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
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
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, low fat buttermilk, and melted unsalted butter until the mixture is smooth.
- Make Batter: Slowly pour the wet ingredients into the dry ingredients while whisking continuously until the batter is evenly incorporated.
- 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.
- 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.
- Prep Vegetables: While the cornbread is baking, dice the onions and celery and mince the garlic to have ready for the dressing.
- 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.
- 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.
- 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.
- Mix Liquid Ingredients: In a separate bowl, whisk together the 2 eggs, warmed chicken stock, and 2 tablespoons melted butter.
- Combine Dressing Mixture: Pour the liquid mixture over the cornbread and vegetable mix. Stir gently but thoroughly to ensure everything is evenly moistened.
- 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
