Mama’s Cornbread Chicken Dressing: A Southern Soul Food Treasure

Leave a Comment / Recipes / By

Introduction

Welcome to Mama’s kitchen, where love and warmth linger in every recipe. Mama’s Cornbread Chicken Dressing is a classic soul food holiday dish that has filled our family gatherings with comfort and joy. Passed down through generations, this dish embodies the spirit of southern hospitality.

Mama’s Cornbread Chicken Dressing: A Southern Soul Food Treasure

A classic Southern holiday staple passed down through generations. This soul food cornbread chicken dressing blends homemade cornbread, seasoned shredded chicken, savory vegetables, homemade chicken stock, and rich cream soups for the perfect comforting dish.
Print Recipe
Prep Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

Ingredient Group 1: Homemade Chicken Stock1 whole chicken (3–5 lbs)8 cups water3 stalks celery, chopped1 green bell pepper, chopped1 medium onion, quartered3 garlic cloves, smashed1 tablespoon sage1 tablespoon Creole seasoning1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon poultry seasoning or dried herbs1 bay leaf (optional)1 tablespoon butter or caramelized onion butter
Ingredient Group 2: Cornbread2 cups self-rising cornmeal mix1 cup self-rising flour2 eggs1 ¾ cups buttermilk (or whole milk)1/3 cup vegetable oil1 tablespoon sugar (optional)1 teaspoon dried sage (optional)
Ingredient Group 3: Chicken Dressing – Bread Base & Chicken4 cups crumbled homemade cornbread2 cups Pepperidge Farm Herb Seasoned Breadcrumbs3 cups shredded chicken (from homemade stock)
Ingredient Group 4: Chicken Dressing – Vegetables & Aromatics3 stalks celery, chopped1/2 green bell pepper, diced1/2 red bell pepper, diced1/2 onion, diced1 tablespoon minced garlic1/3 cup butter
Ingredient Group 5: Chicken Dressing – Cream Soups1 can cream of chicken soup1 can cream of mushroom soup
Ingredient Group 6: Chicken Dressing – Seasonings1 teaspoon Creole seasoning1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dried sage1 teaspoon thyme1 teaspoon poultry seasoning1 chicken bouillon packet (optional)
Ingredient Group 7: Chicken Dressing – Liquids & Binders3 eggs, beaten4–5 cups homemade chicken stock

Method
 

Instruction Group 1: Homemade Chicken Stock Place the whole chicken in a large pot and cover with water. Add celery, green bell pepper, onion, garlic, sage, butter, and all remaining seasonings. Bring to a gentle boil, then reduce heat to low. Simmer for 1½–2 hours, until the chicken is tender and falling apart. Remove chicken and let cool. Strain broth into a container and reserve. Shred chicken for the dressing and set aside.
    Instruction Group 2: Southern Cornbread Preheat oven to 400°F. Place 1–2 tablespoons of oil into a skillet and heat in the oven. In a bowl, combine cornmeal mix, flour, sugar, and sage. In another bowl, whisk eggs, buttermilk, and oil together. Mix wet and dry ingredients just until combined—do not overmix. Pour batter into the hot skillet (it should sizzle). Bake for 25–30 minutes, or until golden brown. Cool completely and crumble for dressing.
      Instruction Group 3: Mixing the Dressing In a large bowl, combine crumbled cornbread, breadcrumbs, and shredded chicken. Add all seasoning ingredients and chicken bouillon. In a skillet, melt butter and sauté celery, peppers, onion, and garlic until tender. Add sautéed vegetables to the bowl and mix well. Stir in cream of chicken and cream of mushroom soup. Add beaten eggs and fold gently. Pour in 4 cups of chicken stock and stir. Add more stock as needed until the mixture is loose and pourable.
        Instruction Group 4: Baking Preheat oven to 350°F.Pour dressing mixture into a greased 9×13 baking dish. Bake for 50–55 minutes, or until golden brown and fully set. Let cool for 10 minutes before serving.

