Best Southern Style Cornbread Dressing

Our Thanksgiving dinner table will not be complete without a southern style cornbread dressing. There are several versions out there, but if you are planning to serve it this holiday season, make sure to try this recipe by ThatGirlCanCook!. It is fully loaded with flavors from the stock, cornbread, and dressing. Plus, the texture is super moist and tender. You can never go wrong with this recipe!

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Her cornbread dressing or cornbread stuffing is a combination of cornbread, chicken broth, celery, onion, sage, chicken, butter, cream of onion, and cream of chicken. Everything is made from scratch, but the secret to her delicious recipe is the stock! It is packed with a lot of seasonings and vegetables, making it extra flavorful. Serve this as a side dish this holiday, and it will instantly become everyone’s favorite.

Southern-Style Cornbread Dressing Recipe Ingredients

For the stock:

• 1 split or whole chicken
• 6 cups of water
• 2 tablespoons of better than bouillon chicken base
• 1 onion (chopped)
• 1 bell pepper (chopped)
• 2 whole carrots (chopped)
• 2 ribs of celery (chopped)
• 2 tablespoons of butter
• 1 teaspoon of minced garlic
• 1 tablespoon of paprika
• 1 tablespoon of black pepper
• pinch of salt
• 3 to 4 sprigs of thyme

For the cornbread:

• 2 cups of Martha white buttermilk cornmeal mix
• 1 cup of whole milk and 1/3 cup of whole milk
• 1 large egg
• 1/4 cup of canola oil
• 1 tablespoon of oil and 1 tablespoon of butter

Dressing mixture:

• crumbled cornbread
• shredded boiled chicken
• 2 cups of chicken stock
• 10 oz bag of seasoning blend (onions, celery, bell peppers, and parsley)
• 10.5 oz can of cream of chicken
• 10.5 oz can of cream of onion
• 1/2 teaspoon of ground sage
• 1/4 to 1 teaspoon of white pepper
• 3 tablespoons of unsalted butter

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How to Make Southern-Style Cornbread Dressing At Home

Step 1:

In a heavy bottom pot, add your chicken, water, onion, celery, carrots, bell pepper, thyme, garlic, chicken base, kosher salt, paprika, butter, and black pepper. Mix everything together, then cover with the lid. Let it boil on medium-high for about 15 to 20 minutes.

Step 2:

Take out the chicken from the pot and set it aside to cool. Strain the broth over a bowl and reserve the liquid.

Step 3:

Make the cornbread. Add cornmeal mix in a large bowl and set aside. In a different bowl, add 1 large egg, and 1 1/3 cup of milk. Whisk until well combined. Pour it into the cornmeal mix with the canola oil, then mix again.

Step 4:

Grease a skillet with melted butter and oil, then add the mixture. Place it inside the oven and bake at 450F for 20 minutes.

Step 5:

Crumble the cornbread with a fork then set it aside for later. Now, is the perfect time to shred your chicken too.

Step 6:

Get a large mixing bowl, and add the crumbled cornbread, shredded chicken, seasoning blend, cream of chicken, and cream of onion. Mix until well combined. Gradually add chicken stock and mix after every addition. Add unsalted butter and mix again. It should be runny, and thick, but dry. Season with ground sage and white pepper.

Step 7:

Grease a large iron skillet with butter then add your dressing mixture. Spread evenly. Bake the dressing at 375F for about 45 minutes to 1 hour.

Step 8:

Serve with chicken gravy and enjoy!

Best Southern Style Cornbread Dressing