Southern Cornbread Dressing

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"You'll love the flavors and moisteness of this old family recipe. It may appear a little labor intensive, but alot of the work can be done the day before assembly by making the cornbread, chopping veggies, baking chicken, boiling eggs, etc. It's well worth the effort and can even be made ahead of time and frozen before baking."
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16 servings
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  1. Place 1/4 butter and 1/4 c. bacon drippings (or 1/2 cup butter) in a greased 13x9 pan; heat in 425 degree oven for ~4 min.
  2. Combine cornmeal and next five ingredients. Whisk in 3 eggs & buttermilk.
  3. Pour hot bacon drippings into batter, stirring until blended. Pour batter into pan.
  4. Bake at 425 degrees for 30 minutes or until golden brown.
  5. After cooling, cornbread can be frozen or stored for later use or -
  6. Crumble into large bowl, stir in breadcrumbs and set aside.
  7. Bake chicken breast until done; cool and shred.
  8. Brown sausages and remove from pan, reserve drippings.
  9. Add 1/2 c, melted butter, saute onions, celery and green onions until tender. Stir in fresh sage and saute 1 minute.
  10. Stir vegetables, remaining raw eggs, shredded chicken, sausage, chicken broth, diced hard boild eggs, and seasonings into cornbread mixture.
  11. Pour evenly into 1 lightly greased 13x9 pan and 1 lightly greased 8 in. square pan.
  12. Cover and chill for 8 hours or freeze for baking later.
  13. If frozen, thaw before baking. Bake uncovered at 375 for 35-40 minutes or until thoroughly baked and golden brown.
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