A Traditional Southern Chicken and Cornbread Dressing
Chicken and Dressing is a cherished Southern comfort food that combines tender cooked chicken with homemade cornbread, rice, crackers, herbs, vegetables, and a rich broth to create a hearty baked casserole. Moist, flavorful, and perfect for feeding a crowd, this dish has long been a centerpiece at Sunday dinners and holiday gatherings throughout the South.
Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe reflects the Southern tradition of stretching simple pantry staples into satisfying family meals while celebrating homemade cornbread and slow-cooked chicken.
Ingredients
Main Dish
- 1 hen
- 1 bunch celery (chopped)
- 2 green peppers (quartered)
- 1 onion (quartered)
- 2 cups rice (cooked)
- 4 cups crumbled cornbread
- 2 cups cracker crumbs
- 4 eggs (boiled and chopped)
- 1 Tablespoon mustard
- 3 Tablespoons mayonnaise
- 3 Tablespoons pickle relish
- 1-1/2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon sage
Cornbread
- 1 cup cornmeal
- 1/2 cup flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
Bake: 400°F for 40 minutes
Instructions
- Prepare the cornbread by combining the cornmeal, flour, baking powder, salt, and milk. Bake until done, then allow it to cool before crumbling.
- Heat a large skillet with 1 tablespoon of fat.
- Sprinkle the chopped celery into the skillet and cook until slightly softened.
- Add the green peppers and onion and continue cooking until the vegetables are tender.
- Place the hen in a large pot and cover with water.
- Add the cooked vegetables to the pot and boil until the chicken is fully cooked and tender.
- Remove the chicken and vegetables from the broth, reserving the broth for later use.
- Remove the meat from the bones and chop or shred the chicken.
- In a large mixing bowl, combine the cooked rice, crumbled cornbread, cracker crumbs, chopped eggs, mayonnaise, pickle relish, mustard, sage, salt, and pepper.
- Gradually stir in about 5½ cups of the reserved chicken broth until the dressing reaches a pourable consistency.
- Fold the cooked chicken into the dressing mixture and mix well.
- Transfer the dressing to a greased baking dish.
- Bake in a preheated 400°F oven for approximately 40 minutes, or until heated through and lightly browned on top.
- Add additional broth while baking if the dressing becomes too dry.
Pro Tip
For the richest flavor, prepare the cornbread a day ahead so it dries slightly before crumbling. Fresh sage can also be substituted for dried sage to give the dressing an even more aromatic flavor.
The Story Behind This Dish
Chicken and dressing has long been one of the South’s most treasured comfort foods, especially during Thanksgiving, Christmas, church dinners, and family reunions. Unlike bread stuffing baked inside poultry, Southern dressing is typically prepared as its own casserole using homemade cornbread, creating a rich, hearty dish that reflects generations of Southern hospitality and resourceful home cooking.
Closing Summary / Pro Tips
- A classic Southern holiday favorite made with homemade cornbread.
- Rich chicken broth keeps the dressing moist and flavorful.
- Perfect for Thanksgiving, Sunday dinners, and family celebrations.
- Delicious served alongside collard greens, sweet potatoes, cranberry sauce, or gravy.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon. Find more amazing recipes like this in the book, available through local booksellers and online retailers.
