Cornbread Dressing
This classic Cornbread Dressing is made with homemade cornbread, tender pulled hen, it bakes up golden, savory, and full of comforting Southern flavor.
Ingredients
For the Cornbread
- 4 cups self-rising meal
- 2 cups milk
- 1 egg
- 1/8 cup hot oil
For the Dressing
- 1 hen
- 1 green diced Bell pepper
- 1 diced yellow Onion
- 1 /2 stalk diced Celery
- 2 cans cream of chicken
- 1/2 can cream of celery
- 1–2 cups of hen stock
- Salt, to taste
- Black pepper, to taste
- Sage, to taste
- Poultry seasoning, to taste
How to Make this Delicious Cornbread Dressing
Prepare the Hen
Season the hen or duck to your liking. Place the seasoned hen in a pot with bell pepper, onion, and celery. Boil until the meat is tender and cooked through.
Remove the hen from the pot and allow it to cool enough to handle. Pull the meat from the bones and set aside. Spoon the cooked bell pepper, onion, and celery out of the broth and set aside for the dressing. Reserve the stock from the pot.
Make the Cornbread
Preheat the oven and prepare your pan for the cornbread. In a bowl, combine the self-rising meal, milk, egg, and hot oil. Mix until combined. Pour the batter into your prepared pan. Bake until the cornbread is golden brown.
Allow the cornbread to cool slightly, then crumble it into a large bowl.
Make the Dressing
Add the pulled hen meat to the crumbled cornbread. Add the cooked bell pepper, onions, and celery. Add the cream of chicken and cream of celery. Season with salt, black pepper, sage, and poultry seasoning.
Gradually add 1–2 cups of the reserved hen stock, mixing as you go, until the dressing reaches your desired consistency. Taste and adjust the seasonings as needed.
Bake the Dressing
Transfer the dressing to a baking dish and spread it evenly. Bake at 375°F for 45 minutes to 1 hour, or until the dressing is set and nicely browned on top.
Allow the dressing to rest for a few minutes before serving.
Tina’s Tips
Frequently Asked Questions
The dressing should be set in the center and lightly browned on top. It should not look wet or loose in the middle.
Yes. Chicken can be used in place of hen. The dressing will still be delicious, although hen gives the dressing a rich, traditional flavor.
Yes. Duck can be used if you prefer a richer, more flavorful dressing.
Cornbread Dressing
Ingredients
For the Cornbread
- 4 cups self-rising meal
- 2 cups milk
- 1 egg
- 1/8 cup hot oil
For the Dressing
- 1 hen
- 1 green diced Bell pepper
- 1 diced yellow Onion
- 1/2 stalk diced Celery
- 2 cans cream of chicken
- 1/2 can cream of celery
- 2 cups of hen stock
- Salt to taste
- Black pepper to taste
- Sage to taste
- Poultry seasoning to taste
Instructions
Prepare the Hen
- Season the hen or duck to your liking. Place the seasoned hen in a pot with bell pepper, onion, and celery. Boil until the meat is tender and cooked through.
- Remove the hen from the pot and allow it to cool enough to handle. Pull the meat from the bones and set aside. Spoon the cooked bell pepper, onion, and celery out of the broth and set aside for the dressing. Reserve the stock from the pot.
Make the Cornbread
- Preheat the oven and prepare your pan for the cornbread. In a bowl, combine the self-rising meal, milk, egg, and hot oil. Mix until combined. Pour the batter into your prepared pan. Bake until the cornbread is golden brown.
- Allow the cornbread to cool slightly, then crumble it into a large bowl.
Make the Dressing
- Add the pulled hen meat to the crumbled cornbread. Add the cooked bell pepper, onions, and celery. Add the cream of chicken and cream of celery. Season with salt, black pepper, sage, and poultry seasoning.
- Gradually add 1–2 cups of the reserved hen stock, mixing as you go, until the dressing reaches your desired consistency. Taste and adjust the seasonings as needed.
Bake the Dressing
- Transfer the dressing to a baking dish and spread it evenly. Bake at 375°F for 45 minutes to 1 hour, or until the dressing is set and nicely browned on top.
- Allow the dressing to rest for a few minutes before serving.
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