EDITOR’S NOTE (November 16, 2018): Million Dollar Cornbread Dressing was the original name of this recipe when it was first posted in November 2017. Changed the name because it’s shorter and is a better description. Updated text for clarity. Added new photos.
This savory cornbread dressing contains shredded baked chicken, white onions, cream of mushroom soup, and cream of chicken soup. The unique textured bundt shape makes a lovely presentation.
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.
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 and moist inside. I love the unique textured pattern and bundt shape. Looks pretty on the dinner table.
My recipe for Cornbread Dressing has less ingredients. It’s baked in a standard baking dish and served with a spoon. Tastes great!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 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
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 small white onion, chopped
- 1 can (5 ounces) evaporated milk, divided Use only 3 tablespoons. Save remainder for another use.
- 2 eggs, beaten
- 2 teaspoons ground sage
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- vegetable oil cooking spray
- 2 fresh jalapeno, finely chopped (optional) Use for garnish (with seeds/ribs). Or remove seeds/ribs and add to batter before baking.
Ingredients
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Instructions
- 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.
- Pour warm mixture over bread crumbs and chicken. Add sage, salt, and ground black pepper. Stir until thoroughly combined.
- Add 3 tablespoons of evaporated milk, beaten eggs, ground sage, ground black pepper, and salt. Stir until thoroughly combined. Set aside.
- 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.
- Carefully remove hot bundt pan from hot oven. Pour in batter. Bake 15-20 minutes or until edges turn golden brown.
- Remove from oven. Cool at least 5 minutes. Place plate on top of WARM bundt pan. Flip over. Tap to release.
- Excellent alone or drizzled with your favorite gravy.
Recipe Notes
I suggest using my Homemade Self-Rising Cornbread recipe to make this dressing.
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!