Print

Easy Homemade Southern Cornbread Dressing Recipe

Southern cornbread dressing - featured image
Print Recipe

This homemade Southern cornbread dressing is moist, flavorful, and made completely from scratch. With a perfect crumbly-yet-tender texture and classic sage and onion flavor, it’s the ultimate side dish for holiday meals or Sunday dinners.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk
  • ¼ cup unsalted butter, melted (plus more for greasing)
  • 8 cups crumbled day-old cornbread (about one 9x13 pan full)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cups chicken broth (low-sodium preferred)
  • 2 large eggs, beaten
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 teaspoon poultry seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon salt (plus more to taste)
  • ¼ cup fresh parsley, chopped (optional)

Instructions

  1. Make the cornbread (day before or at least 4 hours ahead): Preheat oven to 425°F (220°C). Grease a 9×13-inch baking dish or cast iron skillet with butter. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean. Cool completely, then cru…
  2. Sauté the vegetables: The next day (or after cornbread has dried for at least 4 hours), melt 4 tablespoons butter in a large skillet over medium heat. Add diced onion and celery, cook for 8-10 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
  3. Combine the dressing mixture: In a very large bowl, combine crumbled dried cornbread with sautéed vegetables, fresh sage, poultry seasoning, salt, pepper, and parsley if using. Toss until herbs are evenly distributed.
  4. Add the liquid: In a small bowl, beat 2 eggs. Pour eggs and 1 ½ cups chicken broth over cornbread mixture. Stir gently until evenly moistened. Mixture should look like wet sand. If too dry, add remaining ½ cup broth a little at a time. Taste and adjust seasoning.
  5. Bake the dressing: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or 3-quart casserole dish. Transfer mixture to prepared dish and spread evenly. Bake for 35-45 minutes until top is golden brown and edges are slightly crispy. Center should be set but still moist. If top browns too quickly, tent with foil during last 10 minutes.
  6. Rest and serve: Let dressing rest for 10 minutes before serving.

Notes

Dry cornbread completely to avoid soggy dressing. Do not overmix once liquid is added. Season as you go for depth of flavor. Use fresh sage if possible. Let dressing rest before serving. Can be assembled up to 24 hours in advance and refrigerated unbaked.

Nutrition

Keywords: cornbread dressing, Southern dressing, Thanksgiving dressing, homemade dressing, cornbread stuffing, holiday side dish

Find it online: https://willarecipes.com/easy-homemade-southern-cornbread-dressing-recipe/