Logo Sept. 26, 2021

Cornbread Bundt Dressing

Cornbread Bundt Dressing is homemade cornbread dressing baked in a bundt pan.

It is moist inside, crusty outside and loaded with savory flavor. 

Cranberry SauceThe center is filled with a small bowl of Homemade Cranberry Sauce.

Cornbread Bundt Dressing with a small bowl of cranberry sauce in the center makes a lovely presentation on the dinner table.

Perfect for holidays or any occasion. 

Click here to PIN on Pinterest.  

EDITOR’S NOTE (Sept. 30, 2021):  Edited text to make it more concise.   Added six new photos.

DISCLAIMER (NOT SPONSORED):  I have not been paid to endorse pictured products.  Delighted to share the ingredients I purchased and used to make this delicious recipe. 

THE INGREDIENTS

INGREDIENTS: cream of mushroom soup, cream of chicken soup and evaporated milk.  More photos below.

My Homemade Cream of Chicken Soup  is a tasty  substitute for canned.  Use 1-1/2 cups of it in this dressing.

Cornbread Bundt Dressing
INGREDIENTS: eggs, salt, coarse ground black pepper, ground sage, and an onion.
Homemade Self-Rising Cornbread
INGREDIENTS: a skillet of cornbread.

Use your favorite cornbread or my Homemade Self-Rising Cornbread .   It’s excellent in this dressing.   

HELPFUL TIPS

Generously grease a 12-cup bundt pan with shortening to prevent sticking and to help the outside get crusty.

Crisco All Vegetable Shortening Baking Stick is perfect for greasing a 12-cup bundt pan.

Cornbread Bundt Dressing

KEEP THE BUNDT SHAPE FIRM

Do not drizzle Cornbread Bundt Dressing with gravy because the liquid will soften the shape and cause it to collapse.

A much better alternative is to simply drizzle each serving with your preferred gravy.

THE BACKSTORY

The first time I posted this recipe was in November 2017.  The name at the time was Million Dollar Cornbread Dressing. 

Changed the name to more accurately describe it.

My precious aunt taught me how to make her amazing cornbread dressing.  It is savory, hearty, and loaded with delicious flavor. 

My twist is shredded chicken in the batter.  Also baked the dressing in a bundt pan.  Lovely presentation! 

My aunt never measures ingredients.  When I asked for the recipe, she said I must be “showed” and not “told.” 

I watched her prepare the dressing and wrote detailed notes.  She graciously explained to me everything she was doing while making the dressing.  

Be sure to check out my Jalapeno Cornbread Bundt Dressing.

Pineapple Cranberry Sauce

My chunky Pineapple Cranberry Sauce pairs well with this recipe.   Easy to make with simple ingredients. 

Enjoy!

Print Recipe
 Cornbread Bundt Dressing
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.
Course Side Dish
Cuisine American
Keyword cornbread, dressing
Prep Time 25 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Keyword cornbread, dressing
Prep Time 25 minutes
Cook Time 25 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. NOTE: If using Homemade Cream of Chicken Soup, add 1-1/4 cups.
  4. 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).
  5. Stir until thoroughly combined. Set aside.
  6. Generously grease 12-cup bundt pan with shortening. Do not use vegetable oil because the crust will stick.
  7. Place greased bundt pan in hot oven for 5 minutes OR until shortening sizzles. Preheating helps thoroughly bake crust.
  8. Carefully remove hot bundt pan from oven. Pour in batter. Return to oven.
  9. Reduce oven temperature to 375. Bake 20-25 minutes OR until edges turn "dark brown" and knife inserted in center comes out clean.
  10. Remove from oven. Cool at least 10 minutes. Place plate on top of bundt pan. Flip over. Tap to release.
  11. Bundt shape should be firm and outside should be crusty. Garnish by placing a small bowl of cranberry sauce in center (optional).
  12. Slice with a serrated knife.
  13. Drizzle each serving with hot gravy or chicken stock. Do not drizzle entire bundt "cake." Liquids will soften the shape.
Recipe Notes

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.

 

 

12 thoughts on “Cornbread Bundt Dressing”

  1. 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

    Reply

    1. 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.

      Reply

  7. 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!

    Reply

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