Ingredients

2 cups Self-Rising Yellow Cornmeal

½ cup All Purpose Flour

2 Eggs (plus 2 more for the dressing)

½ cup Melted Butter

2 cups Buttermilk

2 cups Cooked Chicken, shredded

4 tablespoons Butter, melted

1 teaspoon Olive Oil

10.5 ounces Cream of Chicken Soup

10.5 ounces Cream of Celery Soup

1 Red Bell Pepper, finely diced

½ Yellow Onion, finely diced

3 Celery Stalks, finely diced

½ teaspoon Poultry Seasoning

½ teaspoon Rubbed Sage

½ teaspoon Celery Salt

½ teaspoon Black Pepper

½ teaspoon Paprika

¼ teaspoon Salt

3–4 cups Chicken Broth

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the cornmeal, flour, 2 eggs, ½ cup melted butter, and buttermilk. Stir until fully combined. Pour the batter into a greased 7×11-inch baking dish and bake for 30 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Remove and allow to cool.

Step 2: Once cooled, crumble the cornbread finely into a large bowl.

Step 3: In a saucepan over medium-high heat, melt 4 tablespoons of butter with 1 teaspoon olive oil. Add the diced red bell pepper, celery, and onion. Sauté for 3 to 5 minutes until the vegetables are tender.

Step 4: Add the sautéed vegetables and all melted butter and oil from the pan to the bowl with the crumbled cornbread. Mix in the shredded chicken, cream of chicken soup, cream of celery soup, 2 eggs, poultry seasoning, rubbed sage, celery salt, paprika, black pepper, salt, and 3 to 4 cups chicken broth. Stir until the mixture is moist and evenly combined.

Step 5: Pour the dressing mixture into a greased 9×13-inch baking dish. Bake at 350°F for 30 to 45 minutes until the top is lightly golden and the dressing is set but still moist. Serve warm and enjoy.

Tips & Variations

Use homemade chicken broth for richer flavor, or substitute with low-sodium broth to control saltiness.

For a vegetarian version, omit the chicken and use vegetable broth along with mushroom soup instead of cream of chicken.

Add chopped fresh herbs like parsley or thyme for extra brightness.

Adjust broth quantity to get desired moisture—add less for firmer dressing, more for creamier texture.

If you prefer spicier dressing, add a pinch of cayenne pepper or hot sauce.

Storage

Store leftover cornbread dressing in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave or reheat the entire dish covered with foil in a 350°F oven until heated through. The dressing can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this dressing ahead of time?

Yes, you can assemble the dressing the day before baking. Store it covered in the refrigerator and bake just before serving to ensure freshness and the best texture.

What can I use instead of self-rising cornmeal?

If you don’t have self-rising cornmeal, use regular yellow cornmeal and add 1½ teaspoons baking powder and ½ teaspoon salt to the dry ingredients to achieve a similar rise.