Brenda Gantt Cornbread Dressing Recipe

This Brenda Gantt–style cornbread dressing is the kind of recipe that feels like it belongs on a handwritten card tucked inside a well-used cookbook. It’s hearty, comforting, and rooted in simple Southern cooking where flavor comes from patience, good ingredients, and knowing when not to overdo things.

When I first started making cornbread dressing this way, I learned quickly that balance matters more than exact measurements. Too wet and it turns mushy, too dry and it loses that soft, spoonable texture that makes it so comforting.

This recipe leans into that old-fashioned approach Brenda Gantt is known for, using crumbled cornbread, sautéed vegetables, warm seasoning, and a gentle hand with the broth. It’s perfect for holidays, Sunday dinners, or anytime you want a dish that feels like home.

Ingredients

For the Cornbread Base

• 1 large skillet of homemade cornbread, fully cooled and crumbled
• 2 slices day-old white bread or biscuits, crumbled (optional but traditional)

For the Dressing

• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 3 tablespoons butter
• 2 large eggs, lightly beaten
• 2½ to 3 cups chicken broth (use halal-certified or homemade)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon dried sage
• ¼ teaspoon poultry seasoning
• Optional: a pinch of dried thyme

Preparation and Cooking Time

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 5 minutes
Servings: 6–8

Preparing the Cornbread

The foundation of this dressing is good cornbread. If you’re making it from scratch, bake it a day ahead and let it dry slightly. This helps the cornbread absorb the broth without turning soggy.

Crumble the cornbread into a large mixing bowl using your hands. The texture should be coarse, not fine. Add the crumbled white bread or biscuits if using. This combination gives the dressing a lighter, fluffier texture, something I skipped once and immediately missed.

Cooking the Vegetables

In a skillet over medium heat, melt the butter. Add the chopped onion and celery and cook for 6–8 minutes until soft and fragrant but not browned.

This step is essential. Raw onion or celery in dressing stands out in the wrong way. Cooking them gently brings sweetness and depth that blends into the cornbread instead of overpowering it.

Let the vegetables cool slightly before adding them to the cornbread mixture.

Mixing the Dressing

Add the sautéed vegetables to the bowl of crumbled cornbread. Sprinkle in the salt, black pepper, sage, poultry seasoning, and thyme if using. Stir gently to distribute the seasoning evenly.

Add the beaten eggs and begin pouring in the chicken broth slowly, stirring as you go. The mixture should be very moist but not soupy. It should hold together when scooped but still feel soft and loose.

This is where I made my biggest mistake early on by adding all the broth at once. Start with 2½ cups and only add more if needed.

Baking the Cornbread Dressing

Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish and spoon the dressing mixture into it, spreading evenly.

Bake uncovered for 40–45 minutes, until the top is lightly golden and the center is set but still moist. If the top browns too quickly, loosely cover with foil during the last 10 minutes.

The dressing should be tender and spoonable, not dry or crumbly.

Texture and Flavor Tips

If your dressing looks dry before baking, add a splash more broth and gently fold it in.

For a softer center, cover the dish with foil for the first 20 minutes, then uncover to finish baking.

If you prefer a crispier top, drizzle a tablespoon of melted butter over the surface before baking.

Always taste the mixture before baking and adjust the seasoning. Cornbread varies in saltiness, so this step matters.

@budgetbytes

Serving Suggestions

Brenda Gantt’s cornbread dressing is traditionally served with:

• Roast or baked chicken
• Turkey for holidays
• Mashed potatoes and gravy
• Green beans or collard greens
• Cranberry sauce or relish

It also works beautifully as a standalone comfort dish with a spoonful of gravy on top.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, cover with foil and warm in a 325°F oven for 15–20 minutes. Add a splash of broth if needed to restore moisture.

Cornbread dressing can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this dressing ahead of time?

Yes. You can assemble the dressing up to one day ahead, cover tightly, and refrigerate. Bake just before serving for the best texture.

Is this stuffing or dressing?

This is dressing because it’s baked outside the bird. The terms vary by region, but the method here is classic Southern dressing.

Can I make it without eggs?

Yes, but the texture will be slightly looser. The eggs help bind everything together, so expect a softer result.

What if my dressing turns out dry?

Add warm broth a little at a time, stir gently, and reheat covered. Dry dressing is usually just under-hydrated.

Can I add meat?

Traditionally, this version is meat-free, but you can add cooked chicken or turkey if you like. Avoid pork-based meats if you’re keeping it halal.

Final Thoughts

This Brenda Gantt cornbread dressing recipe is all about tradition, simplicity, and knowing your ingredients. It’s not fussy, it doesn’t rely on shortcuts, and it rewards you with a dish that feels deeply comforting and familiar. Once you’ve made it a few times, you’ll start adjusting it by feel, just like generations of Southern cooks before us.

It’s the kind of recipe that shows why simple food, made with care, will always stand the test of time.