Servings: 8
Calories: 307kcal
Equipment
- 8″ baking dish
- Electric mixer: handheld or stand optional - for making the cornbread
- medium-sized saucepan
- Medium-sized mixing bowl
Ingredients
Ingredients for the cornbread
- 1 cup yellow cornmeal medium grind
- ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- 4 tablespoons butter unsalted
- 1 tablespoon granulated sugar optional
- ⅔ cup cream cheese preferably whipped cream cheese
- 1 cup heavy whipping cream
Ingredients for the cornbread dressing
- ¼ cup butter unsalted
- 1 tablespoon butter unsalted
- 1 cup yellow onion diced
- 1 cup celery diced
- 1 tablespoon thyme dried
- 1 tablespoon rosemary dried
- 1 teaspoon sage ground
- ¼ cup parsley fresh and finely chopped
- ½ cup chicken stock or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg large
- 8 oz chicken cooked, boneless, skinless chicken thighs, shredded (or another cooked poultry meat)
Instructions
Instructions for the cornbread recipe
- Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in the baking dish. Melt the butter in the oven for approximately 5 minutes.
- While the butter melts, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the cream cheese and heavy whipping cream in a medium-sized mixing bowl.
- Pour the melted butter from the baking dish into the mixing bowl, then mix all the ingredients together.
- Pour the cornbread mixture back into the baking dish and bake for 20-25 minutes.
- Once the baking time is complete, let the cornbread cool for about 10 minutes.
- Slice the bread lengthwise, then cut it across into 1-inch cubes right in the baking dish.
Instructions for the chicken with cornbread dressing
- In a saucepan, sauté the ¼ cup of butter, chopped onion, celery, thyme, rosemary, and sage.
- Stir to coat the vegetables in the herbs and melted butter, then sauté until they soften and turn slightly brown.
- Add the shredded chicken, chicken broth, salt, and pepper to the simmering mixture, and stir to combine.
- Remove the chicken and herb mixture from the heat and let it cool until it is safe to touch. Cooling prevents the residual heat from cooking or scrambling the egg when the mixtures are combined.
- While the chicken and herb mixture is cooling, beat the egg and parsley in a medium-sized bowl.
- Pour the egg and parsley mixture evenly over the cubed cornbread in the baking dish. Gently fold to coat the cornbread without breaking down the cubes.
- Pour the cooled chicken and herb mixture evenly over the cornbread mixture and gently fold just until combined.
- Cut the 1 tablespoon of butter into small pieces and scatter them evenly on top of the dressing.
- Cover the baking dish with foil and bake at 350 degrees F for 35 minutes.
- Uncover and bake for an additional 10-15 minutes, or until golden brown, then serve warm and enjoy! Optionally, serve with gravy on top.
Video
Nutrition
Calories: 307kcal | Carbohydrates: 33g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 655mg | Potassium: 227mg | Fiber: 3g | Sugar: 15g | Vitamin A: 743IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg
❤️ Shaunda's Soul Food Standard
Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.
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