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 (for greasing the skillet)

Cooked cornbread (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

Step 1: Preheat the oven to 400°F and generously butter a 10-inch skillet, coating the bottom and sides.

Step 2: In a bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Step 3: In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.

Step 4: Gradually add the wet ingredients to the dry ingredients, whisking until combined evenly.

Step 5: Pour the cornbread batter into the prepared skillet and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Let the cornbread cool in the skillet for 10 minutes, then turn it out onto a cutting board and crumble it while still warm.

Step 7: While the cornbread bakes, prepare the vegetables by dicing the onion and celery, and mincing the garlic.

Step 8: Preheat the oven to 375°F and butter a 9×13-inch baking dish, covering the bottom and sides. For extra richness, place a few thin slices of butter on the bottom before adding the dressing.

Step 9: In a pan over medium heat, melt 2 tablespoons of butter. Sauté the onions and celery until softened, then add the garlic and cook for a few more minutes. Remove from heat.

Step 10: In a large bowl, combine the crumbled cornbread with the sautéed vegetables, salt, garlic powder, black pepper, sage, and parsley. Mix well.

Step 11: In another bowl, whisk the eggs, warmed chicken stock, and melted butter. Pour this over the cornbread mixture and stir until everything is evenly moistened.

Step 12: Spread the mixture evenly in the prepared baking dish and bake for 25–30 minutes, until the top is golden brown and the center is set. Start checking for doneness at 25 minutes; the internal temperature should reach 165°F to avoid dryness.

Tips & Variations

Use fresh sage for a brighter herb flavor, doubling the amount compared to dried.

Leaving some cornbread pieces larger while crumbling creates a better texture in the dressing.

Adding a few thin slices of butter on the baking dish bottom adds richness and helps prevent sticking.

For a vegetarian version, substitute vegetable broth for chicken stock.

Storage

Store leftover cornbread dressing covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, adding a little broth or butter over the top if it seems dry. You can also freeze the dressing in an airtight container for up to 2 months; thaw in the refrigerator before reheating.

FAQs

Can I use store-bought cornbread instead of making my own?

Yes, you can use store-bought cornbread, but homemade tends to have better texture and flavor for this dressing. Just make sure it is not too sweet or crumbly.

How do I prevent the dressing from becoming dry?

Monitor the baking time carefully and check the internal temperature. Baking until it reaches 165°F ensures it is cooked through but not overdone. Adding enough broth and butter when mixing helps keep it moist.