Paula Deen’s Heartwarming Southern Cornbread Dressing Recipe

Comfort flows through every southern cornbread dressing bite, promising a warm embrace of culinary tradition.

Memories of grandmother’s kitchen dance across your taste buds with each savory spoonful.

Delicate herbs and hearty bread crumbs create a symphony of flavors that whisper southern hospitality.

Fragrant sage and rich chicken stock weave together a tapestry of home-cooked goodness.

Generations of southern cooks have perfected this timeless side dish, passing down secrets from one kitchen to another.

Crisp edges and tender center make this dressing a thanksgiving table star that everyone will love.

Prepare to experience a recipe that feels like a delicious hug from the south.

Paula Deen’s Southern Cornbread Dressing That Impresses

• Celebrate Southern Comfort: Dive into a classic Southern dish that brings warmth and nostalgia to your dinner table.
• Craft with Ease: Prepare this crowd-pleasing dressing using simple ingredients and straightforward cooking techniques that even beginner cooks can master.
• Versatile Crowd-Pleaser: Perfect for holiday gatherings, family dinners, or as a delicious side dish that complements multiple main courses with its rich, savory flavor.
• Make-Ahead Magic: Assemble the dressing in advance and store in the refrigerator, allowing you to save precious time during busy meal preparations and reduce day-of cooking stress.

Ingredients for Paula Deen’s Southern Cornbread Dressing

• Self-Rising Cornmeal: The foundation of this Southern-style dressing with a classic corn flavor.
• Self-Rising Flour: Provides additional structure and lightness to the cornbread base.
• Dried White Bread: Adds texture and helps absorb the rich flavors of the dressing.
• Saltine Crackers: Contributes extra crunch and helps bind the ingredients together.

• Buttermilk: Adds tanginess and helps create a tender cornbread texture.
• Vegetable Oil: Ensures moisture and helps prevent the cornbread from becoming dry.
• Chicken Stock: Provides deep, savory flavor and keeps the dressing moist.
• Butter: Adds richness and helps sauté the vegetables while enhancing overall flavor.

• Celery, Onion: Classic vegetables that provide a traditional savory base for the dressing.
• Eggs: Act as a crucial binding agent to hold the dressing together.
• Salt, Black Pepper: Essential seasonings that enhance the overall taste.
• Sage, Poultry Seasoning: Optional herbs that add depth and traditional holiday flavor.

How to Make Paula Deen’s Southern Cornbread Dressing

Step 1: Prepare Cornbread Base

Grab a mixing bowl and combine self-rising cornmeal, self-rising flour, buttermilk, eggs, and vegetable oil. Whisk everything together until the batter looks smooth and well-blended.

Pour the mixture into a greased shallow baking dish and bake in a preheated oven at 350 degrees Fahrenheit for 20 to 25 minutes. The cornbread should turn golden and look perfectly cooked.

Let it cool completely after removing from the oven.

Step 2: Crumble Bread Components

Take the cooled cornbread and start crumbling it into a large mixing bowl.

Tear white bread into small pieces and crumble saltine crackers. Mix these bread components together, creating a rustic base for the dressing.

Step 3: Sauté Aromatic Vegetables

• Celery
• Onions

Cook these vegetables until they become transparent and soft, which typically takes 5 to 10 minutes.

The kitchen will start smelling deliciously savory.

Step 4: Create Dressing Mixture

Transfer the sautéed vegetables into the bowl with crumbled breads.

Pour in chicken stock and mix thoroughly. Season with salt, black pepper, sage, and poultry seasoning according to your taste preferences.

Step 5: Bind and Bake Dressing

Whisk eggs and fold them into the dressing mixture, ensuring everything is well combined. Transfer the mixture to a greased baking dish.

Bake in a preheated oven at 350 degrees Fahrenheit for 45 to 60 minutes. The top should turn golden brown and the dressing should be completely set.

Tips to Perfect Paula Deen’s Southern Cornbread Dressing

• Crumble cornbread slightly coarse for better texture and more authentic southern feel, avoiding overmixing to maintain rustic consistency.
• Select fresh buttermilk for richer flavor and ensure ingredients are room temperature for smoother blending.
• Adjust chicken stock quantity based on desired moisture level, adding gradually to prevent soggy or dry dressing.
• Consider using day-old bread for enhanced flavor absorption and more complex taste profile in the final dish.
• Optional herbs like thyme or rosemary can elevate the traditional recipe, providing subtle depth and aromatic complexity.

Variations on Paula Deen’s Southern Cornbread Dressing

• Gluten-Free Cornbread Dressing: Replace self-rising flour and white bread with gluten-free alternatives like almond flour or gluten-free bread crumbs for a celiac-friendly version.
• Vegetarian Herb Stuffing: Swap chicken stock with vegetable broth and add extra herbs like rosemary and thyme to enhance the flavor profile for plant-based diets.
• Low-Sodium Comfort Version: Reduce salt content by using low-sodium crackers, homemade stock, and incorporating more herbs for seasoning without compromising taste.
• Spicy Southern Kick: Add diced jalapeños, cayenne pepper, or green chiles to the vegetable mixture for a zesty and bold flavor variation that maintains the traditional cornbread dressing structure.

Pairing Ideas with Paula Deen’s Southern Cornbread Dressing

• Serve this classic Southern cornbread dressing alongside a perfectly roasted turkey for an authentic Southern Thanksgiving experience. The rich, savory flavors complement each other beautifully.
• Add a tangy cranberry sauce on the side to cut through the richness of the dressing. The sweet-tart flavor provides a delightful contrast to the savory cornbread base.
• Select a medium-bodied white wine like Chardonnay or a light Pinot Noir. These wines balance the hearty dressing with their crisp and slightly fruity undertones.

Storage Advice for Paula Deen’s Southern Cornbread Dressing

• Seal the leftover cornbread dressing in an airtight container within 2 hours of cooking. Store in the refrigerator for up to 4 days to maintain freshness and prevent bacterial growth.
• Wrap the dressing tightly in freezer-safe plastic wrap or aluminum foil. Place in a freezer-safe container and store for up to 1 month. Label with the date to track storage time.
• Preheat the oven to 350°F. Remove the dressing from the refrigerator and let it sit at room temperature for 15 minutes. Cover with aluminum foil to prevent drying, then bake for 20-25 minutes until heated through.

FAQs

• Can I make this dressing ahead of time?

Yes, you can prepare the dressing a day before and refrigerate. Simply cover it tightly and bake when ready to serve, adding a few extra minutes to the cooking time.

• Is buttermilk necessary for this recipe?

Buttermilk helps create a tender cornbread and adds a subtle tangy flavor. If unavailable, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.

• What type of bread works best for this dressing?

White bread works well, preferably day-old or slightly stale bread. Avoid using soft sandwich bread, as it can make the dressing too mushy.

Paula Deens Southern Cornbread Dressing Recipe

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4.6 from 35 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Southern cornbread dressing creates a comforting classic that blends traditional Southern flavors with hearty ingredients. Crumbled cornbread meets savory herbs and aromatic vegetables for a side dish you’ll cherish during holiday gatherings.

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Ingredients

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• 7 slices oven-dried white bread
• 1 sleeve saltine crackers
• 5 eggs (beaten, for dressing)
• 7 cups chicken stock
• 2 cups chopped celery
• 1 large onion (chopped)
• 8 tbsps butter
• 1 tbsp poultry seasoning (optional)
• 1 tsp sage (optional)
• 1 tsp salt
• Freshly ground black pepper (to taste)
• 2 eggs (beaten, for cornbread)
• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 tbsps vegetable oil

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Instructions

1. Craft the cornbread foundation by mixing self-rising cornmeal, self-rising flour, buttermilk, eggs, and vegetable oil into a smooth batter.
2. Transfer the batter into a greased shallow baking dish and bake at 350°F for 20-25 minutes until golden, then allow complete cooling.
3. Crumble the cooled cornbread into a large mixing bowl, complemented by torn white bread and crumbled saltine crackers.
4. Melt butter in a skillet over medium heat, sautéing chopped celery and onions until translucent and softened, approximately 5-10 minutes.
5. Introduce the sautéed vegetables to the bread mixture, creating a harmonious blend of textures and flavors.
6. Pour chicken stock over the bread and vegetable mixture, stirring to achieve a consistent moisture level.
7. Season the mixture with salt, black pepper, sage, and poultry seasoning, adjusting to personal taste preferences.
8. Gently fold beaten eggs into the dressing, ensuring thorough and even distribution throughout the mixture.
9. Transfer the prepared dressing into a greased baking dish, creating an even layer for consistent cooking.
10. Bake at 350°F for 45-60 minutes, monitoring until the top develops a rich golden-brown crust and the interior reaches a complete, moist consistency.

Notes

• Ensure cornbread is completely cool before crumbling to maintain the right texture and prevent sogginess.
• Experiment with homemade bread types like sourdough or whole wheat for unique flavor variations.
• Adjust chicken stock quantity based on desired moisture level – less stock creates a drier dressing, more creates a softer, more pudding-like consistency.
• For gluten-free adaptation, use gluten-free cornmeal, flour, and bread alternatives like almond flour or gluten-free crackers.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 12
• Calories: 285 kcal
• Sugar: 3 g
• Sodium: 530 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 140 mg