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Cornbread Bundt Dressing
This hearty cornbread dressing contains shredded baked chicken, white onions, cream of chicken soup, and other ingredients. The unique textured bundt shape makes a pretty presentation. 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.
  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.
  8. 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.
  9. Remove from oven. Cool at least 10 minutes. Place plate on top of bundt pan. Flip over. Tap to release.
  10. Excellent alone, with cranberry sauce or drizzled with gravy.
Recipe Notes

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