Cornbread Dressing Verses Stuffing



Good afternoon all. Been a few days since you’ve heard from me. With us pretty much expecting the new grandbaby due anytime now, and the holidays, and work, and church, well just haven’t had much time lately.

So today I thought I would give you an excellent “cornbread dressing” recipe. If you’re from the south, as I am, we are really into our cornbread dressing verses stuffing. One reason, it’s just a “southern” thing. Another reason, stuffing is not a very sanitary thing to be eating with your holiday meal. If you take the stuffing, and stuff it in your bird, while it’s cooking all the raw juices from that bird is actually “seeping” into your stuffing. That being said, even if your turkey is done (should read at least 165 on a meat thermometer), that stuffing has still soaked up all those juices and icky things from the bird cooking. Wouldn’t it be bad to enjoy that bird, only a couple hours later, end up “losing” it, if you know what I mean! Food poisoning on a holiday would really be a downer, right?

So the alternative is a pan of good ole southern cornbread dressing. This recipe actually started with my mama, Ealon Evans.

First you want to bake off a pan of plain ole cornbread. (8″x8″ pan) Whatever your favorite recipe, or you can even buy it ready-made in a lot of markets these days. If I’m running short on time, I run down to my local Ingles and buy cornbread already made.

Once you have that baked off, you want to crumble up very fine. Make sure you have a huge bowl, you want to be able to mix it well. To this add:

3 eggs
1 medium yellow onion, chopped
2 tbsp. celery flakes (in the spice isle, I don’t care to bite into a piece of celery, so this works fine. Do not use celery salt as this just adds salt to your dish, and nobody needs that)
2 tsp. poultry seasoning
1/2 tsp. sage
1 large can cream of chicken soup
Salt and pepper are to taste (approx. 1 tsp. sea salt, and 1/4 tsp black pepper).
If you happen to have some biscuits left over from breakfast, crumble those and throw those in. Just adds to the texture, and these are optional.

Mix all ingredients well. To this, you are going to add chicken stock (if you can’t find the stock, use broth). It usually takes at least 32 oz, but depending on exactly how much cornbread you make, you may need a little more. What you’re looking for is something that is about the consistency of applesauce. If it’s too dry, then your dressing will be dry, and trust me, it will not be pretty! So you want your dressing to be very wet when it goes in the oven.

You’re going to bake it on about 375. You want to bake until it’s golden brown on top, and a knife inserted in center comes out clean (just like you would do a cake).

As you can guess, there’s not a specific recipe. My mama, rest her soul, never measured anything, and well, I have to admit, I do the same thing. So if you want to adjust an amount of something, (other than the stock), go ahead. Make it your recipe! Isn’t that what cooking during the holidays is for anyway? The holidays are family. Family getting together, sharing a meal that probably has dishes handed down from generation to generation. So keep those recipes, but also make some of them your own. Cooking can be one of the most rewarding things in life. So be brave, be adventurous, you can do this!

*My information on the stuffing, comes from my son, Jody Huckeba, who is an Executive Chef.
** Picture is from


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