Best Southern Cornbread Chicken and Dressing

Make the best southern cornbread chicken and dressing with Camirra’s Kitchen‘s recipe! It’s packed with delicious flavors that you will absolutely love. It’s seriously better than any dressing you have ever had before. The chicken broth is made from scratch using chicken, veggies, seasonings, bay leaves, chicken bouillon, and better than bouillon, which makes this dish extra flavorful.

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It’s moist, savory, and delicious. I am sure you’ll make it again and again once you try it. Serve this traditional dish at Thanksgiving, Christmas, family gatherings, or weekend dinners with gravy or cranberry sauce.

Easy Southern Cornbread Chicken and Dressing Ingredients

Chicken broth:

• 4 leg quarters (3.5 to 4 lb)
• 1 onion (quartered)
• 2 stalks celery
• 2 bay leaves
• 1/2 teaspoon of peppercorns
• 2 tablespoons of better than bouillon
• chicken bouillon cube
• 2 carrots (cut into small pieces)
• water
• 1/2 tablespoon of chicken seasoning
• 1/2 teaspoon of poultry seasoning

For the cornbread:

• 3 buttermilk cornbread packages
• 2 eggs
• 2 cups of milk
• 1/4 cup of oil

For the dressing:

• 2 eggs (beaten)
• 1 can of cream of chicken
• 1 can of cream of onion
• 1/2 onion (diced)
• 3 tablespoons of butter
• 2 stalks of celery (chopped)
• cornbread
• 3 1/2 cups of chicken broth
• 1 teaspoon of pepper
• 1/2 teaspoon of poultry seasoning

How to Make Southern Cornbread Chicken and Dressing

Step 1:

Add butter to your cast iron skillet and heat until melted.

Step 2:

Make the cornbread. In a large bowl, add all the ingredients and mix until well combined. Transfer into the cast iron skillet and bake according to package instructions. Once done baking, let it sit for 1.5 hours, then break into small pieces.

Step 3:

In a large pot, add the chicken leg quarters, vegetables, bay leaves, peppercorns, chicken bouillon, water, better than bouillon chicken seasoning, poultry seasoning, and salt. Boil covered for an hour on simmer. After that, uncover and boil on high for 30 minutes.

Place a big strainer on top of a large bowl, and strain the broth. Shred the chicken into pieces. Keep the vegetables too, except for the carrots. Set aside the broth and chicken with veggies.

Step 4:

Place a pan over heat and add 3 tablespoons of butter. Saute onion and celery for 2 to 3 minutes. Sprinkle poultry seasoning and mix well. Turn off the heat.

Step 5:

In a bowl, add the cream of onion, cream of chicken, and sauteed vegetables. Mix until well combined. Pour a little bit of oil and stir well. Add the crumbled cornbread and mix. You will be adding a total of 3 1/2 cups of broth. Season with white pepper and chicken seasoning. Stir in the beaten eggs.

Step 6:

Add the chicken and veggies to the dressing and mix until well combined.

Step 7:

Transfer to a greased cast iron skillet. Place in a 375F preheated oven and bake for 45 minutes to 1 hour. The top should be brown and set.

Best Southern Cornbread Chicken and Dressing