Chicken-and-Cornbread Dressing

A favorite Southern side dish moves front and center as an all-in-one skillet supper.


Makes 8 to 10 servings
Total time: 45 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 45 Minutes


1 cup chopped sweet onion
1 cup chopped celery
2 tablespoons chopped fresh sage
1 teaspoon freshly ground pepper
2 tablespoons canola oil
2 cups self-rising white cornmeal mix
2 cups buttermilk
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/4 cup butter, melted
2 tablespoons sugar
2 cups chopped cooked chicken


1. Preheat oven to 425°. Sauté first 4 ingredients in hot oil in a 12-inch cast-iron skillet over medium heat 8 to 10 minutes or until tender. Remove from skillet; wipe skillet clean.

2. Stir together cornmeal mix, buttermilk, and next 4 ingredients just until moistened. Stir in onion mixture and chicken just until blended. Pour batter into hot 12-inch skillet.

3. Bake at 425° for 25 to 30 minutes or until golden brown.