EDITOR’S NOTE (November 22, 2021): Be sure to check out my Cornbread Dressing baked in a baking dish. Text edited to make it more concise. Added six new photos.
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.
THE INGREDIENTS
Canned cream of chicken soup is good in Cornbread Bundt Dressing.
Generously grease a 12-cup bundt pan with shortening to prevent sticking. This will help the bottom and sides thoroughly bake… which creates a delicious crust.
Crisco All Vegetable Shortening Baking Stick is perfect for greasing a 12-cup bundt pan.
KEEP THE BUNDT SHAPE FIRM
Do not drizzle Cornbread Bundt Dressing with gravy because the liquid will soften the shape and cause it to collapse.
A much better alternative is to simply drizzle each serving with your preferred gravy.
THE BACKSTORY
The first time I posted this recipe was in November 2017 and it was named Million Dollar CornbreadDressing.
I changed the name to Cornbread Bundt Dressing to more accurately describe the creative presentation.
My precious aunt taught me how to make her amazing cornbread dressing. The first time I tasted it, I KNEW it would be added to my recipe collection.
After the very first bite, I was 100% impressed with how good it tasted AND the fact that it was dry and not crumbly.
Aunt Betty’s dressing is very moist with lots of savory flavor.
My twist is shredded chicken in the batter. Also baked the dressing in a bundt pan to make a lovely presentation.
Aunt Betty never measures ingredients. When I asked for the recipe, she said I must be “showed” and not “told.”
I wrote detailed notes as I watched her prepare the dressing.
My Aunt Betty, a very patient teacher, graciously explained to me everything she was doing throughout the entire process.
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Print Recipe
Cornbread Bundt Dressing
Cornbread Bundt Dressing is cornbread dressing baked in a bundt pan. The center is filled with a small bowl of cranberry sauce. Makes a pretty presentation on the dinner table. Serve as a savory side or main dish. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
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, add 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 12-cup bundt pan with shortening. Do not use vegetable oil because the crust will stick to the pan.
Place greased bundt pan in preheated HOT oven for 5 minutes OR until shortening sizzles. Preheating helps crust to thoroughly bake.
Carefully remove HOT bundt pan 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. Cool at least 10 minutes. Place plate on top of bundt pan. Flip over. Tap to release.
Bundt shape should be firm and outside should be crusty. Garnish by placing a small bowl of cranberry sauce in center (optional).
Slice with a serrated knife.
Do not pour hot gravy or chicken stock over Cornbread Bundt Dressing because liquids will soften the shape and cause it to slump.
Drizzle each warm or hot serving with hot gravy or chicken stock.
Recipe Notes
1. Consider using 2 cans of cream of mushroom soup OR 2 cans of cream of chicken soup.
Each can weighs 10.5 ounces.
2. If using a cast iron bundt pan, generously grease with shortening to prevent sticking.
Do not grease with vegetable oil because it is too light and the crust will stick to the pan.
28 thoughts on “Cornbread Bundt 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
Hi Vivian! I’ve never used cornbread stuffing in the bag to make this recipe. My recipe has evaporated milk and eggs to hold it together, add flavor and moisture. Not sure if a bagged mix has those ingredients. I suggest experimenting to see what happens. Make sure the mixture is moist before pouring into GREASED/PREHEATED bundt pan. Bake in preheated oven. Hopefully, it will form a bundt shape. If not, scoop from pan into a lovely serving dish. Drizzle with gravy. Serve with cranberry sauce.
Hi Cheryl! Thank you for visiting my blog and leaving a comment. Did your MIL try the bagged stuffing or this recipe? I’ve made this dressing many times. Definitely tastes like cornbread dressing. I’ve also heard from numerous others on social media and via email who’ve made the recipe and loved it. I understand not everyone will have the same results. I’ll await your response.
Our bellies are still full of Thanksgiving dinner, but wanted to stop by and tell you this was delicious! I was lazy and substituted a bag of Pepperidge Farm cornbread stuffing for the cornbread and biscuits, but followed everything else exactly. Definitely my new go to for dressing. Thanks!
