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Nov 14, 2007 01:38 PM

Cornbread Dressing

For the last few years I've made Emeril's Cornbread Dressing with Andouille Sausage. Great recipe, love it! However, this year I'd like to try something new but still use cornbread and keep the Southern slant on it. I'll also do a stuffing and this year that will be Tyler Florence's Sage Sausage and Apple. Any suggestions?


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  1. Would you consider just making one? I like making a corn bread, sage and prosciutto stuffing.

    2 Replies
    1. re: katecm

      I do one bread cubed based stuffing and one cornbread based dressing. Looking for a new cornbread dressing recipe.

      1. re: kwe730

        I have found that adding cooked brown rice to the cornbread makes a very nice stuffing/dressing. Add the herbs and other ingredients you like. For good stuffing, you do need to add enough onion and sage. My other secret ingredient is caraway seeds.

    2. Here's the recipe that's been in our Texas family for years. I double the poultry seasoning and add rubbed sage (we love sage). Browning the crumbled cornbread is a bit of a pain; but it brings out the nuttiness and improves the texture; firm but not "packy".

      Mrs. Bush's Cornbread Dressing

      Recipe By :Edith Bush
      Serving Size : 1 Preparation Time :0:00
      Categories : Dressing

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      2 ea Corn bread muffin receips-Pioneer Yellow works well
      2 c celery stalks & some leaves -- chopped
      2 c green onions w/ some tops -- chopped
      1 c onion -- chopped
      3 ea chicken bouillon cube
      1 1/2 tsp salt
      2 tsp sugar
      2 tsp poultry seasoning
      6 slices Roman Meal Bread -- torn & dried
      3 ea eggs -- slightly beaten
      3 c stock
      2 ea giblet packages

      Prepare corn bread a day ahead.
      Boil giblets to have stock for dressing (& gravy).
      Saute celery & onions in a little bacon grease or butter until yellow or very lightly browned. Cover while doing this so that steam will form. Add stock & let simmer until just tender, not soft.
      Add bouillon cubes to mixture.
      Crumble corn bread
      Heat heavy pan with a little grease until medium hot. Add corn bread and stir until lightly browned (use a pancake turner). Watch closely so it doesn't burn.
      Add salt, sugar & poultry seasoning and toss lightly to mix.
      Add dried bread.
      Add celery mixture and mix.
      Pour on stock and toss getting mixture mushy; but not soupy.
      Add beaten eggs and blend in gently.
      Bake in covered, shallow pan or bird at 350 for about an hour

      2 Replies
      1. re: sheron

        Sometimes a recipe will call for a box of Jiffy Corn Muffin Mix.
        Here's a clone recipe you can make at home.

        This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix

        Jiffy Corn Muffin Mix Clone

        Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)
        Makes 1-1/2 cups of mix
        Makes 6 corn muffins

        2/3 cup all purpose flour
        1/2 cup yellow corn meal
        3 Tbsp granulated sugar
        1 Tbsp baking powder
        1/4 tsp salt
        2 Tbsp vegetable oil

        Combine flour, corn meal, sugar, baking powder
        and salt. Mix well with whisk.
        Whisk in vegetable oil and mix until dry mixture
        is smooth and lumps are gone.

        To make corn muffins:
        Preheat oven to 400F.
        Combine above mixture with:

        1/3 cup milk

        Fill muffin tins 1/2 full.
        Bake 15-20 minutes
        Makes 6 muffins.

        If you are using this Jiffy Corn Muffing Mix Clone in another recipe, leave out the
        egg and milk.

        1. re: Antilope

          my mom always makes the cornbread a day ahead in a cast iron skillet in the oven. does not use sugar enough to make it sweet (which I think jiffy mix is). her other ingredient (other than the veggies) is pepperidge farm herb stuffing mix (the big bag, not the "instant"). melted butter, eggs, sauteed celery, onions, and a little poultry seasoning. broth to soften. bake. simple, but it is good to me!

      2. what is the difference between a dressing and a stuffing? I was going to recommend a cornbread stuffing recipe but noticed you said you're already making stuffing...

        2 Replies
        1. re: Chew on That

          Most feel that "dressing" is simply the same mixture as "stuffing," baked in a pan instead of in the turkey. Our Thanksgiving has both, because my wife likes bird juice and I like the crispy crust a dressing gets.

          1. re: Chew on That

            One explanation that I've sometimes heard, that I actually consider kind of fun, is that in Victorian times, "stuffing" was considered a vulgar word. As in stuffed right up that old turkey, you know, and no proper woman wanted to admit to doing that sort of thing, even in the privacy of her own kitchen. Nice visual?
            So the word "dressing" had to be used in polite society.

          2. read on another blog that a gluten-free cook uses precooked (and traditionally turkey-seasoned) POLENTA for stuffing cubes. Sounds fabulous. You could make grits and use that!

            1 Reply
            1. re: toodie jane

              toodie jane, as a southerner, i could not imagine using grits for stuffing. you will not have those grits staying in any "cube" shape for ANY time! they will revert to their true grit nature (ha). you will have corn meal mush.