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Classic Cornbread Dressing

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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

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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:

  1. Preheat your oven to 400°F (200°C). Grease a 9-inch baking pan or cast-iron skillet.
  2. In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
  3. In a separate bowl, combine the buttermilk, eggs, and melted butter. Stir the wet ingredients into the dry ingredients until just combined.
  4. 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:

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large skillet, melt the butter over medium heat. Add the onion and celery, and sauté until softened, about 5-7 minutes.
  3. In a large mixing bowl, combine the crumbled cornbread, bread cubes, sautéed vegetables, poultry seasoning, sage, salt, and pepper. Toss to mix evenly.
  4. 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.
  5. Stir in the beaten eggs to bind the mixture together.

Bake the Dressing:

  1. Transfer the dressing mixture to the prepared baking dish and spread it out evenly.
  2. Bake uncovered for 30-40 minutes, or until the top is golden brown and the dressing is set.
  3. 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.

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