Brenda Gantt’s Cornbread Dressing Recipe

Brenda Gantt’s Cornbread Dressing Recipe

Cornbread Dressing is the holiday dish and with Thanksgiving just around the corner there’s no better time to get started. When I was a kid my grandmother made cornbread dressing every Thanksgiving. I loved it so much but sadly I never learned how to make it before she passed away.

Missing that familiar taste I went searching for a recipe and found Brenda Gantt’s Cornbread Dressing on YouTube. I tried it in my own kitchen and to my surprise it tasted just like my grandmothers.

Now I want to share this homemade recipe with all of you. It’s easy, full of Southern flavor and brings back those memories of family around the table. Let’s get started step by step and make this dish at home!

Why You’ll Love Brenda Gantt’s Cornbread Dressing

Brenda Gantt’s version of cornbread dressing is everything you want in a holiday side dish. It’s warm, savory, and full of classic Southern flavors. The combination of homemade cornbread, sautéed vegetables, and tender shredded chicken, all brought together with rich broth and creamy soups, makes for a dressing that is both hearty and delicious.

Here’s why I think you’ll love this recipe:

  1. Simple ingredients: Everything you need is probably already in your pantry.
  2. Comforting flavors: It’s full of herbs like sage and poultry seasoning that give it a true Southern taste.
  3. Perfect for holidays: This dish is a great companion to turkey, ham, or any main course on your Thanksgiving table.
Brenda Gantt’s Cornbread Dressing

What Is in Brenda Gantt’s Cornbread Dressing Recipe?

To make Brenda Gantt’s Cornbread Dressing, you’ll need a handful of simple, flavorful ingredients that combine to create a rich and savory dish. Here’s what you’ll need:

  • Cornbread (1.5 skillets, homemade)
  • Celery (1 cup, diced)
  • Bell Peppers (1 cup, diced; any color you prefer)
  • Onion (1 cup, diced)
  • Garlic (3 cloves, minced)
  • Cream of Chicken (1 can, 10.5 oz)
  • Cream of Celery (1 can, 10.5 oz)
  • Chicken Broth (4 cups; adjust as needed)
  • Shredded Chicken – 2 cups, cooked
  • Eggs (2 large)
  • Butter (¼ cup, melted)
  • Milk (1 cup; buttermilk preferred)
  • Black Pepper (to taste)
  • Poultry Seasoning (1 tsp)
  • Sage (1 tsp)

Recipe Substitutions

Don’t worry if you’re missing an ingredient or two—you can make some simple swaps without losing the essence of the dish. Here are a few ideas for substitutions:

  1. Cornbread: While homemade cornbread is ideal, you can use store-bought cornbread or a cornbread mix if you’re in a pinch.
  2. Shredded Chicken: You can substitute turkey or even leave it out for a vegetarian version.
  3. Cream of Chicken and Celery Soup: If you don’t have both, you can use two cans of either, or substitute with cream of mushroom for a different twist.
  4. Buttermilk: Regular milk works fine, but if you want that classic tang, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk as a buttermilk substitute.

Kitchen Appliances

  1. Oven: For baking the cornbread and the dressing.
  2. Skillet: To sauté the vegetables.
  3. Mixing Bowls: For mixing the cornbread and other ingredients.
  4. Baking Dish: To bake the final cornbread dressing.
  5. Whisk or Spoon: For mixing the batter and combining ingredients.

How To Make Brenda Gantt’s Cornbread Dressing

Step 1 | Prepare the Cornbread

Prepare the Cornbread

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine your cornbread mix with black pepper, poultry seasoning, and sage, then give them a little bit mix.

Add in the melted butter and eggs. Gradually mix in the milk until you achieve a smooth batter.

Pour the batter into a greased skillet and bake for 35–45 minutes or until a knife inserted comes out clean.

Step 2 | Sauté the Vegetables

Sauté the Vegetables

While the cornbread is baking, melt some butter in a skillet over medium heat.

Add the diced onions, celery, and bell peppers. Sauté for about 7 minutes until softened.

Stir in the minced garlic and cook for an additional minute before removing from heat.

Step 3 | Combine Ingredients

Combine Ingredients

Once the cornbread is baked and cooled slightly, crumble it into a large mixing bowl.

Add the sautéed vegetables to the crumbled cornbread. Then give them a good mix.

Mix in the cream of chicken and cream of celery until well combined.

Step 4 | Add Broth and Bake

Add Broth and Bake

Gradually pour in the chicken broth while mixing until you reach your desired consistency—remember: no dry dressing!

After that, add Shredded Chicken then use a spoon and mix them together.

Transfer the mixture to a greased baking dish and smooth out the top.

Bake uncovered for 45–55 minutes at 350°F until heated through and golden brown on top.

Step 5 | Serve

Serve

For an extra crispy top, broil for a few minutes at the end—just keep an eye on it!
Let it cool slightly before serving.

Recipe Notes

Here are a few extra tips and tricks to make your cornbread dressing turn out perfectly:

  • Moisture control: Be careful with the chicken broth. Add it slowly and mix as you go so you don’t end up with soggy dressing.
  • Crispy top: For a crispy golden crust, bake uncovered and finish with a quick broil.
  • Homemade cornbread: Using homemade cornbread really makes a difference in the flavor, so if you have time, give it a try!

Recipe Variations and Additions

While Brenda Gantt’s Cornbread Dressing is perfect on its own, here are a few ways you can switch things up:

  1. Add sausage: Brown some sausage and mix it in with the cornbread for an extra layer of flavor.
  2. Spice it up: If you like a little heat, add some diced jalapeños or a pinch of cayenne pepper.
  3. Vegetarian option: Leave out the chicken and use vegetable broth instead of chicken broth for a tasty vegetarian version.
  4. Add cranberries: For a touch of sweetness, toss in a handful of dried cranberries.

