Mom’s Southern Cornbread Dressing is a must-have on the Thanksgiving table.
I’m bringing this traditional southern cornbread dressing back to the top of the blog because every table should have this dish on Thanksgiving. My absolute favorite thing about Thanksgiving, well besides being with my family, is the cornbread dressing. Yep, definitely the dressing. The holidays would not be the same without some of my momma’s homemade dressing.
For years I never attempted to make her dressing because I just knew I couldn’t get it to taste just like hers. Finally I watched her making it and knew I could do it. I’ve been making it for a few years now and every time I make it just a little different. Sometimes I use cream of chicken or celery. Sometimes I forget the giblets.
This one is my go-to recipe though. It’s easy to make and you really can’t mess it up as long as you don’t go crazy with the poultry seasoning. I could eat this for days. And I have!
- 2 packages Jiffy cornbread mix
- 2 eggs
- 2/3 c milk
- 3 Tbsp butter
- 1 c onion, chopped
- 1 c celery, chopped
- 1 can cream of mushroom
- 2 c chicken stock
- Salt and pepper, to taste
- 1/2 tsp poultry seasoning
- Bake cornbread according to package instructions which includes the eggs and milk. You can make this cornbread a day in advance and let sit overnight.
- Once you are ready to make the dressing, preheat oven to 350 degrees.
- Add butter to a medium sauté pan. Let melt. Add celery and onion. Add about 2 Tbsp of chicken stock and let cook for 5-7 minutes. Set aside.
- Crumble baked cornbread into a large mixing bowl. Add celery, onion and butter mixture. Pour in cream of mushroom and remaining chicken stock. Mix together. Season with salt, pepper and poultry seasoning.
- Taste and add more salt and pepper as needed.
- Pour mixture into a 9x13 pan. Bake uncovered for 40-45 minutes.
- Note: if you have the giblets from the turkey, boil them until cooked. Chop up and place in the dressing.