“Learn how to make a flavorful, cornbread dressing made the true southern way! Starting with from-scratch buttermilk cornbread, flavorful broth, onions, peppers, celery, chicken, and spices!”
Watch me make this old-fashioned cornbread dressing from start to finish!
I really didn’t need another Southern cornbread dressing recipe on this site because you guys seem to be absolutely crazy about this recipe.
However, I figured it was about time I did a post an updated video on the slight tweaks I’ve made to this Southern cornbread dressing over the years.
If you like it EXACTLY the way I posted many years ago then feel free to use that recipe. I’ll always keep up the original recipes of foods that I tweak so no worries.
What’s the difference between my two cornbread dressing recipes?
This recipe is loaded with more spices, flavorful chicken thighs, a new buttermilk cornbread recipe, and red peppers. They are minor tweaks that makes a big difference in my opinion! However both recipes are amazing!
A true southern cornbread dressing starts with from-scratch buttermilk cornbread that’s a couple days old. Feel free to use your favorite non-sweetened cornbread. This cornbread recipe isn’t my normal cast iron skillet cornbread nor is it my favorite cornbread to sit and eat plain but man oh man, does it make a good cornbread dressing! With all that butter and buttermilk this cornbread creates the perfect base for some really flavorful cornbread dressing.
How moist should dressing be before baking?
Before putting the dressing in the oven you want it to be semi soupy as my grandmother explains it. The cornbread will soak up a lot of the broth and having your “batter” a little soupy will give you a nice, moist cornbread instead a dry, crumbly one.
Since this recipe has so much broth be sure to use a really good brand that is well seasoned and salted. If I don’t have any homemade stock or broth in the freezer, I use Better Than Bouillon roasted chicken base. It’s in paste form and you just mix it with water.
Here are a few tips on how to make the best Southern Cornbread Dressing
- Use homemade cornbread. Cornbread is the base of cornbread dressing so it’s important that it taste great. It’s so easy to make a good buttery, buttermilk cornbread from scratch. Most store mixes contain sugar anyway. If you need a cheat then let that come in with using rotisserie chicken, pre-chopped veggies, or store-bought chicken broth.
- Use a flavorful chicken broth/stock and add the chicken broth a little at a time to get a wet but not extra soupy texture. May Southern style dressings are usually very moist yet firm enough to keep it’s shape when plated. Creating a wet texture will keep the dressing from drying out in the oven and give it that classic moist texture.
- TASTE, TASTE, TASTE! Before adding the eggs, adjust your spices to perfection. Your dressing mix should taste exactly the way you want your finished dressing to taste. Once satisfied mix in the eggs.
- Stir only as much as needed. Sometimes if you stir the dressing too much it will break down the cornbread crumb and give the dressing a mushy texture.
Ok that’s it I’ll hush. Go make cornbread dressing.
Here’s how to make this old-fashioned cornbread dressing!
Old-Fashioned Southern Cornbread Dressing
- BUTTERMILK CORNBREAD
- 1 1/4 cup yellow cornmeal stone ground
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 eggs slightly beaten
- 1 cups buttermilk
- 6 tablespoons butter melted
- 2 tablespoon butter
- 1 cup celery diced
- 1 cup onions diced
- 1/2 cup green bell peppers diced
- 1/2 cup red bell peppers diced
- 4 chicken thighs cooked & chopped (seasoned with salt & pepper)
- 3 slices bread toasted and crumbled
- 1 tablespoon poultry seasoning
- 1 tablespoon sage
- 1 teaspoon black pepper
- 3-4 cup chicken broth
- 2 eggs slightly beaten
- salt if needed
- Preheat oven to 425 F.
- Grease an 8 x 8 dish and set it aside.
- In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
- Make a well in the center and add beaten egg and buttermilk.
- Gently stir dry and wet ingredients together just until combined.
- Stir in the melted butter.
- Spread batter evenly into prepared dish.
- Bake for 20-25 minutes.
- Let cool. Cover and let cornbread sit a couple of days before proceeding with the dressing. Or crumble the cornbread up and toast it in the oven to dry it out in order to use it the same day for dressing.
- Now let's make the dressing!
- Preheat oven to 350 F.
- In a large bowl, crumble up the cornbread and set aside.
- In a skillet, melt the butter.
- Add the celery, onions, green bell pepper, and red bell pepper.
- Saute until tender.
- Stir the vegetables into the cornbread.
- Stir in the chicken thighs and breadcrumbs.
- Stir in enough chicken broth to make the mixture really wet. (I usually need about 3 1/2 cups)
- Add poultry seasoning, sage, and black pepper.
- Taste the mixture and adjust the seasonings if needed. It should taste exactly how you prefer your dressing to taste.
- Once satisfied with the taste, add eggs.
- Spread mixture evenly into a greased 9X13 casserole dish.
- Bake for 45-55 minutes.
- Remove from oven and let cool.