***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 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
- 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.
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!