Homemade Southern Cornbread Dressing Recipe ~Soul Food Style~

Ingredients

• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs (lightly beaten)
• 2 Tablespoons vegetable oil
• Prepared cornbread (9x9 inch pan (my grandmother always uses day old cornbread))
• 3 pieces of toast (crumbled (or stale bread))
• 1 cup onions (diced (about half of a large onion))
• 1 cup celery (diced (about 3 stalks))
• 1 cup green bell peppers, diced
• 1 cooked chicken breast or cooked chicken thighs (shredded)
• 3-4 cups chicken or turkey broth
• 1 teaspoon poultry seasoning
• 1 teaspoon sage
• 1 teaspoon black pepper
• 2 eggs

Instructions

1. 1

   Preheat the oven to 350 F.

2. 2

   To make the cornbread, in a large bowl, whisk together the cornmeal & flour.

3. 3

   Add in the buttermilk, eggs & oil.

4. 4

   Stir just until combined. Do not over work the batter.

5. 5

   Pour into a greased 9 x9 baking dish.

6. 6

   Bake for about 20-25 minutes or until done.

7. 7

   Let cool.

8. 8

   Once cooled, break up the cornbread and toast it in the oven to dry it out. *See note*

9. 9

   Set aside.

10. 10

    To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside.

11. 11

    In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.

12. 12

    Add the sautéed veggies to the cornbread mixture.

13. 13

    Add shredded chicken to the cornbread mixture.

14. 14

    Stir together to combine.

15. 15

    Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.)

16. 16

    Stir in poultry seasoning, sage, and black pepper.

17. 17

    Give it a taste and add more seasonings if desired. It should taste exactly the way you want your dressing to taste.

18. 18

    When you are content with the taste, go ahead and stir in the eggs.

19. 19

    Pour into a buttered 9X13 casserole pan.

20. 20

    Bake for 45 minutes or until set.