Filled with bacon, vegetables and herbs, this Southern Cornbread Dressing is a delicious, filling side dish that deserves to be on every holiday table!
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray, set aside.
Dice the bacon and cook it in a large skillet over medium heat until cooked through and crispy (about 15 minutes). Stir occasionally so it doesn't burn. Drain on a paper towel and reserve the bacon grease in the skillet.
Add the onion, celery, sage, salt, and pepper to the skillet and cook until the onion is translucent (about 10 minutes) stirring occasionally. Then add the garlic and cook for 30 seconds until fragrant. Take off the heat.
Add the crumbled cornbread and white bread to a large bowl, stir to combine.
Add the crispy bacon, cooked veggies, and parsley, stir to combine.
In a large bowl, beat the eggs well.
Add the creamed corn and 2 cups of the chicken stock. Whisk this mixture to combine.
Pour the corn and stock mixture into the bowl with the other ingredients, stir well to combine. Add more chicken stock if it seems dry, the mixture should be very wet. Add up to 1 cup more of the chicken stock for a very moist dressing (see picture for reference.)
Pour the mixture into the prepared baking dish and smooth out the top.
Drizzle the melted butter evenly all over the top.
Bake for 60-70 minutes until set in the middle and the top is golden brown. The middle might be very slightly jiggy but it shouldn’t be loose.
Let it sit on the counter for 15-20 minutes before serving to set up more. Garnish with additional parsley if desired.
Notes
You can use your favorite cornbread for this recipe, store bought, boxed or homemade. Just as long as you have enough for 3 cups of crumbs.
This can be frozen, see above on how to do that.
DO NOT skip the creamed corn, this gives it flavor and keeps it moist.
Refer to my pictures above to see the step-by-step photos on how to prepare if you need a reference.