If there’s one dish that truly says “Thanksgiving” in the South, it’s cornbread dressing-and Brenda Gantt’s version? Oh honey, it’s pure comfort in a casserole dish. And this Brenda Gantt’s Cornbread Dressing Recipe is my family favorite for any occasion.
Full of rich flavor, family tradition, and that unmistakable homemade warmth, this recipe is the kind that’ll have everyone asking for seconds. Maybe thirds.
Brenda brings it all together with love, and today I’m gonna walk you through every single step, just the way she does in her cozy Alabama kitchen.
What Does Brenda Gantt’s Cornbread Dressing Taste Like?
This homemade southern dish is warm, savory, buttery, and rich with just a hint of sweetness from the egg bread.
You’ll taste tender onions and celery in every bite, wrapped in a soft, fluffy texture with just enough firmness to hold up.
This Brenda Gantt style cornbread dressing is not supposed to slice like a cake-this is that good, old-fashioned, scoop-it-on-your-plate kind of dressing. It’s soul food at its finest.
Ingredients Required for Brenda Gantt’s Cornbread Dressing Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt’s Cornbread Dressing
- 1 big pan of Brenda’s egg bread or Brenda Gantt’s Cornbread
- 10 slices of white loaf bread, slightly stale, torn into small pieces (no crusts if you prefer)
- 1 whole bunch of celery, chopped
- 3 medium to large yellow onions, chopped
- 1 stick of salted butter
- 3 cans of cream of chicken soup (not the low-sodium or healthy kind)
- 3 cups of turkey broth (homemade from your turkey, or use rich chicken broth)
- A pinch of salt, to taste
- A sprinkle of sage, if that’s your thing (Brenda doesn’t use it, but you can)
Kitchen Utensil You’ll Need
- Large stock pot (for boiling veggies)
- Large mixing bowl
- Casserole dish (deep one, or two medium pans)
- Wooden spoon or spatula
- Measuring cups
- Knife and cutting board
Prep Time: 30 minutes
Cook Time: 45-60 minutes
Serves: 10-12 hungry guests
Copycat Brenda Gantt’s Cornbread Dressing Recipe
Simply follow the steps given below to make your Brenda Gantt’s Cornbread Dressing at home
1. Cook Your Veggies
Chop your celery (stalks and all!) and onions, and toss ’em into a stock pot. Add just enough water to barely cover the veggies, then add one stick of salted butter. Boil until everything is tender and your kitchen smells heavenly.
2. Add the Cream of Chicken Soup
Once the veggies are tender, stir in three cans of regular cream of chicken soup. Mix gently and let it warm through. This is your flavor base!
3. Prepare the Breads
Crumble your pre-made egg bread (you can find Brenda’s egg bread recipe in her book or previous video). Tear up 10 slices of slightly stale white bread-just the soft insides, y’all-and scatter them over the top of the crumbled egg bread in a big ol’ mixing bowl or pan. Don’t stir yet!
4. Pour It Over
Take your hot veggie-soup mixture and pour it gently over the breads. Make sure every bit of loaf bread gets a little love. Then let it sit for about 15–20 minutes so all those flavors can soak in.
5. Add the Broth
Measure out 2 to 3 cups of rich turkey broth and gently stir it into the mix. If it looks a little dry, add a bit more. Use the back of your spoon to mash and mix-until everything is blended well but not mushy.
6. Taste, Adjust and Serve
Give it a taste. Add a little salt if needed. This is the moment to add sage if that’s your family’s tradition. Transfer to a deep casserole dish (or two). Bake at 350°F until it’s hot, bubbly, and lightly set-about 45 to 60 minutes. It’ll stay soft inside, not dry or stiff.
Some Tasty Ways To Customize and Serve This Brenda Gantt’s Cornbread Dressing
1. With a Perfectly Roasted Turkey
Nothing beats the classic combination of Thanksgiving turkey and cornbread dressing. Picture it: crispy, golden skin on the turkey, juicy inside, paired with that savory, buttery dressing. Each bite feels like a warm hug from the inside.
2. On the Side of Sweet Potatoes
The sweetness of caramelized roasted sweet potatoes pairs so perfectly with the savory richness of cornbread dressing. The balance of flavors? Simply unbeatable. Try adding a little cinnamon or brown sugar to the sweet potatoes for extra magic.
3. Topped with Gravy
If you love dressing with a bit more decadence, then ladle some rich turkey gravy or giblet gravy over the top. The gravy seeps into the dressing, making it even more moist and flavorful. Trust me, it’s the kind of comfort food that makes you close your eyes and savor every bite.
4. Alongside Collard Greens
This one’s for the soul food lovers. Collard greens, with their slightly bitter bite, balance out the rich, buttery dressing beautifully. The combination of textures and flavors will have your tastebuds dancing.
5. With Cranberry Sauce
The tang of cranberry sauce is a perfect counterpoint to the creamy, savory dressing. Whether you’re dolloping a spoonful of homemade cranberry sauce or using the canned kind (no judgment!), this pairing is a match made in heaven.
6. With Fried Chicken
Fried chicken and cornbread dressing? A Southern dream. The crispy, golden crust on the chicken and the soft, fluffy dressing are such a satisfying combo. You might even end up making it for Sunday supper, not just Thanksgiving!
7. As a Standalone Meal
You don’t need anything else-seriously. Grab a big spoonful (or two) of that cornbread dressing, maybe a side salad with a simple vinaigrette, and you’ve got yourself a complete meal. Sometimes, all you want is a big bowl of comfort, and this dressing is more than enough to fill your belly and your heart.
8. As a Side for Roast Beef or Ham
Cornbread dressing isn’t just for turkey. Try it alongside roast beef or glazed ham-especially around the holidays when both are in the mix. The savory dressing adds richness that complements the savory, slightly sweet ham or beef perfectly.
9. With a Side of Corn on the Cob
Now, this might sound a bit unexpected, but trust us-it works! The sweet, juicy corn on the cob, especially when slathered in butter, pairs surprisingly well with the deep, savory flavors of the dressing. It’s that Southern simplicity we can’t resist.
10. With a Green Bean Almondine
If you want something light and fresh alongside your dressing, go for a crispy green bean almondine. The crunch of the almonds and the lightly sautéed green beans give a nice contrast to the soft, moist dressing. Plus, it’s a great way to sneak in some greens!
Some Tips on This Brenda Gantt’s Cornbread Dressing Recipe
1. Use Stale Bread
I always make sure my white loaf bread is just a little stale, not fresh from the store. If it’s too soft, your dressing might turn out too mushy. A day or two old bread works best!
2. Don’t Skip the Celery
I know some people don’t like celery, but trust me, when it’s mixed into the dressing, you won’t even know it’s there-except for the amazing flavor it adds! It’s a must!
3. Crumbled Bread, Not Chunks
When you crumble your egg bread and white loaf bread, make sure it’s really fine. No big hunks, please! This helps the broth soak in better and makes for a nice, soft texture.
4. Let the Bread Absorb the Goodness
After you pour your hot veggie-broth mix over the bread, let it sit for 15-20 minutes. It’s super important! This helps all the flavors soak into the bread so every bite is full of flavor.
5. Use Regular Cream of Chicken Soup
Don’t use the low-sodium or heart-healthy kind of cream of Brenda Gantt’s Potato Soup! It’s too thin, and you want that thick, creamy goodness in your dressing. Trust me, it makes a big difference.
6. Add Enough Broth
I always measure out 2 to 3 cups of turkey broth, but don’t be afraid to add a little more if it looks dry. You want it moist, but not swimming in liquid-just enough to make it soft and flavorful.
7. Be Gentle When Mixing
When you’re mixing your dressing, don’t stir it too hard. You want everything combined, but you don’t want to squish the bread too much. Gently fold it together, and you’ll get the perfect texture.
8. Give It a Taste!
Before you bake, taste your mixture. I always check for salt. If it needs a little extra, add some! You can also add sage if that’s what your family likes, but I keep it simple and don’t use it in my dressing.
9. Bake It Slow and Steady
I bake my dressing at 350°F for about 45 to 60 minutes. It should be hot and bubbly with a little crisp around the edges, but still soft inside. Don’t rush it-let it bake until it’s perfect.
10. Make Extra for Leftovers
This dressing is so good, you’ll want leftovers. Make extra so you can enjoy it the next day. It’s great heated up, and you can even freeze some if you have too much. Trust me, it’ll taste just as good the next time!
How to Store and Reheat Brenda Gantt’s Cornbread Dressing Properly
Got leftovers? Lucky you. Store the dressing in an airtight container in the fridge for up to 3–4 days. To reheat, pop it in the oven at 300°F until warmed through, or microwave individual portions with a splash of broth to keep it moist.
Brenda Gantt’s Cornbread Dressing Recipe
Ingredients
- 1 big pan of Brenda’s egg bread cornbread, crumbled finely
- 10 slices of white loaf bread slightly stale, torn into small pieces (no crusts if you prefer)
- 1 whole bunch of celery chopped
- 3 medium to large yellow onions chopped
- 1 stick of salted butter
- 3 cans of cream of chicken soup not the low-sodium or healthy kind
- 3 cups of turkey broth homemade from your turkey, or use rich chicken broth
- A pinch of salt to taste
- A sprinkle of sage if that’s your thing (Brenda doesn’t use it, but you can)
Instructions
- Chop your celery (stalks and all!) and onions, and toss ’em into a stock pot. Add just enough water to barely cover the veggies, then add one stick of salted butter. Boil until everything is tender and your kitchen smells heavenly.
- Once the veggies are tender, stir in three cans of regular cream of chicken soup. Mix gently and let it warm through. This is your flavor base!
