Delicious Homemade Cornbread Dressing Recipe
When it comes to Thanksgiving or Christmas dinner, the turkey may be the star of the show. But let’s not forget about its supporting cast – the sides! And what’s Thanksgiving dinner without a southern-style cornbread dressing? Aunt Patti’s cornbread dressing recipe may have been touted as the best in town, but I’m here to introduce you to my Better Than Aunt Patti’s Cornbread Dressing Recipe.
After numerous trials and taste tests, I’ve crafted an unbeatable recipe that will leave your guests asking for seconds and even thirds. Ingredients such as dried sage, poultry seasoning, onion, celery, and chicken broth bring depth and flavor to this classic southern dish. But the secret ingredient that sets it apart is a perfectly crumbled cornbread that’s full of soul.
So strap on your apron, preheat your oven, and get ready to make a new holiday tradition with this mouth-watering dish.
Why You’ll Love This Recipe
If you’re a fan of soulful, southern cooking, then Aunt Patti’s Cornbread Dressing recipe is probably already a staple in your kitchen. But what if we told you that we have a recipe that’s even better than Aunt Patti’s? That’s right, our Better Than Aunt Patti’s Cornbread Dressing Recipe will have your taste buds singing and your guests begging for more.
Firstly, our recipe uses crumbled, homemade Southern cornbread instead of the store-bought kind. This adds an extra depth of flavor and texture to the dressing that you just can’t get with pre-made cornbread. Trust us, it’s worth the extra effort.
Next, we add a mix of onions and celery chopped fine to give the recipe more aromatic crunch. We amp up the flavors using dried sage and poultry seasoning that whisk together with butter and margarine until well combined. A cup of chicken broth further enhances the flavors of the dressing making it a must-have during thanksgiving dinner.
What makes our recipe truly elevated and better than Aunt Patti’s is our Southwest Cornbread Dressing Cakes Recipe variation- perfect for stuffing pork chops or turkey dressing. The southwestern twist adds an unexpected yet delicious burst of flavors.
Our Better Than Aunt Patti’s Cornbread Dressing Recipe is the perfect side to any meal or main event like Thanksgiving or Christmas dinner with family and guests. It has all of the nostalgia and comforting flavors of traditional Southern cornbread dressing but elevates it to new heights with some special touches.
Try this recipe once, and we guarantee you’ll never go back to Aunt Patti’s old fashioned cornbread dressing again!
Let’s dive into the ingredient list for this Better Than Aunt Patti’s Cornbread Dressing Recipe. Don’t worry; you won’t need any exotic or expensive ingredients. We will be using traditional Southern cornbread dressing ingredients, some of which you might already have in your pantry. Here are the essential ingredients you need:
- 2 packages of Martha White cornbread mix
- 1 cup chicken broth
- 1 stick of unsalted butter (8 tablespoons)
- 3 cups of celery, chopped fine
- 1 medium-sized onion, chopped fine
- Salt and pepper
- 1 teaspoon dried sage
- 2 teaspoons poultry seasoning
You can find Martha White cornbread mix at your local grocery store or online. They are perfect for making Southern cornbread as they are specifically formulated for Southern-style cooking.
For the chicken broth, you can either make it at home or purchase it from your local grocery store. I prefer to use homemade chicken broth as it adds a lot of flavor to the dressing.
For the celery and onion, make sure to chop them finely, so they cook evenly with the crumbled cornbread. And finally, for the dried sage and poultry seasoning, these spices add depth and aroma to the dish. You’ll love the taste!
In the next section, we will go over how to prepare this fantastic recipe step by step.
The Recipe How-To
Now it’s time to get down to business and create this Better Than Aunt Patti’s Cornbread Dressing Recipe. Trust me, your taste buds will thank you for it.
Prepare the Cornbread
Begin by preheating your oven to 375 degrees F (190 degrees C).
- In a bowl, mix together 2 cups of Martha White cornbread mix, 1/2 cup of milk, and 1 egg.
- Pour your mixture into a greased baking pan and bake it for about 20-25 minutes until golden brown.
Once done, crumble the cornbread into small pieces and set aside.
Saute onion and celery
Add a tablespoon of unsalted butter or margarine in a large skillet or frying pan on medium heat.
