Southern Cornbread Dressing (2024)

Do I have to use creamed corn?

Yes, if you want to achieve the same results, you gotta use it. Not canned corn but creamed corn. It gives this dish a unique flavor and keeps it super moist instead of dried out like a lot of other dressings.

What is the best bacon to use?

You can use any of your favorite bacon in this recipe. I would use a regular cut and not a thick cut though. It adds so much flavor to the recipe itself and is one of the ingredients that really makes this dish. Nearly everything is better with bacon!

What is the difference between stuffing and dressing?

The technical definition is that stuffing is what is used to stuff a turkey (and is cooked along with the turkey) whereas dressing is cooked in a baking dish not in the turkey. The terms are sometimes used interchangeably in different parts of the country but those are the technical definitions.

What cornbread should I use?

I generally use store bought because it cuts down on the time it takes to make it. When I am making 10 other dishes all by myself for Thanksgiving, I will take every shortcut I can get! You can make your own homemade or purchase a box of cornbread mix to make. I would just avoid sweet cornbread.

Can I make cornbread dressing ahead of time?

Yes. Assemble the dressing (minus the melted butter) and cover then place in the refrigerator up to 2 days before cooking. You may need to add a few extra minutes to the baking time since you’re cooking it from a cold state.

How do I store leftovers?

This can be stored in an airtight container or in the baking dish covered with plastic wrap or foil where it will keep for up to 4 days. This can also be frozen, place in a freezer container and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight. To reheat, place in the microwave until heated through.

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray, set aside. Dice the bacon and cook it in a large skillet over medium heat until cooked through and crispy (about 15 minutes.) Stir occasionally so it doesn’t burn. Drain on a paper towel, reserve the bacon grease in the skillet.

Add the onion, celery, sage, salt, and pepper to the skillet and cook until the onion is translucent (about 10 minutes) stirring occasionally. Then add the garlic and cook for 30 seconds until fragrant. Take off the heat.

Add the crumbled cornbread and white bread to a large bowl, stir to combine.

Add the crispy bacon, cooked veggies, and parsley, stir to combine.

In a large bowl, beat the eggs well.

Add the creamed corn and 2 cups of the chicken stock.

Whisk this mixture to combine.

Pour the corn and stock mixture into the bowl with the other ingredients, stir well to combine. Add more chicken stock if it seems dry, the mixture should be very wet. Add up to 1 cup more of the chicken stock for a very moist dressing.

Pour the mixture into the 9×13-inch baking dish and smooth out the top.

Drizzle the melted butter all over the top.