***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 grandmother’s 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 crapload, 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.
Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~
By Divas Can Cook
- BASIC CORNBREAD RECIPE
- 1 cup self-rising cornmeal
- ½ cup self-rising flour
- ¾ cup buttermilk
- 2 eggs
- 2 Tablespoon vegetable oil
- SOUTHERN DRESSING RECIPE
- Cornbread (9x9 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 cooked chicken breast or cooked chicken thighs, shredded
- 2 eggs
- 3-4 cups of chicken or turkey broth
- Seasonings (poultry seasonings, sage, black pepper, ) *see recipe to see how much I add
- Preheat the oven to 350 F.
- First let's make the cornbread!
- In a bowl, stir together the cornmeal & flour.
- Stir in the buttermilk, eggs & oil.
- Pour into a greased, 9 x9 baking dish.
- Bake for about 20-25 minutes or until done.
- Let cool.
- Now let's put together the dressing!
- Break up the cornbread and toast in a large bowl. Set aside.
- In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter until tender.
- Add the sautéed veggies and the cooked shredded chicken into the cornbread mixture.
- Stir together to combine.
- Add in the broth a little at a time. Add in just enough to make it thick & a little soupy.
- Stir in a teaspoon of poultry seasoning, sage, and black pepper. I usually start with a teaspoon of each and add more to suit my taste. ( Since my broth is pretty salt I don't add salt)
- Give it a taste. It should taste exactly the way you want your dressing to taste like.
- 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.
You can also use chicken thighs for more flavor.
My grandmother uses red bell pepper as well sometimes.
It's best to use cornbread that is a few days old since it's not as moist. Dry cornbread makes the best dressing!