Brenda Gantt Cornbread Dressing Recipe

If there’s one dish that truly feels like Southern comfort, it’s Brenda Gantt Cornbread Dressing Recipe. And when Brenda Gantt makes it, you know it’s the real deal. This isn’t just any side dish-it’s a tradition, something we all look forward to during the holidays. Brenda’s version is made with love, laughter, and a whole lot of Southern charm.

Today, we’re diving into Brenda Gantt’s cornbread dressing recipe-fluffy, moist, and packed with flavor. This recipe starts with her signature egg bread, a soft cornbread made with buttermilk and five eggs. That’s the base of everything good that follows.

Whether you’ve been cooking dressing for years or this is your first Thanksgiving in the kitchen, this guide will walk you through every step-just like Brenda would. Let’s get to it, y’all. It’s dressing time!

What Does Brenda Gantt Cornbread Dressing Taste Like?

Brenda Gantt’s cornbread dressing is the very definition of warm and homey. It’s soft but not mushy, rich without being heavy, and the flavors are perfectly balanced. You’ll taste a deep, savory warmth from the celery and onions, with just a hint of sweetness from the egg bread.

The turkey broth brings a deep flavor that ties everything together, while the cream of chicken soup adds a creamy texture that keeps it moist and tender. Every bite feels like Thanksgiving morning.

It’s not spicy or overly seasoned-just clean, classic Southern flavor. If you grew up with dressing on the table during the holidays, this one will taste like coming home.

Ingredients Required for Brenda Gantt Cornbread Dressing Recipe

Here’s the list of Ingredients you’ll need to make this Brenda Gantt Cornbread Dressing

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)

or use a leftover Brenda Gantt Buttermilk Cornbread.

For the Dressing:

• 1 pan of egg bread, crumbled very finely
• 12–14 slices of slightly stale white sandwich bread, torn gently
• 1 bunch celery, strings removed and finely chopped
• 2 large onions, finely chopped
• 1 stick of butter
• Turkey broth (strained)
• 1 can (22 oz) cream of chicken soup (plus more if needed)
• Optional: rubbed sage, salt, or pepper to taste

Kitchen Utensil You’ll Need

1. Large mixing bowl
2. Cast iron skillet or oven-safe baking pan
3. Sharp knife
4. Cutting board
5. Saucepan
6. Wooden spoon or spatula
7. Strainer
8. Baking dish (9×13 or similar size)
9. Oven mitts

Prep Time: 40 minutes
Cook Time: 45–55 minutes
Total Time: ~1 hour 30 minutes
Yield: Serves 8–10

Copycat Brenda Gantt Cornbread Dressing Recipe

Simply follow the steps given below to make your Brenda Gantt Cornbread Dressing at home

Step 1: Make the Egg Bread
Preheat your oven to 400°F. In a mixing bowl, combine 2 cups of self-rising cornmeal mix with 5 eggs and enough buttermilk to make a thick batter. Grease a cold skillet generously with Crisco. Pour the batter into the skillet and bake until set and lightly golden (do not overbake). Let cool.

Crumble the bread finely and set aside.

Step 2: Prep the Veggies
Remove strings from celery and chop finely. Dice the onions. In a saucepan, combine celery, onions, and 1 stick of butter. Add enough water to cover and boil until tender. Set aside.

Step 3: Combine the Dressing
In a large bowl, add the crumbled cornbread and gently torn white bread slices on top. Pour the celery-onion mixture (with butter and water) over the bread. Strain turkey broth and pour over, moistening all the bread.

Step 4: Mix and Combine
Add one can of cream of chicken soup. Mix gently with your hands to combine. If it feels too dry, add a bit more soup or broth. Season with salt, pepper, and sage if desired.

Step 5: Bake the Dressing
Preheat oven to 375°F. Lightly grease a baking dish. Transfer the dressing mixture into the pan and spread evenly. Bake until bubbly and slightly golden on top (about 45 minutes).

Some Tasty Ways To Customize and Serve This Brenda Gantt Cornbread Dressing

1. With Juicy Roasted Turkey
Let’s be honest-nothing beats pairing this cornbread dressing with slices of roasted turkey or Chicken straight from the oven. We always ladle a little warm turkey gravy right over the top. It soaks in and turns that golden crust into pure heaven.

2. Topped with Homemade Giblet Gravy
If you’ve got giblet gravy bubbling on the stove, don’t hold back. A generous pour over your dressing adds that deep, savory flavor we crave every Thanksgiving. Trust us-it’s a match made in Southern heaven.

3. Next to Sweet Potato Casserole
Sweet and savory on the same plate? Yes, ma’am. The soft sweetness of sweet potatoes and marshmallows makes the perfect contrast to the hearty, savory bite of this dressing. We’ve been doing it for years.

4. Alongside Green Beans with Bacon
We like to balance out the richness of the dressing with some fresh green beans cooked low and slow with bacon and onions. It’s simple, but when you put those two on a plate-oh my word, it just works.

5. Paired with Cranberry Sauce
This one might surprise you, but trust us-just a spoonful of tart cranberry sauce next to your dressing gives a sweet pop that brightens the whole dish. We love that little zing, especially with turkey and gravy in the mix.

6. With a Scoop of Collard Greens
There’s something about tender collard greens seasoned with ham hock or smoked turkey that just brings out the best in cornbread dressing. We always have a pot going on the back burner for just this reason.

7. Served as a Base for Leftover Turkey Sandwiches
Okay, this one’s a secret we swear by: take a spoonful of leftover dressing, warm it up, and layer it on a sandwich with turkey and cranberry sauce. It’s messy, but oh so good. It’s our go-to day-after lunch.

