Brenda Gantt Cornbread Dressing Recipe

Brenda Gantt’s Cornbread Dressing has a magical aroma that takes me back to my Southern roots. This delectable dish combines the flavors of homemade cornbread, savory vegetables, and aromatic herbs to make a mouthwatering side dish that is sure to impress. This recipe is a must-try if you’re hosting a family gathering or just want to eat something comforting.

I like to make this Brenda Gantt’s Cornbread Dressing recipe for my Thanksgiving party. If you want to bring some true Southern comfort to your table, I recommend you to try this copycat recipe.

Why I Love This Dressing Recipe?

Now you might be wondering why I’m telling you about this recipe. There are a lot of great things about this dressing recipe. First of all, it tastes amazing! The savory vegetables, buttery cornbread, and creamy broth all work together to make a delicious flavor harmony. I also have a soft spot in my heart for this recipe because it makes me think of treasured family gatherings and the warmth of Southern hospitality. 

The dressing can also be used with a lot of different foods, so it goes well with any meal, from holiday feasts to cozy Sunday dinners. Also, don’t forget the nostalgic smell that fills the kitchen while it’s baking, taking you right back to a warm and familiar place.

How to Make Brenda Gantt’s Cornbread Dressing Recipe

Making this Brenda Gantt’s Cornbread Dressing is an experience that transcends mere cooking – it’s a ritual, a celebration of family, and a homage to the rich heritage of Southern cuisine. So, let’s begin our cooking:

Ingredients

• 2 cups (240 grams – 8.5 oz) white lily buttermilk self-rising cornmeal mix: The cornerstone of any good Southern cornbread, this mix lends a delightful texture and subtle sweetness.
• Buttermilk (quantity as needed & make sure to shake it up good): The tangy counterpart to the cornmeal, ensuring a moist and tender crumb.
• 5 eggs: Binding the cornbread batter and adding richness.
• 1 bunch of celery: A classic aromatic that provides a refreshing crunch.
• 2 large onions: Adding depth and savory notes to the dressing.
• 1 stick of butter: Because everything tastes better with a little butter.
• 12 slices of stale white bread (crusts removed): The perfect vessel for soaking up all those delicious flavors.
• 3 can (10.5 oz per can) cream of regular chicken soup: A secret ingredient that lends creaminess and body to the dressing.
• Turkey broth (or chicken broth if you don’t have turkey): The liquid gold that brings the whole dish together.
• Water (quantity as needed)
• Salt (to taste) & Sage (optional, to taste): Simple seasonings that elevate the flavors to new heights.

Step by Step Instructions

Step 1: Making the Cornbread

Take your mixing bowl and combine 2 cups of white lily buttermilk self-rising cornmeal mix with enough buttermilk to make a thick batter.

Then in the batter, add 5 eggs one by one and mix again until it’s well combined. Grease a cold skillet with solid Crisco and pour the batter into it.

It’s time to bake it. Bake in the oven at 400F(200°C) for about 20-25 minutes, or until the cornbread is cooked through and lightly golden on top and remove from the oven and let it cool slightly.

Step 2: Crumbling the Cornbread

Once the cornbread has cooled, crumble it into a large mixing bowl using your hands or with. Ensure that the cornbread is crumbled finely without any large chunks. 

Step 3: Prepare Celery and Onions

Wash and trim a bunch of celery, removing any tough or stringy parts. Then chop the celery into small pieces. Peel and chop 2 large onions into small dice. Add both in a pot.

Step 4: Boil Celery and Onions

Now add 1 stick of butter into the pot and cover with water and bring to a boil over medium heat. Let the mixture simmer until the celery is tender.

Step 5: Add Other Ingredients

While the celery is simmering, add 3 cans of chicken soup cream and mix it well to combine. That’s what makes the dressing yummy. 

Step 6: Assembling the Dressing

Tear 12 slices of stale white bread into small pieces and gently add them to the bowl with the cornbread mixture. After finishing with the bread, Add the boiled celery and onions, along with any remaining liquid, to the crumbled cornbread in the mixing bowl.

Step 7: Add Turkey Broth

After that, add the turkey broth or any chicken broth that you have and mix everything together gently. Add a little Sage or salt to taste better based on your preferences. Now Transfer the dressing mixture to a greased baking dish, spreading it out evenly.

Step 8: Bake the Dressing

Now let’s go for our final task which is baking the dressing. Preheat your oven to 375-400F (190-205°C). Bake the dressing for approximately 30-40 minutes, or until it is heated through and begins to bubble around the edges. For extra crispiness, let the top brown slightly before removing it from the oven.

