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4.49 from 258 votes

Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10
Author Divas Can Cook


  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs lightly beaten
  • 2 Tablespoons vegetable oil
  • Cornbread 9x9 inch pan (my grandmother always uses day old cornbread)
  • 3 pieces of toast crumbled (or stale bread)
  • 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
  • 1 cooked chicken breast or cooked chicken thighs shredded
  • 2 eggs
  • 3-4 cups of chicken or turkey broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon sage
  • 1 teaspoon black pepper


  • 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.



Use day-old corn bread for best result or toast the cornbread to dry it out.
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.