An Old-Fashioned Cornbread Dressing Recipe, Southern-Style
Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.
My old-fashioned southern cornbread dressing. Yum!
Old-Fashioned, Southern-Style, Gummy Cornbread Dressing
Welcome to my online cooking school for American recipes! Today's lesson involves two Southern food favorites: cornbread and dressing. This recipe is an integral part of Southern culinary arts. You don't have to attend culinary school to learn to make it, however.
This is an old recipe for real old-fashioned Southern cornbread dressing–the dressing my mother and grandmother always made at Thanksgiving and Christmas. If you’re searching for a low-calorie or low-fat recipe, THIS AIN’T IT! This is one of those twice-a-year splurges that's full of fat and calories and rich in savory, tantalizing tastes and aromas–one of the best American recipes of all.
The first thing you need to do is to make your cornbread. You’ll need an old-fashioned 12-inch iron skillet to get the right crust. Oil the skillet with about ¼ cup of vegetable oil (I like to use corn oil for this) and pre-heat it in the oven to 400 degrees until it’s good and hot before you add your batter. (You can also do this on the stovetop on high for 2-3 minutes.) This will make your cornbread crustier. While the skillet is pre-heating, mix your cornbread. DO NOT use packaged cornbread mix. That's one of my cooking no-nos!
Southern Cornbread Recipe
Ingredients:
- 2 cups self-rising buttermilk cornmeal
- 2 cups self-rising flour
- Pinch of salt
- Pepper to taste
- 2 beaten eggs
- ¼ cup of vegetable oil
- 3 ½ or 4 cups whole buttermilk
Instructions:
- While your skillet is pre-heating, mix together the dry ingredients.
- Mix the eggs, buttermilk, and oil together in a separate bowl, and add to the dry ingredients slowly, mixing as you do so.
- Remove the skillet from the heat and tilt it around to coat the sides with the oil.
- Add the cornbread batter and bake at 400 degrees until it's a nice golden brown–about 50 minutes.
Old Fashioned Southern Cornbread Dressing Recipe
Ingredients:
- The cornbread you made
- A large onion
- At least six cups of chicken stock (see below)
- ½-1 cup of diced celery
- ¼ cup of real butter
- 2 large eggs
- sage, salt, and black pepper to taste
A Note About Chicken Stock:
You’ll need to make your chicken stock first. Sure, you can use canned chicken broth, but it won’t be nearly as good! You’ll need about 7 or 8 cups of stock for the dressing. From my experience, the best, richest stock is made from chicken backs. Place 5 or 6 backs in 10 cups of water. Add salt and pepper and boil, covered, until chicken is done. I always add a little granulated chicken bouillon to my stock for even more flavor. When the stock is done, let it cool. Remove any meat and discard the skin and bones.
Instructions:
- Crumble your cornbread into a greased metal casserole pan. Don’t use pyrex – most of it is safe to only 350 degrees, and I cook my dressing at 400 degrees. I like a crusty outside and a soft inside.
- Chop a large onion and sauté it with ½ to 1 cup of diced celery in ¼ cup of real butter. Cook until soft. Add the entire ingredients of the pan to the cornbread crumbs, butter and all.
- Now add your stock. Start off with 6 cups. Mix it well with the other ingredients and let it rest for 10 minutes. Add another cup of stock and mix well. Also, add the chicken meat you got from the backs. This will add extra flavor to your dressing.
- Beat two large eggs and add to the mixture. Mix well again.
- Add two teaspoons of poultry seasoning, one teaspoon sage, one teaspoon of salt, and ½-one teaspoon black pepper, depending on your taste preference.
- You don’t want your dressing mix to be too stiff. If it is, add more stock or canned chicken broth. If it gets too soupy, don’t panic. Just add some crushed saltine crackers to the mix.
- Bake at 400 degrees for about 40-50 minutes. The edges should be brown, but the dressing should be soft.
- To save time, you can make your cornbread ahead of time and freeze it in an air-tight bag. Just thaw it before making your cornbread dressing.
If you have any stock left over, use it for your giblet gravy or freeze it for soups, rice, or chicken and dumplings.
Hope you enjoy my Southern cornbread dressing!!
Please rate my dressing!
Questions & Answers
Question: I made southern cornbread, and it was moist, but also it was crumbly. What did I do wrong?
Answer: It could be that there wasn't enough gluten in the flour.
Comments
jimmy on December 23, 2017:
I like to add a 12 ounce pack of crawfish tails to my mine.. some people add sausage but I like mine this way.. I chop them up real good and it adds just the right amount of Louisiana flavour to it..
