Thursday, May 19, 2016

Homemade Southern Cornbread Dressing Recipe

Homemade Southern Cornbread Dressing Recipe


  • 1 cup self-rising cornmeal
  • ½ cup self-rising flour
  • ¾ cup buttermilk
  • 2 eggs
  • 2 Tablespoon vegetable oil


  • Cornbread (9x9 inch pan) (my grandmother always uses day old cornbread)
  • 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)
  • 3 pieces of toast
  • 1 cooked chicken breast or cooked chicken thighs, shredded
  • 2 eggs
  • 3-4 cups of chicken or turkey broth
  • Seasonings (poultry seasonings, sage, black pepper, )


  • Preheat the oven to 350 F.
  • First let's make the cornbread!
  • In a bowl, stir together the cornmeal & flour.
  • Stir in the buttermilk, eggs & oil.
  • Pour into a greased, 9 x9 baking dish.
  • Bake for about 20-25 minutes or until done.
  • Let cool.
  • Now let's put together the dressing!
  • Break up the cornbread and toast in a large bowl. Set aside.
  • In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter until tender.
  • Add the sautéed veggies and the cooked 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 it thick & a little soupy.
  • Stir in a teaspoon of poultry seasoning, sage, and black pepper. I usually start with a teaspoon of each and add more to suite my taste. ( Since my broth is pretty salt I don't add salt)
  • Give it a taste. 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. Enjoy !