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Cornbread Dressing

Cornbread Dressing

5 from 6 votes
Cornbread dressing is a classic southern dish with homemade crumbly cornbread and herbs, perfect for the holidays and family occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
cornbread 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Seasoned Cornbread
  • 1 cup flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 tsp baking powder
  • pinch salt
  • 2 tbs bayou city all purpose seasoning
  • 1 cup milk
  • 1/2 cup buttermilk
  • 2tbs bacon grease
  • 1/4 cup butter melted
Dressing
  • 4 chicken thighs
  • 1 tbs grapeseed oil
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 cup bell pepper diced
  • 1 10.5 oz can cream of chicken
  • 3-4 cups chicken stock
  • 1 egg beaten
  • 1 tbs Bayou City All Purpose Seasoning
  • 1 tbs Bayou City Garlic Pepper
  • 1 tsp oregano
  • 1 tsp sage
  • 1 tsp thyme
  • 1/4 tsp salt
  • paprika for topping
  • parsley for topping

Method
 

  1. Preheat Oven 350 F
Cornbread
  1. In a bowl add all the dry ingredients (Flour, cornmeal, sugar, baking powder, salt, Bayou City Seasonings) and whisk until combined. 
  2. Slowly stir in the wet ingredients and whisk until smooth with no lumps. 
  3. Pour corn bread mix into a cast iron or baking pan and place in the oven for 35 minutes, or until you can stick a toothpick in the center, and it comes out clean. Let cool and sit for one day for best results. (see notes if you don't have time to let sit)
Cornbread Dressing
  1. Crumble the dried cornbread and add into a large bowl. Set aside.
  2. Season chicken thighs with bayou city seasonings and cook in a pan, over medium heat, until just done. remove from pan and set aside
  3. In the same pan, sauté onions, celery, and green bell peppers in a little bit of grape-seed oil until tender. (deglaze the pan with a splash of chicken stock if you need to)
  4. Stir in Bayou City seasonings, sage, oregano, thyme, and salt. cook for about 30 seconds until fragrant.
  5. shred or chop chicken into pieces and add back to the pan. and cook for about 5 minutes.
  6. Add the sautéed veggies and shredded chicken into the cornbread mixture. Stir together to combine.
  7. Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.) You may not need all of it, so do one cup at a time
  8. Give it a taste and add more seasonings if desired... It should taste exactly the way you want your dressing to taste like.
  9. When you are content with the taste, go ahead and stir in the eggs.
  10. Pour into a buttered 9 X 13 casserole pan or large cast iron
  11. Bake for 45 minutes or until set.

Notes

Make the cornbread ahead of time to save time and cornbread will absorb better in the dressing if it sits overnight. If you don't have time let the cornbread cool then crumble the cornbread up onto a baking sheet and bake at 350 F for about 10-15 minutes to dry it out a bit. 
Making homemade cornbread and chicken stock are truly a must to get the best flavor however it's not absolutely necessary if you are in a pinch.
Try not to over bake you want it to set but still be moist.