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Homemade Southern cornbread dressing will remind you of your favorite childhood holiday side dish

A recipe inspired by Divas Can Cook

5D4B9924 - Homemade Southern Cornbread Dressing recipe - a plated dish of baked cornbread on a white table surrounded by celery, eggs, onion, bell pepper, corn and sage

Anytime we see “Southern” in front of a recipe, we think scrumptious comfort food made with love. So, of course, a homemade southern-style cornbread dressing recipe, inspired by Divas Can Cook, is an irresistible idea for the Thanksgiving holiday table. Make it to go alongside your turkey, and your holiday mission will be deliciously complete.

Our Southern cornbread dressing recipe features an abundance of homemade cornbread chock full of sauteed onions, celery and bell peppers. Shredded chicken makes it a heartier side dish, but you can leave it out or substitute your favorite fully cooked sausage.

ALSO TRY: All-American stuffing

What’s the difference between dressing and stuffing?

The ingredients are nearly identical, but dressing is cooked in a baking dish outside the turkey; stuffing is, well, stuffed inside the turkey before the bird is roasted. Dressing is fluffier, but if you like the moister, denser character of stuffing, go ahead and cook it in your turkey.

Our basic cornbread recipe is nothing short of amazing all on its own. Made with self-rising cornmeal, self-rising flour, buttermilk, eggs and oil, it’s a tasty, tender version that will make you want to grab a big glass of milk or a bowl of chili and keep eating bite after bite.

A word about self-rising cornmeal

You might not have heard of self-rising cornmeal, but it’s a popular, common ingredient in the South. Self-rising cornmeal is ground yellow or white cornmeal premixed with baking powder and salt. It’s not the same as a box of Jiffy cornbread mix. Do not substitute it.

DIY self-rising cornmeal

If you can’t find self-rising cornmeal, make your own: Simply whisk together 1 cup cornmeal, 2 teaspoons baking powder and 1/2 teaspoon salt.

>> Click here to jump straight to the recipe


Begin cornbread

Mix ingredients together, and pour into greased casserole dish.

Begin cornbread


Bake cornbread

Set aside to cool.

Bake the cornbread


Sauté vegetables for dressing

Cook the onions, celery, and bell peppers in butter until the vegetables are soft.

Sauté vegetables for dressing


Crumble bread

In a large bowl, crumble the cornbread and toast into a large bowl. Stir in the cooked vegetables and shredded chicken.

Crumble bread


Add broth

Just add a little at a time and mix until the ingredients have a soupy consistency.

Add broth


Season

Add poultry seasoning, sage, black pepper and salt. Be sure to taste and adjust seasonings now so you aren’t sampling the dressing after the raw eggs are added.

Season


Stir in the eggs, buttermilk and oil

Stir to combine.

Stir in the eggs, buttermilk and oil


Get ready to bake

Transfer the dressing mixture to a large baking dish and bake uncovered for 45 minutes or until the dressing is set and golden brown on top.

Get Ready To Bake


Hot out of the oven!

Hot out of the oven!


A perfect side dish

A perfect side dish


Have a slice today!

Have a slice today!


Delicious homemade cornbread in every bite

Delicious homemade cornbread in every bite


Bon appetite!

Bon appetite!


Homemade Southern cornbread dressing recipe

Yield 10 servings

Ingredients

Cornbread:

  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil

Dressing:

  • Cornbread (9-by-9-inch pan)
  • 2 tablespoons butter
  • 1 cup diced onions (about half a large onion)
  • 1 cup diced celery (about 3 stalks)
  • 1 cup diced green bell peppers (about 1 medium; add red bell pepper if you like, too)
  • 3 pieces toast
  • 1 cooked chicken breast or cooked chicken thighs, shredded
  • 3 to 4 cups chicken or turkey broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon fresh or dry sage
  • 1 teaspoon black pepper
  • Salt to taste
  • 2 eggs, lightly beaten

Instructions

  1. Preheat oven to 350F.
  2. In large bowl, stir together cornmeal and flour.
  3. Add buttermilk, eggs and oil, stirring to combine.
  4. Pour into greased 9-by-9-inch casserole dish.
  5. Bake for 20 to 25 minutes or until done.
  6. Allow cornbread to cool.
  7. Break up cornbread and toast into large bowl. Set aside.
  8. Melt butter in saucepan over medium-high heat. Add onions, celery and bell pepper. Sauté until vegetables are soft.
  9. Add sautéed veggies and cooked shredded chicken to cornbread mixture. Stir to combine.
  10. Add broth a little at a time, just enough to make it thick and a little soupy.
  11. Stir in poultry seasoning, sage and black pepper.
  12. Sample dressing, and adjust seasonings.
  13. Stir in eggs.
  14. Pour dressing into buttered 9-by-13-inch casserole pan.
  15. Bake for 45 minutes or until set.
  16. Serve hot.

Courses Bread


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