Southern Culinary Arts: Old-Fashioned Southern Cornbread Dressing: Step by Step

My old-fashioned southern cornbread dressing. Yum!
My old-fashioned southern cornbread dressing. Yum!

Culinary arts - Southern food

Welcome to my online cooking school for American recipes! Today's online cooking classes involve Southern food favorites - cornbread and Southern cornbread dressing. This recipe is an integral part of Southern culinary arts. You don't have to attend culinary school to learn to make it, however, because I've created my own culinary classes online.

This is an old recipe for real old-fashioned Southern cornbread dressing – the dressing my mother and grandmother always made at Thanksgiving and Christmas. If you’re searching for a low-calorie or low-fat recipe, THIS AIN’T IT! This is one of those twice-a-year splurges, full of fat and calories, and rich in savory, tantalizing tastes and aromas - one of the best American recipes of all.

The first thing you need to do is to make your cornbread. You’ll need an old-fashioned 12-inch iron skillet to get the right crust. Oil the skillet with about ¼ cup of vegetable oil. I like to use corn oil for this. Bake it at 400 degrees until it’s good and hot. You can also do this on the stove top on high for 2-3 minutes. This will make your cornbread crustier. While the skillet is baking, mix your cornbread. DO NOT use packaged cornbread mix. That's one of my online cooking school no-no's!

Southern Cornbread Recipe

You’ll need:

2 cups self-rising buttermilk cornmeal

2 cups self-rising flour

Pinch of salt

Pepper to taste

2 beaten eggs

¼ cup of vegetable oil

3 ½ or 4 cups whole buttermilk

Mix together the dry ingredients. Mix the eggs, buttermilk, and oil together in a separate bowl and add to the dry ingredients slowly, stirring as you do so. Remove the skillet from the heat and tilt it around to coat the sides with the oil. Add the cornbread mixture and bake at 400 degrees until nice and golden brown – about 50 minutes.

Now, for the dressing. You’ll need to make your chicken stock first. Sure, you can use canned chicken broth, but it won’t be nearly as good! You’ll need about 7 or 8 cups of stock for the dressing. From my experience, the best, richest stock is made from chicken backs. Place 5 or 6 backs in 10 cups of water. Add salt and pepper and boil, covered, until chicken is done. I always add a little granulated chicken bouillon to my stock for even more flavor. When the stock is done, let it cool. Remove any meat and discard the skin and bones.

Old Fashioned Southern Cornbread Dressing recipe

Crumble your cornbread into a greased metal casserole pan. Don’t use pyrex – most of it is safe to only 350 degrees, and I cook my dressing at 400 degrees. I like a crusty outside and a soft inside.

Chop a large onion and sauté it with ½-one cup of diced celery in ¼ cup of real butter. Cook until soft. Add the entire ingredients of the pan to the cornbread crumbs, butter and all.

Now add your stock. Start off with 6 cups. Mix it well with the other ingredients and let it rest for 10 minutes. Add another cup of stock and mix well. Also, add the chicken meat you got from the backs. This will add extra flavor to your dressing.

Beat two large eggs and add to the mixture. Mix well again.

Add two teaspoons of poultry seasoning, one teaspoon sage, one teaspoon of salt, and ½-one teaspoon black pepper, depending on your taste preference.

You don’t want your dressing mix to be too stiff. If it is, add more stock or canned chicken broth. If it gets too soupy, don’t panic. Just add some crushed saltine crackers to the mix.

Bake at 400 degrees for about 40-50 minutes. The edges should be brown, but the dressing should be soft.

To save time, you can make your cornbread ahead of time and freeze it in an air-tight bag. Just thaw it before making your cornbread dressing.

If you have any stock left over, use it for your giblet gravy or freeze it for soups, rice, or chicken and dumplings.

Hope you enjoy my Southern cornbread dressing!!

For more entries in the Southern culinary arts and my online cooking school, click the links below.


Please rate my dressing!

