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Cornbread Bundt Dressing
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3.67 from 3 votes

Cornbread Bundt Dressing

Cornbread Bundt Dressing contains shredded chicken in a moist cornbread dressing that's baked in a Bundt pan. A small bowl of Homemade Cranberry Sauce sits in the center 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 Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: cornbread, dressing
Servings: 12 servings
Calories: 151kcal


  • 3-1/2 cups baked cornbread, coarsely crumbled Use Homemade Self-Rising Cornbread recipe.
  • 2 each biscuits, baked and coarsely crumbled Use large or small biscuits. Do not use jumbo because they're too large.
  • 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 Or use cream of celery 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


  • Preheat oven to 400 degrees.
  • In large bowl, thoroughly combine crumbled cornbread, crumbled biscuits 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, the amount is 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.


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.  Use shortening.  It works!
Keeps well in the fridge.  Store dressing in a container with a tight lid.  Warm single servings in preheated 350 oven for 10 to 12 minutes.  


Serving: 1cup | Calories: 151kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1510mg | Potassium: 100mg | Fiber: 1g | Sugar: 6g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg