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Cornbread Dressing

  • Author: Heirloomed Collection


This Cornbread Dressing is an essential southern staple on a Thanksgiving table.


  • 1 ½ cups of Buttermilk
  • ¼ cup melted shortening or vegetable oil
  • 2 cups Dixie Lily Self-Rising Corn Meal
  • 1 Large onion
  • ½ cup diced celery
  • ½ cup butter
  • 3 cups of chicken broth, divided
  • 2 eggs, beaten
  • 2 tsp poultry seasoning
  • 2 tsp sage
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. In a medium bowl, stir together buttermilk, eggs, shortening/vegetable oil and corn meal. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.
  3. Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
  4. Add sage, poultry seasoning, salt, and pepper to onion mixture.
  5. In a large bowl, pour in crumbled cornbread.
  6. Whisk together milk and eggs and add to bowl. Stir in cups of chicken broth.
  7. Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
  8. Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing. Bake at 350 degrees for 30 minutes, or until it turns light brown on top