Rose on November 18, 2017:
Salted or unsalted butter in you dressing?
Kristen Howe from Northeast Ohio on November 27, 2015:
Holly, I've been craving southern food lately--grits, crab cakes, corn bread and hush puppies. No wonder this is a popular recipe hub. Very easy and useful to make. I'll keep this in mind for next month or January and give it a try.
Karina on August 08, 2013:
Gorgeous photos and a goeorgus couple. It's funny how you think you love them, but as you mature and grow together you discover there is much more. Happy Anniversary![] Reply:March 4th, 2012 at 2:23 pmThat's very true Melissa. Thank you![]
Tebriz on August 05, 2013:
My anniversary is in two weeks and we will have been maerrid for 23 years! I also love my husband more now than I did back then Happy Anniversary Katrina and cheers to the many many wonderful years ahead. xxSomething Gorgeous recently posted..[] Reply:March 4th, 2012 at 2:22 pmThat's lovely! Thanks so much.[]
sandy on April 24, 2013:
can cornbread dressing be canned in a pressure cooker
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anndavis25 from Clearwater, Fl. on March 22, 2012:
I just found you on here. I'm from Tennessee. I make almost the same recipe as you. I use the basic cornbread and the iron skillet, but I use variations of ingredients.
Nice informative hub.
bama-baby on December 25, 2011:
I made this dish for Thanksgiving & Christmas & it was delicious!!! Thanks for sharing
Onusonus on November 22, 2011:
nice.
bichonmama@mindspring.com Dorothy Grosse on November 16, 2011:
I want to try your real old fashioned southern cornbread dressing. It says to use 2 cups of SELF-RISING BUTTERMILK CORNMEAL. I cannot find this anywhere. Is this a mix or what. I have seen Martha White's self-rising cornbread mix,but it did not included buttermilk. Can I use this. Please respond because I want to make for Thanksgiving. Thank you kindly.
amber on November 05, 2011:
did you only make one pan of cornbread? I have a big family so I need a to make two pans of cornbread then double on the dressing?
Holle Abee (author) from Georgia on May 17, 2011:
Hope you like it, Cloverleaf!
Cloverleaf from Calgary, AB, Canada on May 11, 2011:
What a great side dish for my BBQ Ribs! It made my mouth water. I'm going to try this recipe, thanks for sharing it.
Holle Abee (author) from Georgia on December 16, 2010:
Lati, you need self rising cornmeal - or you can add a little baking powder to regular cornmeal.
lati4f on December 16, 2010:
Karen 3 weeks ago
Hi habee, my mom made the best dressing ever. She used a little white bag. I know she had to add flour. But not sure about the baking powder. Last night, I came home with two things--before I read this---Quaker yellow corn meal, and I guess what you're talking about--ez bake white self rising cornmeal mix. You only have to add egg oil and milk. The other you have to add flour, baking powder, eggs, etc. So the ez bake is not good.....
I have the cast iron skillet! I make chicken for my dogs--I boil the breasts, and save it and then use it again, and again all week. So I have broth from that I will use. There was another recipe that had way more onions than yours calls for, and it seemed ridiculous, so I am following yours. My sister helped me with the dressing before, and it was awesome. Anyway, I guess you're saying that I use the yellow corn meal? It is just yellow corn meal period! Thank you for your help!
Holle Abee (author) from Georgia on November 27, 2010:
SJKSJK, hope it turned out great - mine did!
Thanks a bunch, Payday!
Timon, you're very welcome!
timonweller on November 26, 2010:
I will have to try this recipe next time, thanks for the share. :)
Payday loan on November 26, 2010:
I like the comments on Southern culinary arts that you have discussed in your blog. All the facts are quite knowledgeable and excellent.
SJKSJK from delray beach, florida on November 25, 2010:
Just getting ready to make my Thanksgiving Dinnr, will use your recipe.
Holle Abee (author) from Georgia on November 21, 2010:
Thanks, Craig!
Karen, use the self-rising cornmeal - not a cornbread mix. Happy Thanksgiving!
Karen on November 21, 2010:
Hi habee, my mom made the best dressing ever. She used a little white bag. I know she had to add flour. But not sure about the baking powder. Last night, I came home with two things--before I read this---Quaker yellow corn meal, and I guess what you're talking about--ez bake white self rising cornmeal mix. You only have to add egg oil and milk. The other you have to add flour, baking powder, eggs, etc. So the ez bake is not good.....
