Savory cornbread dressing is delicious alone, drizzled with giblet gravy, or topped with my Homemade Cranberry Sauce. I usually serve with baked chicken, green beans, or fresh collards. Excellent meal!
I also like serving cornbread dressing from my Lodge Cast Iron fluted cake pan. Looks nice in my opinion. If this isn’t your style, spoon dressing into a pretty serving dish.
I developed this recipe because I wanted to add whole wheat sliced bread instead of the traditional biscuits. Easier to make and it tastes good! My Cornbread Bundt Dressing has a firm bundt shape. After baking, simple remove from pan onto a pretty plate. Makes a pretty presentation.
Enjoy!

Prep Time | 35 minutes |
Cook Time | 20 minutes |
Servings |
servings
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Ingredients
- 3 cups crumbled cornbread
- 2 slices wheat or white bread, cut into small pieces
- 1/2 cup chopped white onions
- 1 cup chopped chicken Use dark or white meat.
- 1-1/2 teaspoons ground sage
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 10.5-ounce can cream of chicken soup
- 1/2 cup whole or 2% milk
- 1 tablespoon vegetable oil
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- Combine all ingredients (except vegetable oil) in a large bowl. Stir together until mixture is thin and pourable.
- Grease a bundt pan (8 cups) with vegetable oil. Place in preheated oven for 5 to 10 minutes OR until pan is hot.
- Carefully remove hot pan from hot oven.
- Pour mixture into pan. Smooth evenly with back of spoon. Tap pan a couple of times to settle mixture.
- Bake 20 minutes or until edges are golden brown. Avoid over baking which dry out the dressing. IF this happens, stir in 2 or 3 tablespoons of warm chicken broth or giblet gravy.
- Serve hot.