8. Topped with a Fried Egg for Breakfast
Yup, we’ve done it. Heat up a little dressing in the skillet, then slide a fried egg on top. That runny yolk over the crispy edges of the dressing? That’s breakfast gold, y’all.

9. Next to a Glazed Ham
Sometimes we do a ham instead of turkey, especially for Christmas. That salty-sweet glaze from the ham mixes with the cornbread dressing and makes every bite better than the last. We always go back for seconds (or thirds!).

10. Served Solo with Hot Sauce and Brenda Gantt Corn Dip
This might sound odd, but if you’ve never had a bowl of warm dressing with a dash of hot sauce and Brenda Gantt Corn Dip on the side, you’re missing out. It’s a little tangy, a little spicy, and a whole lot comforting.

Some Tips on This Brenda Gantt Cornbread Dressing Recipe

1. Use good cornmeal mix.
White Lily self-rising buttermilk cornmeal mix is what Brenda uses-and it makes the egg bread taste just right!

2. Don’t skip the buttermilk.
It makes the cornbread soft and fluffy. Shake it up before you pour!

3. Add all five eggs.
Five eggs might sound like a lot, but they help hold everything together. Trust Brenda!

4. Grease your skillet well.
Use Crisco and don’t heat the pan first. A cold, greased skillet helps the bread come out better.

5. Crumble the cornbread finely.
Break it into tiny pieces so your dressing is soft, not chunky. No big lumps!

6. Use stale bread, not fresh.
Stale bread soaks up the broth better. Fresh bread can get gummy.

7. Chop celery and onions really small.
Nobody wants big bites of crunchy veggies. Cut them tiny so they melt right in.

8. Make sure the broth soaks everything.
Pour broth slowly and stir gently to get all the bread nice and wet.

9. Don’t be afraid to use your hands.
Mixing by hand makes it easier to feel if it’s too dry or too wet. Plus, it’s fun!

10. Taste before baking.
If it needs a little salt or more soup, add it now-before it goes in the oven.

How to Store and Reheat Brenda Gantt Cornbread Dressing Properly

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through. Dressing also freezes beautifully-just thaw and refresh with a bit of broth or soup before reheating.

Common Queries on This Brenda Gantt Cornbread Dressing Recipe

Here, we’ve got you covered with some common questions about the Brenda Gantt Cornbread Dressing that people often ask.

1. What are the ingredients for Brenda Gantt’s cornbread dressing?

From our experience making it every holiday season, the key ingredients are her special egg bread (which is a cornbread made with 5 eggs and buttermilk), white sandwich bread, celery, onions, butter, turkey broth, and cream of chicken soup. Some folks add sage or other spices, but Brenda keeps it classic and Southern.

2. What happened to Brenda Gantt’s YouTube channel?

As of our last check, Brenda’s original YouTube channel had some issues, possibly due to changes in platform policies or technical glitches. But don’t worry-she’s still sharing her heart and recipes on Facebook and other social platforms. Her fans (us included!) always find her again.

3. What brand of flour or cornmeal does Brenda Gantt use?

She’s a big fan of White Lily products-especially the White Lily Buttermilk Self-Rising Cornmeal Mix. That’s what she uses to make her egg bread, and honestly, we’ve tried others but nothing compares. It’s light, fluffy, and just right for Southern recipes.

4. Can I make this dressing ahead of time?

Absolutely! We often make the cornbread a day early, crumble it, and store it in the fridge. You can even mix the entire dressing, freeze it, and bake it fresh on the day of your event. It reheats beautifully with a splash of broth.

5. Does Brenda Gantt use sage in her dressing?

Actually, Brenda doesn’t prefer sage in her dressing-and neither do we! But if your family loves that classic herb flavor, you can definitely stir in a little rubbed sage before baking. It’s all about personal taste.

6. What’s the difference between stuffing and Brenda Gantt Cornbread Dressing?

Good question! Around here, we call it dressing because it’s baked in a dish-not inside the bird. Stuffing usually refers to what’s cooked in the turkey cavity. Brenda’s version is full of bread, broth, and flavor but never stuffed inside the turkey.

7. Can I use chicken broth instead of turkey broth?

Yes, you can. We’ve done it plenty of times when turkey broth wasn’t available. Turkey broth does add a richer, more traditional flavor, but chicken broth works just fine, especially if you season it well.

8. How moist should the dressing be before baking?

From our experience, the mixture should feel soft and slightly wet but not soupy. It should stick together when pressed in your hand. If it’s too dry, just add a little more broth or soup until it’s right.

9. Can I leave out the cream of chicken soup?

We wouldn’t recommend it. The soup helps hold everything together and adds that creamy texture. If you’re out of it, you could try substituting with a homemade white sauce, but Brenda’s recipe really shines with the soup included.

10. What makes Brenda Gantt’s cornbread dressing different from others?

It’s all in the egg bread and the love she puts into every step. Her cornbread isn’t just any cornbread-it’s soft, eggy, and made just for dressing. Plus, everything is pre-cooked and seasoned just right, so all the flavors blend perfectly in the oven.

Brenda Gantt’s Cornbread Dressing Recipe is the kind of dish that brings generations together. It’s simple, heartfelt, and full of Southern tradition. Whether it’s your first or fiftieth time making it, it never fails to please.

Try this recipe at your next holiday gathering and watch the pan disappear. And don’t forget to share the love-pin it, print it, and pass it down. Happy cooking, y’all!

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