I have the cast iron skillet! I make chicken for my dogs--I boil the breasts, and save it and then use it again, and again all week. So I have broth from that I will use. There was another recipe that had way more onions than yours calls for, and it seemed ridiculous, so I am following yours. My sister helped me with the dressing before, and it was awesome. Anyway, I guess you're saying that I use the yellow corn meal? It is just yellow corn meal period! Thank you for your help!
craigb182 from Glasgow, Scotland on November 19, 2010:
Sonds fantastic I can't wait to ty some good American soul food!
Holle Abee (author) from Georgia on November 14, 2010:
Joe, the dressing recipe is in the hub!
joe w bennett from Clinton, MS, US of A on November 03, 2010:
thanks for all the wonderful Dixie-fied recipes...you make your cornbread much like my grandmother did; she taught me when I was 16 and I still have her cast-iron skillet (for cornbread only!)...did I miss your recipe for dressing?
Holle Abee (author) from Georgia on August 15, 2010:
Katie, I'm ready for some good ol' Southern cornbread dressing!
Katie McMurray from Ohio on August 14, 2010:
Oh how did I ever miss this? Cornbread is my all time favorite thing to eat and I make a killer cornbread. Your recipe aint bad. The only way to bake it is in cast iron! I have a collection of the good stuff, love the corncob pans...for corn bread. Anyway I make a double batch of cornbread because I start eating it fresh out of the oven after the stick of REAL butter I melt on the top has dissapeared man oh man I'm hungry for corn bread now...
Holle Abee (author) from Georgia on April 25, 2010:
What's a "first hubber of the week"? Glad you visited!
Renee S from Virginia on April 25, 2010:
I haven't read my first Hubber of the week in a while. Hope you're doing well. This recipe sounds delish!
Holle Abee (author) from Georgia on April 14, 2010:
Kay, it is awesome! Thanks for reading!
Kay Creates from Ohio on April 14, 2010:
It sounds so good.
Holle Abee (author) from Georgia on March 25, 2010:
It is really awesome, Michael!
Michael Shane from Gadsden, Alabama on March 25, 2010:
Got it bookmarked for later! Sounds delicious Habee!
tedsdfscdkkid on January 14, 2010:
Manolo says, 09 Ugg Boots behold, Dapper Dan the Hat Man.
Holle Abee (author) from Georgia on January 03, 2010:
Oh, Lorlie - it'll make you slap your grandma! lol! Thanks for visiting!
Laurel Rogers from Bishop, Ca on January 03, 2010:
Thanks for this link-I must have missed it before...sounds scrumputous!
Holle Abee (author) from Georgia on January 03, 2010:
Thanks, Salt - for reading, commenting, and for the congrats!
salt from australia on January 03, 2010:
Im australian and haven't tried much of the USA foods, except those beans, refried beans, which we actually love. So Ill try this one and see if I can make it right.
We make something not completely dissimilar, with flour and water, but thats more for outback cooking.. over an open fire called damper..
and congratulations, on the awards... if I am not mistaken.
Holle Abee (author) from Georgia on December 27, 2009:
Wouldn't it be funny if we use the same biscuit recipe?? I wish I could find Mom's recipe for her angel biscuits. They were the best I've ever had. But knowing her, she prolly didn't even use a recipe!
bearclawmedia from Mining Planet Earth on December 27, 2009:
Biscuits Babe, of course. I publish my Buttermilk recipe this week!
Love your hubs. Bearclaw
Holle Abee (author) from Georgia on December 27, 2009:
Thanks for reading, Jeffrey. Love your pic!
OK, Bear, I guess we'll have to have a rematch since you cheated with the booze!! So what's it goona be - fried shrimp? Hushpuppies? Biscuits?
bearclawmedia from Mining Planet Earth on December 26, 2009:
Hey, hey, Ha Bee, don't sting me for saying so but I put your recipe up against my Indian Fry bread today at lunch. My fry bread won, it was close and it cost me a lot to get all the judges drunk, but I am counting it as a win never the less. Loved your recipe, don't tell anyone. Your fan Bearclaw
Jeffrey84 from Chattanooga on December 26, 2009:
Oh! my mom do like that)
Holle Abee (author) from Georgia on December 26, 2009:
Kathy, try it - you'll love it! My husband can make a meal with cornbread and a big glass of milk! Thanks for reading!
