Paula Deen’s Southern Cornbread Dressing Recipe

There’s a special kind of magic that happens when classic Southern flavors come together, especially during the holidays or any cherished family gathering. Few dishes capture this warmth and tradition quite like a perfectly crafted cornbread dressing. Today, we are thrilled to share the ultimate guide to making Paula Deen’s Southern Cornbread Dressing Recipe. This isn’t just a side dish. It’s a centerpiece, a conversation starter, and a beloved tradition passed down through generations. Inspired by the Queen of Southern Cooking herself, this recipe promises a moist, flavorful, and incredibly satisfying experience that will transport you straight to the heart of the South. Get ready to create a dish that embodies comfort, hospitality, and pure deliciousness, making every meal feel like a special occasion.

This recipe for Paula Deen’s Southern Cornbread Dressing brings together simple, wholesome ingredients to create a dish rich in flavor and texture. From the golden, crumbly cornbread to the savory blend of vegetables and herbs, every bite is a testament to the art of Southern cooking. It is a dish that evokes memories of family dinners, laughter, and the unmistakable aroma of a home-cooked meal. Whether you are a seasoned cook or new to the kitchen, our detailed instructions and helpful tips will guide you to success, ensuring your cornbread dressing is nothing short of spectacular. Prepare to impress your loved ones with this timeless classic.

Ingredients for Paula Deen’s Southern Cornbread Dressing Recipe

Creating the perfect Southern cornbread dressing starts with selecting fresh, high-quality ingredients. This recipe calls for a homemade cornbread base, which is crucial for achieving that authentic Southern taste and texture. Below you will find a comprehensive list of everything you need, divided into sections for clarity.

For the Cornbread

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted

For the Dressing

• 1 cup unsalted butter (2 sticks), melted, plus extra for greasing
• 2 large yellow onions, chopped
• 4 celery stalks, chopped
• 1 large green bell pepper, chopped
• 1 tablespoon minced garlic
• 8 cups day-old cornbread, crumbled (from the recipe above, or equivalent)
• 4 cups stale white bread, cut into 1/2-inch cubes (about 8 slices)
• 4 large eggs, beaten
• 2 cups chicken broth, plus more as needed
• 1 cup whole milk
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1/2 teaspoon cayenne pepper (optional, for a little kick)

Step-by-Step Instructions

Follow these clear, numbered steps to create your delicious Paula Deen’s Southern Cornbread Dressing. We will start with making the cornbread, then move on to preparing the dressing mixture, and finally, baking it to golden perfection.

Step 1: Make the Cornbread (Preferably the day before)

1. Preheat your oven to 400°F (200°C). Grease a 9×9 inch baking pan or a 10-inch cast iron skillet with butter or cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk the egg and buttermilk. Add the melted butter to the wet ingredients and mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, a few lumps are fine.
5. Pour the batter into the prepared baking pan or skillet.
6. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool completely on a wire rack. Once cooled, crumble the cornbread into a large mixing bowl. If making ahead, cover and let sit at room temperature overnight to ensure it is nice and stale.

Step 2: Prepare the Vegetables

1. In a large skillet, melt 1 cup of butter over medium heat.
2. Add the chopped onions, celery, and green bell pepper to the skillet. Sauté for about 8-10 minutes, or until the vegetables are softened and translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Remove the skillet from the heat and set aside to cool slightly.

Step 3: Combine the Dressing Ingredients

1. Add the crumbled day-old cornbread and the stale white bread cubes to the large mixing bowl with the crumbled cornbread.
2. Pour the sautéed vegetable mixture (including the melted butter from the skillet) over the bread mixture.
3. Add the beaten eggs, 2 cups of chicken broth, whole milk, fresh parsley, fresh sage, fresh thyme, black pepper, salt, and cayenne pepper (if using) to the bowl.
4. Using your hands or a large sturdy spoon, gently mix all the ingredients together until well combined. The mixture should be moist but not soggy. If it seems too dry, add a little more chicken broth, about 1/4 cup at a time, until you reach the desired consistency. It should hold together when lightly squeezed.

Step 4: Bake the Dressing

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. Spoon the dressing mixture evenly into the prepared baking dish.
3. Bake for 45-60 minutes, or until the top is golden brown and the dressing is set in the center. A knife inserted into the center should come out mostly clean. If the top starts to brown too quickly, you can loosely cover it with aluminum foil.
4. Once baked, remove the dressing from the oven and let it rest for 10-15 minutes before serving. This allows the dressing to set further and makes for easier scooping.

Variations for Paula Deen’s Southern Cornbread Dressing

While the classic Paula Deen’s Southern Cornbread Dressing Recipe is perfect as is, there are many ways to customize it to your taste or dietary needs. Here are a few popular variations to inspire your culinary creativity:

• Sausage Dressing: For a heartier dressing, brown 1 pound of breakfast sausage or spicy Italian sausage in a skillet, crumbling it as it cooks. Drain any excess fat, then add the cooked sausage to the vegetable mixture before combining with the bread. This adds a delicious savory depth.
• Oyster Dressing: A traditional holiday variation, especially in coastal Southern regions. Gently fold in 1 pint of shucked oysters, drained and chopped, into the dressing mixture just before baking. The oysters add a unique briny flavor and tender texture.
• Mushroom & Herb: For a vegetarian option with added umami, sauté 1 cup of sliced mushrooms (cremini or shiitake work well) with the onions and celery. You can also experiment with different fresh herbs like rosemary or marjoram for a varied aromatic profile.
• Spicy Kick: Increase the amount of cayenne pepper to 1 teaspoon or add a pinch of red pepper flakes to the vegetable mixture for a more pronounced heat.
• Gluten-Free Option: Use a certified gluten-free cornmeal and ensure your white bread is also gluten-free. Check all other ingredients for hidden gluten.
• Dairy-Free Option: Substitute dairy buttermilk with a homemade version (1 cup dairy-free milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes). Use a dairy-free milk substitute and dairy-free butter alternative.
• Nutty Crunch: Add 1/2 cup of toasted pecans or walnuts to the dressing mixture for an extra layer of texture and a subtle nutty flavor.

