Southern Cornbread Dressing with Chicken

Cornbread dressing with chicken transforms ordinary comfort food into an extraordinary feast. This Southern-inspired dish combines the rustic charm of crumbly cornbread with tender, savory chicken pieces, creating a harmonious blend of textures and flavors.

The golden cornbread base absorbs rich chicken broth and aromatic herbs, while succulent chicken adds protein and depth to every bite. Perfect for holiday gatherings, family dinners, or any occasion calling for soul-warming comfort food, this dish brings people together around the table.

The combination of sage, celery, onions, and other traditional seasonings creates a fragrant stuffing that pairs beautifully with the mild sweetness of cornbread. Each spoonful delivers a satisfying mix of moist, flavorful dressing punctuated by tender chicken pieces.

Simple to prepare yet impressive in presentation, cornbread dressing with chicken offers a delicious twist on classic stuffing recipes that will have guests asking for seconds.

What Is Cornbread Dressing with Chicken?

Cornbread dressing is a traditional Southern dish that combines crumbled cornbread, aromatic vegetables, herbs, and broth to create a moist, flavorful casserole. When chicken is added, it transforms into a hearty main course, often served during festive gatherings.

Unlike stuffing, which is typically cooked inside a bird, dressing is baked separately, allowing for a crispy top and a moist interior. The addition of chicken not only adds protein but also enhances the savory depth of the dish.

Ingredients You’ll Need

To create the perfect cornbread dressing with chicken, you’ll need a blend of fresh and pantry staples. Here’s a comprehensive list:

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 cup buttermilk
• 2 eggs
• ¼ cup melted butter

For the Dressing:

• 4 cups crumbled cornbread (from above)
• 2 cups cooked, shredded chicken (rotisserie works well)
• 1 cup chopped onion
• 1 cup chopped celery
• ½ cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 teaspoons dried sage
• 1 teaspoon poultry seasoning
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 2 cups chicken broth (preferably low sodium)
• 2 eggs, beaten
• 2 tablespoons butter (for sautéing)

How to Make Cornbread Dressing with Chicken

1. Prepare the Cornbread

1. Preheat your oven to 400°F (205°C).
2. In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, eggs, and melted butter.
4. Mix wet and dry ingredients until just combined.
5. Pour into a greased 9-inch skillet or baking dish.
6. Bake for 20–25 minutes or until golden brown.
7. Let it cool, then crumble into coarse pieces.

2. Cook the Aromatics

• In a large skillet, melt 2 tablespoons of butter over medium heat.
• Add onion, celery, bell pepper, and garlic.
• Sauté until soft and fragrant (about 8–10 minutes).

3. Assemble the Dressing

• In a large mixing bowl, combine crumbled cornbread, sautéed vegetables, shredded chicken, sage, poultry seasoning, salt, and pepper.
• Stir in chicken broth and beaten eggs until the mixture is moist but not soupy.
• Transfer to a greased 9×13-inch baking dish.

4. Bake

• Preheat oven to 375°F (190°C).
• Cover with foil and bake for 30 minutes.
• Remove foil and bake an additional 15–20 minutes until the top is golden and slightly crispy.

Tips for the Perfect Cornbread Dressing

• Use day-old cornbread: Slightly stale cornbread absorbs broth better without becoming mushy.
• Don’t overmix: Stir gently to maintain texture.
• Taste before baking: Adjust seasoning after combining all ingredients.
• Add broth gradually: The mixture should be moist but not overly wet.
• Use homemade chicken broth for deeper flavor.

Variations and Substitutions

Protein Options:

• Turkey (great for Thanksgiving leftovers)
• Sausage (adds a spicy kick)
• Tofu or mushrooms (for a vegetarian twist)

Add-Ins:

• Chopped pecans or walnuts
• Dried cranberries or raisins
• Sautéed mushrooms
• Hard-boiled eggs

Herb Variations:

• Thyme
• Rosemary
• Fresh parsley

Serving Suggestions

Pair your savory cornbread dressing with chicken with these complementary dishes:

• Collard greens or sautéed kale
• Sweet potato casserole
• Cranberry sauce
• Macaroni and cheese

Serve with a drizzle of gravy or a dollop of sour cream for added richness.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Bake at 350°F (175°C) for 20 minutes or until heated through. Add a splash of broth to keep it moist.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 18g
• Carbohydrates: 28g
• Fat: 15g
• Fiber: 3g
• Sodium: 520mg

Note: Nutritional values may vary based on ingredients used.

Frequently Asked Questions

1. Can I make cornbread dressing ahead of time?

Yes! You can assemble the dressing a day in advance and refrigerate it. Bake just before serving for the best texture.

2. What’s the difference between stuffing and dressing?

While both are similar, stuffing is typically cooked inside poultry, whereas dressing is baked separately in a dish. In the South, even stuffing is often referred to as “dressing.”

3. Can I use store-bought cornbread?

Absolutely. Just ensure it’s not too sweet, as overly sugary cornbread can clash with the savory flavors.

4. How do I keep my dressing from drying out?

Use enough broth and cover the dish while baking. Adding a bit of butter on top before baking also helps retain moisture.

5. Is it possible to make this dish gluten-free?

Yes, simply use a gluten-free flour blend in the cornbread and ensure all other ingredients (like broth) are certified gluten-free.