Southern Cornbread Chicken and Dressing Recipe

In the world of Southern cuisine, few dishes embody the heart and soul of comfort food like Southern Cornbread Chicken and Dressing. This Easy Southern Cornbread Chicken and Dressing Recipe is the BEST and I made it from SCRATCH! Drizzle it in gravy and pair with a side of cranberry sauce for Sunday dinners, Thanksgiving, or any occasion. This recipe is just like Grandma made it, or maybe better (hehe, shhhh don’t tell her 😉 )

Dressing vs. Stuffing: What’s the Difference?

Before we dive into the recipe, let’s clear up a common culinary debate: the difference between dressing and stuffing. While the terms are often used interchangeably, there’s a subtle distinction. Dressing is a side dish traditionally baked in a separate dish, while stuffing is typically cooked inside the poultry (like a turkey). In this Southern Cornbread Chicken and Dressing recipe, we’re making dressing, and it’s a delicious complement to any main course.

Ingredients and Their Roles

1. Cornbread: At the heart of this dish is crumbled cornbread. It serves as the base and provides a comforting, butter flavor that’s quintessentially Southern. You can use a cornbread mix or Homemade Cornbread Recipe.
2. Chicken: Shredded chicken adds protein and a rich, savory taste. Using bone in dark meat will create the best broth.
3. Vegetables: Celery, onions, and garlic create a flavor-packed vegetable medley. They add depth, aroma, and a hint of freshness to balance the richness.
4. Eggs: Beaten eggs act as a binding agent, helping to hold the dressing together and giving it a fluffy texture.
5. Buttermilk: Buttermilk brings a subtle tanginess that enhances the overall flavor profile.
6. Butter: Melted butter adds richness and moisture, contributing to that melt-in-your-mouth goodness.
7. Herbs and Seasonings: Sage and thyme are the stars here, infusing the dressing with earthy, aromatic notes. They are both present in my poultry seasoning blend, but feel free with add more sage if desired. Salt, pepper, and chicken seasoning bring balance and enhance all the flavors.
8. Chicken Broth: This liquid ingredient not only moistens the dressing but also intensifies the chicken flavor, resulting in a luscious, cohesive dish. This will be the main flavor agent, don’t get this from a box!! Make it homemade!

Southern Cornbread Chicken and Dressing

5 from 1 vote

This Easy Southern Cornbread Chicken and Dressing Recipe is the BEST! The broth is completely from scratch, which adds the main flavor. Drizzle it in gravy and pair with a side of cranberry sauce for Sunday dinners, Thanksgiving, or any occasion. Only make this if want to be responsible for making this for every holiday. It's that addictive!

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Prep Time:1 hour hr 30 minutes mins

Cook Time:1 hour hr

Course: Side Dish

Cuisine: American, Soul Food, Southern

Keyword: christmas side dish, cornbread chicken and dressing, cornbread dressing, recipe, soul food, soul food cornbread dressing, southern food, Thanksgiving side dish

Servings: 10

Author: Camirra Williamson

Ingredients

Cornbread:

• 3 cups buttermilk cornbread mix
• 2 eggs
• 2 cup buttermilk or milk
• 1/4 cup oil
• 2 tbsp shortening

Broth:

• 4 leg quarters 3-3.5 lbs
• 1 onion chopped large
• 2 stalks celery chopped large
• 4 cloves garlic
• 2 bay leaves
• 1/2 tsp peppercorns
• 2 ½ tbsp low sodium chicken bouillon
• 2 carrots chopped large
• water
• 1/2 tbsp chicken seasoning
• 1/2 tsp poultry seasoning

Dressing:

• 2 eggs breaten
• 1 can cream of chicken
• 1 can cream of onion
• 1/2 onion diced
• 3 tbsp butter
• 2 stalks celery diced
• cornbread previously prepared
• 3 ½ – 4 cups chicken broth
• 1 tsp pepper
• 1/2 tsp poultry seasoning

Instructions

How to Prepare Cornbread:

• Preheat your oven to 400 degrees F. Place a cast iron skillet with 2 tbsp of shortening in the oven. While the skillet is heating, prepare the cornbread by mixing together the cornbread ingredients. Remove the cast iron skillet from the oven and pour in the cornbread mixture. Bake for 18-22 minutes until it is golden brown. Allow to cool then crumble into a bowl. This step is best done the night before.

How to Prepare Broth:

• In a large pot, add the ingredients for the broth. Add enough water to cover the chicken by ½ inch. Cover and simmer for 1 hour. Then uncover and simmer for 30 minutes to reduce the broth. Strain the broth with a colander. I had about 3 ½ cups of broth. Pick the meat off of the chicken bones. Discard the bones and skin, but chop and add the veggies to the dressing if desired.

How to Prepare Dressing:

• Preheat the oven to 375 degrees F. In a skillet saute the onion, celery, and poultry seasoning in 3 tablespoons of butter for 3 minutes. Remove from heat and place into a large bowl. Crumble in the cornbread. Mix in the cream of chicken soup, cream of onion soup, pepper, and 3 cups of broth. Add enough broth until the mixture reaches a somewhat wet consistency; I used 3 ½ cups of broth. Taste and adjust seasoning if needed. Stir in the beaten eggs and shredded chicken. Grease a cast iron skillet with butter. Add in the dressing mixture and bake for 50 – 60 minutes until the top is golden brown.

Video

Notes

If you prefer to use homemade cornbread instead of a premade mix, use this cornbread recipe. I tend to use a premade mix because I have found it taste no different than using the homemade. When selecting a cornbread mix, choose one that is not sweet; I prefer Martha White. You can also use 3 6-7 oz bags of Martha White cornbread mix.