Brenda Gantt Corn Bread Dressing (Authentic Southern Recipe)
A classic Southern-style Brenda Gantt corn bread dressing made with homemade egg bread, tender vegetables, and rich broth for a comforting, traditional flavor.
Ingredients
- For the Egg Bread Cornbread Base
- 2 cups White Lily self-rising buttermilk cornmeal mix
- Buttermilk enough to moisten the batter
- 5 large eggs
- Solid Crisco for greasing the skillet
- Optional: leftover Brenda Gantt buttermilk cornbread can be used instead of homemade egg bread
- For the Dressing
- 1 pan egg bread crumbled very finely
- 12 –14 slices white sandwich bread slightly stale and gently torn
- 1 bunch celery strings removed and finely chopped
- 2 large onions finely chopped
- 1 stick butter
- Turkey broth strained, as needed for moisture
- 1 can 22 oz cream of chicken soup, plus more if needed
- Optional: rubbed sage to taste
- Optional: salt and black pepper to taste
Instructions
- Make the Egg Bread (Cornbread Base) Preheat the oven to 400°F (200°C). In a mixing bowl, combine 2 cups of self-rising cornmeal mix, 5 large eggs, and enough buttermilk to form a thick batter. Grease a cold skillet generously with solid Crisco. Pour the batter into the skillet and bake until set and lightly golden. Avoid overbaking. Allow the cornbread to cool completely, then crumble it very finely for use in the dressing.
- Prepare the Vegetables Remove strings from 1 bunch of celery and chop finely. Dice 2 large onions. In a saucepan, combine the chopped celery, onions, and 1 stick of butter. Add enough water to cover the vegetables and bring to a boil. Cook until tender, then set aside.
- Combine the Dressing In a large mixing bowl, place the finely crumbled egg bread and the 12–14 slices of torn white bread. Pour the cooked celery-onion mixture (with butter and water) over the bread. Strain turkey broth and add enough to moisten all the bread evenly, ensuring a uniform consistency.
- Mix and Season Add 1 can (22 oz) of cream of chicken soup to the bread mixture. Gently combine the ingredients with your hands or a large spoon until fully incorporated. Adjust moisture with additional broth or soup if necessary. Season with salt, pepper, and optional rubbed sage to taste.
- Bake the Dressing Preheat the oven to 375°F (190°C). Lightly grease a baking dish and transfer the dressing mixture into it, spreading evenly. Bake for approximately 45 minutes, or until the top is lightly golden and the dressing is bubbly.
Notes
- The cornbread (egg bread) should be fully cooled before crumbling to ensure an even texture in the dressing.
- Crumble the egg bread very finely; larger pieces can affect the final consistency.
- Slightly stale white bread absorbs broth better and helps balance moisture.
- Add turkey broth gradually to avoid making the dressing too wet before baking.
- Cream of chicken soup adds richness and helps bind the mixture; adjust the amount based on desired moisture.
- Rubbed sage is optional and should be added lightly to avoid overpowering the flavor.
- The dressing should be moist but not soupy before going into the oven.
- Bake uncovered to allow the top to become lightly golden while the inside stays tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.