Old South Herbed Cornbread Dressing

Old South Herbed Cornbread Dressing

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"Homemade cornbread stuffing made with homemade cornbread and lots of herbs is a double special dinner treat."
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1 h 25 m servings 485 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1429 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat oven to 450 degrees F. Spray 10 1/2-inch cast iron skillet with no-stick cooking spray. Place in oven to heat. Beat egg in large bowl. Add remaining cornbread ingredients; mix well. Pour into hot skillet. Bake 20 to 25 minutes. Cool cornbread; crumble to make 6 cups; set aside. Reduce heat to 425 degrees F.
  2. Spray 13 x 9-inch baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium heat. Add onions and celery; cook and stir until vegetables are tender.
  3. Combine vegetable mixture, crumbled cornbread and remaining ingredients in large bowl; toss gently to mix. Add enough broth to make mixture very moist. Spoon into prepared baking dish or form into 12 oval cakes or pones; place in prepared baking dish. Bake 30 to 35 minutes or until golden brown.



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