Brenda Gantt Cornbread Dressing Recipe

Cornbread dressing could easily take center stage at any family’s table during the holidays, especially at Thanksgiving.

Living in the South, I’ve eaten and cooked so much cornbread, I can make it blindfolded now. But when it comes to delicious homemade cornbread dressing, nobody does it better than Brenda Gantt.

She’s a sweet Southern lady who shares her recipes online, and people just love her. Her warm way of cooking and talking makes you feel like you’re right there in her kitchen.

This Brenda Gantt Cornbread Dressing Recipe became famous because it tastes like home. It’s soft, full of flavor, and not dry at all.

What I love most is how simple it is. You don’t need special cooking tricks or hard-to-find items. Just follow her easy steps, and you’ll have the best dressing ever. The texture is soft and creamy. The taste is rich and comforting. It’s what Thanksgiving should taste like.

Cornbread Dressing vs. Stuffing: What’s the Real Difference?

Cornbread dressing and stuffing may look close, but they’re not the same thing.

Dressing cooks in a baking dish, while stuffing cooks inside a turkey. Dressing has a soft, spoon-ready texture and more flavor from broth and cooked veggies. It often starts with cornbread in the South. Stuffing may use white bread, herbs, and a firmer finish.

For a classic Southern taste, dressing gives you that warm, soft, hearty feel that goes great with holiday plates.

Brenda Gantt Cornbread Dressing Ingredients

• Egg Bread (Cornbread): This special cornbread uses five eggs, which makes it softer and richer than regular cornbread. Bake it just until set, then crumble it finely so no large pieces remain. This forms the main base of the dressing. If you can’t find egg bread, use regular cornbread and add an extra egg or two when mixing everything together.
• White Loaf Bread (10 slices): Use plain white sandwich bread that’s a day or two old so it absorbs liquid without turning gummy. Pull out the soft center and leave most of the crusts behind. Tear the bread into small pieces by hand. This adds a lighter texture that balances the cornbread. Wheat bread or rolls can work, though the flavor changes slightly.
• Celery (1 bunch): Clean well, slice into thin strips, and chop into small pieces. The celery softens as it boils and adds classic dressing flavor and depth. It blends in smoothly but still provides a fresh taste. There’s no real substitute that gives the same result.
• Onions (3–4 medium/large): Yellow onions work best. Slice them thin so they cook evenly and turn soft and sweet when boiled. They blend into the dressing and add rich, savory flavor throughout. Sweet onions give a milder taste; white onions give a sharper one. Avoid red onions.
• Butter (1 stick, salted): Add the butter to the pot while boiling the celery and onions. It brings richness and helps the flavors come together. Salted butter seasons as it cooks. Unsalted butter works but may require added salt. Margarine is acceptable, but real butter tastes best.
• Cream of Chicken Soup (3 cans): Use regular—not low-fat—cream of chicken soup so the dressing stays thick and creamy. It binds everything together and creates a soft, spoonable texture. Cream of mushroom or cream of celery can substitute with slight flavor changes.
• Turkey Broth (about 3 cups): Use broth from your roasted turkey or from boiling the turkey in the roasting pan. It gives the dressing the best flavor and moisture. Homemade hen broth or store-bought chicken broth also works; add a touch more salt if using store-bought.
• Salt (to taste): Add only a small amount since the salted butter and cream soup already contribute salt. Taste the mixture before adding more. A little goes a long way. Black pepper is optional for a mild kick.

Essential Kitchen Equipment and Tools

1. Large pot with lid – For boiling celery and onions
2. Sharp knife – Cuts vegetables easily
3. Cutting board – Safe chopping surface
4. Big mixing bowl – Holds crumbled cornbread
5. Large spoon or spatula – For stirring and folding
6. Measuring cups – Measures broth accurately
7. Deep casserole dish – Holds all the dressing
8. Can opener – Opens soup cans

How to Make Brenda Gantt Cornbread Dressing

Step 1 | Prepare the Bread

Crumble your cooled, day-old cornbread into a very large mixing bowl or roasting pan, breaking it into very fine pieces. Tear the soft insides from the day-old white bread slices into small chunks and scatter them over the cornbread. Do not stir yet.

