• Daniel Conklin

Cornbread Dressing: A dish to be thankful for!


Cornbread dressing should be a staple in every home for Thanksgiving!

#CornbreadDressing #Thanksgiving #HolidayMeals #SouthernCooking


"The best comfort food will always be greens, cornbread and fried chicken" -Maya Angelou

The holiday just wouldn't be the same without a signature dish such as cornbread dressing, collard greens or mac-and-cheese. I hope that you and your family enjoy this recipe as much as my family does.


If you follow any of my other baking recipes then you already know that I do not use egg or avocado since my husband is allergic. Instead, I prefer unsweetened applesauce since it also acts as a binding agent and does not change the flavor. It does however add the extra touch of moisture that keeps the dressing tasting fresh, even after a few days.


*If you prefer to use egg, feel free. (4 Tbsp. of Applesauce = 1 Egg)


Baking Tips:


1. Mix your dry ingredients first so that they are well combined and evenly distributed.


2. Remember, your dressing will continue to cook for a little while after you take it from the oven so don't leave it in too long. Otherwise, you risk it burning or drying out.


3. Allow your cornbread to cool prior to crumbling, this will yield a much better texture.

Cornbread Ingredients

  • 2 Cups Yellow Cornmeal

  • 2 Cups All-purpose Flour

  • ⅔ Cup White Sugar

  • 2 Tsp. Salt

  • 7 Tsp. Baking Powder

  • 1 Tbsp. 'SeasonAll'

  • ⅔ Cup Vegetable Oil

  • 2 Cups Whole Milk

  • 8 Tbsp. Unsweetened Applesauce (or 2 eggs)

Dressing Ingredients

  • 1 Tbsp. Black Pepper

  • 2 ½ Tbsp. Butter

  • 2 ½ Tbsp. Ground Sage

  • 2 Cups Chicken Stock

  • 1 Cup Chopped Celery

  • 1 Chopped Yellow Onion

  • *Optional: 2 Cups Shredded Chicken

Directions - Cornbread

  • Preheat oven to 400°

  • In a Medium bowl, add all cornbread dry ingredients and whisk until well-combined.

  • Next, add the Milk, Vegetable Oil and Applesauce. Whisk to form a smooth batter.

  • Pour the batter into the bakeware evenly and bake for 30 minutes until golden brown. Allow to cool and then crumble.

Directions - Dressing

  • Using a sauce pan over medium heat, melt the butter. Add chopped Celery and Onion, sauté until soft.

  • In a large bowl, combine the crumbled Cornbread, Chicken stock, Chicken, Celery, Onion, Black Pepper and Sage. (Make sure it is well-combined)

  • Spread evenly onto baking dish and bake at 350° for 25-30 minutes. Enjoy!



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