This is the BEST Soul Food Cornbread dressing ever!


This is my most complicated dish. My dressing recipe involves many steps over a 2 day period! No kidding. My cornbread dressing evolved over many years by watching and listening carefully to others. The result is the best ever Cornbread Dressing dish!

Day 1- Make the cornbread

Just follow the recipe on the Quaker Yellow Corn Meal container.
I use buttermilk. I also use an whole egg, not just the egg white.
The cornbread should be cooked on the stovetop. You have to watch it carefully so that it will not burn!
When you flip it, add oil to the skillet so that it will not stick. It takes good skills to do a perfect cornbread flip.
When done, remove from skillet, cover with foil until ready to make the dressing.

The flipped cornbread – finished. Cover with foil until the next day.

Day 2 – Making the cornbread dressing

Step 1- Preparing the broth and giblets.


  • Water
  • Chicken bouillon powder or cubes
  • Chicken gizzards
  • Chicken livers


Use 2 separate pots for boiling water. Chicken gizzards require longer boiling time.
When done, use a food processor to mince the gizzards and livers. Save the broth as that will be used in the dressing to make it moist.

Step 2- Making the cornbread dressing.


  • Yellow cornbread
  • Day old bread or bread croutons for stuffing
  • Rubbed sage
  • Cooked minced chicken gizzards and chicken livers
  • Cream of chicken soup
  • Cream of celery soup
  • Celery, chopped
  • Green bell pepper, chopped
  • Onion, chopped
  • Garlic, minced
  • Eggs
  • Chicken broth
  • Vegetable oil


Crumble the cornbread into a large pot / Dutch oven.
Add additional day old bread, or bread for dressing.
Add rubbed sage and mix well.
Add the cooked minced chicken livers and chicken livers.
Add cream of chicken and cream of celery soups.
Add the cooked chicken broth to desired consistency to start blending of flavors.

Sautee the celery, bell pepper, onion, garlic until soft and onions are transparent. Add to the above prepared pot of corn bread mixture.

Mix the cooked cornbread, bread, cream of chicken soup, sautéed celery, sautéed green pepper, sautéed onion, sautéed garlic, rubbed sage, cooked chicken gizzards (minced), cooked chicken livers (minced) and chicken broth.
Taste… you may not need any additional seasoning because of the broth and creamed soups.
Add at least 3 raw eggs and mix well.

Add vegetable oil to baking pan(s).
Pour into baking pan covered with foil and bake for 45 minutes.

Uncover and continue baking for 15 minutes until brown.

I hope you will try. Your family and friends will appreciate finally having some delicious homemade cornbread dressing!