Chicken and Cornbread Dressing

By: Emily Cox
Cook 1 hour 30 mins
4 Servings
  • 2 Cups Plain cornmeal
  • 1 Cup self-rising flour
  • 4 Teaspoons baking powder
  • 1 Small Whole Chicken
  • 6 eggs
  • 1 Cup melted butter
  • 1 Large onion Diced
  • 2 Cans cream of celery soup
  • 2 Cans cream of chicken soup

Cornbread Instructions:

  1. Sift Cornmeal, flour, and baking powder together and set aside.
  2. Beat all 6 eggs well, add in buttermilk and melted butter mixing well.
  3. Combine this mixture to the dry ingredients.
  4. Preheat oven to 375 degrees.
  5. Grease a 9×13 baking dish.
  6. Pour batter in and bake until bread is golden brown, usually about 30-40 minutes.

Dressing Instructions:

  1. Boil chicken, saving broth and deboning meat when it is cooled. Set aside meat and broth to mix in later.
  2. Sauté diced onion in a small amount of butter until it starts turning translucent, set aside.
  3. Crumble cornbread into a Large bowl and add in deboned chicken, sauted onion, cans of cream of celery, cans of cream of chicken.
  4. Add in broth by the cupfuls until desired consistency ( very wet) is reached ( it takes several, usually at least 5 ).
  5. Mix well, making sure all is combined.
  6. Bake at 375 degrees for approx one hour or until golden brown, making sure not to overcook or dry out.


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