Cornbread Stuffing - Dressing Mix

10 servings Prep: 20 m Cook: 55 m Total: 1 h 15 m Intermediate
5.0/5 (3)
Great stuffing for your Christmas or Thanksgiving turkey or chicken. This is an old time classic cornbread mixture where all you do is add your favorite meat to the dressing mix and serve it alone or stuff your favorite meat with it.

Ingredients

10 servings
  • 1 cup yellow cornmeal
  • 3/4 cup flour
  • 5 tsp baking powder
  • 3/4 tsp salt
  • 1 egg slightly beaten
  • 1 cup milk
  • 2 tbsp shortening or canola oil
  • Ingredients to add to the cooked cornbread
  • 6 slightly toasted sliced bread
  • 2 cups celery finely chopped
  • 1 cup green onion with tops cut fine
  • 1/2 cup finely chopped onion
  • 1/2 cup minced parsley
  • 1/4 cup butter or margarine
  • 1 1/2 tsp salt (more or less to taste)
  • 1/4 tsp cayenne
  • 1/2 tsp black pepper
  • 1/2 tsp celery seed
  • chicken broth for texture

Step-by-Step Instructions

  1. For the cornbread, sift the cornmeal, flour, baking powder, and salt together. Add the egg, milk, and shortening. Do not overbeat. Preheat oven to 425 degrees F. Pour batter into a greased 8x8 pan and bake for 25 minutes until golden brown. This will yield 5 cups of cooked cornbread. Allow to cool slightly.
  2. While cornbread is baking, toast the bread slices lightly. In a skillet, sauté the celery, green onion, and chopped onion in the butter until softened, about 5-7 minutes.
  3. Crumble the baked cornbread and toasted bread into a large bowl. Add the sautéed vegetables, minced parsley, salt, cayenne, black pepper, and celery seed. Mix well.
  4. To use as stuffing, loosely pack the mixture into your turkey or chicken cavity before roasting. After cooking the meat, remove stuffing and serve as a side with your meal.
  5. Or you can add diced cooked chicken and chicken broth to the mixture to taste and texture to create a delicious cornbread dressing. Bake 30 minutes at 350 degrees F in a greased 8x8 pan until golden on top.

Common Problems and Solutions

Q: Should I stuff the bird or bake the dressing separately?

A: Baking separately is safer and easier to get the right texture. If you do stuff the bird, pack it loosely and make sure the stuffing reaches 165°F internal temperature.

Q: How do I know how much broth to add?

A: Add broth gradually until the mixture is moist but not soggy. It should hold together when squeezed but not be wet. Start with 1/2 cup and add more as needed.

Q: Can I make the cornbread ahead of time?

A: Yes! You can make the cornbread 1-2 days ahead. Let it dry out slightly uncovered—this actually makes better dressing.

Tips and Techniques

Let your cornbread cool and even dry out a bit before crumbling—slightly stale cornbread makes better dressing. Toast the bread slices until they’re just crispy; this adds texture and helps the dressing hold its shape without getting mushy.

Ingredient Substitutions

  • yellow onion: white onion or shallots
  • chicken broth: turkey broth or vegetable broth
  • shortening: melted butter or vegetable oil
  • toasted bread: day-old biscuits or more cornbread

Equipment Needed

  • 8x8 inch baking pan
  • Large mixing bowl
  • Skillet for sautéing vegetables
  • Sifter or whisk

Historical Context

Cornbread dressing is a Southern staple, especially in Louisiana where cornbread is preferred over white bread stuffing. The addition of green onions and cayenne gives it that distinctive Cajun touch that sets it apart from other Southern dressings.