Paula Deen Cornbread Dressing Recipe

Name: Paula Deen Cornbread Dressing Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 7 Slices Oven-Dried White Bread; 1 Sleeve Saltine Crackers; 8 Tablespoons Butter; 2 Cups Chopped Celery; 1 Large Chopped Onion; 7 Cups Chicken Stock; 1 Teaspoon Salt to taste; Freshly Ground Black Pepper; 1 Teaspoon Sage (optional); 1 Tablespoon Poultry Seasoning (optional); 7 Beaten Eggs (2 for cornbread 5 for dressing); 1 cup Self Rising Cornmeal; ½ Cup Self Rising Flour; ¾ Cup Buttermilk; 2 Tablespoons Vegetable Oil

Recipe Pin

Growing up, Thanksgiving at our home always meant a table full of delicious dishes, but the one that always stood out was the cornbread dressing. I had tried various recipes over the years, but none seemed to have that perfect balance of flavors until I tried this Paula Deen’s cornbread dressing recipe.

Something about how she described it – a classic Southern twist with just the right mix of herbs and buttery goodness – made me want to try it. So, I decided to give it a shot, hoping it would bring back that nostalgic taste.

When the dressing came out of the oven, golden and crisp on top yet moist inside, I knew I had found that perfect recipe to make my family gatherings extra special.

Paula Deen’s cornbread dressing includes crumbled cornbread, oven-dried white bread, celery, onion, and various herbs and other ingredients that make it flavorful and delicious.

The stuffing is just perfect, and what I love the most about it is that it can be made effortlessly in less than 30 minutes.

What's In The Post

Equipment Required

Small Bowls: I keep all the ingredients ready in the small bowls before starting with the recipe.
Large Skillet: You will need a skillet to prepare the vegetable mixture.
Large Bowl: I use a large bowl to prepare the cornbread mixture for the dish.
Baking Pan: While I use a rectangular baking pan to bake this dish, you can use any oven-safe dish to bake the dish.
An Oven: You will need an oven to bake this dish.

Paula-Deen-Cornbread-Stuffing-Ingredients

Cornbread Dressing Ingredients & Substitutions

Note: The ingredients used in this recipe will help you make ten servings.

7 Slices Oven-Dried White Bread: Sourdough bread can also be oven-dried and used as an alternative.
1 Sleeve Saltine Crackers: When I’m out of saltine, I substitute Ritz crackers instead of saltine crackers in this recipe.
8 Tablespoons Butter
2 Cups Chopped Celery: You can also use leeks as an alternative.
1 Large Chopped Onion
7 Cups Chicken Stock: Vegetable stock will also be a great alternative.
1 Teaspoon Salt to taste
Freshly Ground Black Pepper: White pepper can also be used.
1 Teaspoon Sage (optional )
1 Tablespoon Poultry Seasoning (optional )
7 Beaten Eggs (2 for cornbread 5 for dressing)
1 cup Self-Rising Cornmeal: Corn flour can be substituted, but the texture will be slightly different.
½ Cup Self self-rising flour: If you don’t have self-rising flour, you can create a substitute by combining all-purpose flour, baking powder, and salt.
¾ Cup Buttermilk: You can use homemade or premade buttermilk for this recipe.
2 Tablespoons Vegetable Oil: Olive or avocado oil can be used.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
10 Minutes	10 Minutes	20 Minutes

How To Make Paula Deen Cornbread Dressing At Home

Step 1

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until translucent, about 5 to 10 minutes.

Step 2

Mix the crumbled cornbread, dried white bread slices, and crackers in a large bowl to make a cornbread mixture.

Step 3

Now, mix the prepared vegetable mixture over the cornbread mixture.

Step 4

Add the chicken stock to the mixture and mix everything until well combined.

Step 5

Season the mixture with salt, pepper, sage, and poultry seasonings to taste. Mix it well to ensure an even distribution of the seasoning.

Step 6

Add five beaten eggs to the mixture and mix well.

Step 7

Finally, pour the mixture into a greased baking pan and bake in a preheated oven to 350 °F until the dressing is fully cooked for approximately 45 to 60 minutes.

Step 8

Your Paula Deen Cornbread Dressing is ready

Expert Tips That I Recommend

I always use the best quality bread that can absorb the flavors better.
Adding fresh herbs like sage, thyme, and parsley gives my dish a nice, fresh, and vibrant flavor.
I also add garlic to add depth of flavor to my dish.
After baking, I allow the dressing to sit for a few minutes before serving. It helps it set up a bit and makes it easier to slice.
I like to add cooked sausage, dried fruits, or nuts to make the dressing richer.

