Paula Deen Buttermilk Cornbread Dressing Recipe

Paula Deen Buttermilk Cornbread Dressing Recipe starts with store-bought cornbread mix, cream of chicken soup, and poultry seasoning. This side dish feeds 8 to 10 and takes about 90 minutes from start to finish. It belongs on every Thanksgiving table and church potluck across the South.

The cornbread has to be baked and cooled before it goes into the casserole. If it goes in warm, it turns to mush the moment you stir it into the broth. Crumble it by hand into rough chunks so some pieces stay firm. That texture is what separates real dressing from baby food.

Bake the cornbread a day ahead and leave it out overnight to dry. The drier it is, the more broth it soaks up without falling apart. The whole casserole can be assembled the morning of and refrigerated. Add 10 minutes to the bake time if it goes in cold.

Paula Deen Buttermilk Cornbread Dressing Recipe

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

295

kcal

Crumbled buttermilk cornbread soaked in chicken broth and cream of chicken soup, mixed with sauteed onions, celery, and garlic, then baked until golden on top and set in the center.

Ingredients

• ¼ cup unsalted butter
  

• 2 cups chopped onion
  

• 2 cups chopped celery
  

• 1 tablespoon minced garlic
  

• 2 cups low-sodium chicken broth
  

• 1 (10.75-ounce) can cream of chicken soup
  

• 2 large eggs, lightly beaten
  

• 1 tablespoon poultry seasoning
  

• ½ teaspoon salt
  

• ½ teaspoon ground black pepper
  

• 2 (6-ounce) packages buttermilk cornbread mix, baked according to package directions
  

• fresh sage, for garnish

Directions

• Preheat the oven: Preheat oven to 350˚F. Spray a 3½-quart baking dish with cooking spray.
• Cook the vegetables: In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, until tender, about 10 minutes.
• Mix the dressing: In a large bowl, whisk together broth, soup, eggs, poultry seasoning, salt, and pepper; stir in vegetable mixture. Crumble cornbread into broth mixture and stir until well combined. Pour mixture into prepared pan.
• Bake: Bake until center is set, 45 to 55 minutes. Let stand for 10 minutes before serving. Garnish with sage, if desired.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 12-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use homemade cornbread instead of the mix?

Any leftover cornbread works. You need about 6 cups crumbled. Homemade cornbread with more egg and buttermilk holds up better than a dry, crumbly batch. Let it sit out overnight so it dries enough to absorb the broth.

How long does this dressing keep in the fridge?

Covered tightly, it lasts 3 to 4 days. Reheat it in a 325 degree oven with a piece of foil on top so the edges don't dry out. It also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Can I assemble this the night before?

You can mix everything and pour it into the baking dish up to 24 hours ahead. Keep it covered in the fridge. Add about 10 extra minutes to the bake time since the dish will be cold. The cornbread soaks up more liquid overnight, which some people prefer.

Why did my dressing turn out soggy?

The cornbread was either too fresh or too moist when it went in. Bake it first, then let it cool completely and dry out for a few hours or overnight. If you skip that step, it absorbs too much liquid too fast and turns into a wet mess.

Should I cover the dressing while it bakes?

Leave it uncovered the whole time. Covering it traps steam and keeps the top from getting that golden crust. If the edges start browning too fast before the center sets, loosely tent it with foil for the last 15 minutes.