This Southern Cornbread Dressing , features cornbread as well as biscuits, chicken broth, and lots of sage.
Don’t be fooled by all of these luscious and savory ingredients because as you will learn, the biggest part of this holiday recipe classic is lots and lots of love.
This recipe has been in the family of our guest for generations and as a matter of fact it was handed down from her 96 year old Granny, Nell Spence.
You have met our friend April in the past because she has done a couple of recipes for us, some time ago.
Today, April brings to our table this Southern Cornbread Dressing Recipe.
Ingredients To Make this Cornbread Dressing
- Cornbread and Biscuits (3:1 ratio)
- Onion and Celery
- Evaporated Milk
- Salt and Pepper Sage
- Chicken Broth
- Did we mention Sage?
How to Make Cornbread Dressing
1. Start with day-old cornbread and biscuits.
2. Add chopped onion.
3. Next toss in some chopped celery.
4. Stir in some evaporated milk.
5. Stirr in some beaten eggs.
6. Add some rubbing sage, April says you can’t use too much of this seasoning!
7. Salt and Pepper
8. Stir in some chicken broth.
9. Place in tbe oven for an hour and 20 minutes, and then…
10. Stir in more chicken broth.
- Repeat the baking and adding chicken broth a couple of more times, until the cornbread dressing has reached the consistency of mashed potatos.
11. Serve this southern cornbreaqd dressing with chicken or with turkey.
I may be a Yankee, through and through, but I have had my share of southern eats and therefore I have gained a great appreciation of them.
April’s two kids joined us, as well as their dad and throughout the dinner, each member of the Lee family related memories of growing up with this side dish.
This is April’s preferred brand of cornbread mix, get the most from this family recipe and order some from Amazon today!
Southern Cornbread Dressing is a Family Tradition
That dinner which featured this holiday side dish was a poignant reminder of the strong bond between great food along as well as its indelible role in family life.
Thanks to the Lee family’s Granny, this Cornbread Dressing will therefore live on for many generations to come and with each and every helping, Granny Nell Spence will always be a part of it.
Plan ahead and freeze this cornbread dressing until the holidays arrive!
FAQ for Cornbread Dressing
How to tell when cornbread dressing is done?
- Test the cornbread dressing like a cake by inserting a toothpick in the center,
- When it comes out clean, the dressing is done.
- This cornbread dressing recipe should have the consistency of mashed potatoes when it is finished.
What goes good with cornbread dressing?
- Serve this dressing with chicken or with turkey.
- A green bean casserole is always a good choice with this dressing.
- Roasted gravy tastes great with this cornbread dressing.
Can cornbread dressing be frozen?
Yes, cornbread dressing can be frozen.
- Allow it to cool completely.
- Wrap it, air-tight and then freeze for up to six weeks.
- Allow the dressing to thaw in the refrigerator for two days before using.
How much cornbread dressing per person?
- This recipe yields 12 good-size portions.
- Adjust the recipe per your crowd.
- As a backup plan, you can always freeze the leftovers and reheat for another meal!
Take a look at the more detailed video below, of April exlaining exactly how to make this Cornbread Dressing Recipe.
Love Cornbread? Try this recipe for Jiffy Skillet Cornbread.
Looking for a delicious spin on a traditional roast turkey? This Thanksgiving turkey recipe you must try.
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Southern Cornbread Dressing
- 4 boxes corn bread mix (April prefers Corn Kits)
- 1-2 cans of biscuits
- 1 onion , fine chop
- 2-3 stalks of celery , fine chop
- 5 eggs
- 1 can Carnation evaporated milk
- 1 small container of rubbing sage , maybe more
- salt and pepper to taste
- 4 (32 oz each) boxes of chicken broth
- Prepare cornbread and biscuits a day ahead of time.
- Preheat oven to 350 ℉.
- Spray large roasting pan with non-stick coating.
- Crumble cornbread and biscuits to a fine texture, keeping the ratio of cornbread to biscuits 3:1.
- Add onion, celery, eggs, evaporated milk, sage, and salt and pepper.
- Mix well, and add 2 to 3 boxes of the broth to reach a soupy consistency.
- Place covered roaster in oven for an hour to an hour and 20 minutes and then every 15 minutes, check consistency of the dressing, adding additional broth as necessary. Be sure to scrape sides and bottom or roaster to prevent any of the dressing from becoming too dry. The finished dressing should have the consistency of mashed potatoes.
Updated from the original post of November 3, 2016.