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.
Monique –
I hosted my first Christmas dinner and your recipes came in handy. I made your Red Velvet cake, cornbread stuffing, and mac and cheese. I will post a review at each recipe.
I don't eat stuffing but everyone said how flavorful and moist the stuffing was.
Thanks again!
I have searched the web for southern recipes, just like grandma used to make. Every recipe I tried turned out great! Thanks for sharing.
My 12 old daughter made the sweet potato pie. The recipe was easy for her to understand. It tasted amazing!!! Just like her grandmother's or better. But we will never tell her that. You have given a young girl so much confidence with your recipes, style and wit. We Love You. Happy New Year.
You are my new favorite Diva Chef. My mother can never tell me how much ingredients to use or how long to cook it. You give me enough info to get started and correct to my flavor. I made the cornbreading dressing on Thanksgiving and it tasted just like me grandmother's recipe. Now, you know that was good! My husband and kids are begging for more this Christmas and Easter. It's okay, let them think its only for special occassions. They will be surprised when I make it for Sunday dinner. Now my 12 year old daughter wants to make the sweet potato pie (store bought crusts) I will let you know how it goes…
Keep doing what you do.
My grandmother made the dressing every year. Well now aunts bring dressing that is either cardboard or just flavorless. I made yours this thanksgiving and received complete silence. The secret of tasting to make sure the flavor is what you want is the key. It was a big hit and people are still talking about it.
Thanks Monique! You saved me this Thanksgiving. My aunt usually makes the cornbread dressing and was unable to this year due to illness.
Your grandma's recipe is flavorful and moist. I was really impressed with myself, very easy recipe.
Thanks again and keep giving us great recipes.
You're the best!