Kathy Rimel on December 26, 2009:
I haven't ever heard of this kind of cornbread before, but it sure sounds like I should give it a try. Thanks for the receipe
Holle Abee (author) from Georgia on December 25, 2009:
Hi, Jason. I'm so glad you liked it! Thanks for letting me know!
jason angeli on December 25, 2009:
This was a great dish I tried for my wifey. She loved it. I will be adding this to my arsenal of side dishes. Thanks for the recipe.
6inchboot on December 19, 2009:
I like it,thank you for sharing.www.6inchboot.com
Holle Abee (author) from Georgia on December 17, 2009:
Hi, Albert. Nice pic! lol. Thanks for reading and leaving a comment!
Albertttt on December 17, 2009:
That turkey is making me hungry.
Nice hub.
Albert
Holle Abee (author) from Georgia on December 16, 2009:
Lol! I wish I had some of that food right now - I don't want to cook dinner tonight! Thanks so much for visiting.
NaomiR from New York on December 16, 2009:
I'm not surprised this hub earned a 100. Just looking at that photo is enough to make my mouth water...
Holle Abee (author) from Georgia on December 02, 2009:
You sure can! You'd love playing with my Great Danes.
Leelin on December 01, 2009:
Wow, can I come over to your house for dinner some time? I love southern cook'in!!
Holle Abee (author) from Georgia on December 01, 2009:
Sorry I made you hungry, but I'm glad you took time to read the hub!
giimasterone on December 01, 2009:
i feel hungry
Holle Abee (author) from Georgia on November 29, 2009:
Thanks, Kiwi and Zuroc for reading and commenting!
zuroc on November 26, 2009:
great
kiwi gal on November 25, 2009:
This is great. Love cooking real good food so will be trying this out this coming weekend with a few friends. You may want to check this out.
http://tipdrop.com/ref/lightning?u=/tipsheet/how_to_get_people_to_link_to_your_web_page
Holle Abee (author) from Georgia on November 25, 2009:
Great, Fete! I'm sure it will be a hit!
Mjj - noting like Southern cookin', is there? Thanks for reading.
Anna, let me know how it turns out. Thanks for stopping by!
Owl, sometimes I add a little "extra" flavor to the stock to make it richer. Welcome to HP!
platinumOwl4 on November 25, 2009:
If you are making stock from scratch then why use bullion cube? Sounds great. Just asking. Oh! by the way I am new to the hub but look for my tomato sandwich.
AnnaFaith on November 25, 2009:
So glad to find this hub...this recipe is exactly what I was looking for!
mjjdcbannan from Arizona on November 25, 2009:
This looks excellent! Being from South Texas myself, I love southern cookin', and can't wait to try this receipe! Thanks! :)
fete des peres on November 24, 2009:
Hi...
Thank you for sharing such a nice recipe. I would love this item. I am giving a party to my friends this weekend at my farmhouse. I was wondering about some new item to treat my friends with. I will surely try this and let you know.
Holle Abee (author) from Georgia on November 24, 2009:
I just chopped all my onions. I made my cornbread last night. Tomorrow I'll cook the chicken backs and put everything together, then let it sit in the fridge overnight for the flavors to mingle. Thursday morning, I'll bake it.
Thanks for reading!
heydave on November 24, 2009:
I'll have to see if my wife can try and make it.
Holle Abee (author) from Georgia on November 24, 2009:
Yep, it's not exactly health food, but it is yummy! Thanks for reading!
lilolladystuff on November 24, 2009:
Wow, sounds delicious and well satisfying we will say. Okay, filling, but who cares at this time of year. Thanks for writng this article.
Holle Abee (author) from Georgia on November 23, 2009:
Hi, Marty. Try it - you'll like it! Thanks for reading!
Motorola, I agree with you 110%!! Thanks for visiting!
Stiramesh, Thanks for the tip. I'll check it out.
MArrie, Thanks for the support and for reading.
Marrie_D on November 23, 2009:
This is really an interesting recipe. With all the healthy tips it has to offer like low fat recipe, my family would be very interested much on this,and for sure they'll really like it..I think you can put up your own business, a restaurant maybe, It would a real instant money for you.I think you have the passion and love for cooking.I hope you continue to share your knowledge about cooking and your recipes.
stlramesh from Calgary, Canada on November 23, 2009:
You write so well, why dont you try this out. You can be of help to lot of people by answering questions at a support forum. This is full of new comers who find it very difficult to understand this particular online venture, who post their questions on this forum and you can help them out with your good writing skills and knowledge to make few bucks at the same time. http://tinyurl.com/apsforum
motorolafans on November 23, 2009:
Baked turkey is great, smoked turkey is amazingly wonderful, but deep-fried turkey is super-dooper delicious! I'm almost ashamed to admit this, bu
martycraigs on November 23, 2009:
That sounds way better than the standard brown gravy my Mom makes.
