Cornbread Bundt Dressing is cornbread dressing baked in a bundt pan. The center is filled with a small bowl of Homemade Cranberry Sauce.
Makes a lovely presentation on the dinner table. Serve as a savory side or main dish. Perfect for holidays or any occasion.
Key ingredients are shredded chicken, white onions, cream of mushroom soup, cream of chicken soup, and savory seasonings.
EDITOR’S NOTE (December 26, 2019): PIN here on Pinterest. See recipe video on my Facebook fan page, Cornbread Millionaire Lifestyle.
Although this dressing holds together to form a bundt shape, it isn’t dry. Evaporated milk, cream of chicken soup and cream of mushroom soup add flavor and moisture.
Moist dressing is soooo good! Simply drizzle each individual slice with gravy or hot chicken stock.
Do not drizzle whole bundt cake because the liquid will soften the shape.
I first posted this recipe in November 2017. The name at the time was Million Dollar Cornbread Dressing. Changed the name to make it sound more delicious and creative. Please share your thoughts in the comments section.
My precious aunt taught me how to make her amazing cornbread dressing. It is savory, hearty, and loaded with delicious flavor.
CAST IRON BUNDT PAN: IMPORTANT TIPIf using a cast iron bundt pan, generously grease with shortening to prevent sticking.My aunt is a great cook. She never measures ingredients.
When I asked for the recipe, she said I must be “showed” and not “told.”
I wrote notes and watched closely as she explained her method while making the dressing.
My Aunt B. also makes amazing Salmon Patties with a few simple ingredients. I watched her whip up a batch and created a recipe.
She also agreed to “star” in the recipe video. Her hands are featured helping me make the salmon patties.
The recipe video is posted on my main page Facebook page, Cornbread Millionaire.
The pleasant responses were wonderful. Hallelujah! There are some very kind people in the world.
Homemade Self-Rising Cornbread is what I used to make this dressing.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Enjoy!
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 3-1/2 cups baked cornbread, coarsely crumbled See Recipe Notes.
- 2 biscuits, baked and coarsely crumbled Or use two slices of wheat bread torn into small pieces.
- 1-1/2 cups shredded chicken white or dark meat
- 1-1/4 cups chicken broth canned or fresh
- 1 can (10.5 ounces) condensed cream of mushroom soup See Recipe Notes.
- 1 can (10.5 ounces) condensed cream of chicken soup See Recipe Notes for homemade.
- 1 small white onion, chopped
- 1 can (5 ounces) evaporated milk, divided Use only 3 tablespoons. Save remainder for another use.
- 2 medium eggs, beaten
- 2 teaspoons ground sage Use more or less as preferred.
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh celery, chopped (optional)
- vegetable oil cooking spray or shortening See Recipe Notes for greasing a cast iron bundt pan.
- cranberry sauce See Recipe Notes for homemade.
Ingredients
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|
- Preheat oven to 400 degrees.
- In large bowl, thoroughly combine crumbled cornbread, crumbled biscuits (or bread slices) and shredded chicken. Set aside.
- 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. NOTE: If using Homemade Cream of Chicken Soup, add 1-1/4 cups.
- Pour warm mixture over bread crumbs and chicken. Add 3 tablespoons of evaporated milk, beaten eggs, ground sage, ground black pepper, salt, and chopped celery (if using).
- Stir until thoroughly combined. Set aside.
- Spray 5-cup bundt pan (aluminum) with vegetable oil cooking spray. Grease a cast iron bundt pan with shortening. Do not use vegetable oil because the crust will stick. Place greased bundt pan in hot oven for 5 minutes. Preheating helps to thoroughly bake crust.
- Carefully remove hot bundt pan from hot oven. Pour in batter.
- Reduce oven temperature to 375. Bake 20-25 minutes or until edges turn golden brown and knife inserted in center comes out clean. Avoid baking too long to prevent dry dressing.
- Remove from oven. Cool at least 10 minutes. Place plate on top of bundt pan. Flip over. Tap to release.
- Bundt shape should be firm. Place a small bowl of cranberry sauce or gravy in center. Makes a lovely presentation on dinner table.
- Slice with a serrated knife.
- Drizzle each serving with hot gravy or chicken stock. Do not drizzle entire bundt "cake." Liquids will soften the shape.
~I suggest using my Homemade Self-Rising Cornbread recipe to make this dressing.
~Consider using 2 cans of cream of mushroom soup OR 2 cans (each can is 10.5 ounces) of cream of chicken soup... or use 1-1/2 cups of Homemade Cream of Chicken Soup. Make it before the dressing.
Homemade Cranberry Sauce pairs well with this recipe.
~If using a cast iron bundt pan, generously grease with shortening to prevent sticking. Do not grease with vegetable oil because it is too light and the crust will stick.
For a holiday, when you put it on the table, you could decorate it with mint leaves and dried cranberries to give it a “wreath” look
Beautiful idea! I can imagine how pretty that would be on the dinner table. Thank you very much for sharing!
I love the bundt cake dressing please send more
Thank you for the compliment! Developing another idea. Will share soon.
Sounds incredible. I am trying this Thanksgiving.
Wonderful! Joy, I hope you enjoy as much as we do.
Thank you for the idea and receipe. I am going to try it this Thanksgiving.
Hi if i choose to use season cornbread stuffing in the bag….will that be ok if so what adjustments do I need thanks
Hi Vivian! I’ve never used cornbread stuffing in the bag to make this recipe. My recipe has evaporated milk and eggs to hold it together, add flavor and moisture. Not sure if a bagged mix has those ingredients. I suggest experimenting to see what happens. Make sure the mixture is moist before pouring into GREASED/PREHEATED bundt pan. Bake in preheated oven. Hopefully, it will form a bundt shape. If not, scoop from pan into a lovely serving dish. Drizzle with gravy. Serve with cranberry sauce.
You’re, an amazing woman! Thank you.
Our bellies are still full of Thanksgiving dinner, but wanted to stop by and tell you this was delicious! I was lazy and substituted a bag of Pepperidge Farm cornbread stuffing for the cornbread and biscuits, but followed everything else exactly. Definitely my new go to for dressing. Thanks!
Hi Stacie! Thank you for stopping by and leaving the wonderful compliment. The Pepperidge Farm cornbread stuffing sounds good. Must try! Thank you for sharing. Merry Christmas!