Description
A classic Cornbread Dressing recipe featuring a moist homemade cornbread baked in a skillet, combined with sautéed onions, celery, garlic, herbs, and chicken stock, then baked until golden and set. This Southern-style dressing is perfect as a comforting side dish for holiday meals or anytime you crave rich, savory flavors with a tender crumb.
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, diced
- 1 long stalk 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
- Preheat and prepare skillet: Preheat your oven to 400°F. Generously rub a 10-inch skillet all over the bottom and up the sides with cold butter to prevent sticking and add flavor.
- Mix dry ingredients: In a large bowl, whisk together yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
- Mix wet ingredients: In a separate bowl, whisk the eggs, low fat buttermilk, and melted unsalted butter together until smooth and well blended.
- Combine batter: Slowly pour the wet ingredients into the dry ingredients while whisking continuously until the batter is evenly incorporated without lumps.
- Bake cornbread: Spread the batter evenly in the prepared skillet and bake for 20-22 minutes. Use a toothpick inserted in the center to test doneness; it should come out clean.
- Cool cornbread: Remove the cornbread from the oven and let it cool in the skillet for about 10 minutes. Then turn it out onto a cutting board to cool completely before crumbling.
- Prepare vegetables: While the cornbread bakes, dice the onion and celery, and mince the garlic. Set aside.
- Preheat baking dish: Lower oven temperature to 375°F. Rub a 9×13-inch baking dish with butter all over the bottom and sides. Optionally, place thin slices of butter at the bottom for extra richness.
- Sauté vegetables: Heat a pan over medium heat and add 2 tablespoons butter. Sauté the diced onion and celery until soft and translucent. Add the minced garlic and sauté for another few minutes. Remove from heat and set aside.
- Combine dressing ingredients: In a large bowl, crumble the cooled cornbread leaving some larger pieces for texture. Add the sautéed vegetables, dried sage, garlic powder, fresh parsley, salt, and fresh cracked black pepper. Mix gently.
- Mix wet dressing components: In another bowl, whisk together the 2 eggs, warmed chicken stock, and melted butter, then pour this mixture evenly over the cornbread and vegetables. Stir gently to combine well.
- Bake dressing: Spread the cornbread mixture evenly in the prepared baking dish. Bake at 375°F for 25-30 minutes until the top is golden brown and the center is set. Check the internal temperature starting at 25 minutes; it should reach 165°F to ensure proper doneness without dryness.
Notes
- Using a mix of coarser and finer crumbled cornbread provides the best texture in the dressing.
- Butter the baking dish generously or add sliced butter underneath for richer flavor and moistness.
- Check internal temperature to avoid overcooking, which can dry out the dressing.
- Fresh sage can be substituted for dried sage at double the amount for a more vibrant herbal flavor.
- This dressing pairs beautifully with roasted poultry and vegetables for holiday meals.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Keywords: cornbread dressing, southern dressing, thanksgiving side dish, holiday stuffing, homemade cornbread dressing
