South Louisiana Cornbread Dressing Recipe

Name: South Louisiana Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: The Dressing:; 1 9x13-inch pan of cornbread, crumbled; 10 pieces white or whole wheat bread, heels are good (left out overnight); 1/2 teaspoon freshly ground black pepper; 3 large stalks celery, chopped; 1 large onion, chopped (2-1/2 to 3 cups); 1 large green pepper, chopped; 3/4 cup butter (1-1/2 sticks); 4 cups chicken broth, canned or homemade; 3 large eggs, slightly beaten; 2 tsp poultry seasoning; 1/2 tsp rubbed sage

Servings: persons

The Dressing:
1 9x13-inch pan of cornbread, crumbled
10 pieces white or whole wheat bread, heels are good (left out overnight)
1/2 teaspoon freshly ground black pepper
3 large stalks celery, chopped
1 large onion, chopped (2-1/2 to 3 cups)
1 large green pepper, chopped
3/4 cup butter (1-1/2 sticks)
4 cups chicken broth, canned or homemade
3 large eggs, slightly beaten
2 tsp poultry seasoning
1/2 tsp rubbed sage

1
Preheat oven to 450u00b0F. Put the bacon drippings/butter in a 9x13-inch baking dish and put it in the oven while it is preheating. It will melt while you're mixing up the batter.
2
Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings/butter then pour it into the batter and stir to combine. Pour the batter into the pan, and bake 20 to 25 minutes. The cornbread will begin to pull away from the sides of the pan. Make the cornbread a day before you intend to make your dressing. Leave it out, uncovered, overnight.
3
Preheat oven to 375u00b0F. Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it's cooking). Combine the vegetables with the bread crumbs and mix well. Melt the butter and add it and the beaten eggs, chicken broth and stir. (You may need a little more chicken broth - its better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add poultry seasoning, rubbed sage, black pepper, and mix thoroughly.
4
Bake 15 minutes then stir dressing from the sides of the pan into the rest so that it cooks uniformly. Recheck the seasonings, adding more if necessary. Bake until browning on sides and top and center has set.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: The Dressing:, 1 9x13-inch pan of cornbread, crumbled, 10 pieces white or whole wheat bread, heels are good (left out overnight), 1/2 teaspoon freshly ground black pepper, and more.

Yes, South Louisiana Cornbread Dressing 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.

South Louisiana Cornbread Dressing

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