***UPDATED RECIPE*** I created this post in 2009 but updated it with a video.
If you’ve ever wondered how to make a flavorful, homemade Southern Cornbread dressing then let me share with you my grandmothers recipe. This dressing is usually the ONLY dressing I will eat. It is moist, full of that soul food flavor and as southern as it gets! I’m talking Elberton, Georgia southern!! (lol sorry fam I just had to put that in there)
My grandmother has been making this dressing for EVERYBODY’S Thanksgiving since I was a baby. People put in their requests for her to make them a pan for their Thanksgiving dinner months ahead of time.
When she gave me this recipe I was surprised to discover how easy it was. All this time I thought it was some complicated process. Now if you want this dressing to be darker then you can put in more seasonings. My grandmother puts in a crap load, but I find it tastes delish with just a teaspoon of each, especially if I’m going to be serving it with some flavorful gravy.
If you have a favorite southern cornbread recipe (not the sweet kind) then use that. If not I’ve listed a basic, easy one below.
- BASIC CORNBREAD
- 1 cup self-rising cornmeal
- ½ cup self-rising flour
- ¾ cup buttermilk
- 2 eggs
- 2 Tablespoon vegetable oil
- SOUTHERN DRESSING
- Cornbread (9×9 inch pan) (my grandmother always uses day old cornbread)
- 1 cup onions, diced (about half of a large onion)
- 1 cup of celery, diced (about 3 stalks)
- 1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you’d like)
- 3 pieces of toast
- 1 shredded chicken breast
- 2 eggs
- 3-4 cups of chicken or turkey broth
- Seasoning (poultry seasonings, sage, black pepper, ) *see recipe
- Preheat the oven to 350
- In a bowl, stir together the cornmeal & flour.
- Add in the buttermilk, eggs & oil. Stir until combined.
- Pour into a greased, shallow baking dish or iron skillet. Bake for about 20-25 minutes or until set. Let cool.
- When your cornbread has cooled, break it up in a large bowl, along with the toast.
- Saute onions, celery and green bell peppers in a little bit of butter until tender.
- Add the shredded chicken & the sautéed veggies into the cornbread mixture. Use your hands to really mix it up good.
- Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well.
- Next add in the broth a little at a time. Add in just enough to make it thick & kinda soupy. Stir it up.
- Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them in here.
- When you are content with the taste, go ahead and stir in the eggs.
- Pour into a buttered 9 X 13 casserole pan.
- Bake for 45 minutes or until set.