4 stars from 10 ratings of old fashioned cornbread dressing

More by this Author


Comments 111 comments

Hmrjmr1 profile image

Hmrjmr1 6 years ago from Georgia, USA

As always habee some more good southern cookin'! Thanks


Hello, hello, profile image

Hello, hello, 6 years ago from London, UK

It sound so good but I don't think I will get the ingredience in the UK. Also I am a little bit buffled ab out buttermilk cornmeal? If you could tell me is there such a thing? Thank you.


Jean Kotzur 6 years ago

Sounds good to me too, but like 'Hello, hello I am from the UK and have never heard of 'Buttermilk Cornmeal.' I presume it might be a type of flour that could be substituted with something else available to us in Europe.

Could you help us out Habee and then we can have a go!!!

As always fantastic hubs.

Jean


habee profile image

habee 6 years ago from Georgia Author

No problem - just use regular self-rising corn meal instead.

Thanks for reading!


Place Kick profile image

Place Kick 6 years ago from North Carolina

Don't have time to make along comment, have to find food fast after seeing that dish above!:


eatmoreturkey profile image

eatmoreturkey 6 years ago

This is a great recipe...thanks for sharing. Sounds like I need to wear pants with an adjustable waistband...lol.

Let me know what you think of my recipe collection on www.thanksgivingturkey-recipes.com


habee profile image

habee 6 years ago from Georgia Author

Thanks! I'll check it out!


rajagiriworld 6 years ago

This is a great recipe. Thanks

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habee profile image

habee 6 years ago from Georgia Author

You're welcome! Thanks for visiting!


Hello, hello, profile image

Hello, hello, 6 years ago from London, UK

Congratulation, you are on the number one Hub Pages.


habee profile image

habee 6 years ago from Georgia Author

Huh? What's that??


gonnawantseconds profile image

gonnawantseconds 6 years ago

This sounds sooo good. Nothing like true southern cookin!


habee profile image

habee 6 years ago from Georgia Author

So true! That's it's called the "heart attack belt"! Thanks for visiting!


The Rope profile image

The Rope 6 years ago from SE US

For our UK friends: when we say cornmeal you need to think maize meal or polenta. To make "habee"'s dressing use two parts maize meal and one part flour (if you can't get self-rising flour, you can use regular flour but check the internet for the additions you will need to use like salt & baking powder). Hope this works. I haven't tried to make it with maize meal but I'm sure it will work.


habee profile image

habee 6 years ago from Georgia Author

Thanks, Rope, for adding that! I had no idea about the maize meal.


Suzanne Alicie profile image

Suzanne Alicie 6 years ago

What a wonderful southern recipe! Thanks for the step by step!


habee profile image

habee 6 years ago from Georgia Author

You're more than welcome, Suzanne! Hope you give it a try. Thanks for reading!


The Righteous One profile image

The Righteous One 6 years ago

Hi,

Want you to know this is the best dressing...I too am a Ga Girl from Augusta,but now live in Missouri...I still cook Southern and my in-laws love it...They request this dressing from me to do for our Thanksgiving and Christmas get togethers.Your site is cool and I like it... You go Ga Girl!!!!


habee profile image

habee 6 years ago from Georgia Author

Yay! Another GA girl here on HP! Great to meet ya, and thanks for visiting!


ugg 6 years ago

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DeBorrah K. Ogans profile image

DeBorrah K. Ogans 6 years ago

Habee, This makes for terrific stuffing! I can tell you do cook Southern. Thank you for sharing, Blessings


habee profile image

habee 6 years ago from Georgia Author

Thanks, Deborrah! Yep, I cook Southern and eat Southern - that's why I'm fat. lol


Vizey profile image

Vizey 6 years ago

Hey Habee, nice recipe ya! I simply love corns and so do my gf :) thanks for shring sweetheart :)


Vizey profile image

Vizey 6 years ago

Hey Habee, nice recipe ya! I simply love corns and so do my gf :) thanks for shring sweetheart :)


habee profile image

habee 6 years ago from Georgia Author

Thanks, Soci and Vizey. Nice of you to read and comment!


jim 6 years ago

Your words are so good.My pleasure to introduce uggs to you.


melbel profile image

melbel 6 years ago from New Buffalo, Michigan

Wow, this sounds absolutely wonderful. I will have to try this, thanks!


habee profile image

habee 6 years ago from Georgia Author

Glad you stopped by, Melbel!


khmohsin profile image

khmohsin 6 years ago from London,UK

hmmm...it looks spicy thanks dear for your great recipe are you a Sheff?...


