Cornbread Dressing Recipes

There are various ways of preparing cornbread dressings. But most of the recipes contain a few basic ingredients, like cornbread crumbs, eggs, and butter. The other ingredients vary as per choice. The following are some easy homemade cornbread dressing recipes.

Ingredients

• 7 large eggs, divided
• 2 medium onions, diced (2 cups)
• 1 large bunch celery, diced (3 cups)
• 6 (10½ oz.) cans condensed chicken broth, undiluted
• 3 cups buttermilk
• 3 cups soft breadcrumbs
• 3 cups white cornmeal

• 1 cup all-purpose flour
• 1 cup butter or margarine, divided
• ½ cup finely chopped fresh sage
• 2 tbsp. sugar
• 1 tbsp. pepper
• 2 tsp. baking powder
• 1½ tsp. salt
• 1 tsp. baking soda

Process
Firstly, add ½ cup butter to a 13" × 9" pan and heat in the oven for 4 minutes at 425ºF. Mix cornmeal, salt, flour, sugar, baking soda, and baking powder together. When well mixed, add 3 eggs along with buttermilk. Blend well and see to it that no lumps are formed.

Now pour the butter into the batter and stir until well blended. Pour this batter into the pan. Bake for about 30 minutes at 425ºF. Let cool. Meanwhile, crumble cornbread and then add breadcrumbs. Set aside. Melt the remaining butter in a pan over medium heat. Add celery and onions, sauté for a minute and then add sage and sauté for an additional minute.

Now add the remaining eggs, veggies, pepper, and chicken broth to the cornbread mixture. Mix well and then pour into a lightly anointed 13" × 9" baking dish and a lightly greased 8" square baking dish. Cover and chill for at least 8 hours. After the required time, bake uncovered for 35 to 40 minutes at 375ºF.

Ingredients

• 2 eggs, boiled and chopped
• 2 eggs, beaten
• 4 (14 oz.) cans chicken broth
• 6 cups cornbread, crumbled
• 3 cups herb stuffing mix

• ½ cup onion, chopped
• ½ cup celery, chopped
• ½ cup butter
• ½ tsp. black pepper
• 1 tsp. sage

Process
Preheat the oven to 450ºF and also anoint a 13" × 9" × 2" baking dish. Take a small skillet and melt butter in it. As the butter melts, add onion and celery, sauté until onion becomes tender for about 3 minutes, and set aside. In a large mixing bowl, mix bread, onions, celery, sage, black pepper, and cornbread.

Add beaten eggs and chicken broth to the cornbread mixture. Blend well. Now add in the chopped boiled eggs, blend well, and pour into the prepared baking dish. Bake in the preheated oven for 30 minutes or until golden brown.

Ingredients

• 2 eggs, boiled and chopped
• 2 eggs, beaten
• 4 (14 oz.) cans chicken broth
• 6 cups cornbread, crumbled
• 3 cups herb stuffing mix
• ½ cup onion, chopped

• ½ cup butter
• ½ cup celery, chopped
• 1 tsp. sage
• ½ tsp. black pepper

Process
Take a medium-sized skillet and melt butter in it. As the butter melts, sauté celery and onion in it. Set aside. Now take a large bowl and add crumbled cornbread in it. In another small bowl, add seasonings, mix well, and sprinkle over crumbled cornbread.

Add onion mixture, eggs, and broth to the cornbread mixture. If you like a moist dressing, add more broth. Spoon this mixture into the Crock Pot, cover it, and then set on high for about 1 hour. After an hour, reduce the heat and cook for 2 more hours. Serve when done.

If you are wondering how to make gluten-free cornbread dressing, simply make it with gluten-free cornbread and incorporate it in any of the dressing recipes mentioned above.