Paula Deen’s Southern Cornbread Dressing – Alright, let me tell you, Paula Deen’s Southern Cornbread Dressing is more than just a holiday side dish in my family—it’s practically a rite of passage. The first time I made it, I was fresh out of college, trying to prove myself in the kitchen, and desperate to get it right. I remember calling my mom halfway through, worried I’d messed up the seasoning. “Just trust your nose,” she said, and honestly, I haven’t stopped doing that since.
This dressing, with its buttery onions, tender celery, and that crumbled cornbread, takes me right back to holiday dinners where we’d all be crammed around the table, passing dish after dish. You know, where everyone is full but somehow still reaching for just a little more dressing. That’s the magic of this recipe. And honestly? It doesn’t feel like the holidays without it. Give it a try—I’d love to know if it brings up any memories for you too.
Why You’ll Love This Paula Deen’s Southern Cornbread Dressing Recipe?
Let’s talk about what makes Paula Deen’s Southern Cornbread Dressing the one to have on your holiday table:
- Classic Southern Flavors: You’re getting that warm, savory, comforting Southern flavor that’s like a big holiday hug on your plate. Trust me, it’s worth it.
- All the Butter: Butter-cooked celery and onions add so much depth to this dish, I find myself sneaking bites even before it’s fully baked.
- Adjustable Seasoning: Not everyone’s a sage lover, right? The beauty of this dressing is that you can dial the sage and poultry seasoning up or down, making it perfect for your taste.
- The Texture Factor: Mixing cornbread, white bread, and saltine crackers gives it this unique texture that’s crispy on top and moist inside. Honestly, it’s got the best of both worlds.
Ingredients Notes:
Here’s the thing—every ingredient here is doing something important. And yeah, I know it’s a long list, but don’t skip any of these if you’re looking for that real Southern flavor.
- Cornbread: This is the backbone of the dish. If you’ve got time, bake it fresh. But hey, if you’re short on time, a store-bought mix works too. It’s the cornbread that soaks up all the buttery, herby goodness.
- White Bread: You want the slices dried out so they hold up in the mix without turning into mush. I dry mine in the oven for a bit, then tear it up for texture.
- Saltine Crackers: This might sound odd, but the crackers bring a slight saltiness and bind everything together. I swear, they make all the difference.
- Butter: Be generous with this. Butter is what gives this dressing that rich, satisfying flavor, and Southern cooking doesn’t hold back on the butter, y’all.
- Celery and Onion: These two add just enough crunch and that savory, aromatic flavor. Sautéing them in butter? Pure bliss.
- Chicken Stock: Use a good one here. It’s the liquid that pulls everything together, so homemade is a treat, but store-bought is totally fine.
- Eggs: The eggs help set the dressing so it doesn’t fall apart on you. They’re what make it a bit custardy, which, if you ask me, is a must.
Pro Tip: Not into sage or poultry seasoning? No problem! This recipe is flexible. I’ve swapped in rosemary a few times, and it worked great. Go with what you love.
How To Make Paula Deen’s Southern Cornbread Dressing?
This recipe might look like a lot, but I promise, it’s all worth it. Just take it step by step.
- Make the Cornbread:
Start by preheating your oven to 350°F. Mix up the self-rising cornmeal, self-rising flour, buttermilk, eggs, and vegetable oil. Pour it into a greased baking dish, and bake for about 20-25 minutes, or until golden. Let it cool before you crumble it up—it’s hard to resist a warm piece, though. (I usually “accidentally” save a bite for myself.) - Dry Out the White Bread and Crumble Crackers:
While that cornbread’s baking, dry out your white bread slices in the oven until they’re crisp. Tear them into pieces, then crumble the saltines. Toss everything into a big mixing bowl along with the crumbled cornbread. - Sauté the Veggies in Butter:
Melt the butter in a skillet, and add the celery and onion. Sauté until soft—about 5 to 10 minutes. The smell alone will make you hungry, trust me. - Mix Everything Together:
Add the sautéed veggies to the bowl with the breads and crackers. Pour in the chicken stock and give it a good stir until everything’s moistened. Now’s the time to season—add salt, pepper, sage, and poultry seasoning. Taste as you go. It’s okay to be a little unsure; add a bit at a time until it feels just right. - Add Eggs and Bake:
Whisk the eggs and stir them into the dressing. Pour the mixture into a greased baking dish, and bake at 350°F for about 45-60 minutes until it’s golden and set on top. Give it a few minutes to cool, and try not to dive in too soon. (Or do—it’s hard to wait!)