Laura A. Bethuy profile image

Laura A. Bethuy 6 years ago

Yum! I just love southern cooking and with Thanksgiving just around the corner, I'll have a good excuse to make this even if it has real butter!

Thanks habee, great hub. I'm new here and I'm learning from reading other's hubs. I especially like the hyper-links to more of your hubs.


habee profile image

habee 6 years ago from Georgia Author

Nope, Khmoshin, just a good ol' Southern cook! Thanks for reading!

Hi, Laura! Nice to meet you, and thanks for visiting!


akirchner profile image

akirchner 6 years ago from Central Oregon

Awesome - need to make some cornbread for my stuffing - getting close! Great recipe.


habee profile image

habee 6 years ago from Georgia Author

Thanks, Akirch! Good to see you!


sweetie1 profile image

sweetie1 6 years ago from India

This is a wonderful dish..thanks for sharing


habee profile image

habee 6 years ago from Georgia Author

It really is wonderful, Sweetie. I look forward to the couple of times a year I make it. Thanks for visiting!


NaomiR profile image

NaomiR 6 years ago from New York

Sounds delicious! I usually just make the boxed stuff...


Divamommy profile image

Divamommy 6 years ago from divamomonhubp-20

I'm Loving it...i will try this. The Boxed stuff is just so sweet. Cant wait for the Family to try Thursday. Thanks


habee profile image

habee 6 years ago from Georgia Author

Naomi - toss that boxed stuff in the trash! Thanks for reading.

Divamom, you'll like this SO much better. Let me know how it turns out. And thanks for stopping by!


johnnyco12 profile image

johnnyco12 6 years ago from Pascagoula, Ms

Sounds woniful, woniful! I always make the dressing but it somehow never turns out quite right it's usually gummy, so "shhhhh" this year I decided to turn to my hubfamily for help. you won't tell, will ya? I'll letcha know how it turns out.

Love ya, Johnny


habee profile image

habee 6 years ago from Georgia Author

Hi, Johnboy. Your secret is safe with me! Happy Thanksgiving!


martycraigs profile image

martycraigs 6 years ago

That sounds way better than the standard brown gravy my Mom makes.


motorolafans 6 years ago

Baked turkey is great, smoked turkey is amazingly wonderful, but deep-fried turkey is super-dooper delicious! I'm almost ashamed to admit this, bu


stlramesh profile image

stlramesh 6 years ago from Calgary, Canada

You write so well, why dont you try this out. You can be of help to lot of people by answering questions at a support forum. This is full of new comers who find it very difficult to understand this particular online venture, who post their questions on this forum and you can help them out with your good writing skills and knowledge to make few bucks at the same time. http://tinyurl.com/apsforum


Marrie_D profile image

Marrie_D 6 years ago

This is really an interesting recipe. With all the healthy tips it has to offer like low fat recipe, my family would be very interested much on this,and for sure they'll really like it..I think you can put up your own business, a restaurant maybe, It would a real instant money for you.I think you have the passion and love for cooking.I hope you continue to share your knowledge about cooking and your recipes.


habee profile image

habee 6 years ago from Georgia Author

Hi, Marty. Try it - you'll like it! Thanks for reading!

Motorola, I agree with you 110%!! Thanks for visiting!

Stiramesh, Thanks for the tip. I'll check it out.

