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Southern Cornbread Dressing

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“This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.”
1 casserole

Ingredients Nutrition

  • 1 yellow onion, chopped
  • 6 green onions, chopped
  • 3 stalks celery, chopped (chop some of the leaves from a couple of stalks)
  • 1 cornbread (can use a mix or homemade)
  • 6 pieces white bread, toasted
  • 1 egg, beaten
  • chicken broth, to moisten (can use canned or homemade)
  • salt and pepper


  1. Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
  2. Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
  3. Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
  4. Add the egg, salt and pepper, mix well.
  5. Turn the mixture into a baking dish and smooth with a spoon.
  6. Bake at 350: until golden brown on top.

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