          Notes

           
          • Dressing should be very loose before baking—it will firm up in the oven.
          • You can make the stock and cornbread a day in advance.
          • This dish freezes well after baking

          ⭐ Recipe Overview

          • Prep Time: 35 minutes

          • Cook Time: 50–55 minutes

          • Total Time: ~1 hour 30 minutes

          • Servings: 8–10

          ⭐ Ingredients Needed

          For the Homemade Chicken Stock

          • 1 whole chicken (3–5 lbs)

          • 8 cups water

          • 3 stalks celery, chopped

          • 1 green bell pepper, chopped

          • 1 medium onion, quartered

          • 3 garlic cloves, smashed

          • 1 tablespoon sage

          • 1 tablespoon Creole seasoning

          • 1 tablespoon garlic powder

          • 1 tablespoon onion powder

          • 1 tablespoon poultry seasoning or dried herbs

          • 1 bay leaf (optional)

          • 1 tablespoon butter or caramelized onion butter

          For the Cornbread

          • 2 cups self-rising cornmeal mix

          • 1 cup self-rising flour

          • 2 eggs

          • 1 ¾ cups buttermilk (or whole milk)

          • 1/3 cup vegetable oil

          • 1 tablespoon sugar (optional)

          • 1 teaspoon dried sage (optional)

          For the Chicken Dressing

          ⭐ Bread Base & Chicken

          • 4 cups crumbled homemade cornbread

          • 2 cups Pepperidge Farm Herb Seasoned Breadcrumbs

          • 3 cups shredded chicken (from homemade stock)

          Vegetables & Aromatics

          • 3 stalks celery, chopped

          • 1/2 green bell pepper, diced

          • 1/2 red bell pepper, diced

          • 1/2 onion, diced

          • 1 tablespoon minced garlic

          • 1/3 cup butter

          Cream Soups

          • 1 can cream of chicken soup

          • 1 can cream of mushroom soup

          Seasonings

          • 1 teaspoon Creole seasoning

          • 1 teaspoon garlic powder

          • 1 teaspoon onion powder

          • 1 teaspoon dried sage

          • 1 teaspoon thyme

          • 1 teaspoon poultry seasoning

          • 1 chicken bouillon packet (optional)

          Liquids & Binders

          • 3 eggs, beaten

          • 4–5 cups homemade chicken stock

          ⭐ Mixing Directions

          1. In a large bowl, combine crumbled cornbread, Pepperidge Farm herb-seasoned breadcrumbs, and shredded chicken.

          2. Add all seasonings and chicken bouillon; mix lightly.

          3. Add sautéed vegetables (celery, peppers, onion, garlic).

          4. Stir in both cream soups until fully incorporated.

          5. Add beaten eggs and fold gently.

          6. Pour in 4 cups homemade chicken stock and stir well.

          7. Add additional stock as needed until the mixture is loose and pourable.

          8. Set aside while preparing the baking dish.

          ⭐ How to Make the Homemade Chicken Stock

          1. Place the whole chicken in a large pot and cover with water.

          2. Add celery, green bell pepper, onion, garlic, sage, butter, and all seasonings.

          3. Bring to a gentle boil, then reduce heat to low.

          4. Simmer 1½–2 hours, until chicken is tender and falling apart.

          5. Remove chicken and let cool.

          6. Strain the broth into a container.

          7. Shred chicken for the dressing and set aside.

          ⭐ How to Make the Southern Cornbread

          1. Preheat oven to 400°F and heat a skillet with 1–2 tbsp oil.

          2. Combine cornmeal mix, flour, sugar, and sage in a bowl.

          3. In another bowl, whisk eggs, buttermilk, and oil.

          4. Mix wet and dry ingredients together—do not overmix.

          5. Pour into the hot skillet (it should sizzle).

          6. Bake 25–30 minutes, until golden.

          7. Cool completely and crumble for dressing.

          ⭐ Bake the Dressing

          1. Preheat oven to 350°F.

          2. Pour dressing mixture into a greased 9×13 baking dish.

          3. Bake 50–55 minutes, or until golden brown and fully set.

          4. Allow to cool 10 minutes before serving.

          ⭐ Serving Suggestions

          • Collard greens

          • Candied yams

          • Fried chicken

          • Roasted turkey

          • Cranberry sauce

          • Green beans with potatoes

          Leave a Comment

          Your email address will not be published. Required fields are marked *

          Recipe Rating