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Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~

Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~

***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)

southern cornbread dressing recipe

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.

Grandma's Homemade Cornbread Dressing

My Grandma’s Homemade Cornbread Dressing Before It Get’s Devoured On Thanksgiving!

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.


Watch me make this southern cornbread dressing recipe from start to finish!

 

5.0 from 12 reviews
Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~
 
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • BASIC CORNBREAD
  • 1 cup self-rising cornmeal
  • ½ cup self-rising flour
  • ¾ cup buttermilk
  • 2 eggs
  • 2 Tablespoon vegetable oil
  • SOUTHERN DRESSING
  • 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 shredded chicken breast
  • 2 eggs
  • 3-4 cups of chicken or turkey broth
  • Seasoning (poultry seasonings, sage, black pepper, ) *see recipe
Instructions
  1. Preheat the oven to 350
  2. In a bowl, stir together the cornmeal & flour.
  3. Add in the buttermilk, eggs & oil. Stir until combined.
  4. Pour into a greased, shallow baking dish or iron skillet. Bake for about 20-25 minutes or until set. Let cool.
  5. When your cornbread has cooled, break it up in a large bowl, along with the toast.
  6. Saute onions, celery and green bell peppers in a little bit of butter until tender.
  7. Add the shredded chicken & the sautéed veggies into the cornbread mixture. Use your hands to really mix it up good.
  8. 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.
  9. Next add in the broth a little at a time. Add in just enough to make it thick & kinda soupy. Stir it up.
  10. 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.
  11. When you are content with the taste, go ahead and stir in the eggs.
  12. Pour into a buttered 9 X 13 casserole pan.
  13. Bake for 45 minutes or until set.
Notes
Be sure to taste it before adding in the eggs and adjust the seasonings to your liking. 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!
 

Now all you need is some juicy turkey and home-style gravy!!

73 comments

  1. Here I go again. I made this dressing recipe twice. My family loves it. I use my own basic corn bread recipe; but everything else is from directions. For years I thought making dressing was a difficult thing. But this one was very easy to follow. Thank you Monique. Your website has been a blessing for me. I waited until I got old before the desire to cook hit me. And now with the help of your cookbooks and website, I am able to prepare meals with the great southern flavors of my childhood.

  2. OMG Monique!! My family is from Elberton Georgia too! I am going to try this dressing for Christmas! I pray it turns out like yours!

  3. Girl, thank you for sharing! I made this for Thanksgiving and my husband said he was in heaven! The kids have already begged me to make more for Christmas, 2 pans at that! It was good, it was authentic and more than that, IT WAS EASY! Blessings to you honey!

    • Hi! i’m going to try an make your dressing for thanksgiving.
      How did you mix the chicken base

      • She used Better Than Bouillon brand chicken bouillon mix and I’m sure she just followed the directions on the jar. It makes a great chicken broth and is perfect for this very delicious dressing recipe.

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