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Delicious Cornbread Dressing

Recipe by: Crys Vaughn @CrysKitchen



  • 5 tablespoons unsalted butter, plus more for the paN

  • 3/4 cup all-purpose flour

  • 3/4 cup yellow cornmeal

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 cup buttermilk (be sure to shake before measuring)

  • 2 large eggs


  • Cornbread 9x9 inch pan (cooked the night before)

  • 3 pieces of toast crumbled

  • 1 cup onions diced (about half of a large onion)

  • 1 cup of celery diced (about 3 stalks)

  • 1 cup of green and red bell peppers diced

  • 1 cooked chicken breast or cooked chicken thighs shredded (no skin no bones)

  • 2 eggs (beaten)

  • 3-4 cups of chicken or turkey broth

  • 1 teaspoon poultry seasoning

  • 1 teaspoon sage

  • 1 teaspoon black pepper

Now Let's Cook

NOTE: Make Cornbread at least 1 day in advance


  1. Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.

  2. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.

  3. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

  4. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool, cover and store until ready to use.


  • Preheat oven to 350 degrees F

  • Crumble day old cornbread and toast into a large bowl. Set aside.

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

  • Add the sautéed veggies into the cornbread mixture.

  • Add shredded chicken into the cornbread mixture.

  • Stir together to combine.

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

  • Stir in poultry seasoning, sage, and black pepper.

  • Give it a taste and add more seasonings and taste before adding the eggs

  • NOTE: It should taste exactly how you want your dressing to taste.

  • Mix in the eggs.

  • Pour into a buttered 9 X 13 casserole pan.

  • Bake for 45 minutes or until set.

Let's Eat,


Find more recipe on instagram @Crys_Kitchen


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