Homemade Southern Cornbread Dressing Recipe Soul Food Style

SOUTHERN STYLE CORNBREAD DRESSING

Steps:

• Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.
• Next, drizzle the olive oil into a large pan, then place the pan over medium heat.
• Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.
• Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
• Crumble the cornbread into a large mixing bowl, along with the crackers.
• Now add in the cooked vegetables. Fold the ingredients until everything is well combined.
• Now pour in the broth followed by the cream of chicken soup.
• Add in the eggs, and mix everything until well combined.
• Sprinkle in the seasoning salt, thyme and pepper.
• Now mix until well combined.
• Preheat the the oven to 350 F.
• Lightly oil a 9x13 bake dish, then pour in the dressing mixture.
• Bake the dressing uncovered for about 45 minutes.
• Serve and enjoy!

HOMEMADE SOUTHERN CORNBREAD DRESSING RECIPE ~SOUL FOOD STYLE~

Steps:

• Preheat the oven to 350 F.
• To make the cornbread, in a bowl,whisk together the cornmeal & flour.
• Add in the buttermilk, eggs & oil.
• Stir just until combined. Do not over work the batter.
• Pour into a greased, 9 x9 baking dish.
• Bake for about 20-25 minutes or until done.
• Let cool.
• Once cooled break up the cornbread and toast it in the oven to dry it out. *See note*
• Set aside.
• To make the dressing, add the dried cornbread and crumbled 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 in just enough to make everything thick & a little soupy.)
• Stir in poultry seasoning, sage, and black pepper.
• Give it a taste and add more seasonings if desired.. It should taste exactly the way you want your dressing to taste like.
• When you are content with the taste, go ahead and stir in the eggs.
• Pour into a buttered 9 X 13 casserole pan.
• Bake for 45 minutes or until set.

BEST BLACK FOLKS SOUL FOOD CORNBREAD DRESSING RECIPES | BLACK FOLKS CORNBREAD DRESSING

Steps:

• Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).
• Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
• While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.
• Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.
• Pour the cornbread mixture into the skillet.
• Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.
• When the baking time has finished, allow the cornbread to cool for approx 10 minutes.
• Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.
• Grease an 8″ or similar-sized baking dish and set it aside.
• Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.
• With the lid off, melt ¼ cup of butter.
• Add the chopped onion, celery, thyme, rosemary, and sage.
• Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
• Add the chicken stock, salt, and pepper to the inner pot's simmer, and stir to combine.
• Remove the herb mixture from heat and set aside.
• Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don't want the egg to cook from the residual heat and scramble!)
• While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
• Gently fold in the cornbread cubes to coat with the egg.
• Pour in the cooled herb mixture into the egg mixture.
• Transfer the mixture to the pre-greased baking dish.
• Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.
• Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.
• Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven).
• Serve cornbread dressing warm, and enjoy!
• Optional - serve with gravy on top.

SOUTHERN CORNBREAD DRESSING

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.