Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~ (2024)

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posted by divas can cook on Nov 4, 2011 (updated Nov 14, 2022) 365 comments »

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4.61 from 332 ratings

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!!

Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~ (2)

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.

My Grandma’s Homemade Cornbread Dressing Before It Get’s Devoured On Thanksgiving!

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.

Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~ (4)

Get the Recipe: Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~

4.61 from 332 ratings

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 10

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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

Use day-old cornbread for the 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.

Author: Divas Can Cook

Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.

Now all you need is some juicy turkey and home-style gravy!!

Bread Recipes Holiday Holiday Side Dishes Side Dish Soul Food Classics Southern Classics Thanksgiving

originally published on Nov 4, 2011 (last updated Nov 14, 2022)

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365 comments on “Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~”

Leave a comment »

  1. Martina Reply

    I’ve been using this recipe for about three years and the best. It tastes exactly how it did when I was growing up and my grandmother made it for Sunday dinner. Will be using this recipe for years to come.

  2. Cindy Reply

    Hello can you tell me the amount of cornbread crumbs you get in cups per your cornbread recipe. Thank you very much for your recipe. Cindy

  3. Rochelle Reply

    I’ve always used your dressing recipe since I found it 2 or 3 years ago. Very moist, just amazing! Always a hit with my family. I’ve tried some of your other recipes and they are all amazing. My husband has been browsing your dessert recipes to see what I should try next lol. Thank you for sharing your recipes!

  4. Cindy Reply

    My favorite dressing recipe. I will sometimes throw some oysters in for hubby though.

  5. rose Reply

    Love this Homemade Southern Cornbread Dressing Recipe, super excited to try this delicious and unique recipe. Will definitely gonna try this recipe, thanks for sharing this one with us.

Leave a Reply

Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~ (2024)

FAQs

What is the difference between cornbread stuffing and cornbread dressing? ›

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

Why is my cornbread dressing mushy? ›

If your cornbread dressing is mushy, be sure you baked it in a wide enough pan. Plenty of surface area will help the top crisp and the bottom bake completely. Also, be sure you measured your ingredients properly and didn't add too much liquid.

Why is my cornbread dressing gummy? ›

One potential reason for gummy cornbread dressing could be using cornbread that is too moist. It's best to use cornbread that has been left out overnight or is slightly stale to ensure a drier texture.

How do you know when your dressing is done? ›

Pour dressing into two 9×13 baking dishes and bake until lightly browned, about 30 – 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center.

What do southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

How long can uncooked cornbread dressing stay in fridge? ›

A great make-ahead recipe: You can make this Thanksgiving side dish up to a day in advance, and keep it in the fridge until you're ready to bake it. The leftovers are good for up to 4 days so you can enjoy leftover cornbread dressing with your turkey leftovers the next day.

Is it better to use broth or stock for dressing? ›

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

How moist should dressing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much.

What temperature should dressing be cooked at? ›

Cook until the center of the dressing reaches 165 degrees. When checked with a food thermometer. Never place frozen dressing or other frozen food in a slow cooker, it will not reach proper safe temperature fast enough.

How to do dressing step by step? ›

Changing Your Dressing
  1. Put on a new pair of non-sterile gloves.
  2. Pour saline into a clean bowl. ...
  3. Squeeze the saline from the gauze pads or packing tape until it is no longer dripping.
  4. Place the gauze pads or packing tape in your wound. ...
  5. Cover the wet gauze or packing tape with a large dry dressing pad.
Mar 11, 2023

Can you overcook dressing? ›

Overcooking It

Overcook it and your stuffing will be dry. Undercook it and it will be soggy. It can be difficult to get it just right, so if you're bringing stuffing as part of a potluck, undercook it slightly at home so that when you arrive at your destination, you can finish it in the oven in just a few minutes.

What is the difference between dressing and stuffing? ›

The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side. As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound.

What is cornbread dressing made of? ›

Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes. Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined.

What are the points of comparison used to compare dressing and stuffing? ›

The points of comparison used to compare dressing and stuffing include: preparation, taste, amount, and safety. When comparing preparation, dressing and stuffing are made differently. Dressing is cooked in a separate dish and does not contain any meat, while stuffing is cooked inside the turkey.

Is stove top stuffing the same as dressing? ›

For those vexed by the difference between stuffing and dressing: stuffing technically refers to anything cooked in the cavity of an animal, whereas dressing is cooked on the side.

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