Brenda Gantt Cornbread Dressing
- Prep 30 min
- Cook 1 hr
- Total 1 hr 30 min
- Serves 12
- Level Moderate
About Brenda Gantt’s Cornbread Dressing
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who found a huge audience when a homemade biscuit video took off online. A former schoolteacher, she has been welcoming guests to the table for decades, and her unhurried, down-home style helped a new generation feel confident in the kitchen. You can read more of her stories and keep up with news on the site.
In the South, dressing is the dish many families will not let anyone skip at Thanksgiving and Christmas. It is baked in a pan instead of inside the bird, and it is built on cornbread. Brenda’s version leans on a few practical touches: cornbread baked the day before so it can dry out, a few slices of stale white bread to soften the crumb, and celery and onions simmered in butter. Turkey broth and cream of chicken soup bring the moisture and a creamy richness.
The result is a moist, savory dressing with a golden edge, and it is a natural fit for the holiday table because most of the work happens the day before. If you are filling out the rest of the menu, browse the full collection of Brenda Gantt recipes.
Watch How It’s Made
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Brenda Gantt Cornbread Dressing Recipe
Times do not include letting the cornbread dry overnight.
Ingredients
Cornbread (make the day before)
Dressing
Kitchen Tools Needed
- Cast-iron skillet
- Large mixing bowl
- Large pot
- 9×13 inch baking pan
- Sharp knife & cutting board
- Measuring cups & spoons
Need help choosing a skillet or pan? See our kitchen guides.
Instructions
The day before
- Make the batter. Preheat the oven to 400°F. Whisk the self-rising cornmeal mix, eggs, and buttermilk until the batter is about as thick as pancake batter.
- Bake the cornbread. Pour the batter into a greased, cold cast-iron skillet. Bake until done and barely browned, not crispy.
- Crumble and rest. Break the cornbread into a large bowl and let it cool. Crumble it very fine, cover the bowl, and leave it overnight.
Dressing day
- Prep the celery and onions. Trim and string the celery, then chop it into very small pieces. Chop the onions very small too.
- Boil with butter. Put the celery and onions in a pot, barely cover with water, and add the butter. Bring to a boil over high heat and cook until the celery is tender.
- Assemble. Preheat the oven to 375 to 400°F. Tear the stale white bread over the crumbled cornbread. Pour the celery, onion, butter, and cooking liquid over the top, then the turkey broth, then the cream of chicken soup. Mix gently with a spoon, then use your hands to squish any chunks of bread. Taste and add salt, sage, or up to ½ can more soup if needed.
- Bake. Pour the mixture into a greased 9×13 inch pan and bake until browned around the edges and set, with no jiggle in the center. Start checking at 35 minutes.
- Rest and serve. Let the dressing rest at least 15 minutes before serving so it firms up.
The broth, soup, and cornmeal mix all contain salt, so taste the mixture before adding any.
Nutrition Facts
| Calories | 310 |
|---|---|
| Protein | 9 g |
| Carbohydrates | 33 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sodium | 850 mg |
| Sugar | 4 g |
Nutrition values are estimates and are not a substitute for professional dietary advice. Using low-sodium broth and soup will lower the sodium.
What’s Good About Cornbread Dressing
Celery & Onion
Both add fiber and plant compounds, and they give the dressing its savory base with very little fat of their own.
Protein From Eggs
The eggs in the cornbread add protein and help the dressing hold its shape.
Energy From Cornmeal
Cornbread and bread provide carbohydrates for energy, which makes dressing a hearty part of a holiday meal.
Control Over Sodium
Because you build it from scratch, you can choose low-sodium broth and soup to keep the salt in check.
What to Avoid
Preparation Mistakes
- Don’t use fresh bread. Stale bread absorbs the liquid; fresh bread turns gummy.
- Don’t over-brown the cornbread. Bake it just until done so it stays tender.
- Don’t use a sweet cornbread mix. This is a savory dish, and sweetness will clash with the broth and celery.
- Don’t overmix. Combine gently to keep the texture from turning pasty.
- Don’t skip the rest. Cutting it right away gives you a soupy mess.
Storage Mistakes
- Don’t store it hot. Cool it fully first to avoid condensation and sogginess.
- Don’t leave it out too long. Refrigerate leftovers within two hours of serving.
Dietary Considerations
- Contains Dairy (butter, buttermilk, soup)
- Contains Egg
- Contains Gluten (bread, cornmeal mix, soup)
- Contains Poultry Broth
- High in Sodium
Pro Tips for the Best Cornbread Dressing
- Bake the cornbread a day ahead. Crumbled and left overnight, it dries enough to soak up the liquid without turning mushy.
- Start in a cold, greased skillet. Pour the batter into the cold pan and bake at 400°F for a tender crumb.
- String the celery. Removing the tough strings keeps the dressing from being stringy.
- Crumble the cornbread very fine. Small crumbs blend into the bread and broth for an even, moist texture.
- Mix gently, then use your hands. A spoon combines everything, and your hands break up any remaining chunks.
- Taste before salting. Add salt, sage, or a little extra soup only after you taste the mixture.
For more everyday techniques, see our cooking tips.
What to Serve With Cornbread Dressing
Beverages
- Sweet tea
- Hot apple cider
- Chardonnay
Side Dishes
- Roast turkey and gravy
- Cranberry sauce
- Green beans
- Pot roast
- Tomato pie
When to Serve
- Thanksgiving
- Christmas dinner
- Sunday dinner
- Potlucks
Dessert: finish the meal with pecan pie (start with our pie crust), peach cobbler, or blackberry cobbler.
Leftovers: warm a square of dressing and serve it alongside eggs for a Southern morning meal. More ideas are in our breakfast recipes.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Turkey broth | Chicken broth | Low-sodium works best. |
| Cream of chicken soup | Cream of celery or cream of mushroom soup | Adjust the salt; flavor will shift slightly. |
| Self-rising cornmeal mix | Your favorite plain, unsweetened cornbread | Avoid sweet mixes such as boxed muffin mix. |
| Stale white bread | Stale biscuits | Tear into small pieces and use the same way. |
| Butter | Margarine | Use the same amount. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Wrap baked, fully cooled dressing airtight and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating
Cover and warm at 350°F for about 20 to 25 minutes, adding a splash of broth if dry. Microwave individual portions.
Make ahead: the cornbread can be baked and crumbled the day before, as in the recipe. You can also assemble the whole pan, cover it, and refrigerate it for several hours before baking.
Frequently Asked Questions
The words are often used interchangeably, but traditionally stuffing is cooked inside the turkey and dressing is baked separately in a pan. This recipe is a dressing baked in a 9×13 pan.
The torn white bread softens the crumbly cornbread and helps the dressing hold together. It needs to be stale, not fresh, so it absorbs the broth and soup instead of turning gummy.
Yes, and this recipe is built for it. Bake and crumble the cornbread the day before and keep it covered overnight. You can also assemble the whole dressing, cover it, and refrigerate it for several hours before baking, adding a few minutes to the bake time if it goes in cold.
Yes. Turkey broth from a roasted bird gives the deepest flavor, but good chicken broth works well. Choose low-sodium broth if you can, since the cream of chicken soup and cornmeal mix already contain salt.
Soupy dressing is usually cut too soon, so let it rest at least 15 minutes after baking. Gummy dressing comes from too much liquid, fresh bread instead of stale, or overmixing. Mix gently and bake until the center no longer jiggles.
Yes. Cool the baked dressing completely, wrap it airtight, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350°F, adding a splash of broth if it seems dry.
Reader Reviews
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It’s gonna be good, y’all. Bring this dressing to your next holiday table.
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