Hi Stacie! Thank you for stopping by and leaving the wonderful compliment. The Pepperidge Farm cornbread stuffing sounds good. Must try! Thank you for sharing. Merry Christmas!
Just Read this, can or should put the celery in to the soup and onion mix, and can I put the eggs in my cornbread to bake. Thank you for your response., Betty from Michigan
Hi Patricia! Please clarify. Are you saying you made it and it was good? Or asking if someone else made it.
Thank you for visiting my blog. I’ll await your response. Happy New Year!
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!
I love the bundt cake dressing please send more
Thank you for the compliment! Developing another idea. Will share soon.
Sounds incredible. I am trying this Thanksgiving.
Wonderful! Joy, I hope you enjoy as much as we do.
Thank you for the idea and receipe. I am going to try it this Thanksgiving.
Hi if i choose to use season cornbread stuffing in the bag….will that be ok if so what adjustments do I need thanks
Hi Vivian! I’ve never used cornbread stuffing in the bag to make this recipe. My recipe has evaporated milk and eggs to hold it together, add flavor and moisture. Not sure if a bagged mix has those ingredients. I suggest experimenting to see what happens. Make sure the mixture is moist before pouring into GREASED/PREHEATED bundt pan. Bake in preheated oven. Hopefully, it will form a bundt shape. If not, scoop from pan into a lovely serving dish. Drizzle with gravy. Serve with cranberry sauce.
Vivian,
It will come out the same if you use the bagged stuffing. It is bread and not cornbread. My MIL tried it once and it was not good!
Hi Cheryl! Thank you for visiting my blog and leaving a comment. Did your MIL try the bagged stuffing or this recipe? I’ve made this dressing many times. Definitely tastes like cornbread dressing. I’ve also heard from numerous others on social media and via email who’ve made the recipe and loved it. I understand not everyone will have the same results. I’ll await your response.
You’re, an amazing woman! Thank you.
Our bellies are still full of Thanksgiving dinner, but wanted to stop by and tell you this was delicious! I was lazy and substituted a bag of Pepperidge Farm cornbread stuffing for the cornbread and biscuits, but followed everything else exactly. Definitely my new go to for dressing. Thanks!
Hi Stacie! Thank you for stopping by and leaving the wonderful compliment. The Pepperidge Farm cornbread stuffing sounds good. Must try! Thank you for sharing. Merry Christmas!
Do you have a dressing recipe that is not in a bundt pan?
Hi Mike! Yes, I do. Here’s the link…
https://www.cornbreadmillionaire.com/Therecipe/cornbread-dressing-2?swcfpc=1
I’m going to make this .
I never heard of Cornbread Bundt Dressing.
It looks crumpsious!
Hi Connie! Thank you! I hope you enjoy as much as we do. Merry Christmas!
Just Read this, can or should put the celery in to the soup and onion mix, and can I put the eggs in my cornbread to bake. Thank you for your response., Betty from Michigan
Hi Betty!
Thank you for visiting my blog!
Following are the answers to your questions:
~Yes, include chopped celery with the soup/onion mix.
~First, I bake Homemade Self-Rising Cornbread (has 2 eggs).
~When I prepare the dressing, I add 2 more eggs.
I’ll be delighted to answer any further questions.
Merry Christmas!
Was it good like she said
Hi Patricia! Please clarify. Are you saying you made it and it was good? Or asking if someone else made it.
Thank you for visiting my blog. I’ll await your response. Happy New Year!
I would like your gravy or roux recipe for the Bundt cake dressing please.
Hi Nita! I will make a gravy soon. Thank you for visiting my blog. Please come again.
Everything looks delicious! I can’t wait to make the cornbread dressing in the bundle. Next the jalapeños! My aunt used to make the best!
Hi Debbie! Thank you for the kind words. I hope you enjoy the recipe(s)!!
Cornbread bundt dressing, girl who would have thought … looks really good. I’m going to try it but will use my own dressing recipe. Thanks!!!!
Hi Bjbobo! You’re welcome. Greatly appreciate your compliment and for visiting my blog. Please come again!