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Corny Cornbread Dressing

Corny Cornbread Dressing

Southern Living NOVEMBER 1999

  • Yield: 20 servings


  • 2 tablespoons butter or margarine
  • 6 white bread slices
  • 1/2 cup butter or margarine
  • 2 large onions, chopped
  • 4 large celery ribs, chopped
  • 3 cups chicken broth
  • 2 recipes Basic Cornbread, crumbled
  • 1 (16-ounce) can cream-style corn
  • 2 cups corn chips, coarsely crushed
  • 2 (16-ounce) cans hot tamales, cut into 1/2-inch slices
  • 3 tablespoons chopped fresh or 1 tablespoon dried sage


Spread 2 tablespoons butter evenly on bread slices; place on a baking sheet.

Bake at 350° for 25 minutes or until crisp; cut into 1/2-inch cubes.

Melt 1/2 cup butter in a large skillet over medium-high heat; add onion and celery, and sauté until tender. Add broth; bring to a boil. Pour mixture into a large bowl; stir in bread cubes and cornbread. Cover and let stand 20 minutes.

Fold in corn and remaining ingredients. Spoon into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 11- x 7-inch baking dish.

Bake at 350° for 35 minutes or until golden.


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Corny Cornbread Dressing recipe