# Cornbread Dressing

A delicious cornbread dressing recipe, featuring homemade cream of chicken soup and roasted chicken, perfect for Thanksgiving or any family gathering.

- Total time: 85 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 4 Tablespoons butter
- 0.5 cup Flour
- 2 cups Chicken stock
- 1 tsp Better than bouillon chicken base
- 1 cup warm whole milk
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
- Green bell pepper
- Onion
- Celery
- Dried thyme
- Chicken breasts
- 2 Eggs
- Dried sage
- Smoked paprika
- Cornbread

## Instructions

1. Melt butter in a pan.
2. Add flour to the melted butter and whisk until it forms a sand-like consistency.
3. Gradually whisk in homemade chicken stock to the butter and flour mixture to avoid lumps.
4. Add whole milk, better than bouillon chicken base, salt, pepper, onion powder, and garlic powder to the mixture.
5. Keep the heat low and continue to whisk until the cream of chicken reaches the desired thickness.
6. Grease a cast iron skillet with butter for the cornbread.
7. Prepare the cornbread mixture by adding baking powder, eggs, butter, and oil to the dry ingredients, then mix well.
8. Pour the cornbread batter into the greased cast iron skillet.
9. Bake the cornbread in the oven for about 40 minutes.
10. Dice green bell pepper, onion, and celery.
11. Season the diced vegetables with kosher salt, black pepper, and dried thyme.
12. Sauté the seasoned vegetables in butter.
13. Cook chicken breasts in the oven until an internal temperature of 165°F is reached.
14. Once cooled, break up the cornbread and add it to a large bowl.
15. Dice the cooked chicken breasts.
16. Add the diced chicken, two eggs (as a binder), homemade cream of chicken, homemade chicken stock, sautéed vegetables, kosher salt, black pepper, onion powder, garlic powder, dried sage, and smoked paprika to the bowl with the cornbread.
17. Mix all ingredients thoroughly, gradually adding more chicken stock until the desired consistency for the dressing is achieved.
18. Transfer the dressing mixture into a cast iron skillet.
19. Level off the top of the dressing in the skillet.
20. Bake the dressing for about 30-45 minutes at 375°F (190°C).

## Equipment

- Pan
- Whisk
- Measuring cups
- Measuring spoons
- Spoon
- Cast iron skillet
- Oven
- Cutting board
- Knife
- Sheet pan
- Foil
- Large bowl
- Spatula

## Tips

- Add chicken stock little by little to avoid lumps in the cream of chicken.
- Bake the cornbread the day before if you like.
- Use a full quart of chicken stock for the dressing to ensure moisture and prevent it from being dry and crumbly.

## Source

- Original video: https://www.tiktok.com/t/ZTMQNuKaF/
- Recipe page: https://www.cliprecipe.com/recipe/bd44e923-0fbe-4dd7-ae4d-2add279ef346
- Extracted: 2025-10-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt