Southern Cornbread Dressing
This is the quintessential southern cornbread dressing, striking the perfect balance between moist and fluffy. It starts with a savory, from-scratch buttermilk cornbread (no sugar!) which is then crumbled and combined with a rich base of sautéed onion, celery, and garlic. Seasoned with a classic blend of sage, parsley, and other spices, and bound together with eggs and chicken stock, this dressing bakes up golden-brown and is packed with comforting holiday flavor.
Equipment
- 10-inch cast-iron skillet (for cornbread)
- 9x13 inch baking dish
- Large mixing bowl
- Medium skillet (for sautéing)
- Whisk
- Spatula
- Measuring cups and spoons
- Chef's knife
- Cutting board
Ingredients
For the Savory Cornbread Base: Ideally, make this one day ahead
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs lightly beaten
- 1 1/2 cups low-fat buttermilk
- 1/2 cup 1 stick unsalted butter, melted
- 2 tbsp bacon grease or butter for greasing the skillet
For the Dressing:
- 1 batch of savory cornbread crumbled (should be 7-8 cups)
- 3 tbsp unsalted butter
- 1 large yellow onion finely diced
- 2 long stalks of celery finely diced (about 1 cup)
- 3-4 cloves garlic minced
- 2 1/2 cups chicken stock warmed
- 2 large eggs lightly beaten
- 2 tbsp fresh parsley minced
- 2 tsp dried sage
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt or to taste
- 1/2 tsp fresh cracked black pepper
- Butter or non-stick spray for greasing the baking dish
Instructions
Prepare the Cornbread (Day Before):
- Preheat your oven to 400°F (200°C). Place the bacon grease or 2 tbsp butter in a 10-inch cast-iron skillet and put the skillet in the oven to heat up.
- In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the wet ingredients: eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix; a few lumps are fine.
- Carefully remove the hot skillet from the oven. Swirl the melted grease/butter to coat the bottom and sides. Pour the cornbread batter into the hot skillet.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let it cool completely, then crumble it by hand into a very large mixing bowl. You want a mix of small and medium crumbs. Leave it uncovered on the counter overnight if possible.
Prepare the Dressing:
- Preheat the oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter or non-stick spray.
- In a medium skillet, melt the 3 tbsp of butter over medium heat. Add the diced onion and celery. Sauté for 8-10 minutes, stirring occasionally, until very soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant. Scrape the entire vegetable mixture (including any butter) into the large bowl with the crumbled cornbread.
- Add the seasonings to the cornbread bowl: fresh parsley, dried sage, garlic powder, onion powder, salt, and pepper. Toss gently to combine everything.
Combine and Bake:
- In a separate bowl, whisk together the 2 lightly beaten eggs and the 2 1/2 cups of warmed chicken stock.
- Pour this liquid mixture all over the cornbread and vegetable mix. Use a large spoon or spatula to gently fold everything together until the cornbread has absorbed all the liquid. It should be very moist, but not a soupy puddle.
- Spoon the dressing mixture into the prepared 9x13 baking dish. Spread it into an even layer, but do not pack it down.
- Bake, uncovered, for 35-40 minutes, or until the top is beautifully golden brown and the edges are slightly crispy. The center should be set and register at least 165°F (74°C) on an instant-read thermometer.
- Let the dressing rest for 10 minutes before serving.
Notes
Storage Tips:
Cover the baking dish tightly with foil or plastic wrap, or transfer the dressing to an airtight container. Store in the refrigerator for up to 4 days. Serving Suggestions:
This dressing is a must-have for any holiday table. Serve it alongside roasted turkey, glazed ham, or fried chicken. It’s also fantastic with a generous drizzle of turkey gravy or a side of cranberry sauce. Reheating Instructions: Oven (Best Method): Preheat to 350°F (175°C). Place the dressing in an oven-safe dish and sprinkle with 1-2 tablespoons of chicken stock to add moisture. Cover with foil and bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes if you want to re-crisp the top. Microwave: Place a serving on a plate. Sprinkle with a little chicken stock or water, cover with a damp paper towel, and heat in 60-second intervals until hot. Flavor Variations: Sausage: Brown 1/2 pound of breakfast sausage, drain it, and add it to the cornbread mixture with the sautéed vegetables. Pecans & Apples: For a sweet and savory crunch, add 1/2 cup of toasted chopped pecans and 1 small apple (like a Granny Smith), finely diced and sautéed with the onions and celery. Spicy: Add 1/4 teaspoon of cayenne pepper or one finely diced jalapeño (sautéed with the vegetables) for a gentle kick. Leftover Transformation Ideas: Thanksgiving Benedict: Form a patty of leftover dressing and pan-fry it in butter until crispy. Top with a slice of turkey, a poached egg, and a drizzle of gravy or hollandaise sauce. Dressing Waffles: Reheat dressing in a waffle iron until crispy. Top with leftover turkey and cranberry