Step 9: Serve

Once the dressing is out of the oven, serve it hot and enjoy the incredible flavors and textures of this Southern classic.

Special Notes

• Ensure that the cornbread is completely cooled before crumbling it, as this will prevent it from becoming overly dense or gummy.
• If the dressing seems too dry after baking, you can drizzle some additional broth over the top before serving.
• For a crispy top, you can broil the dressing for a minute or two before removing it from the oven, but keep a close eye on it to prevent burning.
• If you prefer a more structured dressing, you can bake it in a loaf pan or muffin tins instead of a baking dish.

Recipe Substitutions & Variations

While Brenda Gantt’s Cornbread Dressing Recipe is delicious as written, you can easily customize it to suit your taste preferences or dietary needs. Here are some substitutions and variations to consider:

• Gluten-Free Option: To make this recipe gluten-free, simply substitute the stale white bread with gluten-free bread or cornbread crumbs. Additionally, use a gluten-free cornmeal mix or make your own gluten-free cornbread from scratch.
• Vegetarian/Vegan Option: For a vegetarian or vegan version, use vegetable broth instead of turkey or chicken broth. Omit the eggs in the cornbread batter and use a plant-based milk or egg substitute. Replace the cream of chicken soup with a creamy vegan alternative, such as cashew cream or dairy-free cream of mushroom soup.
• Spicy Twist: Add some heat to the dressing by incorporating diced jalapeños or a few dashes of your favorite hot sauce. You can also use a spicy cornbread mix or add a sprinkle of cayenne pepper or red pepper flakes.
• Herb Variations: While sage is a traditional addition to cornbread dressing, you can experiment with different herb combinations. Try adding fresh thyme, rosemary, or even a blend of Italian herbs for a unique flavor profile.
• Protein Additions: For a heartier dish, you can add cooked and crumbled sausage, diced ham, or shredded chicken or turkey to the dressing mixture before baking.
• Cornbread Mix Substitutions: If you can’t find White Lily Buttermilk Self-Rising Cornmeal Mix, you can use any high-quality self-rising cornmeal mix or make your own cornbread from scratch using cornmeal, flour, baking powder, salt, and buttermilk.

What to Serve with This Dressing

This Cornbread Dressing by Brenda Gantt is a popular side dish that goes well with many main courses. Feel free to choose from these tasty options:

• Roasted Turkey or Chicken: This dressing is a classic accompaniment to roasted turkey or chicken, making it an essential part of any holiday or Sunday dinner spread.
• Baked Ham: The savory flavors of the dressing complement the sweetness of a baked ham perfectly, creating a delightful contrast of textures and flavors.
• Pork Chops or Roast: Serve the cornbread dressing alongside juicy pork chops or a succulent pork roast for a satisfying and comforting meal.
• Meatloaf: The rich, hearty flavors of meatloaf pair wonderfully with the buttery goodness of this Southern-style dressing.
• Vegetarian Mains: For a vegetarian option, consider serving the dressing with roasted vegetables, vegetarian meatballs, or a hearty vegetable stew or chili.
• Greens and Veggies: Round out your meal with a side of sautéed greens, such as collard greens or kale, or roasted root vegetables for a nutritious and flavorful accompaniment.
• Cranberry Sauce or Gravy: A dollop of tangy cranberry sauce or rich gravy can add an extra layer of flavor to the dressing, making it even more decadent and delicious.

Leftover Storing Tips

Whenever I make this cornbread dressing, I always hope there are some tasty leftovers! Properly storing them is so important to make sure that incredible flavor and texture stays fresh. Once the cornbread dressing has cooled, I carefully transfer it into an airtight container or tightly wrap it for refrigerating for up to 4 days. 

But if I know I won’t get through them that quickly, I’ll portion the dressing out into freezer-safe bags or containers instead, leaving a little room for expansion. Stuck in the freezer, it stays nice and fresh for up to 3 whole months!

Reheating Tips for The Dressing

When those dressing cravings hit, I have a few go-to reheating methods. Sometimes I’ll put it in an oven-safe dish and just bake it at 350°F (176.67°C) for 20-30 minutes until it’s heated through. Other times I’ll zap it in the microwave for 1 minute intervals, giving it a stir in between. Or I’ll reheat it gently on the stovetop over medium-low heat, stirring frequently.

FAQs

Okay, let’s answer some of the questions that I get asked most frequently for this recipe.

Can I use regular cornmeal instead of the self-rising mix?

Absolutely! White lily buttermilk self-rising cornmeal mix adds a traditional flavor, but regular cornmeal can be used instead. Just make sure to adjust the leavening agents properly.

