Cornbread Dressing (Baked)

Prep Time
Cook Time
1h 35m
Ready In

"Note that this uses self-rising cornmeal, you can buy self-rising cornmeal at the grocery store it’s located in the flour aisle, brands like Martha White make it. Baking time is 75 minutes total, 30 mins for cornmeal mixture and 45 mins for the complete cornmeal dressing recipe, you could bake the cornmeal recipe in advance like a day ahead"

Original recipe yields 5 servings


  • Serving Size: 1 (414.3 g)
  • Calories 734.4
  • Total Fat - 38.9 g
  • Saturated Fat - 20.8 g
  • Cholesterol - 191.5 mg
  • Sodium - 2827.6 mg
  • Total Carbohydrate - 78.8 g
  • Dietary Fiber - 6.6 g
  • Sugars - 6.1 g
  • Protein - 17.4 g
  • Calcium - 480.6 mg
  • Iron - 5.9 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees.

Step 2

Mix together cornmeal, milk, buttermilk, only 1 egg and mayonnaise. Pour the mixture into a well-greased or buttered 8-inch baking pan. Bake for 30 minutes until brown. Once it is finished baking, remove it from the oven and let it cool.

Step 3

After the cornmeal mixture has cooled, in a bowl, crumble with your fingers along with 2-3 slices of stale white bread. Next, add the onion, poultry seasoning, salt, pepper and sage. Mix well. Then mix in melted butter, the other remaining egg, half and half, chicken broth and ONLY HALF OF A CAN of the cream of chicken soup. Mix well.

Step 4

Pour into a greased 10 1/2-inch square cast iron skillet. Spread the rest of the can of soup on top of the dressing ingredients mixture.

Step 5

Bake for 45 minutes in a 350-degree preheated oven until lightly browned.

Tips & Variations

  • 8 inch baking pan
  • 10 1/2 inch square cast-iron skillet


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