Cornbread Dressing Loaf Recipe

Name: Cornbread Dressing Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or margarine, divided; 3 cups white cornmeal; 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 1/2 teaspoons salt; 1 teaspoon baking soda; 7 large eggs; 3 cups buttermilk; 3 cups soft breadcrumbs (we tested with 6 slices Pepperidge Farm white sandwich bread); 2 medium onions, diced (2 cups); 1 large bunch celery, diced (3 cups); 1/2 cup finely chopped fresh sage; 2 (10 1/2-ounce) cans condensed chicken broth, undiluted; 1 tablespoon pepper

Servings: persons

1 cup butter or margarine, divided
3 cups white cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
7 large eggs
3 cups buttermilk
3 cups soft breadcrumbs (we tested with 6 slices Pepperidge Farm white sandwich bread)
2 medium onions, diced (2 cups)
1 large bunch celery, diced (3 cups)
1/2 cup finely chopped fresh sage
2 (10 1/2-ounce) cans condensed chicken broth, undiluted
1 tablespoon pepper

1
["Place 1/2 cup butter in a 13"" x 9"" pan; heat in oven at 425u00b0 for 4 minutes.", "Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.", "Pour hot butter into batter, stirring until blended. Pour batter into pan.", "Bake, uncovered, at 425u00b0 for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.", "Melt remaining 1/2 cup butter in a skillet over medium heat; add onion and celery, and saute until tender. Stir in sage; saute 1 minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture. Fill a lightly greased 9"" x 5"" loafpan with 8 cups unbaked cornbread dressing. (Prepare Cornbread Dressing Croquettes with remaining dressing.) Press into pan firmly; invert dressing loaf onto a baking sheet, and remove pan.", "Bake at 375u00b0 for 1 1/2 hours (or until internal temperature reaches 160u00b0). Cool overnight. Slice into 1/2"" slices. Place on lightly greased baking sheet. Bake at 425u00b0 for 30 minutes. Cool completely on baking sheet. Top toasted cornbread slices with turkey and cranberry sauce and your favorite sandwich fixin's."]

2544

kcal

Calories

209

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter or margarine, divided, 3 cups white cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, and more.

Yes, Cornbread Dressing Loaf falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cornbread Dressing Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions