Cornbread Bundt Dressing is cornbread dressing baked in a bundt pan. The center is filled with a small bowl of cranberry sauce. Makes a pretty presentation on the dinner table. Serve as a savory side or main dish. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
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.
Generously grease 12-cup bundt pan with shortening. Do not use vegetable oil because the crust will stick.
Place greased bundt pan in hot oven for 5 minutes OR until shortening sizzles. Preheating helps thoroughly bake crust.
Carefully remove hot bundt pan from oven. Pour in batter. Return to oven.
Reduce oven temperature to 375. Bake 20-25 minutes OR until edges turn "dark brown" and knife inserted in center comes out clean.
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 and outside should be crusty. Garnish by placing a small bowl of cranberry sauce in center (optional).
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.
1. Consider using 2 cans of cream of mushroom soup OR 2 cans of cream of chicken soup. Each can weighs 10.5 ounces.
2. 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.