Traditional Southern Cornbread Dressing

November 10, 2012

It's beginning to look a lot like ... Thanksgiving!  You thought it was going to say Christmas, didn't you??  Well, not quite yet.  We've got this fabulous little holiday called Thanksgiving to get to first.

I looooovvvvvve me some Thanksgiving!  Are you surprised?
I mean, I do write a food blog after all ... and Thanksgiving involves a lot of fantastic food.  What's not to love?

Hand's down, my favorite Thanksgiving food is the stuffing ...  also known as 'dressing', as I've learned since moving to the South.  Apparently, what you call this Thanksgiving staple dish depends in large part on where you live.  According to the "Thanksgiving Across America" survey recently conducted by Mrs. Cubbison's, Southerners say 'dressing' while people in the East, Midwest and West say 'stuffing.'  I grew up saying 'stuffing' ... but now can quite successfully interchange either term.

"Do more than cook, Create with Mrs. Cubbison's Stuffing, Croutons and Toppings. Made from fresh breads, seasoned just right, Mrs. Cubbison’s stuffings and dressings have been trusted by home cooks for over 60 years as the perfect choice for the most important meals of the year."

Have you started shopping for your turkey day ingredients yet??  I have!  So, ... I guess the term 'dressing' isn't the only Southern Thanksgiving habit I've picked up since moving from Vermont to North Carolina.  Mrs. Cubbison's survey also found that people in the South start their Thanksgiving shopping the earliest (3 or more weeks before the big day), while those in the Northeast said they start one week before.  There's no way I could wait until just one week before Thanksgiving to begin my shopping and preparation ... Even though my Mom does the bulk of our Thanksgiving meal prepartion, I'd still stress out if I waited to start my part.  And ... just ask my hubby ... we don't want that.

(Oh, what is 'my part,' you ask?  I'm responsible for Creamed Pearl Onion Gratin, Cabernet Cranberry Sauce, and Pumpkin Cheesecake.  Mom does the rest.)

You can check out other Thanksgiving fun facts at Mrs. Cubbison's "Thanksgiving Across America" survey results page, or check out recipes and tips at their Thanksgiving tips site.  The site is chock full of all kinds of good stuff.  Want to follow along with Mrs. Cubbison's all year long?  ... then join the Mrs. Cubbison's Facebook page so you don't miss a thing!

I've teamed up with Mrs. Cubbison's to share with you a family favorite dressing recipe.  Yes, I'm using the term dressing for this one ... because this recipe comes from the Southern side of my family.  My Mom ... part of the Northern side ... cooks stuffing inside the turkey.  The Southern side all makes dressing cooked in a baking dish separate from the bird.

So, I bring you Traditional Southern Cornbread Dressing! ... made with a wonderful combination of homemade cornbread and Mrs. Cubbison's classic herb-seasoned dressing mix.

Using the combination of homemade cornbread and prepared dressing mix brings a really nice texture to the dressing ... not too soft-and-mushy ... not too dry.  We think it's just right.

Combine the cornbread and herb-seasoned dressing with lots of sauteed celery and onions, chicken broth, and beaten eggs ... and bake it up. 

Cut out a big ol' hunk ...

... and serve it up with your other turkey day favorites.  Oh, I think you'll enjoy this truly Southern traditional dish!

Southern Cornbread Dressing
Source:  Adapted from Southern Living
(Printable recipe)
Buttermilk Cornbread:
2 c. yellow cornmeal
1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. sugar
2 eggs
2 c. buttermilk
2 T. butter

1/2 c. butter
5 celery ribs, chopped
1 medium onion, chopped
2 bunches green onions, chopped (both white and green parts)
8 c. (16 oz.) herb-seasoned stuffing mix (such as Mrs. Cubbison's classic seasoned dressing)
5 (14.5 oz.) cans chicken broth
4 eggs
1/2 tsp. salt
1/4 tsp. black pepper

Prepare the Buttermilk Cornbread:
1.  Preheat oven to 425 degrees.

2.  In a large bowl combine cornmeal, flour, baking powder, baking soda, salt, and sugar.  In a small bowl, stir together buttermilk and eggs.  Add buttermilk and egg mixture to the dry ingredients, stirring just until moistened.

3.  Melt butter in a 9" round cake pan in the preheated oven.  Stir melted butter into the cornbread batter until just combined.  Pour batter into the hot cake pan.

4.  Bake at 425 degrees for 25 minutes or until golden.  Cool completely and crumble.

Prepare the Dressing:
5.  Melt butter in a large skillet over medium heat.  Add celery, onion, and green onion; saute until tender.

6.  Lightly beat eggs in a large bowl.  Stir in crumbled cornbread, sauteed vegetables, stuffing mix, chicken broth, salt, and pepper until well blended.

7.  Spoon dressing into a lightly greased 13x9" baking dish and a 9x9" baking dish (it'll take both pans to hold all the dressing). 

8.  Bake uncovered at 350 degrees for about 1 hour for the 13x9" pan and 45-50 minutes for the 9x9" pan.

- This recipe makes a large batch perfect for serving a Thanksgiving crowd.  You could easily make half a batch for a smaller group.
- You could make a 'full cornbread' version by using cornbread stuffing mix instead of herb-seasoned stuffing mix.  We've tried both and like the flavor of the combination better!
- Using the combination of both homemade cornbread and prepared stuffing mix makes for a fabulous texture.  We've compared the texture to dressings made with all homemade cornbread and made with all prepared stuffing mix ... we love the combination best.


This sponsorship is brought to you by Mrs. Cubbison's who we have partnered with for this promotion.  All opinions are those of Tracey at The Kitchen is My Playground.


  1. I have never even heard of Mrs. Cubbisons until today! I must get acquainted with her...she sounds wonderful!

  2. Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
    Miz Helen

  3. I grew up in Ohio and our special dish at Thanksgiving was Grandma's Oyster Dressing. Grandma's ancestors in Ohio went back 7 generations--back to the time when Ohio became a state, so no southern ancestors. So I can say not everyone in the north calls it stuffing.

    With that said, I love southern cornbread dressing and I make it every year that I am cooking! Your recipe looks great!

  4. Love that the stuffing looks crispy on the top and soft on the bottom. Thanks for sharing on Thursdays Treasures. Happy Thanksgiving.


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