Holle Abee (author) from Georgia on November 23, 2009:
Hi, Johnboy. Your secret is safe with me! Happy Thanksgiving!
johnnyco12 from Pascagoula, Ms on November 23, 2009:
Sounds woniful, woniful! I always make the dressing but it somehow never turns out quite right it's usually gummy, so "shhhhh" this year I decided to turn to my hubfamily for help. you won't tell, will ya? I'll letcha know how it turns out.
Love ya, Johnny
Holle Abee (author) from Georgia on November 22, 2009:
Naomi - toss that boxed stuff in the trash! Thanks for reading.
Divamom, you'll like this SO much better. Let me know how it turns out. And thanks for stopping by!
Divamommy from divamomonhubp-20 on November 22, 2009:
I'm Loving it...i will try this. The Boxed stuff is just so sweet. Cant wait for the Family to try Thursday. Thanks
NaomiR from New York on November 21, 2009:
Sounds delicious! I usually just make the boxed stuff...
Holle Abee (author) from Georgia on November 19, 2009:
It really is wonderful, Sweetie. I look forward to the couple of times a year I make it. Thanks for visiting!
sweetie1 from India on November 19, 2009:
This is a wonderful dish..thanks for sharing
Holle Abee (author) from Georgia on November 18, 2009:
Thanks, Akirch! Good to see you!
Audrey Kirchner from Washington on November 18, 2009:
Awesome - need to make some cornbread for my stuffing - getting close! Great recipe.
Holle Abee (author) from Georgia on November 18, 2009:
Nope, Khmoshin, just a good ol' Southern cook! Thanks for reading!
Hi, Laura! Nice to meet you, and thanks for visiting!
Laura A. Bethuy on November 18, 2009:
Yum! I just love southern cooking and with Thanksgiving just around the corner, I'll have a good excuse to make this even if it has real butter!
Thanks habee, great hub. I'm new here and I'm learning from reading other's hubs. I especially like the hyper-links to more of your hubs.
khmohsin on November 18, 2009:
hmmm...it looks spicy thanks dear for your great recipe are you a Sheff?...
Holle Abee (author) from Georgia on November 17, 2009:
Glad you stopped by, Melbel!
Melanie Shebel from Midwest, USA on November 17, 2009:
Wow, this sounds absolutely wonderful. I will have to try this, thanks!
jim on November 16, 2009:
Your words are so good.My pleasure to introduce uggs to you.
Holle Abee (author) from Georgia on November 16, 2009:
Thanks, Soci and Vizey. Nice of you to read and comment!
Vizey on November 16, 2009:
Hey Habee, nice recipe ya! I simply love corns and so do my gf :) thanks for shring sweetheart :)
Vizey on November 16, 2009:
Hey Habee, nice recipe ya! I simply love corns and so do my gf :) thanks for shring sweetheart :)
Holle Abee (author) from Georgia on November 15, 2009:
Thanks, Deborrah! Yep, I cook Southern and eat Southern - that's why I'm fat. lol
Elder DeBorrah K Ogans on November 15, 2009:
Habee, This makes for terrific stuffing! I can tell you do cook Southern. Thank you for sharing, Blessings
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Holle Abee (author) from Georgia on November 14, 2009:
Yay! Another GA girl here on HP! Great to meet ya, and thanks for visiting!
The Righteous One on November 14, 2009:
Hi,
Want you to know this is the best dressing...I too am a Ga Girl from Augusta,but now live in Missouri...I still cook Southern and my in-laws love it...They request this dressing from me to do for our Thanksgiving and Christmas get togethers.Your site is cool and I like it... You go Ga Girl!!!!
Holle Abee (author) from Georgia on November 14, 2009:
You're more than welcome, Suzanne! Hope you give it a try. Thanks for reading!
Suzanne Alicie on November 14, 2009:
What a wonderful southern recipe! Thanks for the step by step!
Holle Abee (author) from Georgia on November 14, 2009:
Thanks, Rope, for adding that! I had no idea about the maize meal.
The Rope from SE US on November 14, 2009:
For our UK friends: when we say cornmeal you need to think maize meal or polenta. To make "habee"'s dressing use two parts maize meal and one part flour (if you can't get self-rising flour, you can use regular flour but check the internet for the additions you will need to use like salt & baking powder). Hope this works. I haven't tried to make it with maize meal but I'm sure it will work.
