ultimate Broccoli Cheese Casserole
• Southern Cheesy Corn Pudding
• Dark-green Edible bean Pie with a Ritz Cracker Crust and Onion Ring Topping
• Homemade Cranberry Sauce with Apples and Oranges
• Southern Sugariness Onion Casserole

If you lot demand more than bill of fare inspiration, check out my roundup posts Top X Thanksgiving Sides and Menu Ideas, 42 All-time Savory Thanksgiving Side Dish Recipes and Menu Ideas, 35 Best Sweet Potato Recipes, or 25 Best Thanksgiving Dressing and Stuffing Recipes.

And, if y'all are looking for a special dessert, check out my two recipe roundup posts: twoscore Best Desserts for Thanksgiving and fifty Best Thanksgiving Desserts Y'all Need to Brand Now.

And finally, if you need more recipes or ideas for the all-time turkey ever, check out all of my Thanksgiving recipes here.

★ If you make this dish, delight leave a comment and requite this recipe a star rating. I would beloved to know how y'all liked it!

Cheers so much for visiting Grits and Pinecones!

Traditional Cornbread Dressing Recipe

Moist and flavorful, this southern cornbread dressing recipe is a archetype Thanksgiving side dish.

Grade Bread, Side Dish

Cuisine American, Southern

Prep Fourth dimension ten minutes

Cook Time one hour

Total Time 1 hr 10 minutes

Servings 10 servings

Calories 390 kcal

• ▢ 9 inches round of cornbread purchased or bootleg
• ▢ 1 cup unsalted butter melted
• ▢ 1 sweet onion medium, chopped
• ▢ 1 greenish bell pepper medium, seeded and chopped
• ▢ 3 stalks celery chopped
• ▢ 4 hard-boiled eggs peeled and chopped
• ▢ one teaspoon poultry seasoning
• ▢ 3 cups chicken broth divided
• ▢ ii raw eggs beaten
• ▢ 1 teaspoon Kosher common salt
• ▢ ½ teaspoon ground black pepper

• Preheat the oven to 350 degrees F.

• Add butter to a large skillet over low heat. Stir in onions, celery, and light-green bell pepper; saute vegetables for x minutes or until softened.

• While the vegetables are cooking, crumble cornbread in a big bowl. Add hard-boiled eggs, two cups of craven broth, and poultry seasoning.

• Add together the cooked vegetables and mix well to combine everything. Yous can utilize a spoon, just your easily work best for this task. Taste and add kosher table salt and footing blackness pepper.

• Add beaten eggs and mix well. Don't be alarmed if the mixture is soupy. If it'southward not, add upward to one more cup of craven broth, a piddling at a time, until it is soupy. It should be nigh the consistency of thick cornbread concoction.

• Cascade the mixture into a well-greased nine 10 13-inch baking dish or big blistering dish.

• Bake uncovered 45 to 50 minutes, or until the dressing is set and golden brownish.

If y'all get in a bind and run out of fourth dimension to make cornbread for the dressing, around the holidays, most grocery stores and bakeries sell pre-made cornbread or corn muffins, which you tin can utilize instead of making your own. Just endeavour to avoid cornbread with saccharide added.

My easy Traditional Southern-Style Cornbread recipe is perfect for this recipe. Only click on the link for the recipe.

To brand this dressing gluten-gratuitous, use my gluten-free Old-Fashioned Southern Buttermilk Cornbread recipe. It doesn't contain whatsoever flour and is made with merely cornmeal.

If making alee, cover and air-condition the unbaked cornbread dressing for upwards to three days or freeze for up to two months. Let it thaw overnight earlier baking.

It'south all-time to brand or purchase your cornbread two days or so alee of making the dressing to allow information technology to dry out out.

It's essential to taste the dressing before adding the raw eggs to add more poultry seasoning or common salt and pepper if you think it needs it.

Check your dressing about halfway through the cooking time. If it starts looking dry, sprinkle a few tablespoons more of craven stock evenly over the height.

Calories: 390 kcal | Carbohydrates: 28 g | Poly peptide: 8 g | Fat: 27 k | Saturated Fatty: 14 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: iii thousand | Cholesterol: 181 mg | Sodium: 473 mg | Potassium: 180 mg | Fiber: 2 g | Carbohydrate: 5 m | Vitamin A: 1350 IU | Vitamin C: 31.4 mg | Calcium: 140 mg | Iron: 1.8 mg

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*This recipe was originally published on Oct 29, 2017. It was republished on Oct 17, 2020, to add new images, and expanded directions and tips.

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