Tips for Perfect Paula Deen’s Southern Cornbread Dressing

Achieving that perfect, moist, and flavorful dressing is easy with a few insider tips. These suggestions will help you master Paula Deen’s Southern Cornbread Dressing Recipe every time.

• Use Stale Bread: This is crucial. Stale cornbread and white bread absorb the liquids better, preventing your dressing from becoming soggy. If your cornbread is fresh, crumble it and spread it on a baking sheet, then bake at 250°F (120°C) for 15-20 minutes until dry. Do the same for fresh white bread cubes.
• Don’t Overmix: Overmixing can lead to a tough dressing. Mix until just combined. A light touch ensures a tender, fluffy texture.
• Adjust Moisture Carefully: The amount of broth needed can vary depending on how dry your bread is. Start with the recommended amount and add more gradually if the mixture feels too dry. It should be moist but not swimming in liquid. When you gently squeeze a handful, it should hold its shape.
• Season to Taste: Taste the mixture before adding the eggs (because of raw egg safety, taste the vegetable and broth mixture separately or take a small portion of the full mixture and cook it briefly in the microwave to taste). Adjust salt and pepper as needed. Remember that broth can vary in sodium content.
• Use Fresh Herbs: Fresh parsley, sage, and thyme make a significant difference in flavor compared to dried herbs. If you must use dried, use about 1/3 of the amount specified for fresh herbs.
• Pan Size Matters: A 9×13 inch baking dish is ideal for this quantity, allowing for even cooking and a good ratio

Paula Deen’s Southern Cornbread Dressing Recipe

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Print Recipe

Classic Paula Deen–style Southern cornbread dressing made with rich homemade cornbread, white bread, plenty of butter, and fragrant herbs. Perfect for Thanksgiving, Christmas, or any Sunday supper.

• Total Time: 90
• Yield: 10 servings

Ingredients

Scale 1x2x3x

• For the Cornbread
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
•  
• For the Dressing
• 1 cup unsalted butter (2 sticks), melted, plus extra for greasing
• 2 large yellow onions, chopped
• 4 celery stalks, chopped
• 1 large green bell pepper, chopped
• 1 tablespoon minced garlic
• 8 cups day-old cornbread, crumbled (from the recipe above, or equivalent)
• 4 cups stale white bread, cut into 1/2-inch cubes (about 8 slices)
• 4 large eggs, beaten
• 2 cups chicken broth, plus more as needed
• 1 cup whole milk
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1/2 teaspoon cayenne pepper (optional, for a little kick)

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Instructions

1. Make the cornbread: Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan with butter or cooking spray.

2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk together the egg and buttermilk, then whisk in the melted butter.

4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

5. Spread the batter into the prepared pan and bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool completely, then crumble into coarse pieces. Ideally, make this a day ahead so it can dry out.

6.

7. Prepare the vegetable mixture: Reduce the oven temperature to 350°F (175°C). Butter a large baking dish (about 9×13 inches or similar).

8. In a large skillet over medium heat, melt the 1 cup (2 sticks) butter. Add the onions, celery, and green bell pepper. Cook, stirring often, until very soft and translucent, 10–12 minutes.

9. Stir in the garlic and cook 1–2 minutes more, just until fragrant. Remove from the heat.

10.

11. Assemble the dressing: In a large bowl, combine the crumbled cornbread and the white bread cubes.

12. Add the cooked vegetable mixture, parsley, sage, thyme, black pepper, salt, and cayenne (if using). Toss gently to combine.

13. In a separate bowl, whisk together the eggs, chicken broth, and milk.

14. Pour the egg mixture over the bread mixture and gently fold until everything is evenly moistened. The mixture should be very moist but not soupy; add a little more broth if it seems dry.

15. Taste and adjust seasoning with more salt and pepper if needed.

16.

17. Bake the dressing: Transfer the mixture to the prepared baking dish and spread into an even layer. Dot the top with a bit more butter if desired.

18. Bake at 350°F (175°C) for 40–50 minutes, or until the top is golden brown and the center is set but still moist.

19. Let rest 10–15 minutes before serving so it can firm up slightly. Serve warm.

Notes

• For the best flavor and texture, make the cornbread a day ahead so it can dry out slightly before turning it into dressing.
• If your mixture seems too dry before baking, add more chicken broth in small splashes until very moist.
• You can assemble the dressing up to a day in advance. Cover and refrigerate, then bring to room temperature and bake just before serving.
• To make this extra rich, use homemade chicken stock and add a handful of cooked, shredded chicken or turkey to the mixture.

• Author: Lena Marlowe
• Prep Time: 30
• Cook Time: 60
• Category: Side Dish
• Method: Baking
• Cuisine: Southern

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