MArrie, Thanks for the support and for reading.


lilolladystuff 6 years ago

Wow, sounds delicious and well satisfying we will say. Okay, filling, but who cares at this time of year. Thanks for writng this article.


habee profile image

habee 6 years ago from Georgia Author

Yep, it's not exactly health food, but it is yummy! Thanks for reading!


heydave profile image

heydave 6 years ago

I'll have to see if my wife can try and make it.


habee profile image

habee 6 years ago from Georgia Author

I just chopped all my onions. I made my cornbread last night. Tomorrow I'll cook the chicken backs and put everything together, then let it sit in the fridge overnight for the flavors to mingle. Thursday morning, I'll bake it.

Thanks for reading!


fete des peres 6 years ago

Hi...

Thank you for sharing such a nice recipe. I would love this item. I am giving a party to my friends this weekend at my farmhouse. I was wondering about some new item to treat my friends with. I will surely try this and let you know.


mjjdcbannan 6 years ago from Arizona

This looks excellent! Being from South Texas myself, I love southern cookin', and can't wait to try this receipe! Thanks! :)


AnnaFaith 6 years ago

So glad to find this hub...this recipe is exactly what I was looking for!


platinumOwl4 profile image

platinumOwl4 6 years ago

If you are making stock from scratch then why use bullion cube? Sounds great. Just asking. Oh! by the way I am new to the hub but look for my tomato sandwich.


habee profile image

habee 6 years ago from Georgia Author

Great, Fete! I'm sure it will be a hit!

Mjj - noting like Southern cookin', is there? Thanks for reading.

Anna, let me know how it turns out. Thanks for stopping by!

Owl, sometimes I add a little "extra" flavor to the stock to make it richer. Welcome to HP!


kiwi gal profile image

kiwi gal 6 years ago

This is great. Love cooking real good food so will be trying this out this coming weekend with a few friends. You may want to check this out.

http://tipdrop.com/ref/lightning?u=/tipsheet/how_to_get_people_to_link_to_your_web_page


zuroc 6 years ago

great


habee profile image

habee 6 years ago from Georgia Author

Thanks, Kiwi and Zuroc for reading and commenting!


giimasterone 6 years ago

i feel hungry


habee profile image

habee 6 years ago from Georgia Author

Sorry I made you hungry, but I'm glad you took time to read the hub!


Leelin profile image

Leelin 6 years ago

Wow, can I come over to your house for dinner some time? I love southern cook'in!!


habee profile image

habee 6 years ago from Georgia Author

You sure can! You'd love playing with my Great Danes.


NaomiR profile image

NaomiR 6 years ago from New York

I'm not surprised this hub earned a 100. Just looking at that photo is enough to make my mouth water...


habee profile image

habee 6 years ago from Georgia Author

Lol! I wish I had some of that food right now - I don't want to cook dinner tonight! Thanks so much for visiting.


Albertttt profile image

Albertttt 6 years ago

That turkey is making me hungry.

Nice hub.

Albert


habee profile image

habee 6 years ago from Georgia Author

Hi, Albert. Nice pic! lol. Thanks for reading and leaving a comment!


6inchboot 6 years ago

I like it,thank you for sharing.www.6inchboot.com


jason angeli 6 years ago

This was a great dish I tried for my wifey. She loved it. I will be adding this to my arsenal of side dishes. Thanks for the recipe.


habee profile image

habee 6 years ago from Georgia Author

Hi, Jason. I'm so glad you liked it! Thanks for letting me know!


Kathy Rimel profile image

Kathy Rimel 6 years ago

I haven't ever heard of this kind of cornbread before, but it sure sounds like I should give it a try. Thanks for the receipe


habee profile image

habee 6 years ago from Georgia Author

Kathy, try it - you'll love it! My husband can make a meal with cornbread and a big glass of milk! Thanks for reading!


Jeffrey84 profile image

Jeffrey84 6 years ago from Chattanooga

Oh! my mom do like that)


bearclawmedia profile image

bearclawmedia 6 years ago from Mining Planet Earth

Hey, hey, Ha Bee, don't sting me for saying so but I put your recipe up against my Indian Fry bread today at lunch. My fry bread won, it was close and it cost me a lot to get all the judges drunk, but I am counting it as a win never the less. Loved your recipe, don't tell anyone. Your fan Bearclaw


habee profile image

habee 6 years ago from Georgia Author

Thanks for reading, Jeffrey. Love your pic!

