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This Cornbread Dressing is a Southern staple that combines buttery, crumbly cornbread with savory herbs, onions, and celery for the perfect holiday side dish. The combination of toasted bread and cornbread creates a moist and flavorful dressing that pairs wonderfully with turkey, chicken, or ham. Let’s dive into this recipe that’s guaranteed to be a hit at your table!
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Ingredients:
Cornbread:
1 cup self-rising cornmeal – I recommend using Martha White for best results.
½ cup self-rising flour – White Lily is my go-to for light, fluffy cornbread.
¾ cup buttermilk – Adds a rich tanginess and keeps the cornbread moist.
2 eggs – Provides structure and helps the cornbread rise.
2 Tbsp vegetable oil – Adds moisture and a soft texture.
Dressing:
8 Tbsp butter (1 stick) – Gives the dressing a rich, buttery flavor.
3 medium onions, chopped – Adds sweetness and depth of flavor.
4 stalks celery, chopped – For a subtle crunch and classic flavor.
1½ tsp dried sage – The key seasoning that gives the dressing its traditional taste.
1 tsp poultry seasoning – A savory blend of herbs to enhance the flavors.
¾ tsp salt – To bring out all the flavors.
½ tsp pepper – Adds just the right amount of spice.
3 pieces of toast, crumbled – Adds extra texture and absorbs the flavorful broth.
½ cup milk – Helps bind the dressing together.
3 eggs, lightly beaten – Adds richness and helps the dressing set.
2 to 2½ cups chicken stock or broth – Moistens the dressing and makes it soft.
2 Tbsp butter – For dotting on top before baking to give a golden, crispy finish.
Instructions:
Preheat the oven:
Set your oven to 400°F to bake the cornbread. You’ll lower the temperature later for the dressing.
Make the cornbread:
In a medium bowl, mix together the cornmeal, self-rising flour, buttermilk, eggs, and vegetable oil until well combined. Pour the batter into a lightly greased 9-inch cast iron skillet (or a regular baking pan if you don’t have one). Bake for 20-25 minutes, or until golden brown. Once baked, crumble the cornbread into small pieces and set it aside to cool.
Sauté the veggies:
In a large skillet, melt 8 tablespoons of butter over medium heat. Add the chopped onions and celery, and cook until softened, about 10 minutes. This will help release their sweetness and enhance the dressing’s flavor.
Season the veggies:
Stir in the dried sage, poultry seasoning, salt, and pepper. This step infuses the vegetables with the delicious, herby flavors of traditional dressing.
Assemble the dressing:
In a large mixing bowl, combine the crumbled cornbread and crumbled toast. These two types of bread work together to give your dressing the perfect balance of moistness and structure.
Add the wet ingredients:
In a separate bowl, whisk together the milk and beaten eggs, then pour this mixture over the cornbread and toast. Gradually stir in 2 cups of chicken stock, adding more as needed to ensure the dressing is very moist but not soupy.
Combine and transfer:
Stir in the sautéed onion and celery mixture. The combined mixture should hold together and be well-moistened. Transfer everything into a greased baking dish.
Add butter on top:
Dot the top of the dressing with small slivers of butter. This step creates a crispy, buttery topping that contrasts with the soft interior.
Bake the dressing:
Lower the oven temperature to 350°F and bake for 30 minutes, or until the top turns a light golden brown and the dressing is set in the center.
Serving Suggestions:
This cornbread dressing pairs beautifully with roast turkey, chicken, or ham and can be served with a drizzle of gravy on top. Add it to your holiday spread, and it will surely be a family favorite!
Tips:
Make ahead: You can prepare this dish a day in advance, store it in the fridge, and bake it fresh before serving.
Add-ins: For a twist, try adding cooked sausage, dried cranberries, or pecans for additional flavors and textures.
Freeze for later: This dressing freezes well—perfect for making in large batches and saving for future meals.
Enjoy the hearty, comforting flavors of this classic Cornbread Dressing! It’s the perfect side to warm you up and bring a taste of tradition to your meal.
