Best Cornbread Dressing Recipe
Creating this Southern Cornbread Dressing recipe has been a pleasure, yet a little grueling. Truthfully, I have never tasted any better dressing than my Granny Gray’s. It’s flavorful, earthy, and kind of creamy in texture, and getting it right has taken some time. Granny didn’t leave me her recipe, but I saw her make it year after year. My dad says I’ve gotten pretty close; I say it’s exactly like hers!
Watch me make cornbread dressing on the Outdoor Channel:
I enjoy eating all kinds of dressings, but nothing can touch this recipe, in my opinion. Maybe it’s because of my love for my Granny, but I don’t think so. One of the tips Granny did leave behind was when using onions and celery to always use them in equal amounts, whether you are preparing chicken salad, making a mirepoix (a true French mirepoix is 2 parts onions to 1-part celery and carrots), or making cornbread dressing.
I don’t use much sage; I use poultry seasoning or Creole seasoning and not much of that. By using a few less herbs, the dressing pairs more perfectly with giblet gravy and the rest of the sides. It isn’t quite so heavy, yet still is full of flavor and texture.
For the cornbread in this recipe, I created a sweet cornbread, but my Granny always used the Martha White Yellow Cornmeal packets. For as many people as I cook for, I have to use 4 packets, so I might as well make homemade cornbread. It’s really just as simple and delicious.
She also preferred using condensed cream of mushroom or condensed cream of chicken soup. You can make your own cream of mushroom by sautéing mushrooms in butter, and when they have soaked the liquid, adding flour and then milk. The cream of mushroom has a different flavor than cream of chicken, but both work with this recipe to give it the perfect texture. That is the only thing I’d change up in this recipe. Both soups work equally as well.
The secret to getting the best texture possible is to add white bread to the cornbread. Don’t skip this step. The bread is a make-or-break ingredient: it seems to give the dressing its body.
This is a wonderful make-ahead recipe anytime. I shred chicken and add it to the dressing and freeze it for those busy weeks when you find it impossible to get supper on the table. You have a full meal by adding mashed potatoes, a salad and sweet tea!
Watch me make this recipe below the recipe!
Southern Cornbread Dressing Recipe
- 6 cups cornbread, crumbled
- 1/2 cup butter
- 1 1/2 cup chopped onions
- 1 1/2 cup chopped celery
- 4 eggs
- 2 1/2 cups chicken broth
- 4 slices white bread, cubed
- 1 tbsp poultry or Creole seasoning
- 1 can mushroom soup
- 1 tbsp Kosher salt
- 1/2 tsp pepper
- Preheat oven to 350 degrees. Generously spray or grease a 9 X 11 casserole.
- In a large bowl, crumble cornbread.
- In a skillet, melt butter and sauté onions and celery until vegetables are translucent, about 8 minutes. In a small bowl, whisk eggs.
- Add eggs, onions, celery, broth, white bread, poultry or Creole seasoning, mushroom soup, salt and pepper to the cornbread. Mix thoroughly and spoon into prepared casserole. Place in pre-heated oven for 35 - 40 minutes or until golden.