FAQs About Paula Deen Cornbread Dressing

Why is your Paula Deen cornbread dressing soggy?

Your cornbread dressing can be soggy if too much stock is added or if it isn’t baked long enough. You can fix this by baking the dressing longer to allow excess moisture to evaporate.

Why is my cornbread dressing dry?

Your dressing can be dry due to insufficient liquid or overbaking. You can add more broth or moisture and monitor the baking time to prevent it from drying out

Why is your cornbread dressing tasting bland?

Lack of seasoning or not using good-quality ingredients can make your cornbread dressing taste bland. So make sure to use good-quality and fresh ingredients.

What causes cornbread dressing to be gummy?

Overmixing or too much moisture can make the dressing gummy.

Can you refrigerate the dressing before cooking?

It’s not advisable to refrigerate uncooked stuffing. If you prepare the stuffing in advance, it should be frozen or cooked immediately.

How long should bread be dried for dressing?

If you prefer not to use the oven, you can let the bread dry on the counter for three to four days. Simply cut the bread into cubes, spread them on sheet pans, and allow them to dry at room temperature.

Nutritional Information Per Serving

Paula Deen cornbread dressing is high in calories, carbohydrates, and fat, so it’s best to enjoy it in moderation.

Calories	401 Kcal
Carbohydrates	38 g
Protein	15 g
Fat	21 g
Saturated Fat	9 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	6 g
Trans Fat	2 g
Cholesterol	162 mg
Sodium	790 mg
Potassium	441 mg
Fiber	3 g
Sugar	6 g
Vitamin A	647 IU
Vitamin C	2 mg
Calcium	112 mg
Iron	3 mg

Recipe Variations For Different Diets

Vegan Diet: People following a vegan diet can substitute vegan butter for regular butter, Greek yogurt for eggs, vegetable stock for chicken stock, and pureed silken tofu for buttermilk in this dish.
Dairy-Free Diet: To make this dish suitable for my lactose-intolerant sister, I substitute dairy-free butter for regular butter and a combination of soya milk with lemon juice for buttermilk.
Gluten-Free Diet: I replace cornmeal and self-rising flour with gluten-free flour, such as almond flour. I also substitute almond flour crackers for saltine crackers and gluten-free bread for white bread.
Keto-Friendly Diet: People following a keto diet should replace cornmeal and all-purpose flour with almond flour, regular white bread with gluten-free bread, and almond flour crackers instead of saltine crackers.

Storing And Reheating This Recipe

Storing

Refrigerator: I store the leftover Paula Deen cornbread dressing in an airtight container in the fridge, where it can last for about 3 to 5 days.
Freezer: To make this dish last longer, I prefer freezing it. I freeze it in a freezer-safe container, where it can last for about 6 months.

Reheating

Microwave: To reheat my cornbread dressing in the microwave, I place it in a microwave-safe dish, cover it with parchment paper, and reheat it on medium power for 2–3 minutes, stirring at 30-second intervals. If it seems dry, I add a splash of broth.
Stovetop: I heat oil in a skillet over medium-high heat, then add the dressing and cook until golden brown.
Oven: I mix broth and butter into the dressing, cover it, and bake at 350°F for 30 minutes or until it is heated.

What To Serve With This Recipe

This cornbread dressing can be served with Roasted Turkey or Baked Chicken while I enjoy Mashed Potatoes on the side. You can also opt for sweet potatoes on the side of this dish.

This dish can also be served along with Collard Greens, sauteed vegetables, Ham and Beans, Stuffed Peppers or tomatoes, etc.

Printable Version

Other Paula Deen Recipes That You Can Try

Crab Cakes Served With Lemon — Paula Deen Coconut Cake Recipe

Conclusion

This recipe of Paula Deen’s cornbread dressing is a comforting, flavorful dish that brought back cherished memories of my traditional family meals. With its perfect blend of herbs, vegetables, and moist cornbread, this recipe became a beloved addition to my holiday table.

Whether it’s your first time making it or a yearly tradition, this cornbread dressing will deliver a rich, savory experience that everyone will love. So give this recipe a shot and let us know in the comment section below about your experience with the recipe.