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Cornbread Dressing Recipe

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4.5 from 10 reviews

This classic Cornbread Dressing recipe features a moist, buttery cornbread base combined with sautéed onions, celery, and garlic, all seasoned with sage, parsley, and garlic powder. Baked to golden perfection, this comforting Southern side dish is perfect for holiday meals or any dinner gathering.

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 to grease the skillet

Cornbread Dressing:

  • 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. Preheat and prepare skillet: Preheat oven to 400°F and generously rub a 10-inch skillet with cold butter all over the bottom and up the sides.
  2. Mix dry ingredients for cornbread: In a bowl, whisk together yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Mix wet ingredients for cornbread: In a separate bowl, whisk eggs, low fat buttermilk, and melted unsalted butter until smooth.
  4. Combine wet and dry ingredients: Slowly pour wet ingredients into dry ingredients while whisking continuously until evenly incorporated, forming the cornbread batter.
  5. Bake cornbread: Spread the batter evenly in the prepared skillet and bake for 22 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool in skillet for 10 minutes before turning out onto a cutting board.
  6. Prepare baking dish for dressing: Reduce oven temperature to 375°F and rub a 9×13-inch baking dish with butter all over the bottom and sides. Optionally, place thin butter slices at the bottom for extra richness.
  7. Prepare vegetables: Dice the onion and celery and mince the garlic cloves.
  8. Sauté vegetables: Heat a pan over medium heat, add 2 tablespoons unsalted butter, then sauté onions and celery until softened. Add minced garlic and cook for a few more minutes. Remove from heat.
  9. Combine dressing ingredients: Crumble the cooled cornbread into a large bowl, leaving some large and some small pieces for texture. Add the sautéed vegetables, salt, black pepper, garlic powder, dried sage, and fresh parsley.
  10. Mix liquids and combine with cornbread: Whisk eggs, warmed chicken stock, and 2 tablespoons melted butter together in another bowl, then pour over the cornbread mixture. Mix thoroughly to combine all ingredients well.
  11. Bake dressing: Spread the dressing mixture evenly in the prepared baking dish and bake for 30 minutes, or until the top is golden brown and the center is set.

Notes

  • Use freshly crumbled cornbread for best texture; some larger pieces enhance the dressing’s consistency.
  • If you want a richer dressing, add more butter to the baking dish or in the cornbread batter.
  • Chicken stock can be substituted with vegetable stock to make the dressing vegetarian (adjust diet accordingly).
  • Fresh sage can be used instead of dried sage; use twice the amount.
  • Make sure the chicken stock is warm when mixing into the dressing to better absorb flavors.
  • Let the cornbread cool before crumbling to prevent it from becoming mushy.
  • Leftover dressing can be stored covered in the refrigerator for up to 3 days.

Find it online: https://queenrecipe.com/cornbread-dressing-recipe/