Smoked Cornbread Dressing Recipe

Southern Cornbread Dressing on the Big Green Egg

Southern Cornbread Dressing on Smoker

We always serve Southern Cornbread Dressing at our Thanksgiving alongside the Turkey. And this year I decided to cook the cornbread dressing on the Big Green Egg smoker instead of in the oven.

I wanted to get some smoke on the dressing and add that extra layer of flavor. I wasn’t sure if it would work, but this smoked Southern Cornbread Dressing ended up turning out much better than I ever expected.

To start I cooked two large cakes of cornbread. You can use any cornbread recipe you like, or even use a mix from the store, but here is the recipe I used:

Cornbread Recipe

– 1 ½ cups self-rising corn meal
– ¾ cup self-rising flour
– 2 ¼ cups buttermilk
– ¼ cup water
– pinch of salt
– 4 Tbsp oil

In a large cast iron skillet, add the 4 Tbsp oil and place in oven preheated to 405 degrees. Allow cast iron skillet and oil to heat while you combine remaining ingredients.

Whisk together all the dry ingredients. Then add buttermilk and water and stir until combined.

Remove skillet from oven and add cornbread mixture to hot skillet. Place in oven and bake for 30-35 minutes.

smoked southern cornbread dressing

To make your Southern Cornbread Dressing, you will need:

– 2 large cakes crumbled cornbread
– 1lb cooked and pulled chicken meat
– 2 hard boiled eggs (grated)
– 3 stalks celery (diced)
– 1 small onion (diced)
– 1 small jar pimento peppers
– 4 – 7 cups chicken stock
– 1 Tsp AP Seasoning (recipe below)
– ½ Tsp Sage
– ½ Tsp Poultry Seasoning

First, sauté the celery and onion for 3 minutes. Next, combine the cornbread, eggs, celery and onion mixture and pimento peppers. Add 2 – 3 cups of chicken stock and mix.

Add seasoning and chicken and mix. Add 1 – 3 additional cups of chicken stock. Your Southern Cornbread Dressing should be runny but not soupy. Once you have the consistence you like, taste for seasoning and adjust for your liking. Now that your cornbread dressing is combined, it’s ready to be panned.

smoked southern cornbread dressing

I like to use either 2 small food service pans or one large food service pan. Just make sure not to overfill your pans.

Fire your Big Green Egg Smoker up to 375 and hold the temps steady. Add a small amount of pecan or hickory wood for a very light smoke.

Once your smoker is up to temp, place your pan of Southern Cornbread Dressing on the smoker and close the lid.

Your Southern Cornbread Dressing will cook for about 1 hour. You will know it’s ready when it’s tightened up and the top and edges are a nice, golden brown.

smoked southern cornbread dressing

Once it is ready, all that’s left to do is eat and enjoy this delicious smoked, Southern Cornbread Dressing.

You can serve it with cranberry sauce or gravy. Cornbread dressing is a staple around here in the south on Thanksgiving.

Malcom Reed
Killer Hogs BBQ Cooking Team
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Southern Cornbread Dressing on the Big Green Egg

Comments 6

  1. Malcolm, Tried your Southern Cornbread Dressing on the Green Egg. It was GREAT! I couldn’t tell if it was to be cooked indirect, or direct. I tried direct and ended up burning the bottom a bit. Next time, indirect. But there will most definitely be a next time. Thanks for the GREAT recipe.

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  2. I have cooked your honey baked ham twice and everyone loved it. Doing it again this year and also adding either the whole smoked turkey or the turkey breast. Wanting to try the southern cornbread dressing but in the recipe it calls for ap seasoning posted below but can not find. also what is the poultry seasoning?

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  3. Very dumb question: can you use browned sausage in place of the chicken or this dressing? I’m looking at a few cornbread sausage dressing ideas for a turducken

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