Cornbread Bundt Dressing

This hearty cornbread dressing contains shredded baked chicken, white onions, cream of mushroom soup, and other ingredients. The unique textured bundt shape is pretty on the dinner table.
Baked in my favorite scratchy bundt pan.
My precious 72 year old aunt taught me how to make her cornbread dressing.  It is savory, hearty, and full of flavor.  I added shredded baked chicken and baked it in a bundt pan.  My aunt never uses jalapenos.  I love ’em as an optional ingredient.

When I asked for the recipe, she said I must be “showed” and not “told.”  My aunt is a great cook.  She never measures ingredients.   This delicious recipe is from notes I wrote while closely watching her in action.  I’ve tested it several times.  Delicious!

Baking in a bundt pan is my idea.  The dressing is crusty outside, soft inside.   I love the unique textured pattern and bundt shape.  Looks gorgeous on the dinner table.  Perfect for holiday dinners.

I suggest using my Homemade Self-Rising Cornbread recipe to make this dressing.

Enjoy!

Print Recipe
Cornbread Bundt Dressing
This hearty cornbread dressing contains shredded baked chicken, white onions, cream of mushroom soup, and other ingredients. The unique textured bundt shape is pretty on the dinner table. Recipe and photography by Beverly Davis.
Cuisine American
Keyword cornbread, dressing
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Cuisine American
Keyword cornbread, dressing
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In large bowl, thoroughly combine crumbled cornbread, crumbled biscuits (or bread slices) and shredded chicken. Set aside.
  3. In medium sized saucepan, combine chicken broth, condensed cream of mushroom soup, condensed cream of chicken soup, and onions. Simmer over medium-low heat for 5 minutes. Stir constantly.
  4. Pour warm mixture over bread crumbs and chicken. Add sage, salt, and ground black pepper. Stir until thoroughly combined.
  5. Add 3 tablespoons of evaporated milk, beaten eggs, ground sage, ground black pepper, and salt. Stir until thoroughly combined. Set aside.
  6. Spray 5-cup bundt pan with vegetable oil cooking spray. Place in hot oven for 5 minutes. Warming before adding batter helps to thoroughly bake crust.
  7. Carefully remove hot bundt pan from hot oven. Pour in batter. Bake 15-20 minutes or until edges turn golden brown.
  8. Remove from oven. Cool at least 5 minutes. Place plate on top of WARM bundt pan. Flip over. Tap to release.
  9. Excellent alone or drizzled with your favorite gravy.
Recipe Notes

I suggest using my Homemade Self-Rising Cornbread recipe to make this dressing.