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Old South Herbed Cornbread Dressing

Rated as 4.67 out of 5 Stars

"Homemade cornbread stuffing made with homemade cornbread and lots of herbs is a double special dinner treat."
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1 h 25 m servings 485
Original recipe yields 10 servings (10 -12 servings)


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  1. Heat oven to 450 degrees F. Spray 10 1/2-inch cast iron skillet with no-stick cooking spray. Place in oven to heat. Beat egg in large bowl. Add remaining cornbread ingredients; mix well. Pour into hot skillet. Bake 20 to 25 minutes. Cool cornbread; crumble to make 6 cups; set aside. Reduce heat to 425 degrees F.
  2. Spray 13 x 9-inch baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium heat. Add onions and celery; cook and stir until vegetables are tender.
  3. Combine vegetable mixture, crumbled cornbread and remaining ingredients in large bowl; toss gently to mix. Add enough broth to make mixture very moist. Spoon into prepared baking dish or form into 12 oval cakes or pones; place in prepared baking dish. Bake 30 to 35 minutes or until golden brown.

Nutrition Facts

Per Serving: 485 calories; 23.7 57.8 9.5 78 1429 Full nutrition

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This recipe works really well. I used butter instead of oil in the cornbread and sautéed veg in oil. For the bread and seasoning I used a box of chicken flavored stuffing I didn't want to waste....

This was super good! I didn't have any celery but it was fine without it, I did add some celery salt to try to make up for it.