OK, Bear, I guess we'll have to have a rematch since you cheated with the booze!! So what's it goona be - fried shrimp? Hushpuppies? Biscuits?


bearclawmedia profile image

bearclawmedia 6 years ago from Mining Planet Earth

Biscuits Babe, of course. I publish my Buttermilk recipe this week!

Love your hubs. Bearclaw


habee profile image

habee 6 years ago from Georgia Author

Wouldn't it be funny if we use the same biscuit recipe?? I wish I could find Mom's recipe for her angel biscuits. They were the best I've ever had. But knowing her, she prolly didn't even use a recipe!


salt profile image

salt 6 years ago from australia

Im australian and haven't tried much of the USA foods, except those beans, refried beans, which we actually love. So Ill try this one and see if I can make it right.

We make something not completely dissimilar, with flour and water, but thats more for outback cooking.. over an open fire called damper..

and congratulations, on the awards... if I am not mistaken.


habee profile image

habee 6 years ago from Georgia Author

Thanks, Salt - for reading, commenting, and for the congrats!


lorlie6 profile image

lorlie6 6 years ago from Bishop, Ca

Thanks for this link-I must have missed it before...sounds scrumputous!


habee profile image

habee 6 years ago from Georgia Author

Oh, Lorlie - it'll make you slap your grandma! lol! Thanks for visiting!


tedsdfscdkkid 6 years ago

Manolo says, 09 Ugg Boots behold, Dapper Dan the Hat Man.


Michael Shane profile image

Michael Shane 6 years ago from Gadsden, Alabama

Got it bookmarked for later! Sounds delicious Habee!


habee profile image

habee 6 years ago from Georgia Author

It is really awesome, Michael!


Kay Creates profile image

Kay Creates 6 years ago from Ohio

It sounds so good.


habee profile image

habee 6 years ago from Georgia Author

Kay, it is awesome! Thanks for reading!


lovelypaper profile image

lovelypaper 6 years ago from Virginia

I haven't read my first Hubber of the week in a while. Hope you're doing well. This recipe sounds delish!


habee profile image

habee 6 years ago from Georgia Author

What's a "first hubber of the week"? Glad you visited!


katiem2 profile image

katiem2 6 years ago from I'm outta here

Oh how did I ever miss this? Cornbread is my all time favorite thing to eat and I make a killer cornbread. Your recipe aint bad. The only way to bake it is in cast iron! I have a collection of the good stuff, love the corncob pans...for corn bread. Anyway I make a double batch of cornbread because I start eating it fresh out of the oven after the stick of REAL butter I melt on the top has dissapeared man oh man I'm hungry for corn bread now...


habee profile image

habee 6 years ago from Georgia Author

Katie, I'm ready for some good ol' Southern cornbread dressing!


joe w bennett profile image

joe w bennett 5 years ago from Clinton, MS, US of A

thanks for all the wonderful Dixie-fied recipes...you make your cornbread much like my grandmother did; she taught me when I was 16 and I still have her cast-iron skillet (for cornbread only!)...did I miss your recipe for dressing?


habee profile image

habee 5 years ago from Georgia Author

Joe, the dressing recipe is in the hub!


craigb182 profile image

craigb182 5 years ago from Glasgow, Scotland

Sonds fantastic I can't wait to ty some good American soul food!


Karen 5 years ago

Hi habee, my mom made the best dressing ever. She used a little white bag. I know she had to add flour. But not sure about the baking powder. Last night, I came home with two things--before I read this---Quaker yellow corn meal, and I guess what you're talking about--ez bake white self rising cornmeal mix. You only have to add egg oil and milk. The other you have to add flour, baking powder, eggs, etc. So the ez bake is not good.....

