Paula Deen’s Cornbread Dressing

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Cornbread dressing sits at the heart of Southern holiday traditions. My family circles the table every Thanksgiving, waiting for the moment this golden, savory favorite lands beside the turkey. Paula Deen’s version delivers a combination of creamy cornbread, herbs, and just enough vegetables for color and crunch. Whether you’re new to Southern cooking or refining your holiday spread, this guide explores every detail, from ingredients to make-ahead tips.

What Makes Cornbread Dressing a Must?

Cornbread dressing and Thanksgiving are inseparable below the Mason-Dixon line. More than a side dish, it’s a symbol of comfort and community. One reason people love this recipe is its texture—soft yet not mushy, with the kind of crisp top you’ll want to fight over. The flavors blend buttery richness with subtle herbs, making it ideal next to turkey or ham.

Unlike stuffing, which cooks inside a bird, authentic dressing bakes in a generous casserole dish. This results in an even bake and more of those irresistible golden edges. Throughout the South, you’ll find cornbread dressing as essential as pumpkin pie.

Ingredients for Paula Deen’s Cornbread Dressing

Let’s lay out everything you’ll need for a batch large enough for a gathering, with leftovers to spare. Paula’s recipe transforms pantry staples and fresh classics into a crowd-pleaser.

The Main Ingredients

• Self-rising cornmeal – Provides the base, giving lift and traditional flavor.
• All-purpose flour – Adds structure to the cornbread.
• Buttermilk – Delivers tang and keeps the cornbread tender.
• Eggs – Binds ingredients together.
• Vegetable oil – Keeps the cornbread soft and moist.

For the Dressing

• Oven-dried white bread – Dried bread cubes absorb flavor and provide needed texture.
• Saltine crackers – Crumble for lightness and subtle saltiness.
• Butter – Richens and moistens the mixture.
• Chopped celery and onion – Classic vegetables for aromatic depth and texture.
• Chicken stock – Enhances flavor and prevents dryness.
• Seasonings:
  • Sage – Adds signature earthiness (fresh or dried).
  • Poultry seasoning – Brings harmony to the aromatics.
  • Salt and pepper – To balance and lift flavors.

Optional Add-ins

• Cooked sausage or bacon – For smokiness.
• Mushrooms, apples, or dried cranberries – For a twist on classic flavor.

How to Prepare Southern Cornbread Dressing

With these ingredients handy, the process breaks down into four main phases: making the cornbread, preparing the mix-ins, combining, and baking. The key is pacing yourself—each step builds on the last for consistent flavor.

Step 1: Bake the Cornbread

Preheat your oven to 350°F. In a large bowl, combine self-rising cornmeal, flour, buttermilk, eggs, and vegetable oil. Whisk until just combined. Pour into a greased 9×13-inch pan. Bake for 20–25 minutes or until the top is golden and a toothpick comes out clean. Let cool, then crumble.

Tip: You can use a boxed cornbread mix or store-bought cornbread to save time.

Step 2: Prepare the Mix-Ins

Spread slices of white bread on a baking sheet and dry them in the oven (about 10–15 minutes). Once cool, cube or crumble. Crush saltines either by hand or with a zipper bag and rolling pin.

Meanwhile, melt butter in a skillet over medium heat. Add diced celery and onion, sautéing until softened but not browned—about 7–10 minutes. This mellows the sharpness and brings out sweetness.

Step 3: Assemble the Dressing

In a large mixing bowl, gently combine the crumbled cornbread, bread cubes, saltines, sautéed vegetables with their butter, and your herbs and spices. Pour over chicken stock until the mixture is well-moistened but not soupy. Beat additional eggs, add, and fold together.

Here’s a quick table for balance:

Consistency check: The mixture should hold together but not run. Add more stock if it appears dry, or additional crackers if too wet.

Step 4: Bake to Perfection

Grease two 9×13-inch baking dishes or one large, deep casserole. Pour in your dressing mixture, spreading evenly but avoiding dense packing. For a moist interior with a crisp crust, cover with foil and bake for 30 minutes, then uncover and bake for another 20–30 minutes until golden-brown on top.

Test doneness with a knife inserted in the center—it should come out clean, not sticky.

Secrets for the Best Cornbread Dressing

Achieving the right texture and flavor comes down to a few simple tips.

Control the Moisture

If your dressing seems gummy after baking, it needs more time uncovered. On the other hand, if it feels dry, drizzle extra warm stock over the top and return to the oven for five to ten minutes.

Layer the Flavor

Taste the mixture before adding eggs. Adjust salt, pepper, sage, or even a touch of poultry seasoning. Fresh herbs can give the dish a vibrant aroma. Optional add-ins like cooked sausage or herbs like thyme will lend even more depth.

Batch Ahead for Big Holidays

You don’t need to tackle everything on one day. Try these steps for making in advance:

• A day ahead: Bake and crumble cornbread. Dry and cube the bread. Sauté vegetables.
• The morning of: Combine ingredients and assemble.
• Before serving: Bake, and rewarm if needed.

Variations You Can Try

While Paula Deen’s recipe is a Southern standard, it’s easy to customize to fit traditions or dietary needs.

• Vegetarian: Use vegetable stock instead of chicken, and skip any meat additions.
• Vegan: Use plant-based butter, skip eggs (substitute with flaxseed slurry), and choose nondairy milk with acid for homemade buttermilk.
• Gluten-free: Pick gluten-free cornmeal and bread products. Ensure your stock is gluten-free.

Make it your own: Add sautéed mushrooms for savory flavor, cooked apples for a hint of sweetness, or a sprinkle of jalapeño for heat.

Storing and Reheating Cornbread Dressing

Few dishes are as welcome the next day as cornbread dressing. Here’s how to keep it fresh and delicious:

• Refrigerator: Store in an airtight container. It’ll keep for up to a week.
• Freezer: Once cooled, package in freezer-safe bags or containers. Freeze for up to three months.
• Reheating: Thaw in the fridge overnight if frozen. Reheat uncovered in a 350°F oven until hot. Splash with broth if needed to return moisture.

Serving tip: Try sandwiching a hunk of dressing between slices of turkey or serving it topped with cranberry relish for a leftover feast.

Paula Deen’s cornbread dressing is more than a recipe—it’s a tradition that connects generations and sets the mood for celebration. Each bite offers rich, savory comfort and the nostalgia of holidays past. Whether you follow the classic formula or experiment with your own twists, this dish brings warmth to any table. Enjoy it alongside turkey, ham, or as a hearty dish all its own.