Cornbread Dressing Recipe

Elevate your holiday table with this incredibly flavorful and comforting cornbread dressing! Made with a blend of savory cornbread, aromatic vegetables, and the perfect blend of herbs, this dish is a guaranteed crowd-pleaser. This classic Southern side dish brings warmth and deliciousness to any occasion.

Step-by-Step Instructions:

1. Preheat & prep.
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with ½ cup of butter, this adds flavor and helps the edges crisp up beautifully.
2. Make the cornbread base.
   In a large mixing bowl, whisk together the cornmeal mix, flour, eggs, and buttermilk until smooth. This forms the base of your dressing.
   Pour the batter into a buttered baking pan and bake until golden and firm. (If you already have leftover cornbread, you can skip this and crumble that instead!)
3. Cook the veggies.
   In a large skillet, melt the remaining ½ cup butter over medium heat. Add onion and celery, and cook for 5–7 minutes, stirring occasionally, until softened and fragrant. This is where that classic holiday aroma starts.
4. Mix the dressing.
   In a large bowl, crumble the baked cornbread and add soft breadcrumbs, cooked veggies, sage, parsley, and seasoned pepper. Toss everything together until evenly mixed.
5. Add broth and eggs.
   In a separate bowl, whisk together chicken broth and the remaining 4 eggs. Slowly pour this mixture over the cornbread mixture, stirring gently until fully combined.
   The batter should look very moist.
6. Bake to perfection.
   Pour the mixture into your greased baking dish and bake for 45–50 minutes, or until the top is lightly golden and a knife inserted in the center comes out clean.
   Let it cool for 10 minutes before serving. It’ll set just enough to hold its shape when scooped.

Frequently Asked Questions

1. Can I make this dressing ahead of time?
Absolutely! Assemble the dressing up to a day in advance, cover, and refrigerate (unbaked). When ready to bake, add about 15–20 minutes to the baking time since it’s starting cold.

2. What if I don’t have self-rising cornmeal mix?
No problem. Just add 1½ teaspoons of baking powder and ½ teaspoon of salt per cup of plain cornmeal to make your own self-rising mix.

3. How do I know when it’s done baking?
The top should be golden brown and slightly crisp, while the inside stays moist. Insert a knife in the center. It should come out mostly clean, with just a few moist crumbs.

4. Can I add meat to this recipe?
Definitely! Crumbled cooked sausage or shredded chicken blend beautifully into the dressing for extra flavor and heartiness.

5. How should I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F, covered with foil, until warmed through.

Notes & Tips:

For a richer flavor, use homemade chicken broth.
Feel free to add cooked sausage or shredded chicken for a heartier dressing.
Adjust the amount of sage and pepper to your liking.
If you don’t have self-rising cornmeal, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of cornmeal.
To make ahead, prepare the dressing and refrigerate it unbaked. Add an extra 15-20 minutes to the baking time.

Southern Comfort: Homemade Cornbread Dressing Recipe

Serves: 10-12 Prep Time: 30 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

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Ingredients

• 1 cup butter, (divided)
• 3 cups self-rising cornmeal mix, (White Lily or Martha White recommended)
• 1 cup all-purpose flour
• 3 large eggs
• 3 cups buttermilk
• 3 cups soft fresh breadcrumbs, (pulse day old bread in food processor)
• 1 large sweet onion, (diced)
• 4 ribs celery (diced)
• 3 to 4 tsp dried sage (to taste)
• 4 tsp dried parsley
• 1 Tbsp seasoned pepper
• 7 cups low-sodium chicken broth
• 4 large eggs

Instructions

Preheat oven to 350°F (175°C). Grease a large baking dish (9x13 inch) with 1/2 cup of the butter.
In a large bowl, combine the cornmeal mix, flour, eggs, and buttermilk. Mix well until smooth.
Melt the remaining 1/2 cup butter in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes.
Add the cooked onion and celery mixture to the cornbread mixture. Stir in the breadcrumbs, sage, parsley, and seasoned pepper. Mix well to combine.
In a separate bowl, whisk together the chicken broth and remaining 4 eggs.
Pour the chicken broth mixture over the cornbread mixture and stir until well combined. The mixture will be quite wet.
Pour the mixture into the prepared baking dish.
Bake for 45-50 minutes, or until golden brown and set. A knife inserted into the center should come out clean.
Let cool slightly before serving.

Nutrition

Calories: Approximately 350 Protein: 12g Carbs: 40g Fat: 18g