Description
This Southern-Style Cornbread Dressing recipe combines homemade buttermilk cornbread with a savory herb-seasoned stuffing and a flavorful blend of onions, celery, and sage. Baked to golden perfection, this classic dish is a comforting side that’s perfect for holiday gatherings or family dinners.
Ingredients
Scale
For the buttermilk cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 2 large eggs, lightly beaten
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup whole buttermilk
For the cornbread dressing:
- 1 (14 ounce) bag herb-seasoned stuffing, such as Pepperidge Farm
- 2 sticks (1 cup) unsalted butter, divided
- 2 cups finely chopped sweet onion
- 1 1/2 cups finely chopped celery
- 5 cups chicken or turkey stock
- 5 large eggs, lightly beaten
- 2 teaspoons dried sage
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Make the cornbread prep: Grease a 10-inch cast iron skillet and place it on the center rack in the oven. Preheat the oven to 425°F to ensure it’s hot enough for baking the cornbread.
- Mix dry ingredients: In a large mixing bowl, combine 1 cup yellow cornmeal, 1 cup all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 1/2 teaspoons kosher salt. Stir these dry ingredients together evenly.
- Prepare wet ingredients and combine: In a separate bowl, whisk 2 large lightly beaten eggs, 1/2 cup melted unsalted butter, and 1 cup whole buttermilk. Pour the wet ingredients into the dry ingredients and stir just until incorporated, being careful not to overmix to keep the cornbread tender.
- Bake the cornbread: Pour the batter into the preheated cast iron skillet and smooth the top with a spatula. Bake for 16 to 19 minutes or until the cornbread is golden yellow and a toothpick inserted into the center comes out clean. Remove immediately from the skillet and allow to cool so it firms up, making it easier to crumble.
- Prepare the dressing base: Preheat the oven to 350°F. Crumble the cooled cornbread into small pieces, approximately 5 cups, and combine with the entire 14-ounce bag of herb-seasoned stuffing mix in a very large mixing bowl or stock pot. Toss gently to distribute evenly.
- Sauté the vegetables: Melt 1 stick of unsalted butter in a large skillet over medium heat. Add 2 cups finely chopped sweet onion and 1 1/2 cups finely chopped celery. Sauté while stirring frequently until the vegetables are soft and translucent, about 10 to 12 minutes. Remove from heat and fold the sautéed veggies into the cornbread and stuffing mixture.
- Make the binder mixture: Melt the remaining stick of butter. In a large mixing bowl, whisk together the melted butter, 5 cups chicken or turkey stock, 5 large lightly beaten eggs, and 2 teaspoons dried sage until fully combined. Pour this liquid mixture over the cornbread mixture and stir thoroughly to incorporate. Season generously with kosher salt and freshly cracked black pepper to enhance the flavors.
- Bake the dressing: Grease a 9×13-inch casserole dish and transfer the combined dressing mixture into it, spreading evenly. Bake uncovered at 350°F for 45 to 50 minutes, or until the dressing is set and the top is golden brown and slightly crisp. Remove from the oven and allow to cool slightly before serving.
Notes
- Using a cast iron skillet to bake the cornbread helps achieve a crispy crust and even heating.
- For best flavor, use homemade or high-quality chicken or turkey stock.
- This dressing can be prepared a day ahead; refrigerate before baking and add extra baking time if baking from cold.
- You can substitute dried sage with fresh sage for a more vibrant flavor, but reduce the quantity to 1 tablespoon finely chopped.
- If you prefer a vegetarian version, substitute vegetable stock and omit butter or replace with a plant-based alternative.
Nutrition
- Serving Size: 1 cup (approx. 160g)
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9.5g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
