Southern Cornbread Dressing is one of the quintessential dishes to learn how to make for any Southern Belle. Southerners have a deep love for a Traditional Cornbread Dressing. Everyone has their own spin on it but the main ingredients will traditionally always be fairly the same.
The recipe that I am sharing with Y’all is a spin-off of my Grannie’s (Nettie Viola) I just love that name by the way. She made the best Corn Bread Dressing, I ever had, it was simple and to the point. She lovingly made it with leftover white cornbread, homemade chicken broth, chunks of dark chicken meat, onions, a few herbs, and seasonings.
My recipe shown here, uses day-old white cornbread, leftover homemade biscuits, chunks of dark meat chicken, celery, onions, butter, homemade chicken broth, egg, poultry seasoning, sage, Cajun Seasoning, salt, and freshly ground black pepper.
Some recipes on the Web may call for a can of gravy or condensed soup to flavor them, I don’t use it because my Mama, Granny, nor her Mama never used either of the two ingredients in their Cornbread Dressing. We have always just put gravy on ours if we desired gravy.
Traditional Cornbread Dressing may also contain some other ingredients such, as of chopped hardboiled eggs, Oysters, chicken gizzards, sage sausage, or even andouille sausage depending on the families handed down recipe.
There are multiple recipes on Pinterest for what they call “Authentic Southern Cornbread Dressing) If you are from the South you can generally pick out the real deal versus the Faux Southern Bandwagon recipes. There just are certain things we are not going to add to our dressing.
You usually won’t find the traditional Southern cornbread dressings made with white bread or any other slices of bread, such as wheat or rye. You may see a mixture of cornbread and biscuits or even cornbread and saltines at times, but the addition of bread is usually a modern or non-Southern addition.
Some of you may be asking, What is the difference between Dressing and Stuffing? A dressing is traditionally made in a casserole dish and not “stuffed” in the bird. While stuffing is just that, stuffed in a bird. Usually, they are made a little differently as well. Stuffing tends to be primarily from actual bread instead of cornbread.
- Make the White cornbread a day ahead of time.
- Do not use yellow cornbread or a yellow cornbread mix such as Jiffy to make the cornbread. The taste is completely off and not at all what you are looking for when making this recipe.
- Use either Homemade Chicken broth or a quality brand of broth, not stock.
- Use dark meat in the Cornbread Dressing instead of chicken breasts for optimal flavor.
- Taste your dressing before adding eggs to see if the seasoning is on point.
Ingredients needed for Cornbread Dressing
- Unsalted butter
- Yellow onion
- Poultry seasoning
- Cajun Seasoning
- Kosher salt
- Freshly ground black pepper
- Stale biscuits
- Day old white cornbread
- Chicken thighs
- Chicken broth
- Cooking spray
- 1 1/2 sticks Unsalted butter
- 1 large Yellow onion chopped
- 4 ribs Sliced celery
- 1 teaspoon Poultry seasoning
- 1 teaspoon Sage
- 1 teaspoon Cajun Seasoning
- 1/2 teaspoon Kosher salt, to own taste
- 1/2 teaspoon Freshly cracked black pepper, to own taste
- 5 Dry crumbled homemade biscuits
- 8 cups Stale white cornbread, crumbled
- 2 cups Chopped dark chicken meat
- 5 cups Chicken broth + more if needed
- 2 large Eggs beaten
- Cooking spray
Heat a cast iron skillet on medium heat, add unsalted butter, let the butter melt before adding onions, celery, poultry seasoning, sage, Cajun seasoning, kosher salt, and freshly ground black pepper. Cook until slightly softened. About 5 minutes
In a large bowl add the dry crumbled biscuits, white cornbread, chopped chicken, sauteed veggies, and the butter from the veggies. Mix thoroughly before adding chicken broth and beaten eggs. Mix again until all ingredients are combined
Place in a pretreated glass casserole dish large enough to hold the mixture. Bake in a preheated 350 Degree F oven 45 minutes covered.