Serving Suggestions

Brenda Gantt’s Cornbread Dressing pairs beautifully with many holiday dishes. Here are a few suggestions:

  1. Turkey or Ham: This dressing is the perfect companion to roast turkey or a baked ham.
  2. Cranberry sauce: The tartness of cranberry sauce contrasts nicely with the savory flavors of the dressing.
  3. Gravy: Don’t forget the gravy! Whether it’s turkey gravy or chicken gravy, it adds an extra layer of deliciousness.

Storage Tips

Got leftovers? Here’s how you can store your cornbread dressing:

Refrigerator: Store any leftover dressing in an airtight container in the fridge for up to 3-4 days.

Freezer: You can freeze the dressing for up to 2 months. Just make sure it’s fully cooled before freezing, and wrap it well in foil or plastic wrap.

Reheating: To reheat, thaw in the fridge overnight if frozen, and then bake in the oven at 350°F until warmed through.

Brenda Gantt’s Cornbread Dressing FAQs

1. Can I make this cornbread dressing ahead of time?

Yes! You can make this dressing up to 2 days before. Just keep it in the fridge covered tight. When ready to serve, take it out 30 minutes before heating. Add a little extra broth on top and heat at 350°F until hot all through, about 30-40 minutes.

2. Why is my cornbread dressing dry?

Dry dressing usually means not enough liquid was added. The mixture should look very wet before baking – almost like thick soup. Don’t be scared to add more broth. The cornbread will soak it up while baking. Check halfway through baking and add more broth if needed.

3. What makes this dressing recipe southern style?

The use of homemade cornbread, sage, and cream soups gives this dressing its southern touch. Plus, the addition of vegetables and chicken makes it hearty like traditional southern cooking. The texture should be moist but not mushy – that’s the southern way!

4. Can I leave out the chicken?

Yes! The chicken is optional. Skip it for a vegetarian version (using vegetable broth), or leave it out if you’re serving the dressing with turkey. The dressing will still taste great without it.

5. How fine should I crumble the cornbread?

Break the cornbread into small pieces about the size of a quarter. Don’t crush it too fine – you want some texture in your dressing. Some bigger pieces are fine and add nice texture to the finished dish.

Brenda Gantt’s Cornbread Dressing Recipe

Brenda Gantt’s Cornbread Dressing Recipe

Yield: 8
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours

Brenda Gantt’s Cornbread Dressing Recipe - a savory Southern classic with cornbread, shredded chicken, and vegetables. Perfect for holiday gatherings!

Ingredients

  • Cornbread (1.5 skillets, homemade)
  • Celery (1 cup, diced)
  • Bell Peppers (1 cup, diced; any color you prefer)
  • Onion (1 cup, diced)
  • Garlic (3 cloves, minced)
  • Cream of Chicken (1 can, 10.5 oz)
  • Cream of Celery (1 can, 10.5 oz)
  • Chicken Broth (4 cups; adjust as needed)
  • Shredded Chicken – 2 cups, cooked
  • Eggs (2 large)
  • Butter (¼ cup, melted)
  • Milk (1 cup; buttermilk preferred)
  • Black Pepper (to taste)
  • Poultry Seasoning (1 tsp)
  • Sage (1 tsp)

Instructions

Step 1: Prepare the Cornbread

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine your cornbread mix with black pepper, poultry seasoning, and sage, then give them a little bit mix. Add in the melted butter and eggs. Gradually mix in the milk until you achieve a smooth batter. Pour the batter into a greased skillet and bake for 35–45 minutes or until a knife inserted comes out clean.

Step 2: Sauté the Vegetables

While the cornbread is baking, melt some butter in a skillet over medium heat. Add the diced onions, celery, and bell peppers. Sauté for about 7 minutes until softened. Stir in the minced garlic and cook for an additional minute before removing from heat.

Step 3: Combine Ingredients

Once the cornbread is baked and cooled slightly, crumble it into a large mixing bowl. Add the sautéed vegetables to the crumbled cornbread. Then give them a good mix. Mix in the cream of chicken and cream of celery until well combined.

Step 4: Add Broth and Bake

Gradually pour in the chicken broth while mixing until you reach your desired consistency—remember: no dry dressing! After that, add Shredded Chicken then use a spoon and mix them together. Transfer the mixture to a greased baking dish and smooth out the top. Bake uncovered for 45–55 minutes at 350°F until heated through and golden brown on top.

Step 5: Serve

For an extra crispy top, broil for a few minutes at the end—just keep an eye on it! Let it cool slightly before serving.

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 20gSodium: 870mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 12g

Conclusion

Brenda Gantt’s Cornbread Dressing brings back the taste of old-time southern cooking right to your kitchen. This recipe helps keep our grandmothers’ cooking style alive, and I’m so happy to share it with you. The smell of this dressing baking in your oven will make your whole house smell amazing!

I hope you try this recipe and make it part of your own family traditions. Remember to share your cooking pictures with us on comment box – I can’t wait to see how yours turns out!

Don’t forget to follow us on Pinterest for more delicious recipes like this one!

Author

  • Maria

    Maria Lena is a 35-year-old professional chef based in the USA, known for her innovative approach to cooking. With years of experience in the culinary world, Maria combines traditional techniques with modern flavors, creating unique and delicious dishes. Her passion for food shines through in every recipe she develops, making her a respected figure in the culinary community. When she's not in the kitchen, Maria enjoys exploring new ingredients and experimenting with creative cooking methods, always aiming to bring something fresh and exciting to the table.

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