YaYa’s Southern Cornbread Dressing
There’s something about MaMa Bessie’s Cornbread Dressing that makes every Southern kitchen smell like home. This recipe brings back the comforting aroma of holidays and Sunday dinners—warm cornbread, biscuits, and a touch of poultry seasoning baked until golden and crisp on top, soft and savory inside. It’s rich, buttery, and perfectly moist, just like MaMa made it.
Ingredients
- 1 large cake of cornbread
- 6 biscuits
- 2 slices day-old bread
- Salt pepper, and poultry seasoning to taste
- 3½ cups chicken stock
- 1 large onion chopped
- ⅓ cup butter
- 2 eggs beaten
Instructions
- Crumble the cornbread, biscuits, and day-old bread into a large mixing bowl until you have about 6 cups of crumbs.
- Season with salt, pepper, and poultry seasoning to taste.
- In a skillet, melt butter and sauté onion over medium heat for about 5 minutes, until tender.
- Add onions and melted butter to the bread mixture.
- Pour in the chicken stock and stir gently until well combined.
- Add beaten eggs and mix until evenly moistened.
- Spread mixture evenly into a greased baking dish.
- Bake at 350°F for 1 hour, or until lightly browned on top and set in the middle.
Yaya’s Tips for Success
This dressing is all about texture; crispy edges and a soft center.
- Make sure your breads are dry before crumbling; it helps absorb the stock better.
- Taste the mixture before baking to check seasoning.
- For extra flavor, use homemade chicken stock or add finely chopped celery.
- Bake uncovered for a crisp top or cover loosely for a softer dressing.
Yaya’s Customization Ideas
- I love to add finely chopped boiled eggs or a bit of shredded chicken to make it heartier.
- You can even spoon some turkey gravy over the top before serving
For more Southern favorites to serve alongside, try my Glazed Ham or Stuffing for Roast Chicken.
Yaya’s Original Recipe Card
