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–+ servings
southern cornbread dressing in a white baking dish with an orange and white linen underneath.

Southern Cornbread Dressing (+Video)

Ashley
An authentic, southern cornbread dressing recipe made with homemade buttermilk cornbread, shredded chicken, and lots of chopped veggies. This soul food cornbread dressing recipe will be the star of your Thanksgiving dinner!
4.30 from 17 votes
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish, Thanksgiving
Cuisine American, Southern US
Servings 10 servings
Calories 346 kcal

Equipment

Ingredients
  

Buttermilk Cornbread

  • 1 ½ cups yellow cornmeal 210g, weighed or spooned and leveled
  • ½ cup all-purpose flour 60g, weighed or spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup buttermilk whole or lowfat
  • 2 large eggs
  • 2 tablespoons butter unsalted, melted

Dressing

  • 5 slices white sandwich bread sliced into cubes
  • 4 tablespoons butter unsalted
  • 1 small yellow onion chopped
  • 1 small green bell pepper rinsed, seeded, and chopped
  • 3 stalks celery sliced into half moons
  • 3 cloves garlic minced
  • 2 cooked boneless, skinless chicken thighs or breasts shredded
  • 2 teaspoons poultry seasoning
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme leaves
  • ¼ - ½ teaspoon cayenne pepper
  • 5 - 6 cups low sodium chicken broth
  • 2 large eggs beaten

Instructions
 

Buttermilk Cornbread

  • Preheat your oven to 400°F. Spray a 10-inch cast-iron skillet or a 9-inch square baking pan with nonstick cooking spray and set it aside.
  • To a medium mixing bowl, add the cornmeal, flour, baking powder, baking soda, and salt. Use a whisk to mix the dry ingredients together.
  • To a small mixing bowl, add the buttermilk, and eggs. Use a whisk to beat the wet ingredients together until combined.
  • Make a well in the center of the cornmeal mixture and pour the buttermilk mixture into the well. Use a rubber spatula to mix the batter until no more dry cornmeal is visible. Pour the melted butter into the batter and mix with the rubber spatula until combined. Pour the batter into your skillet or pan.
  • Smooth the cornbread batter out into an even layer and bake the cornbread in the preheated oven for 20-25 minutes or until golden brown on top and set in the center. Allow the cornbread to cool enough to handle with your fingers.

Assembling the Dressing

  • Once the cornbread has cooled enough to handle, crumble it onto a large baking sheet and scatter the sandwich bread cubes on top. Toast the bread in the oven for 10 minutes, or until lightly browned to dry it out.
  • Butter a 9 x 13 baking dish and set it aside.
  • Melt the butter in a medium skillet over medium-high heat. Add the onion, bell pepper, and celery and cook until the veggies begin to soften, about 3 to 5 minutes. Add the garlic and cook for another minute.
  • Place the toasted bread, cooked vegetables, and shredded chicken in the baking dish and season with poultry seasoning, salt, black pepper, onion powder, garlic powder, smoked paprika, ground sage, dried thyme, and cayenne pepper. Gently toss the ingredients together with a wooden spoon.
  • Add four cups of chicken broth to the pan and gently stir the dressing to moisten all of the bread. Add more broth until the dressing is a bit soupy but not completely runny. You should end up using 5 to 6 cups of broth.
  • Taste the cornbread dressing and add more seasoning if needed until you are pleased with the flavor. Mix in the beaten eggs. Lower the oven temperature to 375°F, transfer the dressing to the oven, and bake it uncovered for 50 to 60 minutes, or until golden brown on top and set in the center. Allow the dressing to cool for about 10 minutes and enjoy!

Video

Notes

  • You can also make the cornbread the day before and store it at room temperature overnight.
  • Most dressing recipes call for day-old bread, but since the bread is toasted in the oven for this recipe fresh cornbread will work as well.
  • This dressing can be assembled the night before and stored in the refrigerator until ready to bake. Take it out of the refrigerator about 30 mins before baking or add more oven time to ensure it cooks through.
  • Leftover cornbread dressing can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1servingCalories: 346kcalCarbohydrates: 31.2gProtein: 26.9gFat: 12.7gSaturated Fat: 5.2gCholesterol: 151mgSodium: 745mgPotassium: 622mgFiber: 2.6gSugar: 3.5gCalcium: 149mgIron: 2mg
Keyword cornbread dressing, dressing, southern cornbread dressing, stuffing
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