Description
Cornbread dressing is a classic holiday side dish made with crumbled cornbread, celery, onions, and a savory blend of seasonings. It’s baked until golden and pairs beautifully with turkey, chicken, or ham.
Ingredients
Units
Scale
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
For the Dressing:
- 4 cups crumbled cornbread (from above or store-bought)
- 2 cups bread cubes (white or wheat, lightly toasted)
- 1/2 cup unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 tsp poultry seasoning
- 1 tsp dried sage
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2–3 cups chicken or turkey broth
- 2 large eggs, beaten
Instructions
Make the Cornbread:
- Preheat your oven to 400°F (200°C). Grease a 9-inch baking pan or cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, eggs, and melted butter. Stir the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool before crumbling.
Make the Dressing:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the onion and celery, and sauté until softened, about 5-7 minutes.
- In a large mixing bowl, combine the crumbled cornbread, bread cubes, sautéed vegetables, poultry seasoning, sage, salt, and pepper. Toss to mix evenly.
- Gradually add the chicken broth, 1 cup at a time, stirring gently until the mixture is moist but not soggy. You may not need all the broth.
- Stir in the beaten eggs to bind the mixture together.
Bake the Dressing:
- Transfer the dressing mixture to the prepared baking dish and spread it out evenly.
- Bake uncovered for 30-40 minutes, or until the top is golden brown and the dressing is set.
- Let cool slightly before serving.
Notes
- Make It Ahead: The cornbread can be baked a day or two ahead. The dressing can also be assembled (without baking) and refrigerated overnight.
- Additions: Mix in cooked sausage, diced apples, dried cranberries, or chopped pecans for extra flavor.
- Moisture Control: Add more or less broth depending on how moist you like your dressing.