Charlottes Southern Cornbread Dressing Recipes

MOM'S TRADITIONAL SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 425. In a 10-inch cast iron (or a 9-inch cake pan if you don't have a cast iron, melt 2 Tb of bacon drippings, or butter if you're substituting, in the preheated oven for 5 minutes until completely melted. Remove from the oven and set aside.
• Combine the first five ingredients in a large mixing bowl and whisk to combine well. Ditch the whisk and switch to a spatula to combine with the liquid to avoid overmixing. Overmixing will give you a tough cornbread. Mix 2 C of buttermilk and 2 eggs, breaking up the eggs in a separate small bowl before adding to the mix. Stir until combined without overmixing.
• Last, add the melted bacon drippings or butter. Pour back into the prepared cast iron and back for 25 minutes or until golden brown.
• Once cooled, break up the cornbread into rough chunks and spread out onto a baking sheet to dry out for a minimum of 8 hours or preferably overnight. The more dry the cornbread, the more flavors it will soak up.
• Preheat the oven to 350 degrees.
• Melt 1/2 C butter in a large skillet over medium-high heat. Add the green onions, onion, and celery. Cook until tender or about 5 minutes. Crack the eggs into a small mixing bowl and beat slightly.
• Add the cornbread and sautéed veggies to a large mixing bowl. Mix to combine. Add the eggs, stuffing mix, and chicken broth and mix until combined. The amount of chicken broth will depend on your personal preference. Check out the post content above for more on this topic.
• Pour into a 9" x 13" baking pan. Bake for 50 minutes or until lightly browned.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
• Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
• Bake at 400° for 45 to 55 minutes or until set and golden brown.

MAMA'S SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 350.
• Crumble cornbread into a baking dish.
• Mix in veggies and meat with hands (or spoon/fork)
• Beat egg and seasonings into stock and pour onto crumbs to make a consistancy of mud (add a little more for a moist texture).
• Bake for 15 minutes or until golden brown.

CHARLOTTE'S SOUTHERN CORNBREAD DRESSING

Steps:

• Make two recipes of cornbread according to the mix directions (amounts listed are for 2 recipes).
• Crumble cornbread into the roasting pan used for a turkey with turkey crust left in the pan (or large, shallow casserole baking dish).
• Fry the onions and celery in 3/4 stick of butter until tender.
• Add to cornbread and mix well.
• Add sage, dripping, cream of chicken soup, evaportated milk, eggs and broth.
• Taste and adjust seasonings like salt and pepper and sage.
• Mix well and wet the surface using extra broth and the back of a spoon to smooth.
• Bake at 350 F until thick and browned on top. Dressing should be moist.
• Serve with giblet gravy.

CATHERINE'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a large skillet over medium heat. Saute the celery and onion until soft and translucent, 10 to 12 minutes.
• In a large bowl, add the celery, onion, cornbread, stuffing mix, and sage. Stir in the chicken stock and eggs and mix until completely combined. Season with a few grinds of black pepper. The mixture should be fairly soupy. Pour into a lightly greased 9 by 13-inch baking dish. Bake, uncovered, until the dressing is set and golden brown, 45 minutes to an hour.
• Preheat the oven to 425 degrees. Grease a large cast-iron skillet and place in the oven to heat while mixing the batter.
• In a large bowl, mix the cornmeal, flour, sugar, baking powder, salt, baking soda, and a few generous grinds of black pepper.
• In a separate bowl, whisk the buttermilk, eggs, and melted butter together until combined. Pour into the dry ingredients and stir until just combined (it's okay if it's a little lumpy). Pour the batter into the hot cast-iron skillet and bake until the top is golden brown, about 25 minutes.
• Immediately remove the cornbread from the skillet and allow to cool. The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.
• If enjoying the cornbread immediately (not for the dressing recipe), remove the cornbread from the oven, invert it onto a large plate, and then flip it once more so it is right side up. Slice into wedges and serve warm with lots of butter.

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat oven to 350. Crumble and cook sausage. Drain and set aside.
• Combine bread and cornbread into a large bowl. Pour hot broth over the bread and let stand until softened.
• Saute onion and celery in butter until tender; add to bread. Add eggs and ix in with your hands.
• Add salt, pepper, and poultry seasoning and mix.
• Add cooked sausage and mix again. The mixture should be "sloppy" wet; if it isn't wet enough, add more chicken broth.
• The original recipe says it is enough to stuff a 10-15 lb turkey, but I prefer to cook in a 13x9 pan for 55 minutes.

OVERNIGHT SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
• Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
• Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
• Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
• Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
• Bake in the preheated oven until golden brown, about 1 1/2 hours.

SOUTHERN CORNBREAD DRESSING

Steps:

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

SOUTHERN CORNBREAD DRESSING

Steps:

• Make the cornbread: Heat oven to 450 degrees. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
• While butter melts, whisk together cornmeal, salt and baking powder. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined. Pour egg mixture into dry ingredients and stir well.
• Remove hot pan from oven, pour butter into batter and stir until batter looks uniform. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
• Remove cornbread and let it cool on a rack. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.
• Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
• Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
• Add vegetables to bread mixture and combine. Lightly beat eggs and add to bowl. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
• Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batterlike consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
• Butter an 8-by-11-inch baking dish. (Any other ovenproof dish that can hold about 2 quarts will work. A deeper vessel could take longer to bake; a more shallow dish less time.) Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

SOUTHERN CORNBREAD DRESSING

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.