Smoky Southern Cornbread Dressing

Smoky Southern Cornbread Dressing
Servings: 8 Yield: servings Prep 10 mins Cook 12 mins Bake 375°F 52 mins


  • 1 1/2 pounds purchased cornbread, cut into 1-inch cubes
  • 6 ounces bacon (about 7 slices), chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 2/3 cups chicken or turkey stock
  • 2 teaspoons fresh sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 large eggs, lightly beaten

Make It

1. Heat oven to 375 degrees . Spread cornbread onto a large baking sheet. Toast at 375 degrees for 15 to 17 minutes, until lightly browned.

2. Meanwhile, cook bacon in a large skillet over medium-high heat for 5 to 6 minutes, until crisp. Remove to a plate with a slotted spoon. Reduce heat to medium and add onion and celery to skillet. Cook, stirring, for 6 minutes. Stir in 11/3 cups of the stock, the sage, salt and cayenne and bring to a simmer.

3. Combine toasted cornbread and bacon in a large bowl. Carefully pour contents of skillet into bowl and gently stir to blend. Fold in eggs. Transfer to a 2-quart baking dish. Bake at 375 degrees for 25 minutes. Drizzle remaining 1/3 cup stock over dressing and bake an additional 10 minutes.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 250, Fat, total (g): 9, chol. (mg): 92, sat. fat (g): 3, carb. (g): 36, fiber (g): 2, pro. (g): 7, sodium (mg): 919, Percent Daily Values are based on a 2,000 calorie diet.