I have the cast iron skillet! I make chicken for my dogs--I boil the breasts, and save it and then use it again, and again all week. So I have broth from that I will use. There was another recipe that had way more onions than yours calls for, and it seemed ridiculous, so I am following yours. My sister helped me with the dressing before, and it was awesome. Anyway, I guess you're saying that I use the yellow corn meal? It is just yellow corn meal period! Thank you for your help!


habee profile image

habee 5 years ago from Georgia Author

Thanks, Craig!

Karen, use the self-rising cornmeal - not a cornbread mix. Happy Thanksgiving!


SJKSJK profile image

SJKSJK 5 years ago from delray beach, florida

Just getting ready to make my Thanksgiving Dinnr, will use your recipe.


Payday loan 5 years ago

I like the comments on Southern culinary arts that you have discussed in your blog. All the facts are quite knowledgeable and excellent.


timonweller profile image

timonweller 5 years ago

I will have to try this recipe next time, thanks for the share. :)


habee profile image

habee 5 years ago from Georgia Author

SJKSJK, hope it turned out great - mine did!

Thanks a bunch, Payday!

Timon, you're very welcome!


lati4f 5 years ago

Karen 3 weeks ago

Hi habee, my mom made the best dressing ever. She used a little white bag. I know she had to add flour. But not sure about the baking powder. Last night, I came home with two things--before I read this---Quaker yellow corn meal, and I guess what you're talking about--ez bake white self rising cornmeal mix. You only have to add egg oil and milk. The other you have to add flour, baking powder, eggs, etc. So the ez bake is not good.....

I have the cast iron skillet! I make chicken for my dogs--I boil the breasts, and save it and then use it again, and again all week. So I have broth from that I will use. There was another recipe that had way more onions than yours calls for, and it seemed ridiculous, so I am following yours. My sister helped me with the dressing before, and it was awesome. Anyway, I guess you're saying that I use the yellow corn meal? It is just yellow corn meal period! Thank you for your help!


habee profile image

habee 5 years ago from Georgia Author

Lati, you need self rising cornmeal - or you can add a little baking powder to regular cornmeal.


Cloverleaf profile image

Cloverleaf 5 years ago from Calgary, AB, Canada

What a great side dish for my BBQ Ribs! It made my mouth water. I'm going to try this recipe, thanks for sharing it.


habee profile image

habee 5 years ago from Georgia Author

Hope you like it, Cloverleaf!


amber 4 years ago

did you only make one pan of cornbread? I have a big family so I need a to make two pans of cornbread then double on the dressing?


bichonmama@mindspring.com Dorothy Grosse 4 years ago

I want to try your real old fashioned southern cornbread dressing. It says to use 2 cups of SELF-RISING BUTTERMILK CORNMEAL. I cannot find this anywhere. Is this a mix or what. I have seen Martha White's self-rising cornbread mix,but it did not included buttermilk. Can I use this. Please respond because I want to make for Thanksgiving. Thank you kindly.


Onusonus profile image

Onusonus 4 years ago from washington

nice.


bama-baby 4 years ago

I made this dish for Thanksgiving & Christmas & it was delicious!!! Thanks for sharing


anndavis25 profile image

anndavis25 4 years ago from Clearwater, Fl.

I just found you on here. I'm from Tennessee. I make almost the same recipe as you. I use the basic cornbread and the iron skillet, but I use variations of ingredients.

Nice informative hub.


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sandy 3 years ago

can cornbread dressing be canned in a pressure cooker


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My anniversary is in two weeks and we will have been maerrid for 23 years! I also love my husband more now than I did back then Happy Anniversary Katrina and cheers to the many many wonderful years ahead. xxSomething Gorgeous recently posted..[] Reply:March 4th, 2012 at 2:22 pmThat's lovely! Thanks so much.[]


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Kristen Howe profile image

Kristen Howe 10 months ago from Northeast Ohio

Holly, I've been craving southern food lately--grits, crab cakes, corn bread and hush puppies. No wonder this is a popular recipe hub. Very easy and useful to make. I'll keep this in mind for next month or January and give it a try.

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