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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!

 

4.9 from 33 reviews
Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~
 
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 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 shredded chicken breast
  • 2 eggs
  • 3-4 cups of chicken or turkey broth
  • Seasonings (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!!

128 comments

  1. This is almost exactly how my mother made her dressing. She had no recipe, and I have never been able to duplicate the dressing. A friend of mine (from Ft Valley, GA) made your recipe for an office party. She directed me to your web site. While I was eating her dressing I was able feel my mother’s presence right there with me. Thank you so much!

  2. OMG! I’m from Los Angeles dating a Southerner (GA) I failed to make dressing and instead made “stuffing”, I seriously thought it was the same thing just different names, SO WRONG! I didn’t understand why he kept asking: Where’s the dressing”?? for our first Thanksgiving…I blew it big time! I have promised dressing for Christmans LOL, pray for me!

  3. Thanks so much for the recipe. I used to watch my grandma make dressing since I was a kid and could never muster up the courage to make it myself. your recipe was spot on and my mom said that it was delicious! That says alot because she is very picky, LOL!. I made the cornbread 3 days ahead of Thanksgiving and put the mix together (without the eggs) 2 days ahead to make sure that all of the flavors had a chance to blend. I added in the eggs on Thanksgiving day. I will keep this recipe in my archives. very simple to make and tasty too!

  4. Excellent…delicious and moist!

  5. It was my first time making dressing & it was DELICIOUS! Thanks for the recipe! God Bless

  6. Just wanted to say thanks for the wonderful recipe! This is my third time making this dressing and it’s delicious. It has become a staple in my home on the holidays and my husband likes it also. I’m a newlywed and I appreciate all the help I can get in pleasing my husband’s belly.

    Happy Holidays

  7. Samantha Davis-Jensen

    Making this right now!!!

  8. Great recipe. My husband loved the dressing & said it reminded him of his mom’s! I’d never been fond of cornbread dressing until I found your recipe. My family & I thank you!!!

  9. by the way, I am from central Alabama …. good Southern food is a must

  10. Grandmother’s sure knew how to make the cornbread dressing…my grandmother gave me similar recipe minus the bell peppers & celery. She always said make sure you add about 6 eggs for each pan, use 1 stick of real butter per pan & 1 can of evaporated milk in the actual dressing mix..she always laid the chicken legs or thighs in the skillet & poured dressing mix over it…I do not add the meat in my dressing at all as I am afraid if it sits out it might cause food poisoning :( ….She also told me the key to a GREAT dressing was make it ”sloppy but not runny” & don’t over cook it. I have used the recipe for years & have many in my family who will eat it cold from fridge the next day :)

  11. I love this recipe and so does my family! The macaroni & cheese and turkey are also on the menu for Turkey Day. I have mastered these recipes from your site. The caramel apple crisp is too! Thank you for sharing!

  12. I’m excited about making this for Thanksgiving, but could not find the recipe you mentioned for the seasoning such as sage, black pepper, etc. Anybody know which spices? Thanks!

  13. I just realized the self rising corn meal. Stores are closed. How can I make this work

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