Corn-Bread Dressing

By Craig Claiborne

Updated Oct. 11, 2023

Total Time
50 minutes
Prep Time
40 minutes
Cook Time
45 minutes
Rating
4(32)
Comments
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Ingredients

Yield:12 servings
  • 5cups crumbled, day-old corn bread (see recipe)
  • 2½cups white sandwich bread pulled into small pieces
  • 8tablespoons butter
  • 1cup finely chopped scallions
  • 1cup finely chopped celery
  • 1cup finely chopped onion
  • 1cup finely chopped green pepper
  • 1cup finely chopped parsley
  • 1teaspoon poultry seasoning
  • 3½cups fresh or canned chicken broth
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

308 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 815 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees.

  2. Step 2

    Put the corn bread and white bread into a mixing bowl.

  3. Step 3

    Melt the butter in a heavy skillet and add the scallions, celery, onion and green pepper. Cook, briefly, stirring until onion is wilted. Add this to the mixing bowl and add the parsley, poultry seasoning and broth and blend thoroughly. Pour and scrape the dressing into a deep skillet and bake 45 minutes.

Ratings

4 out of 5
32 user ratings
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Comments

Nett

I’ve been looking for a good cornbread dressing recipe for about three years and was happy to try this one. I only tweaked the ingredients a little bit: My cornbread to toasted white bread ratio was closer to equal measure, and I left out the green pepper and added a chopped apple instead. The texture and flavor of this dressing was superb. I will definitely make this dressing again.

Ross

Best Cornbread Stuffing ever !

Nett

I’ve been looking for a good cornbread dressing recipe for about three years and was happy to try this one. I only tweaked the ingredients a little bit: My cornbread to toasted white bread ratio was closer to equal measure, and I left out the green pepper and added a chopped apple instead. The texture and flavor of this dressing was superb. I will definitely make this dressing again.

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