Cornbread Dressing is creamy, savory and delicious.
Shredded chicken and chopped onions make it a hearty side
or main dish. Perfect with a holiday meal.
EDITOR’S NOTE (September 29, 2022): Updated info to make it easier to understand. Added three new photos and helpful tips.
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. All comments are my own.
THE SHREDDED CHICKEN
This recipe calls for shredded chicken. Use well-seasoned baked, boiled or rotisserie.
I prefer dark meat. Tastes better in my opinion.
This dressing’s delicious creamy texture is provided by condensed cream of chicken soup, condensed cream of mushroom soup and cream of chicken soup.
Consider using 1-1/2 cups of my Homemade Cream of Chicken Soup.
Two eggs, salt, coarse ground black pepper, ground sage, and one onion.
Recipe calls for two baked biscuits (large or small size), crumbled before adding to the batter. They add texture and taste to the dressing.
Use small or large biscuits. Do not use jumbo because they’re too large.
My Homemade Self-Rising Cornbread is excellent in this recipe.
HOW TO PREPARE BAKING DISH
Generously grease a baking dish (11×9) with vegetable oil to prevent sticking.
The hot oil will thoroughly bakes bottom and sides.
THE BACK STORY
Posted this recipe for the first time in November 2017 (not a typo).
At that time, it was named Million Dollar Cornbread Dressing.
I changed the name to Cornbread Bundt Dressing to more accurately describe the baking method (Bundt pan).
My dear aunt taught me how to make her amazing cornbread dressing. The first time I tasted it, I was compelled to add it to my recipe collection. It was THAT good.
Calories and nutritional information not included with recipes on this site.
A popular online nutritional calculator is myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
- 3-1/2 cups baked cornbread, coarsely crumbled Consider using my Homemade Self-Rising Cornbread recipe.
- 2 each baked biscuits, coarsely crumbled Small or medium size. Do not use jumbo.
- 1-1/2 cups shredded chicken (white or dark meat) Baked, boiled or rotisserie chicken.
- 1 small white onion, chopped
- 1-1/4 cups chicken broth
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (5 ounces) evaporated milk Use 3 tablespoons. Save remainder for another use.
- 2 medium eggs, beaten
- 2 teaspoons ground sage More or less as preferred.
- 1 teaspoon coarse ground black pepper More or less as preferred.
- 1/2 teaspoon salt More or less as preferred.
- 1/4 cup fresh celery, chopped optional
- vegetable oil To grease baking dish.
- 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. NOTE: If using Homemade Cream of Chicken Soup, use 1-1/4 cups.
- 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).
- Stir until thoroughly combined. Set aside.
- Generously grease an 11x9 baking dish with vegetable oil. Do not use vegetable oil because the crust will stick to the dish.
- Place greased baking dish in preheated HOT oven for 5 minutes OR until shortening sizzles. Hot shortening helps thoroughly bake the crust.
- Carefully remove HOT baking dish from oven. Pour in batter. Return to HOT oven.
- Reduce oven temperature to 375. Bake 20-25 minutes OR until edges turn "dark brown" and knife inserted in center comes out clean.
- Remove from oven.
- Serve hot or warm.