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.
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 3-1/2 cups baked cornbread, coarsely crumbled Use Homemade Self-Rising Cornbread recipe.
- 2 biscuits, baked and coarsely crumbled Or use two slices of wheat bread torn into small pieces.
- 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 canned or homemade
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed cream of chicken soup canned or homemade
- 1 can (5 ounces) evaporated milk, divided Use only 3 tablespoons. Save remainder for another use.
- 2 medium eggs, beaten
- 2 teaspoons ground sage Use more or less as preferred.
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh celery, chopped (optional)
- shortening to grease bundt pan
- cranberry sauce for garnish optional
Ingredients
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Instructions
- 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, 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.