The Best Ever Cornbread Dressing
For the cornbread:
  • 4 cups self-rising cornmeal
  • 3 cups non-dairy milk
  • 3 tablespoons apple cider vinegar
  • 1 cup luke-warm water
  • ½ cup canola oil + 2 tablespoons for pan
For the dressing:
  • 1 rotisserie chicken, pulled off the bone and shredded
  • 4 pints low-sodium chicken broth
  • 6 eggs, beaten
  • 5 slices white bread, toasted
  • 1 cup onions, diced
  • ½ cup green bell peppers, diced
  • ½ cup celery, diced
  • 2 tablespoons canola oil
  1. Preheat the oven to 400 degrees F.
  2. In a bowl, whisk together the non-dairy milk and apple cider vinegar and set aside.
  3. In another large bowl, whisk together the cornmeal, water, and canola oil. Pour in the milk and vinegar mixture. Set aside.
  4. In a large cast iron skillet, heat 2 tablespoons canola oil over high heat until very hot. Pour in cornbread mixture onto hot grease (be careful, it may splash).
  5. Place in the oven to bake for 30 minutes, or until golden brown.
  1. Once the cornbread has cooled, in an extra large bowl mix all the ingredients together (including the cornbread) until the mixture is soupy (you may need extra broth if it isn't-- dry dressing is not good!).
  2. Re-heat the skillet with 2 tablespoons canola oil.
  3. Pour the dressing mixture back into the hot cast iron skillet.
  4. Place in the oven to bake for 30-45 minutes, or until the edges are crispy and golden brown. Make sure not to overcook the dressing; you want it to be moist.
  5. Serve warm as a side for any holiday meal.
Recipe by Vivian & Me at