- Sautee one chopped onion and two stalks of celery chopped fine until they are soft and translucent for about 5-7 minutes.
Take them off from heat and let them cool.
Mix it all together
In a large mixing bowl, add together the crumbled cornbread, the sauteed onion and celery mix.
- Pour in one can of chicken broth or homemade chicken stock slowly into the bowl while whisking it until all ingredients are well combined.
Lastly add salt, pepper, poultry seasoning, dried sage to the mixture for seasoning.
Bake the Dressing
Preheat the oven to 350 degrees F (175 degrees C).
- Grease an approximately 9-inch baking dish with cooking spray or unsalted butter.
- Pour your dressing mixture into the baking dish until it’s about half inches thick.
Bake on an oven rack at center position for about 50-60 minutes until golden brown.
Delight in Aunt Patti’s Virtual Approval
You’ve created a Better Than Aunt Patti’s Cornbread Dressing that should be enjoyed with stuffed pork chops or turkey dressing – whatever tickles your fancy.
Substitutions and Variations
If you’re looking to spice things up and add some personal flair to your Better Than Aunt Patti’s Cornbread Dressing Recipe, then this section is for you!
For starters, instead of using traditional chicken broth, you can substitute it with vegetable broth for a vegetarian option. You can also experiment with different flavors of broth, such as a spicy southwest broth or a rich turkey stock.
If you want to switch it up with the vegetables, try adding red bell peppers or carrots to the mix. You can even give it an extra kick by throwing in some jalapeño peppers.
To elevate your cornbread dressing recipe, use old-fashioned cornbread or buttermilk cornbread instead of the traditional southern cornbread.
For the dressing cakes recipe, you can add cooked and crumbled bacon or sausage to your mixture for extra flavor and texture.
If you’re feeling adventurous, try stuffing pork chops with the leftover dressing mixture for a delicious twist on a classic dish.
Lastly, if you’re looking for inspiration beyond this Southern Cornbread Dressing Recipe article, take a nod from Auntie Rose or Patti LaBelle who are known for their soul food-style cornbread dressings that are sure to delight any Thanksgiving gathering.
Serving and Pairing
This Southern Cornbread Dressing recipe is the perfect side dish on a Thanksgiving table, but it’s so delicious that it can be enjoyed any time of year. It pairs beautifully with roasted turkey and chicken, but my absolute favorite pairing is with juicy stuffed pork chops. The savory flavors and unique textures in the dressing add depth to any main course you choose.
For a complete Southern-style meal, serve this cornbread dressing recipe with a side of collard greens and black-eyed peas. The spices and ingredients used in this recipe complement other traditional soul food dishes, making it an ideal addition to your menu during holidays or family celebrations.
You can also use this recipe to create delicious cornbread stuffing cakes. Simply shape the mixture into balls or patties and bake them in the oven until golden brown. Add some cranberry sauce or gravy to these cakes, and you’ve got yourself a perfect appetizer or snack for your next gathering.
Whether served fresh from the oven or reheated, this Southern Cornbread Dressing recipe promises to tantalize your taste buds and become a staple on your family’s dinner table.
Make-Ahead, Storing and Reheating
Now that you have mastered this delicious cornbread dressing recipe, let’s talk about how you can make it ahead of time and store it for later consumption. One of the greatest things about this dish is that it can be made ahead of time and reheated when you are ready to serve, making it perfect for holiday or family gatherings.
To make ahead, prepare the recipe as directed and place it in a baking dish or casserole. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate until ready to bake. It is recommended to cook the dressing within 24 hours of preparing it.
When ready to bake the dressing, allow it to sit at room temperature for 30 minutes before placing it in the oven. Preheat your oven to 350°F (175°C) and bake for 35-40 minutes until hot throughout.
If you have any leftovers, store them in an airtight container in the refrigerator for up to four days. To reheat, remove from the refrigerator and heat in the microwave at 30-second intervals until heated through.
Pro tip: If you find that your dressing has become dry after reheating, try adding a small amount of chicken broth or gravy to moisten it back up again.
With these make-ahead and reheating tips, you’ll be able to enjoy this southern cornbread dressing any time you want with minimal effort.
Tips for Perfect Results
When it comes to making cornbread dressing, there are a few tips that can make all the difference in achieving perfect results. Here are some of my tips to help you make the best Aunt Patti’s cornbread dressing ever!