sauce. Stuffing Muffins: Press leftover dressing into a greased muffin tin. Bake at 375°F (190°C) for 15-20 minutes until the edges are crispy. This is great for portion control and easy serving. Troubleshooting Tips: "My dressing is too dry!" This happened either because the cornbread was too stale or you needed more liquid. Before baking, the mixture should be very moist. If it looks dry, don't be afraid to add another 1/4 to 1/2 cup of warmed stock. "My dressing is too mushy!" This is usually from over-mixing, packing the dressing into the pan, or too much liquid. Be gentle when mixing and spoon the dressing lightly into the dish. If it's already baked, try baking it uncovered longer to help some moisture evaporate. "It's bland!" You may have under-salted. Remember that the cornbread itself is seasoned, but it's absorbing a lot of liquid. Taste a tiny pinch of the unbaked mixture (before adding raw eggs!) to check for salt and sage, and adjust if needed. Recipe Notes Section: Make-Ahead: You can assemble the entire dressing (up to Step 3, before baking) one day in advance. Cover the dish tightly with plastic wrap and refrigerate. Before baking, let it sit on the counter for 30-45 minutes to come to room temperature. You may need to add 5-10 minutes to the baking time. Scaling: This recipe can be easily halved and baked in an 8x8 or 7x11 inch dish. To double it, use two 9x13 dishes; do not try to bake it in one giant, deep roasting pan, as the center will never cook properly. Substitution: You can use 1 cup of finely chopped leeks (white and light green parts only) in place of the large onion for a milder, more complex flavor.
Cover the baking dish tightly with foil or plastic wrap, or transfer the dressing to an airtight container. Store in the refrigerator for up to 4 days. Serving Suggestions:
This dressing is a must-have for any holiday table. Serve it alongside roasted turkey, glazed ham, or fried chicken. It’s also fantastic with a generous drizzle of turkey gravy or a side of cranberry sauce. Reheating Instructions: Oven (Best Method): Preheat to 350°F (175°C). Place the dressing in an oven-safe dish and sprinkle with 1-2 tablespoons of chicken stock to add moisture. Cover with foil and bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes if you want to re-crisp the top. Microwave: Place a serving on a plate. Sprinkle with a little chicken stock or water, cover with a damp paper towel, and heat in 60-second intervals until hot. Flavor Variations: Sausage: Brown 1/2 pound of breakfast sausage, drain it, and add it to the cornbread mixture with the sautéed vegetables. Pecans & Apples: For a sweet and savory crunch, add 1/2 cup of toasted chopped pecans and 1 small apple (like a Granny Smith), finely diced and sautéed with the onions and celery. Spicy: Add 1/4 teaspoon of cayenne pepper or one finely diced jalapeño (sautéed with the vegetables) for a gentle kick. Leftover Transformation Ideas: Thanksgiving Benedict: Form a patty of leftover dressing and pan-fry it in butter until crispy. Top with a slice of turkey, a poached egg, and a drizzle of gravy or hollandaise sauce. Dressing Waffles: Reheat dressing in a waffle iron until crispy. Top with leftover turkey and cranberry sauce. Stuffing Muffins: Press leftover dressing into a greased muffin tin. Bake at 375°F (190°C) for 15-20 minutes until the edges are crispy. This is great for portion control and easy serving. Troubleshooting Tips: "My dressing is too dry!" This happened either because the cornbread was too stale or you needed more liquid. Before baking, the mixture should be very moist. If it looks dry, don't be afraid to add another 1/4 to 1/2 cup of warmed stock. "My dressing is too mushy!" This is usually from over-mixing, packing the dressing into the pan, or too much liquid. Be gentle when mixing and spoon the dressing lightly into the dish. If it's already baked, try baking it uncovered longer to help some moisture evaporate. "It's bland!" You may have under-salted. Remember that the cornbread itself is seasoned, but it's absorbing a lot of liquid. Taste a tiny pinch of the unbaked mixture (before adding raw eggs!) to check for salt and sage, and adjust if needed. Recipe Notes Section: Make-Ahead: You can assemble the entire dressing (up to Step 3, before baking) one day in advance. Cover the dish tightly with plastic wrap and refrigerate. Before baking, let it sit on the counter for 30-45 minutes to come to room temperature. You may need to add 5-10 minutes to the baking time. Scaling: This recipe can be easily halved and baked in an 8x8 or 7x11 inch dish. To double it, use two 9x13 dishes; do not try to bake it in one giant, deep roasting pan, as the center will never cook properly. Substitution: You can use 1 cup of finely chopped leeks (white and light green parts only) in place of the large onion for a milder, more complex flavor.
Nutrition
Calories: 172kcalCarbohydrates: 26gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 10mgSodium: 622mgPotassium: 185mgFiber: 2gSugar: 3gVitamin A: 160IUVitamin C: 2mgCalcium: 83mgIron: 1mg
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