If you’ve made my Aunt Pete’s Candied Yams recipe ( if haven’t what are you waiting for?! ) then this Cornbread recipe will be the very next thing you make. This recipe is EVERYTHING! I have had many a cornbread dressing in my life from down home to restaurant I think she still makes the best.
If you don’t know by now, the South makes “Dressing” not Stuffing. It’s not a choice. That’s the way it is so please don’t call it stuffing although it is used in the same way.
What’s the difference you say? Let’s start with the dressing. The main ingredient is cornbread of course and because of that it has to be the right recipe. The cornbread recipe for this cannot have any sugar in it. It’s great for chili but not for dressing as it will be too sweet and won’t balance well with the other ingredients. Do not be tempted to buy ready made cornbread. You don’t know really what’s in it and more than likely it will be too sweet or too cake like.
As is a lot of regional dishes in the south, some recipes may include pork sausage, ( try this recipe here ) the giblets from the turkey or chicken ( sometimes they are used in the gravy ) or the meat itself. The seasonings must include the “Trinity”: Celery, Onions, and Bell Pepper. The “Trinity” is the “Mirepoix” ( Celery, Carrots and Onions ) of southern cooking. You will find that most recipes will start with this and/or a roux.
“Mirepoix” is the French culinary term for a combination of diced carrots, onions and celery sauted in butter and used as an aromatic base to flavor sauces, soups and stews. Even a small amount can significantly contribute to the overall flavor of a finished dish.
The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking consists of onions, bell peppers and celery, the base for much of the cooking in the regional cuisines of Louisiana. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
The other seasoning I mentioned before that you may not see in your local grocery store is Bell Seasoning which is salt-free and contains an all-natural blend of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper. You could substitute poultry seasoning for this.
There is a little dry bread or crackers in the dressing as well but a small amount.
Now, stuffing consist of mostly of some type of day old bread.
She admits that she doesn’t measure anything as a lot of really good cooks don’t, but all of the ingredients are the same. Depending on where you live you may need to substitute a couple of things like Bell Seasoning or White Corm Meal, but you can find them on Amazon of course. Just check below for a quick link for ingredients.
Make the cornbread the day before as well as drying out 2 slices of bread. Remember no sugar.
If you will have several things in the oven at once, you can cook the dressing at 350F but it will take an extra 20 minutes to cook.
Other recipes you will love:
Aunt Pete’s Candied Yams
Fresh Cranberry Sauce
Cider Glazed Turkey Roulade
Restaurant Style mashed Potatoes
Aunt Pete’s Cornbread Dressing
- November 29, 2018
- 3 hr
- Print this
- For the Cornbread MAKE THE DAY BEFORE
- 3/4 cup yellow corn meal
- 1/2 cup white corn meal
- 1 cup AP flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 cup milk
- 1/3 + 4 tbsps cup vegetable oil
- 2 eggs
- For the Dressing
- 1 cup finely diced celery
- 1 cup finely chopped white onions
- 1 cup finely dice bell pepper. You can use any color or a mixture of all. I like the red.
- 1 can or 2 cups Homemade Chicken Stock or Broth + 1 cup
- 2 beaten eggs
- 3 tbsp butter
- 1/2 cup crumbled fine toasted bread or crackers like saltines or crackers now.
- 2 tsp salt or seasoned salt
- 3 tbsp Bell Seasoning or the following:
- 1 tbsp dried sage
- 1 tbsp chopped parsley
- 2 tsp garlic powder
- 2 tsp black pepper
- 1 prepared recipe of Corn Bread here.
- Step 1
- For the Cornbread
- Step 2
- Preheat oven to 400F
- Step 3
- Put your cast iron skillet in the oven with tbsp of butter in it to get hot while you make the cornbread.
- Step 4
- In a large bowl, put in the corn meal, flour, salt and baking powder and mix.
- Step 5
- Create a ‘well’ in the center of the dry mixture. drop in the eggs and oil and mix in the well. Slowly add in your milk until everything is combined. The mixture should be on the ‘wet’ side. Not like a thick brownie batter but more like a pancake batter.
- Step 6
- Pour into the hot skillet and bake for about 20-25 minutes until the bread is firm to the touch in the middle and golden brown on top. Cool and cover.
- Step 7
- Assemble the Dressing
- Step 8
- Preheat oven to 375F
- Step 9
- In a large casserole dish, crumble in your prepared corn bread as fine as you can. No lumps. Add crumble toast now. Then add sage, parsley, garlic powder, black pepper, salt.
- Step 10
- Pour over stock until all of the bread is moistened.
- Step 11
- Add butter to a pan heated on medium high and saute’ vegetables until onions are clear. Do not brown. Add vegetables to the cornbread mixture. Taste to see if you need more salt. Add more broth if needed. The texture should be wet but not soupy.
- Step 12
- Add in the beaten eggs and mix well.
- Step 13
- Cover with foil and cook for 1 hour. Remove foil and cook for another 15 minutes to brown on top.
- Step 14