Cornbread Dressing

Cornbread Dressing

Ames Russell

Cornbread Dressing


  • 2 Tbsp. unsalted butter
  • 3 Tbsp. AR's Hot Southern Honey
  • 1 lb. hickory-smoked bacon, diced
  • 1 large Vidalia or yellow onion, diced small
  • 1½ cups celery, diced small
  • 5 cloves garlic, minced
  • 8 cups day-old cornbread, crumbled
  • Kosher salt and freshly ground black pepper
  • 4 cups stock, plus more if needed
  • 6 large eggs
  • ½ cup Italian parsley, finely chopped


  1. Preheat oven to 400°F.
  2. Prepare bacon in a large cast iron skillet over medium-low heat, stirring frequently. Cook until bacon is crispy and the fat has rendered out, about 8-10 minutes.
  3. Add the onion and celery to the skillet, increasing the heat to medium and cooking until the vegetables are soft, about 6-8 minutes.
  4. Add the garlic and cook about 1 minute.
  5. Stir the cornbread into the skillet, adding salt and pepper as desired. Cook, stirring frequently, until cornbread is lightly browned, about 5 minutes. Remove from the heat.
  6. In a large bowl, whisk eggs until smooth. Whisk in the stock, AR's Hot Southern Honey, and parsley. 
  7. Fold the egg mixture into the cornbread mixture in the skillet until evenly combined. 
  8. Bake until the dressing is set and golden brown, about 45 minutes. 
  9. Slather with butter and drizzle with additional AR's Hot Southern Honey as desired.

Servings: 12

Adapted from a recipe by Southern Kitchen