Grandma's Homemade Southern Cornbread Dressing
If you've ever wondered how to make a flavorful, homemade Southern Cornbread dressing then let me share with you my grandmothers recipe. This dressing is usually the ONLY dressing I will eat. It is moist, full of that soul food flavor and as southern as it gets! I'm talking Elberton, Georgia southern!! (lol sorry fam I just had to put that in there)
My grandmother has been making this dressing for EVERYBODY'S Thanksgiving since I was a baby. People put in their requests for her to make them a pan for their Thanksgiving dinner months ahead of time.
When she gave me this recipe I was surprised to discover how easy it was. All this time I thought it was some complicated process. Now if you want this dressing to be darker then you can put in more seasonings. My grandmother puts in a crap load, but I find it tastes delish with just a teaspoon of each.
If you have a favorite southern cornbread recipe (not the sweet kind) then use that. If not I've listed a basic, easy one below.
I want to apologize in advance for the quality of these pictures. I know they suck. I originally intended to do a video but simply did not have the time and I REALLY wanted to share this recipe with you guys today! So I just pulled them from my flipcam.
Ingredients
Basic Cornbread
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 Tablespoon vegetable oil
Dressing
Cornbread (9x9 inch pan) (my grandmother always uses day old cornbread)
1 cup onions, diced (about half of a large onion)
1 cup of celery, diced (about 3 stalks)
1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you'd like)
3 pieces of toast
1 shredded chicken breast
2 eggs
3-4 cups of chicken or turkey broth
Seasoning (poultry seasonings, sage, black pepper, )
Preheat the oven to 350
Let's Make the Cornbread
Step 1.) In a bowl, stir together the cornmeal & flour.
Step 2.) Add in the buttermilk, eggs & oil. Stir until combined.
Step 3.) Pour into a greased, shallow baking dish or iron skillet. Bake for about 20-25 minutes or until set.
While the cornbread is cooking let's do some prep work!
Step 1.) Boil 1 large chicken breast. Let it cool and then shred it up. Set aside.
Step 2.) Toast 3 pieces of bread. Set aside.
Step 3.) Chop up celery, onion & bell pepper. Saute them in butter until tender (I was watching America's Next Top Model and completely forgot to do this step!) Surprisingly, it still turned out well. Set aside.
Ok Let's Make This Dressing!!!
Step 1.) When your cornbread has cooled, break it up in a large bowl, along with the toast.
Step 2.) Add in the shredded chicken & the sauteed veggies. Use your hands to really mix it up good.
Step 3.) Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well.
Step 4.) Next add in the broth a little at a time. Add in just enough to make it thick & soupy. Stir it up.
Step 5.) Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them in here. When you are content with the taste, go ahead and stir in the eggs.
Step 6.) Pour into a buttered 9 X 13 casserole pan. Bake for 45 minutes or until set.
Now all you need is some juicy turkey and home-style gravy!!
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