Southern Cornbread Stuffing

Total Time:
1 hr 50 min
30 min
1 hr 20 min

6 to 8 servings

  • Cornbread, recipe follows
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 8 tablespoons butter
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)
  • 5 eggs, beaten
  • Cornbread:
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.


Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings

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    I've used this recipe and the whole family loves it! Growing up in the south is just like the dressing my aunt uses. And as for the recipe (if you've never made it before tip**) I just eyed the broth, you want it to be the consistency of cornbread mix.... don't let it get soupy. Some times I need more broth at times I need less.
    Been making this recipe as long as I have been cooking(40years) I use whole wheat not white bread. I add chives and mushrooms. Sometimes need more stock or turkey broth, but no matter what it is always great.
    If you have ever made SOUTHERN CORNBREAD DRESSING ...DO NOT USE THIS ONE ITS TERRIBLE ...........I dont care who's name is on it ...this is CRAP for lack of a better word to use !!
    This was sooo watery and mushy. Even after baking longer, this recipe could not be saved! Ruined Thanksgiving
    I tried this recipe last year and agree that it was more like a soggy soup than it was stuffing. That recipe says to use 7 cups of chicken stock. Really? That's why it was a soupy mess.
    READ THIS IF YOU HAVE NEVER MADE STUFFING/DRESSING BEFORE. I wish I would have read the reviews before making this. But when a recipe has 5 stars you would assume it doesn't need modification. If you use 7 cups of broth you will have one messy disaster. I kept cooking and cooking and it still was like soup. Finally, I dumped it on a baking sheet and spread it thin. Then continued to mix it around and cooked for probably another hour. Finally, the consistency was normal.  
    I don't know how anyone had good results following this as is....I may make again with a lot of modifications including adding more seasoning.
    This was terribly mushy.
    This stuffing was good but not the best I've had. I used "Pamela's" gluten free cornbread mix to make the cornbread, which tastes great on its own. I also used gluten free rice crackers instead of the saltines. I was disappointed that the dish turned out mushy and more like a casserole than a classic stuffing. I still love Paula.
    This came out mushy, heavy, wet, and a bit racist. I would not make this again. ever.
    The food network says seems to think that this guy can call her a racist, but I can't say anything negative about him. Talk about your double standard.
    This is very much like my mother's recipe. I use Martha White's jalapeno cornbread mix (x 2) for my cornbread. Can't say that I measure the broth - put some in, then the eggs, and then more to make it "look right". I like crispy dressing, so I cook it in a large toast pan with about 3/4" side. I don't use the sage or poultry seasoning, because my family doesn't care for it. It is very important to toast the white bread until super dry and (I think) slightly over bake the cornbread. It's just perfect for our tastes.
    I made this cornbread dressing for the first time, followed the direction as it is written. It came out perfect! Every one loved it. Thank you Paula.
    This was my first time making stuffing and it turned out GREAT. I did what other reviews suggested, 3 eggs and 4 cups of stock. Absolutely perfect. Also used Jiffy cornbread and Ritz crackers. I'll be making this recipe from now on.
    I make this every year and it is the best! I modify it by adding 2 chopped Granny Smith apples (sautéed with the onions and celery) and a tube of cooked pork sausage. You can't miss with this one. Just be sure not to add all of the stock at once, you may not need it. I usually end up using about 5 cups. Also, this makes a TON! Would serve 10 easily.
    I've made this recipe every year for the last 4 years and it is the best! I recommend using the Better Homes and Gardens Corn Bread recipe instead of the one listed for an extra bonus. I also recommend adding 1 pound of sage sausage and 1 chopped apple. No matter how you make it your own, this recipe is fantastic! I'll be sharing it with my friends and family for years to come!
    I first made this recipe back in 2007 and I've been making it ever since. It is always the first thing gone at Thanksgiving. I've varied it up a bit but really the only things I do differently are using whole wheat club crackers (instead of saltines) adding a pound of Conecuh sausage (Andouille is an *almost* decent substitute for it) and I don't dry my bread (I've used whole grain breads with great success). Even my own doctor wanted my recipe, I kid you not! I do everything else just how good 'ol Paula said. Thanks Paula! We LOVE you!
    I made this last year for Christmas. It was delicious but I made some changes. There is no way you can give 5 stars when you have to ammend the recipe.  
    I made Jiffy cornbread - 2 boxes, with buttermilk. I made it 1 day ahead, broke it into pieces, and allowed it to sit out to dry for 24+ hours. 
