Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~
You are viewing the original dressing recipe posted in 2009. I have since updated the recipe (photo below) and you can find it HERE. If you prefer this recipe then just keep reading. I decided to leave it up just in case.
Watch me make this southern cornbread dressing recipe from start to finish!
Original Post
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!!
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.
Get the Recipe: Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~
Ingredients
BASIC CORNBREAD RECIPE
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs, lightly beaten
- 2 Tablespoons vegetable oil
DRESSING RECIPE
- Cornbread, 9x9 inch pan (my grandmother always uses day old cornbread)
- 3 pieced of toast, crumbled (or stale bread)
- 1 cup onions, diced (about half of a large onion)
- 1 cup celery, diced (about 3 stalks)
- 1 cup 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)
- 1 cooked chicken breast or cooked chicken thighs, shredded
- 2 eggs
- 3-4 cups chicken or turkey broth
- 1 teaspoon poultry seasoning
- 1 teaspoon sage
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350 F.
- To make the cornbread, in a bowl,whisk together the cornmeal & flour.
- Add in the buttermilk, eggs & oil.
- Stir just until combined. Do not over work the batter.
- Pour into a greased, 9 x9 baking dish.
- Bake for about 20-25 minutes or until done.
- Let cool.
- Once cooled break up the cornbread and toast it in the oven to dry it out. *See note*
- Set aside.
- To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside.
- In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.
- Add the sautéed veggies into the cornbread mixture.
- Add 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 everything thick & a little soupy.)
- Stir in poultry seasoning, sage, and black pepper.
- Give it a taste and add more seasonings if desired. 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.
Video
Notes
Be sure to taste it before adding 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.
I would like to make this recipe without the chicken. Is there something I need to add in it’s place or should I just proceed but omit the chicken?
Thank you!!!
Can I just use milk instead of butter milk I’m to lazy to run back to the store.
This is the same recipe my grandmother made every holiday. However we always added chopped boiled eggs
Can I stuff the turkey with this as well? Its my first thanksgiving dinner. and If i can Do i put it in the turkey while the turkey is cooking or just about done? or finished? … Please help so nervous. lol
Yes, but I would suggest fully cooking turkey and dressing separately then stuff turkey. If you stuff half done turkey with uncooked dressing you will need to make sure both reach the correct temperature to avoid people getting sick.
I would not advise this since the dressing should be rather loose before cooking. Dressing is usually made in a separate baking dish. We always fry our turkey and this is basically the same recipe I have used for 30 years. It is better to me to mix up the night before and refrigerate then bake the next day.
I too would like to know if I can stuff my turkey with this dressing recipe? I can’t wait to try it.
Hi C.,
You want to be careful cooking the turkey with the stuffing inside because it lends to more opportunity for viruses and bacteria, so you have to cook the turkey longer.
I would wait until it is done. I usually leave a pan of dressing outside of the turkey as well.
This wouldn’t be a good recipe for stuffing the turkey.
I really want to make this recipe! I don’t see the recipe for the seasonings. Please help!
See #8.
You said see #8 for the spices/seasonings and amounts? What #8 and where? I truly want this recipe!!! I’ve sent Monique an e-mail and a note but I’m sure she’s too busy to respond to me. So, I checked back here to see if she had updated the dressing recipe or someone else knew and shared it. Please let me know soon. Send it to [email protected]. Thank you soooo very much!!!
Seasonings (poultry seasonings, sage, black pepper, 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.
I think she said a teaspoon of the seasonings?
Ok I’ve updated the directions to make them a bit easier to understand. My apologies! For the seasonings I started with a teaspoon of each and then just add more to suite my taste buds. I never measure them out really.
I have been this recipe for the last couple of holidays and it had been so good. Thank you for sharing!