Firstly, use homemade cornbread for the base of your dressing. I recommend using Southern-style cornbread as it is denser and more flavorful. You could try Auntie Fee’s recipe or even Auntie Rose’s old-fashioned cornbread recipe.
Secondly, to achieve a moist and flavorful dressing, make sure to use enough chicken broth. I recommend using 2-3 cups of chicken broth for a large pan of dressing. Be sure to add salt and pepper to your taste preferences.
Thirdly, for an extra layer of flavor, add a pinch of dried sage and poultry seasoning to your dressing mixture. These spices work especially well with poultry dishes and will elevate the taste of your Southern cornbread dressing recipe.
Fourthly, when cooking the onion and celery, sweat them until they are translucent but not browned. This will help release their natural sweetness and ensure they don’t overpower other flavors in the dish.
Fifthly, be cautious when adding additional salt to your recipe as it can quickly become too salty due to the chicken broth already containing sodium.
Sixthly, if you prefer a southwestern-style cornbread dressing, add diced green chilies or jalapeños to give it some heat.
Lastly, when baking the dressing cakes, make sure that you loosely pack them in the baking dish as tightly packed cakes won’t allow steam to escape and can become too dense with too tight crumb.
By following these tips for perfect results, you’ll be able to make stunning Southern cornbread dressing whether you’re making turkey-dressing for thanksgiving or stuffed pork chops any time of year.
Now that we have gone through the recipe in detail, it’s time to address any lingering questions or concerns you may have. Don’t worry; we’ve got you covered! In this section, we’ll provide answers to some of the most commonly asked questions about this Better Than Aunt Patti’s Cornbread Dressing Recipe. So let’s get started, shall we?
How do you make Paula Deen’s cornbread dressing?
Let’s start by making a filling and savory cornbread stuffing. Begin by preparing a large bowl and whisking together some broth, soup, eggs, poultry seasoning, salt, and pepper until they’re well combined. Then, add in a delicious vegetable mixture and stir everything together.
Next, crumble up some cornbread into the broth mixture and continue stirring until everything is thoroughly combined. Take a prepared baking pan and pour the mixture into it. Allow it to bake in the oven until the center is set, which should take around 45 to 55 minutes.
Once finished, your mouth will water at the sight of this warm and comforting dish, ready to be shared with loved ones.
How do you keep cornbread dressing from being gummy?
Achieving the perfect texture of a cornbread dressing can be tricky, but there are a few tricks to avoid it becoming too gummy. One can achieve this by either reducing the liquid content, baking the bread for a longer duration, or ensuring a thorough mix of all the ingredients.
What is the difference between cornbread stuffing and cornbread dressing?
When it comes to the distinction between stuffing and dressing, there is one key difference in their cooking methods. While stuffing is traditionally cooked inside the cavity of a bird, typically poultry, dressing is prepared separately in a pan. This is the primary technical variation between the two terms, as defined by most dictionaries.
In conclusion, this “Better Than Aunt Patti’s Cornbread Dressing Recipe” is simply irresistible. It will have your taste buds thanking you and your loved ones singing your praises at any gathering. With this recipe, you’ll be well on your way to making a delicious Southern cornbread dressing that will wow everyone. Whether it’s for Thanksgiving or any other occasion, this recipe has got you covered.
So don’t hesitate to give it a try! With its easy-to-follow instructions, simple ingredient list, and endless variations, this recipe has something for every taste bud. Whether you’re a beginner cook or a seasoned pro, this recipe is perfect for impressive meals that will leave an impression forever.
So go ahead and impress everyone with this recipe right out of the heart of Southern cuisine. It’s time to upgrade your cornbread dressing game!
Better Than Aunt Patti’s Cornbread Dressing Recipe
- 1/3 cup butter or 1/3 cup margarine
- 1 cup celery, chopped fine
- 1/2 cup onion, chopped
- 6 cups crumbled cornbread (Two packages of Martha White or Gladiola yellow cornbread mix )
- 2 teaspoons dried sage or 2 teaspoons poultry seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 4 cups chicken broth
- Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid).
- In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt.
- Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes.
- The center might still be a little wiggly but that is ok. It will set up nicely as it cools.
- I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.