Step 2 | Prep the Vegetables

Clean a whole bunch of celery and slice each stalk lengthwise into thin strips. Chop these strips into pea-sized pieces and place them in a large pot. Peel 3–4 onions, slice them thinly, then chop into small squares. Add the onions to the pot with the celery.

Step 3 | Cook the Vegetables

Pour in just enough water to cover the vegetables by about ½ inch. Add one stick of salted butter on top. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer for 15–20 minutes, until the vegetables are soft. Turn off the heat but leave the pot on the stove.

Step 4 | Add the Soup

Open three cans of cream of chicken soup and stir them into the hot vegetable-and-butter mixture until fully combined. This creates your flavor base.

Step 5 | Combine with the Bread

Pour the hot soup-vegetable mixture evenly over the cornbread and white bread in the mixing bowl, making sure the white bread pieces get soaked. Let everything sit untouched for 15–20 minutes so the bread absorbs the liquid.

Step 6 | Mix the Dressing

After resting, begin folding the mixture together with a wooden spoon. Break up any larger bread pieces and mix until the texture becomes thick and evenly moistened, like wet crumbs.

Step 7 | Add Broth

Pour in turkey broth one cup at a time, stirring after each addition. Use 2–3 cups, adjusting until the dressing is moist and soft but not runny or soupy.

Step 8 | Season

Taste a small spoonful and add a pinch of salt only if needed. Mix well and taste again to confirm the seasoning.

Step 9 | Bake

Grease a large, deep casserole dish. Spread the dressing evenly in the dish, cover with foil, and bake at 350°F for 30–40 minutes. Remove the foil and bake an additional 15–20 minutes, until the edges bubble and the top is lightly set while the center stays moist.

Step 10 | Rest and Serve

Remove from the oven and let the dressing rest for 5 minutes. Scoop with a large spoon and serve warm.

Tips to Get That True Old-Fashioned Southern Taste

• Make Your Egg Cornbread the Day Before: Fresh cornbread is too moist for dressing. Making it a day ahead allows it to dry slightly, so it soaks broth without becoming mushy.
• Don’t Skip the Celery: Celery softens and sweetens when cooked with onions and butter. Even if you dislike it, it adds subtle freshness that enhances the dressing’s overall flavor.
• Use Regular Cream of Chicken Soup: Low-fat or heart-healthy versions are too watery. Full-fat cream of chicken soup ensures your dressing stays creamy and rich, giving it the texture you want.
• Let the Bread Soak Before Mixing: Pour hot liquid over the bread and wait fifteen to twenty minutes. This ensures the bread absorbs all flavors evenly, preventing dry, unsoaked spots in the dressing.
• Avoid Low-Fat Cream Soups: Low-fat or light cream soups are too thin and watery. Using them changes the dressing’s texture, making it less creamy and rich than traditional full-fat versions.

What to Serve with Cornbread Dressing

Cornbread dressing goes with everything on your Thanksgiving table.

I always serve it right next to sliced turkey or grilled chicken. The meat juices and dressing mix together on the plate and taste wonderful. Don’t forget cranberry sauce on the side.

The sweet-tart berries cut through the rich dressing perfectly. Green bean casserole makes another great partner. Mashed potatoes and gravy might seem like too many starches, but they all work together.

Sweet potato casserole adds a sweet touch that balances the savory dressing.

For vegetables, try roasted Brussels sprouts or glazed carrots. You need something fresh and bright to balance all the rich, creamy dishes.

Some people like serving dressing with giblet gravy poured over the top. Pour it on right before eating so the dressing doesn’t get soggy.

Storage, Freezing, and Reheating Guide

Keep leftover dressing in a closed container in the refrigerator. It will stay good for up to 4 days. You can also freeze it.

Put cooled dressing in a freezer-safe container for up to 2 months. Thaw it in the fridge before reheating.

To reheat, cover the dressing with foil and warm it in a 325°F oven until hot all the way through. You can also warm single portions in the microwave.

Brenda Gantt Cornbread Dressing Recipe FAQs

1. My dressing turned out too dry. What happened?

This usually means the bread soaked up more liquid than expected. Next time, use a little more broth. The mixture should look very wet before it goes in the oven.

For your dry dressing now, you can gently stir in a few spoonfuls of warm broth or even a little chicken soup to moisten it.

2. Can I add sausage or other meats to this recipe?

You can. Many cooks like to add cooked, crumbled breakfast sausage to their dressing. Cook one pound of sausage in your skillet, remove it, and then cook the onions and celery in the sausage fat instead of butter. Stir the cooked sausage back in with the soup.

3. How important is the bread used in this recipe?

Bread choice affects texture but is flexible. Corbread is essential for the Southern flavor; egg or white bread softens the mix. Slightly stale breads absorb moisture better and prevent sogginess.

4. How moist should the dressing be before baking?

The mix should be well-moistened but not soggy. Bread crumbs should soak up liquid but maintain structure. Adjust broth amounts to get this perfect balance.

5. My dressing turned out too dry. What happened?

The bread may have been very dry or you might have needed a bit more broth. Ovens can also vary. Next time, check the mixture before baking. It should look very moist.

If it seems dry, mix in a little more broth. To fix already-baked dry dressing, warm it up with a small amount of broth poured over the top.

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Brenda Gantt Cornbread Dressing Recipe

Yield: Serves 10–12 people (large holiday-size pan)

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Enjoy the Brenda Gantt Cornbread Dressing Recipe with rich Southern flavor and a soft, comforting texture perfect for holiday meals.

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Ingredients

For the Egg Cornbread

• 2 cups cornmeal
• 1 cup self-rising flour
• 5 large eggs
• 1 ⅓ cups buttermilk
• ⅓ cup vegetable oil or melted butter
• 1 teaspoon salt
• (If using pre-made cornbread, one large 10–12 inch skillet batch is enough.)

For the Dressing

• Cornbread: 1 large pan, crumbled (from egg bread above)
• White Bread: 10 slices, softened centers only, torn
• Celery: 1 whole bunch, chopped
• Onions: 3–4 large, chopped
• Salted Butter: 1 stick (½ cup)
• Cream of Chicken Soup: 3 cans (10.5 oz each)
• Turkey Broth: 2–3 cups (adjust for moisture)
• Salt: To taste
• Black Pepper: Optional

Instructions

1. Crumble your cooled, day-old cornbread into a very large mixing bowl or roasting pan, breaking it into very fine pieces. Tear the soft insides from the day-old white bread slices into small chunks and scatter them over the cornbread. Do not stir yet.
2. Clean a whole bunch of celery and slice each stalk lengthwise into thin strips. Chop these strips into pea-sized pieces and place them in a large pot. Peel 3–4 onions, slice them thinly, then chop into small squares. Add the onions to the pot with the celery.
3. Pour in just enough water to cover the vegetables by about ½ inch. Add one stick of salted butter on top. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer for 15–20 minutes, until the vegetables are soft. Turn off the heat but leave the pot on the stove.
4. Open three cans of cream of chicken soup and stir them into the hot vegetable-and-butter mixture until fully combined. This creates your flavor base.
5. Pour the hot soup-vegetable mixture evenly over the cornbread and white bread in the mixing bowl, making sure the white bread pieces get soaked. Let everything sit untouched for 15–20 minutes so the bread absorbs the liquid.
6. After resting, begin folding the mixture together with a wooden spoon. Break up any larger bread pieces and mix until the texture becomes thick and evenly moistened, like wet crumbs.
7. Pour in turkey broth one cup at a time, stirring after each addition. Use 2–3 cups, adjusting until the dressing is moist and soft but not runny or soupy.
8. Taste a small spoonful and add a pinch of salt only if needed. Mix well and taste again to confirm the seasoning.
9. Grease a large, deep casserole dish. Spread the dressing evenly in the dish, cover with foil, and bake at 350°F for 30–40 minutes. Remove the foil and bake an additional 15–20 minutes, until the edges bubble and the top is lightly set while the center stays moist.
10. Remove from the oven and let the dressing rest for 5 minutes. Scoop with a large spoon and serve warm.

Nutrition Information:

Serving Size: (Based on 12 servings; values are approximate)
Amount Per Serving: Calories: 285Total Fat: 14gSaturated Fat: 6gCholesterol: 65mgSodium: 860mgCarbohydrates: 31gFiber: 2gSugar: 5gProtein: 7g

Brenda Gantt Cornbread Dressing Recipe captures authentic Southern flavors with simple steps and classic ingredients. Customizing this dressing lets you tweak flavors while keeping the heart of this beloved dish.

Try this recipe to bring a true taste of Southern comfort to your table and share your cooking stories afterward.