Storage Options:
Got leftovers? (I don’t blame you if you don’t!) But if you do, they keep really well. Store the dressing in an airtight container in the fridge for up to three days. To reheat, cover it with foil and warm it up in a 350°F oven. And yep, it freezes too! Just wrap portions tightly and freeze for up to a month. Reheat with a splash of stock if needed, and it’ll taste just like fresh.
Variations and Substitutions:
This recipe is a classic, but it’s also super flexible. Here’s how to put your own spin on it:
Want To Save This Recipe?
- Protein Options: Crumbled sausage or diced ham adds a bit of heartiness. Great if you’re feeding a crowd or just love that extra savory flavor.
- Herb Variations: Sage is traditional, but rosemary or thyme brings a fresh twist that’s just as good. Try it once and see if you love it.
- Make it Gluten-Free: Swap out the white bread and saltines with gluten-free options. Cornbread’s usually gluten-free, so you’re already halfway there.
- Stock Options: No chicken stock? Vegetable stock is just as flavorful and makes it vegetarian-friendly.
What to Serve with Paula Deen’s Southern Cornbread Dressing?
Paula Deen’s Southern Cornbread Dressing is practically made for holiday feasts, but here’s what pairs beautifully with it:
- Roast Turkey or Chicken: The dressing’s herby flavor is an ideal match for roasted poultry—classic holiday vibes all the way.
- Mashed Potatoes & Gravy: If you’re looking for ultimate comfort food, this combo is unbeatable.
- Green Bean Casserole or Collard Greens: A veggie side adds balance and freshness to the meal.
- Cranberry Sauce: A little sweet and tangy contrast brings out the buttery, savory notes in the dressing.
Frequently Asked Questions:
Can I make this dressing ahead of time?
Absolutely! You can prep everything up to the baking step and keep it in the fridge overnight. Just add a little extra stock before baking to keep it moist.
Can I make this recipe without eggs?
The eggs help bind the dressing, but you can skip them if needed. Add a touch more stock to keep it moist. It won’t be quite as custardy, but it’ll still taste amazing!
What’s the best way to reheat this dressing?
Cover with foil and bake in a 350°F oven until hot. Adding a bit of stock helps it stay moist and fresh.
So, are you ready to bring a taste of the South to your table? Give this Paula Deen’s Southern Cornbread Dressing a try, and let me know what you think! Any tweaks or fun twists you tried? I’d love to hear your thoughts!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Paula Deen’s Southern Cornbread Dressing
Ingredients
For the Cornbread:
- 2 large eggs beaten
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 tablespoons vegetable oil
For the Dressing:
- 7 slices oven-dried white bread
- 1 sleeve saltine crackers crumbled
- 8 tablespoons butter
- 2 cups celery chopped
- 1 large onion chopped
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1 teaspoon sage optional
- 1 tablespoon poultry seasoning optional
- 5 large eggs beaten
Instructions
Prepare the Cornbread:
- Preheat the Oven: Begin by preheating the oven to 350°F (175°C).
- Combine Cornbread Ingredients: In a mixing bowl, combine the self-rising cornmeal, self-rising flour, buttermilk, beaten eggs, and vegetable oil. Stir until all ingredients are well incorporated, creating a smooth batter.
- Bake the Cornbread: Pour the batter into a greased shallow baking dish. Place in the preheated oven and bake for 20 to 25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely before crumbling.
Prepare the Dressing:
- Preheat the Oven: Preheat the oven again to 350°F (175°C).
- Combine the Bread and Crackers: In a large mixing bowl, crumble the cooled cornbread, tear the dried white bread slices into small pieces, and add the crumbled saltine crackers. Set this mixture aside.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped celery and onion, cooking until they become soft and translucent, approximately 5 to 10 minutes.
- Mix the Ingredients: Transfer the sautéed celery and onion to the large bowl containing the crumbled breads and crackers. Pour in the chicken stock and stir well to combine. Season with salt, black pepper, and, if desired, sage and poultry seasoning. Adjust seasonings to taste.
- Incorporate the Eggs and Bake: Add the beaten eggs to the mixture, ensuring everything is well combined. Pour the dressing into a greased baking dish.
- Final Bake: Place the baking dish in the oven and bake for 45 to 60 minutes, or until the dressing is golden brown on top and set in the center. Allow to cool slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
