Southern Cornbread Dressing Recipe - Mom. Wife. Busy Life. (2024)

FAQs

How to make Paula Deen cornbread dressing? ›

In a large bowl, whisk together broth, soup, eggs, poultry seasoning, salt, and pepper; stir in vegetable mixture. Crumble cornbread into broth mixture and stir until well combined. Pour mixture into prepared pan. Bake until center is set, 45 to 55 minutes.

Stir occasionally to ensure even drying. And if your dressing is still too mushy after baking, you can add more crumbled cornbread, dry bread, or even dry breadcrumbs or croutons to absorb excess moisture. Mix it in gently, so you don't compress the dressing too much.

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish. Additionally, dressing, especially in the American South, is often made with cornbread instead of pieces of a baguette or plain ol' white bread.

Stuffing/dressing: If stored properly in the fridge, stuffing or dressing is good to eat up to three to four days after you cooked it. But it'll last about a month in the freezer.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix. Give it a good stir, then let it sit for a minute. The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

What did cornbread used to be called? ›

The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake. Because cornbread traveled well, some began calling it journey cake, which evolved into the name Johnny cake. But whatever it was called, it was all cornbread.

Once the cornbread was done, I let it cool and then crumbled it into a large bowl. I cubed the bread slices, and mixed that in along with the spices and salt. This mixture sat out overnight on the counter to go slightly stale. Making your cornbread and bread stale helps it absorb more liquid the next day when you bake.

I got you! Bake in cubes at 350 for 15 minutes, toss and bake again for 10-15 minutes. And you have stuffing bread.

You can refrigerate the cornbread dressing in an airtight container if you want to use it within the next three to four days. Before refrigerating, make sure to let it cool to room temperature.

Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish. Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

If your cornbread dressing is mushy, be sure you baked it in a wide enough pan. Plenty of surface area will help the top crisp and the bottom bake completely. Also, be sure you measured your ingredients properly and didn't add too much liquid.

Avoid bland dressing by making sure to include plenty of onions, celery, and herbs in your recipe. Now is not the time to go easy with the sage, thyme, and pepper. The dressing should taste different from your cornbread.

TOASTED WHITE BREAD AND CORNBREAD CROUTONS (UNBLEACHED ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN, RIBOFLAVIN, FOLIC ACID], SUGAR, SALT, CORN MEAL, WHEAT GLUTEN, SUNFLOWER OIL, YEAST, CANOLA OIL, ASCORBIC ACID [DOUGH CONDITIONER], ROSEMARY EXTRACT [TO PRESERVE]), DEHYDRATED ONION, ...