- Crumble your pre-made egg bread (you can find Brenda’s egg bread recipe in her book or previous video). Tear up 10 slices of slightly stale white bread-just the soft insides, y’all-and scatter them over the top of the crumbled egg bread in a big ol’ mixing bowl or pan. Don’t stir yet!
- Take your hot veggie-soup mixture and pour it gently over the breads. Make sure every bit of loaf bread gets a little love. Then let it sit for about 15–20 minutes so all those flavors can soak in.
- Measure out 2 to 3 cups of rich turkey broth and gently stir it into the mix. If it looks a little dry, add a bit more. Use the back of your spoon to mash and mix-until everything is blended well but not mushy.
- Give it a taste. Add a little salt if needed. This is the moment to add sage if that’s your family’s tradition. Transfer to a deep casserole dish (or two). Bake at 350°F until it’s hot, bubbly, and lightly set-about 45 to 60 minutes. It’ll stay soft inside, not dry or stiff.
Video
Notes
Common Queries on This Brenda Gantt’s Cornbread Dressing Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt’s Cornbread Dressing that people often ask.
1. What ingredients are in cornbread dressing?
Cornbread dressing is made with crumbled egg bread (a soft cornbread), white loaf bread, celery, onions, butter, cream of chicken soup, turkey broth, and a little salt for flavor. The heart of the dish is the rich, savory combination of those veggies, butter, and soup soaked into the bread. You can also add sage if your family enjoys that flavor!
2. What is the difference between cornbread stuffing and cornbread dressing?
Stuffing and dressing are often used interchangeably, but traditionally, stuffing is cooked inside the turkey, while dressing is cooked outside of it in a separate dish. Cornbread stuffing may also be a bit more compact, while cornbread dressing (like this recipe) tends to be soft and fluffy, soaking up all those delicious flavors from the broth and veggies.
3. What is traditional dressing made of?
Traditional dressing is usually made from crumbled cornbread or white bread, mixed with vegetables like onions and celery, a rich stock (chicken or turkey), and seasonings like salt, pepper, and sometimes sage or thyme. In Brenda’s version, you get extra richness from the addition of cream of chicken soup and turkey broth, creating a flavorful, tender dressing that melts in your mouth.
4. How do you dry cornbread for dressing?
To dry cornbread for dressing, simply bake it ahead of time and let it sit out, uncovered, for a few hours or overnight. If you’re in a rush, you can cut the cornbread into cubes and bake them in a low oven (about 250°F) for 10–15 minutes to dry them out. The drier the cornbread, the better it will absorb all the delicious flavors from the broth and soup.
5. Can I use store-bought cornbread for this recipe?
Yes, you can definitely use store-bought cornbread if you’re short on time, but the texture and flavor might not be quite the same as homemade. Brenda’s recipe calls for a soft, eggy cornbread that she bakes herself. If you go the store-bought route, make sure it’s not overly sweet and try to dry it out a bit for the best result.
6. Why do we use both white loaf bread and cornbread in the dressing?
The white loaf bread adds a little more softness and body to the dressing, while the cornbread brings a distinct, comforting flavor. By combining both, you get a balanced texture: the white bread helps soak up the broth, while the cornbread gives it that classic Southern feel. It’s all about creating a perfect blend of flavor and texture!
7. How long does cornbread dressing last in the fridge?
Cornbread dressing will last about 3 to 4 days in the fridge when stored in an airtight container. If you want to keep it longer, you can freeze it! Just let it cool completely before transferring it to a freezer-safe container. It’ll keep for about 2 to 3 months, and you can reheat it in the oven or microwave.
8. Can I use chicken broth instead of turkey broth?
Yes, you can! While turkey broth adds a deep, rich flavor that pairs wonderfully with the dressing, chicken broth is a great substitute if turkey broth isn’t available. Just make sure to use a good-quality broth to ensure your dressing has the best flavor.
9. Why do you use cream of chicken soup in cornbread dressing?
Cream of chicken soup adds a wonderful creamy texture and richness to the dressing. It helps to bind everything together while giving it that extra layer of flavor. Plus, it’s an easy shortcut to make sure the dressing stays moist without being overly greasy.
10. Can I make cornbread dressing ahead of time?
Absolutely! In fact, Brenda recommends making your cornbread dressing a day or two ahead of time. After assembling it, you can cover it and refrigerate it until you’re ready to bake. This actually allows all the flavors to marry even better, making your dressing even tastier. Just pop it in the oven to heat through, and you’re good to go!
Y’all, this dressing is more than just food-it’s tradition. It’s memories, family, stories around the table, and giving thanks for what matters most. Brenda Gantt’s cornbread dressing isn’t fancy. It’s real. It’s rich. And it’s absolutely full of love. Make it just the way she does, and I promise-your Thanksgiving table will never be the same again.
Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!
Looks Delicious
Thanks
Thanks for the recipe
Welcome