Cornbread Dressing Recipe

Introduction

This classic Cornbread Dressing Recipe is a comforting Southern favorite that’s perfect for holidays or any cozy meal. It combines tender cornbread with savory sautéed vegetables and warm herbs for a rich, flavorful side dish.

Ingredients

• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup low fat buttermilk
• 1/2 cup unsalted butter (melted)
• Cold butter to grease the skillet
• Cooked cornbread from above (crumbled)
• 2 tbsp unsalted butter
• 1 large yellow onion
• 1 long stalk of celery
• 3 garlic cloves
• 2 eggs
• 1 cup chicken stock (warmed)
• 2 tbsp unsalted butter (melted)
• 2 tbsp fresh minced parsley
• 1 tsp dried sage (or 2 tsp fresh sage)
• 1 1/2 tsp garlic powder
• Salt to taste
• Fresh cracked black pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F and generously grease a 10-inch skillet with cold butter, covering the bottom and sides.
2. Step 2: In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In another bowl, whisk eggs, buttermilk, and melted butter until smooth.
4. Step 4: Gradually pour the wet ingredients into the dry ingredients while whisking, until evenly combined.
5. Step 5: Spread the cornbread batter evenly in the greased skillet and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cornbread cool in the skillet for about 10 minutes, then turn it out onto a cutting board and crumble it for the dressing.
7. Step 7: While the cornbread bakes, prepare the vegetables: dice the onion and celery, and mince the garlic.
8. Step 8: Preheat the oven to 375°F and butter a 9×13 baking dish, including the sides. For extra richness, you can place thin slices of butter along the bottom.
9. Step 9: In a pan over medium heat, melt 2 tablespoons of butter. Sauté the onion and celery until soft, then add the garlic and cook for a few more minutes. Remove from heat.
10. Step 10: In a large bowl, combine the crumbled cornbread with the sautéed vegetables, salt, garlic powder, pepper, sage, and parsley.
11. Step 11: In a separate bowl, whisk together eggs, warm chicken stock, and melted butter. Pour this mixture over the cornbread mixture and stir to combine well.
12. Step 12: Spread the dressing evenly in the prepared baking dish and bake for 25–30 minutes, until the top is golden brown and the middle is set. Check the internal temperature at 25 minutes; it should reach 165°F to be fully cooked.

Tips & Variations

• For a richer flavor, add a few slices of butter to the bottom of the baking dish before spreading the dressing.
• Mix different herbs like thyme or rosemary for a unique twist.
• If you prefer a moister dressing, add a bit more chicken stock before baking.
• Use fresh sage for a more pronounced herbal aroma, doubling the dried sage quantity.

Storage

Store leftover cornbread dressing in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, around 15-20 minutes. You can also freeze the dressing for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cornbread for this recipe?

Yes, you can use pre-made cornbread, but homemade cornbread will provide the best texture and flavor for the dressing.

How can I make this recipe vegetarian?

Substitute the chicken stock with vegetable broth and omit any meat additions to keep this dressing vegetarian-friendly without sacrificing flavor.

Cornbread Dressing Recipe

---

★★★★★

4.9 from 95 reviews

• Author: lina
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This classic Cornbread Dressing recipe features a moist, golden cornbread base combined with sautéed onions, celery, and herbs, all baked to a savory, golden perfection. It’s a comforting Southern side dish that pairs wonderfully with poultry and holiday meals.

---

Ingredients

Scale 1x2x3x

Cornbread

• 1 1/2 cup yellow cornmeal
• 1 cup all purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup low fat buttermilk
• 1/2 cup unsalted butter, melted
• Cold butter, for greasing the skillet

Cornbread Dressing

• Cooked cornbread from above, crumbled
• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 1 long stalk of celery, diced
• 3 garlic cloves, minced
• 2 eggs
• 1 cup chicken stock, warmed
• 2 tbsp unsalted butter, melted
• 2 tbsp fresh minced parsley
• 1 tsp dried sage (or 2 tsp fresh sage)
• 1 1/2 tsp garlic powder
• Salt, to taste
• Fresh cracked black pepper, to taste

---

Instructions

1. Prepare Cornbread: Preheat your oven to 400°F. Generously rub a 10-inch skillet with cold butter all over the bottom and sides to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all purpose flour, sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, low fat buttermilk, and melted unsalted butter until the mixture is smooth.
4. Make Batter: Slowly pour the wet ingredients into the dry ingredients while whisking continuously until the batter is evenly incorporated.
5. Bake Cornbread: Spread the batter evenly in the prepared skillet and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool Cornbread: Let the cornbread cool in the skillet for about 10 minutes, then invert it onto a cutting board to cool completely before crumbling.
7. Prep Vegetables: While the cornbread is baking, dice the onions and celery and mince the garlic to have ready for the dressing.
8. Prepare Baking Dish: Reduce oven temperature to 375°F. Rub a 9×13-inch baking dish with butter, including the sides. For extra richness, optionally place a few thin slices of butter on the bottom before adding the dressing mixture.
9. Sauté Vegetables: Heat a pan over medium heat and add 2 tablespoons of unsalted butter. Sauté the onions and celery until softened, about 5-7 minutes. Add the minced garlic and sauté for another 2-3 minutes, then remove from heat.
10. Assemble Dressing: Crumble the cooled cornbread into a large mixing bowl, leaving some pieces varied in size for texture. Add the sautéed vegetable mixture, salt, garlic powder, black pepper, sage, and minced parsley and stir to combine evenly.
11. Mix Liquid Ingredients: In a separate bowl, whisk together the 2 eggs, warmed chicken stock, and 2 tablespoons melted butter.
12. Combine Dressing Mixture: Pour the liquid mixture over the cornbread and vegetable mix. Stir gently but thoroughly to ensure everything is evenly moistened.
13. Bake Dressing: Spread the mixture evenly into the prepared baking dish. Bake at 375°F for 25-30 minutes or until the top is golden brown and the center is set. Start checking at 25 minutes to avoid drying out. The internal temperature should reach 165°F for safety and perfect doneness.

Notes

• Butter the baking dish generously for a richer flavor and avoid sticking.
• For a more herbaceous dressing, use fresh sage doubled in quantity compared to dried.
• Check the internal temperature of the dressing with a food thermometer to prevent overcooking and dryness.
• Leaving cornmeal pieces uneven when crumbling the cornbread enhances the texture and bite of the dressing.
• Use warmed chicken stock to help bind the dressing and maintain moisture.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Southern

Keywords: cornbread dressing, southern side dish, holiday dressing, cornbread stuffing, savory dressing, baked cornbread recipe