Classic Southern Cornbread Dressing

Absolutely! If you’re aiming to achieve the same incredibly moist texture and distinctive flavor that sets this dressing apart, creamed corn is non-negotiable. It’s crucial to use creamed corn, not just regular canned corn kernels. Creamed corn contributes a creamy, slightly sweet element and a higher liquid content that prevents the dressing from drying out during baking. This ensures every spoonful is rich, tender, and far from the crumbly, dry consistency often associated with other dressings. It’s truly one of the core elements that defines this recipe’s unique appeal.

For this recipe, you can certainly use any brand of bacon you prefer. However, I highly recommend using a regular cut rather than a thick cut. A regular cut bacon will render its fat more effectively and crisp up beautifully, allowing it to integrate better into the dressing mixture without being overly chewy. The rendered bacon grease is also essential for sautéing the vegetables, adding another layer of savory richness to the dish. Bacon isn’t just a topping here; it’s an integral flavor component that elevates the entire dressing, proving that nearly everything truly is better with a touch of bacon!

While the terms “stuffing” and “dressing” are often used interchangeably, particularly in different regions of the country, there is a technical distinction. Traditionally, stuffing refers to a mixture that is cooked inside the cavity of a turkey or other poultry, absorbing the juices and flavors of the bird as it bakes. Dressing, on the other hand, is cooked separately in a baking dish. This recipe is a dressing because it is prepared and baked independently, allowing it to develop its own distinct flavor and texture without being influenced by the turkey. Both are beloved holiday sides, but they differ in their preparation method.

When it comes to cornbread for this recipe, you have several flexible options. I often opt for store-bought prepared cornbread to save time, especially during busy holiday preparations when I’m managing multiple dishes. This shortcut is a lifesaver! Alternatively, you can certainly make your own homemade cornbread from scratch if you have the time, or use a box of cornbread mix. The most important consideration is to avoid sweet cornbread. The sweetness can overpower the savory flavors of the bacon and herbs, altering the traditional Southern profile of the dressing. A more savory or neutral cornbread is ideal.

Absolutely, this Southern Cornbread Dressing is an excellent make-ahead dish, which is a huge advantage for holiday meal planning. You can assemble the entire dressing mixture (excluding the melted butter drizzle for the top) up to two days before baking. Simply cover the baking dish tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, remove it from the refrigerator, let it sit on the counter for about 30 minutes to an hour to take the chill off, then drizzle with melted butter and bake as directed. Keep in mind that baking it from a cold state may require an additional 10-15 minutes of baking time to ensure it cooks through evenly and achieves a golden-brown top.

Storing leftovers of this delicious dressing is simple, ensuring you can enjoy it for days after your meal. Once cooled, transfer the dressing to an airtight container, or simply cover the baking dish tightly with plastic wrap or aluminum foil. It will keep well in the refrigerator for up to 4 days. For longer storage, this dressing freezes beautifully. Place cooled dressing in a freezer-safe container or heavy-duty freezer bags, and it will remain fresh for up to 3 months. To defrost, simply move it to the refrigerator overnight. To reheat, you can use a microwave for individual servings, or cover and bake in the oven at 300°F (150°C) until thoroughly heated through.

Step 1: Prepare the Oven and Bacon. Begin by preheating your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside. Next, dice your pound of bacon into small pieces. Cook the diced bacon in a large skillet over medium heat, stirring occasionally to ensure even cooking, until it’s perfectly crispy and cooked through, which typically takes about 15 minutes. Once crispy, remove the bacon with a slotted spoon and drain it on a paper towel-lined plate, reserving the delicious bacon grease in the skillet.

Step 2: Sauté the Aromatics. Using the reserved bacon grease in the skillet, add the diced sweet onion, celery, ground sage, kosher salt, and black pepper. Cook this mixture over medium heat, stirring occasionally, until the onion becomes translucent and tender, a process that usually takes around 10 minutes. Then, add the minced garlic to the skillet and cook for just an additional 30 seconds, until it becomes wonderfully fragrant. Be careful not to burn the garlic. Remove the skillet from the heat.

Step 3: Combine Breads. In a very large mixing bowl, combine the crumbled cornbread and the 1-inch cubed day-old white bread. Stir gently to ensure they are well mixed. The combination of these two breads provides a fantastic textural base for the dressing.

Step 4: Add Bacon and Veggies. To the bowl with the breads, add the crispy bacon, the cooked vegetable mixture from the skillet, and the fresh chopped parsley. Stir all the ingredients thoroughly until they are evenly distributed, making sure every component is well incorporated into the bread mixture.

Step 5: Prepare the Wet Mixture. In a separate large bowl, crack the three large eggs and beat them vigorously until they are well scrambled and lightly frothy. This ensures they will evenly bind the dressing.

Step 6: Incorporate Creamed Corn and Stock. To the beaten eggs, add the two cans of creamed corn and 2 cups of the unsalted chicken stock. Whisk this mixture thoroughly until all ingredients are smoothly combined. This creamy, flavorful liquid is what will give your dressing its signature moistness.

Step 7: Combine Wet and Dry Mixtures. Pour the whisked creamed corn, egg, and chicken stock mixture into the large bowl containing the bread, bacon, and vegetable ingredients. Stir everything exceptionally well to combine. The mixture should appear quite wet; this is crucial for a moist dressing. If it seems too dry, gradually add up to 1 cup more of the chicken stock until it reaches a very wet consistency. The aim is a thoroughly saturated, almost soupy texture before baking.

Step 8: Transfer to Baking Dish. Carefully pour the entire dressing mixture into the prepared 9×13-inch baking dish. Use a spatula or the back of a spoon to gently smooth out the top, ensuring an even layer across the dish. This helps with uniform baking and an attractive presentation.

Step 9: Drizzle with Butter. Melt the 4 tablespoons of salted butter. Evenly drizzle the melted butter all over the top surface of the dressing in the baking dish. This butter layer will create a beautiful golden-brown and slightly crispy crust as the dressing bakes, adding another layer of flavor and texture.

Step 10: Bake to Perfection. Place the baking dish in your preheated oven and bake for 60-70 minutes. The dressing is ready when it is set in the middle and the top has achieved a gorgeous golden-brown color. A gentle jiggle in the center is acceptable, but it should not appear liquid or loose. This indicates it’s cooked through but still wonderfully moist.