Description
This Old Fashioned Southern Cornbread Dressing is a comforting, flavorful side dish perfect for holiday meals or any time you crave a classic Southern recipe. Featuring a homemade cornbread base combined with aromatic sautéed onions, celery, and traditional poultry seasonings, this dressing bakes to a golden brown and a moist, tender texture.
Ingredients
Scale
Cornbread Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil or melted butter
Dressing Ingredients
- 6 cups crumbled cornbread (from above recipe or store-bought)
- 4 slices white bread, torn into small pieces
- 1 cup chicken or turkey broth, plus more as needed
- 1/2 cup unsalted butter
- 1 large onion, finely chopped
- 2 ribs celery, finely chopped
- 2 tsp poultry seasoning
- 1 tsp dried sage (optional)
- 1/2 tsp black pepper
- 2 large eggs, beaten
Instructions
- Make the Cornbread: Preheat your oven to 400°F (200°C) and grease a 9-inch skillet or baking dish to prevent sticking. In a large bowl, whisk together cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until well combined. In a separate bowl, beat together the buttermilk, egg, and vegetable oil or melted butter. Add the wet ingredients to the dry and stir until just combined. Pour this batter into the prepared skillet and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before crumbling.
- Prepare the Dressing: Lower the oven temperature to 375°F (190°C) and grease a 9×13-inch baking dish. In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and celery and sauté for 5-7 minutes, stirring occasionally, until they become soft and fragrant. In a large mixing bowl, combine the crumbled cornbread, torn white bread pieces, sautéed onion and celery mixture, poultry seasoning, dried sage (if using), and black pepper. Mix thoroughly to distribute the seasonings evenly.
- Combine and Bake: Into the bowl with the dry and vegetables mixture, pour the beaten eggs and one cup of chicken or turkey broth. Stir gently to combine until the mixture is evenly moist but not soggy; add additional broth if the mixture feels too dry. Transfer the dressing mixture into the prepared baking dish and spread it out evenly. Bake uncovered in the preheated oven for 35-45 minutes or until the top is golden brown and the mixture is set. Remove from oven and let it rest for a few minutes before serving.
Notes
- You can prepare the cornbread a day in advance to save time on the day you make the dressing.
- Feel free to adjust the amount of broth to achieve your preferred moistness.
- For extra flavor, you can add cooked sausage or bacon to the dressing mixture.
- Leftover dressing reheats well and can be stored in the refrigerator for up to 3 days.
- Omitting sugar in the cornbread keeps the dressing more savory, but a little sweetness can enhance the flavor balance.
