How to Make Southern Cornbread Dressing

Christmas is upon us. I absolutely love this time of year! The weather is cold and comfort food is what we need. Dressing is one of those foods, but it can be one of the most challenging dishes to master. We’ve all experienced the dry dressing or the soggy dressing. NO ONE wants that, but nothing to fear grandma is here!

Note: The key to good dressing is tasting as you go. You have to taste AND see that it is good! Huh! With that said, I’m going to teach you how to make this without having to rely heavily on perfect measurements. Remember, people should be able to taste the love in your food.

Now, let’s get started!

Here’s What You Will Need. (No worries! I’ve linked everything you need EXCEPT the fresh ingredients.)

• 9 x 13 baking dish

• Cornbread  – 8 x 8 pan

• Pepperidge Farms Herb Stuffing Mix and/or

• Pepperidge Farms Cornbread Stuffing Mix

• 3 boiled eggs

• 1 medium green pepper or 1/2 large green pepper

• 1/2 sweet onion or 1/4 large white onion

• 2 or 3 celery sticks 

• Chicken Better than Bouillion paste – 2 tablespoons
• About 2 quarts of water for broth

• Butter – 2 tablespoons

• Thyme (dried, unground) – 2 or 3 pinches 

• Rosemary  (dried, unground) – 2 or 3 pinches

• Rubbed Sage – 2 or 3 tsps.

• Garlic powder – 3 or 4 tablespoons

• Salt & Pepper

• Crushed red pepper (optional)

Please note that I have included links to some of the products below. As an Amazon Associate I earn from qualifying purchases.

Make your cornbread. Homemade cornbread will set your dressing apart. Let me know if you’d like my recipe!

Melt 3 tablespoons of butter in a pan and put diced vegetables and cook until tender. Season to taste vegetables with garlic, pepper, and red pepper. Crumble the cornbread. Boil water and stir in one tablespoon of chicken bouillon paste to make broth. Chop 3 boiled eggs.

Pour half a bag of herbed stuffing mix and half a bag of the cornbread stuffing mix into cornbread. Stir in vegetable medley and diced boiled eggs into cornbread and stuffing mix. Pour in broth until every dry component has absorbed the liquid. Mix thoroughly. (Make sure no liquid is standing in the dish. If you find you have extra liquid, don’t panic. Simply add a little more dry stuffing mix).

Add sage, thyme, garlic powder, salt, and pepper to taste. Mix thoroughly, taste as you go, and smooth the top. Refrigerate overnight.

The next day bake the dressing at 350 for 30 to 45 minutes until golden brown. 😊

Was this recipe helpful? Don’t forget to share with a friend!

If I don’t see you again before the holidays, I sincerely hope that you have a very merry Christmas and a happy New Year!

Love,

Mama Yanna