Cornbread Dressing

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!

Print Recipe

Cornbread Dressing

Savory, well seasoned cornbread dressing is scrumptious with a favorite meal, drizzled with giblet gravy or served with cranberry sauce. Also good as a light meal. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Course

Side Dish

Prep Time

35 minutes

Cook Time

20 minutes

Servings

servings

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

Course Side Dish Prep Time 35 minutes Cook Time 20 minutes Servings servings 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

Instructions

1. Preheat oven to 375 degrees.
2. Combine all ingredients (except vegetable oil) in a large bowl. Stir together until mixture is thin and pourable.
3. Grease a bundt pan (8 cups) with vegetable oil. Place in preheated oven for 5 to 10 minutes OR until pan is hot.
4. Carefully remove hot pan from hot oven.
5. Pour mixture into pan. Smooth evenly with back of spoon. Tap pan a couple of times to settle mixture.
6. 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.
7. Serve hot.