How can I make the dressing more moist?

If you find that the dressing is on the drier side, add more broth or even a bit of milk or cream to the mixture before baking. You can also drizzle some additional broth over the top of the dressing before serving.

Can I use fresh bread instead of stale bread?

When making Brenda Gantt’s Cornbread Dressing, use stale or day-old bread instead of fresh. The stale bread absorbs the flavorful liquids better, preventing the dressing from becoming soggy. If using fresh bread, you’ll need to adjust the amount of broth accordingly.

Is it better to use broth or stock for dressing?

It all depends on your personal preferences and what you have on hand. Both broth and stock may add a rich flavor to your dressing. Broth is typically made by simmering meat, whereas stock is made by simmering bones, giving broth a slightly meatier flavor. If you prefer a deeper, more intense flavor, consider using stock. Ultimately, either option will work well in your dressing, so use whichever one you prefer or have available.

Continue to Content

Brenda Gantt Cornbread Dressing Recipe

Yield: 8-10

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Everyone of my family love this delicious Brenda Gantt Cornbread Dressing Recipe. This Soul-Satisfying Recipe Combines Buttery Cornbread, Savory Aromatics, and Creamy Broth for the Ultimate Comfort Food Experience.

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Ingredients

• 2 cups (240 grams - 8.5 oz) white lily buttermilk self-rising cornmeal mix
• Buttermilk (quantity as needed & make sure to shake it up good)
• 5 eggs
• 1 bunch of celery
• 2 large onions
• 1 stick of butter
• 12 slices of stale white bread (crusts removed)
• 3 can (10.5 oz per can) cream of regular chicken soup
• Turkey broth (or chicken broth if you don't have turkey)
• Water (quantity as needed)
• Salt (to taste) & Sage (optional, to taste)

Instructions

1. Take your mixing bowl and combine 2 cups of white lily buttermilk self-rising cornmeal mix with enough buttermilk to make a thick batter.
2. Then in the batter, add 5 eggs one by one and mix again until it’s well combined. Grease a cold skillet with solid Crisco and pour the batter into it.
3. It's time to bake it. Bake in the oven at 400F(200°C) for about 20-25 minutes, or until the cornbread is cooked through and lightly golden on top and remove from the oven and let it cool slightly.
4. Once the cornbread has cooled, crumble it into a large mixing bowl using your hands or with. Ensure that the cornbread is crumbled finely without any large chunks.
5. Wash and trim a bunch of celery, removing any tough or stringy parts. Then chop the celery into small pieces. Peel and chop 2 large onions into small dice. Add both in a pot.
6. Now add 1 stick of butter into the pot and cover with water and bring to a boil over medium heat. Let the mixture simmer until the celery is tender.
7. While the celery is simmering, add 3 cans of chicken soup cream and mix it well to combine. That's what makes the dressing yummy.
8. Tear 12 slices of stale white bread into small pieces and gently add them to the bowl with the cornbread mixture. After finishing with the bread, Add the boiled celery and onions, along with any remaining liquid, to the crumbled cornbread in the mixing bowl.
9. After that, add the turkey broth or any chicken broth that you have and mix everything together gently. Add a little Sage or salt to taste better based on your preferences. Now Transfer the dressing mixture to a greased baking dish, spreading it out evenly.
10. Now let's go for our final task which is baking the dressing. Preheat your oven to 375-400F (190-205°C). Bake the dressing for approximately 30-40 minutes, or until it is heated through and begins to bubble around the edges. For extra crispiness, let the top brown slightly before removing it from the oven.
11. Once the dressing is out of the oven, serve it hot and enjoy the incredible flavors and textures of this Southern classic.

Nutrition Information:

Amount Per Serving: Calories: 179Total Fat: 8.8gSaturated Fat: 1.8gSodium: 526mgCarbohydrates: 22gProtein: 2.9g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

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Conclusion

Let me tell you, Brenda Gantt’s Cornbread Dressing is an absolute must for any home cook. This Southern classic is crazy comforting with its homemade cornbread, savory veggies, and fragrant herbs all coming together. It’s so flavorful and has this perfect balance of textures that’ll have everyone begging for second helpings!

Whether you serve it up alongside a juicy roasted turkey or make it the star of a vegetarian meal, this dressing always impresses. It’s a true testament to the deliciousness of Southern cuisine.

So here’s what you’ll want to do – gather up all those ingredients and follow Brenda’s step-by-step instructions. Once you taste that first bite of pure Southern comfort and hospitality, you’ll see why this recipe deserves a permanent spot in your kitchen!