Recipe for southern cornbread chicken and dressing

No matter how old you are, in your heart, you’ll go back to your roots.

Close your eyes and imagine the savory and delicious smell of old-fashioned cooking. The smell brings back memories, doesn’t it?

As you take a bite of that moist, savory, and delicious dish, it will transport you in time and make you remember how your grandmother or mother made this recipe.

Chicken and Cornbread dressing

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A post shared by Camirra Williamson (@camirraskitchen)

Now, it’s time for you to pass down the recipe to your kids. The Chicken and Cornbread Dressing is a popular handed-down recipe from generation to generation.

It’s a crowd favorite in the holidays, especially when served on Thanksgiving.

You can also make and serve it on a weekend, but better yet, don’t forget to teach your kids about the traditional recipe.

It’s simple.

YouTube Screenshot / Camirra's Kitchen
Source:

YouTube Screenshot / Camirra's Kitchen

Camirra Williamson, the owner of the YouTube channel Camirra’s Kitchen, posted her version of “Chicken and Cornbread dressing”.

Her channel has delicious recipes, but what her fans love is how straightforward she is with her recipes.

It’s like having your big sister teach you how to cook.

Let’s go ahead and check out her old-school chicken and dressing.

For the broth:

3.5 – 4 lbs. of chicken or 4 leg quarters
1 medium-sized onion

2 carrots
2 stalks of celery
2 bay leaves
1/2 tsp. of peppercorns
Chicken bouillon cube

2 tbsp. of better than bouillon
1/2 tbsp. of chicken seasoning
1/2 tsp. of poultry seasoning
Water

For the cornbread:

3 buttermilk cornbread packages of your choice
2 medium eggs
2 cups of milk
1/4 cup of cooking oil

For the dressing:

1 can cream of chicken or any condensed soup
1 can cream of onion
2 eggs, beaten

1/2 onion
3 tbsp. of butter
2 stalks of celery
Cornbread

Chicken
3 1/2 cups of broth (from your chicken)
1 tsp. of freshly ground pepper
1/2 tsp. poultry seasoning

The steps:

Heat your cast iron with some shortening. In a big bowl, pour all the contents of the buttermilk cornbread mix. Add two eggs, oil, and milk. Mix it well.

Don’t worry if it looks watery, that’s the right consistency.

Carefully pour the mixture on your hot cast iron and bake according to the package instructions.

You can create this a few hours or a few days before you will make your dish.

Breaking bread

Break it, and let it dry out a bit. You can also leave it for about an hour.

In a huge pot, put your 4 chickens, celery, onion, carrots, and garlic, followed by the bay leaves and peppercorns.

Add your bouillon cube and then pour in enough water until everything is covered.

Now, add better than bullion, chicken seasoning, poultry seasoning, and salt.

Simmer for an hour.

After an hour, remove the pot cover and then simmer for another 30 minutes.

Drain your chicken and save the thick broth. You’ll need this later.

Saute onions, celery, and butter. Then add more poultry seasoning.

Pick apart the chicken and set it aside.

In a large bowl, put the cream of onion, cream of chicken, sautéed vegetables, thick broth, and cornbread.

Now, just a little reminder, according to Camirra, the amount of broth that you will add will depend on how much cornbread you have and the texture that you are aiming for.