    I used a lot less stock. Use your brain when making this, and you'll be fine. This recipe is much better if you have experience in a kitchen. If you're simply looking for a recipe to make and follow blindly, I wouldn't recommend this one. 
    Overall, super-delicious.
    If you are an experienced cook and are familiar with all kinds of recipes and cooking, you can judge what works for you and the amounts of stocks, spices'll need. This is a good recipe...adjust it to your taste and don't complain about it if it doesn't work for you. Paula you are the best!
    The greatest recipe. I have used this one for years and it is so flavorful! The entire family is always so happy with this recipe and that is not always so in a house full of critical cooks. Thank you Paula!
    Been making this every year for the past 5 yrs or so. The flavor is spot on and the dish turns out just as it should--which was not so for several other recipes I've tried. My tried and true dressing recipe!
    Love it, love it, love it! Be careful to not add more broth than is called for. One time I had some extra broth and just threw it in. Big huge mistake!
    Great dish!I made this last year for Thanksgiving and it was a hit. I will make again this year too. I get request for this dish all during the year. I recommend this receipe to everyone.
    I made this last Thanksgiving and will do so again this time. I have made several other recipes in the past because I like the cornbread style and my mom likes the traditional bread style and NONE have even come close to being as good as this recipe. I have to say....we had both styles of stuffing (cornbread and tradtiional bread) and mine was almost gone and the other just sat...uneaten. My mother was not happy---to say the least. I will definitely stick to this recipe!
    This is very similar to my father's dressing (which was my grandma's recipe) the thing with the stock everyone is complaining about is that you may need up to the amount listed but you don't always need ALL of it. You have to sort of eyeball and judge it as you mix. The crackers were always part of ours. The cornbread he always made and cooked a bit overdone. And we always used quite a bit more of the white bread, usually a whole loaf and the cornbread was always made in a cast iron skillet. The dressing was always made after the turkey in the turkey roasting pan with pieces of the turkey in it. We used to do hard boiled eggs in it too but dad stopped doing that because I didn't care for the eggs as a kid. In the south, humidity also plays a role in how much stock should be used. If the day is warm/humid then less stock is needed. Those giving bad reviews based on the stock amount never grew up in a household that made this sort of dressing.
    I have been eating cornbread dressing since I was a baby I am sure. Being born just outside of Charleston, SC it was the only dressing made. My grandmother, mother always made it and now I have been making the Thanksgiving and Christmas dinners for many years and my family loves the cornbread dressing. When I saw the original show when Paula shared this recipe, I decided to try it. My goodness, it was so easy and the best. My family ate it up and absolutely no leftovers. I now make a double batch just for the leftovers. I do not measure much these days, it's just a consistency thing now and it always turns out just perfect. Thanks Paula for this recipe. It, like you, are loved a whole bunch. Allan
    nothing special
    This was the first dish I tried from FN. I've been meaning to post a review when I made this for Christmas dinner but just now getting around to it. Everyone insists I make it every holiday from now on. Like many other reviewers I wanted to try to duplicate the old family recipe because I didn't get it from my Father or Grandmother before they both passed in '09.  
    I did reduce the stock to 5 cups and 3 eggs after reading all the reviews. I like my 'dressing' to be thicker and also added a can of cream of chicken and mushrooms. I also cooked it a bit longer but in all fairness the electricity went out for a bit while making it, just my luck, but it came out perfect! 
    Thanks Paula for giving me back a family tradition. If you have a family recipe that makes those holiday meals please get it before it's too late. Dad and Grams would be proud!
    I loved the flavor!
    Very good recipe! Have fixed it every Thanksgiving and Christmas since I found it. Besides making my own chicken broth w/ chicken wings and my own cornbread recipe I reduced the amount of broth to 4 cups and the sage/poultry seasoning to 1 T of poultry seasoning. We simply are not huge sage fans.
    I made this stuffing for Thanksgiving. I used Paula's Chicken stock recipe for this dish, with one modification...I used split chicken breasts and added the breast meat to the dressing. It was Amazing! My family requested that I make it for Christmas too! Thanks Paula! Love ya girl!
    Amazing. This is the best cornbread stuffing I have ever had next to my grandmother's. Every other recipe I have tried did not turn out right, but this one is perfect. My family loved it and I am planning on doing another batch for Christmas.
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