Description
This Old Fashioned Southern Cornbread Dressing is a comforting holiday classic featuring a homemade cornbread base combined with sautéed onions, celery, and traditional poultry seasonings. Baked to golden perfection, this dish offers a moist, flavorful stuffing that complements any roasted poultry or holiday meal.
Ingredients
Scale
Cornbread Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil or melted butter
Dressing Ingredients
- 6 cups crumbled cornbread (from above recipe or store-bought)
- 4 slices white bread, torn into small pieces
- 1 cup chicken or turkey broth, plus more as needed
- 1/2 cup unsalted butter
- 1 large onion, finely chopped
- 2 ribs celery, finely chopped
- 2 tsp poultry seasoning
- 1 tsp dried sage (optional)
- 1/2 tsp black pepper
- 2 large eggs, beaten
Instructions
- Make the Cornbread: Preheat your oven to 400°F (200°C) and grease a 9-inch skillet or baking dish. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, egg, and vegetable oil or melted butter until combined. Pour the wet ingredients into the dry and stir to combine. Pour the batter into the prepared skillet and bake for 20-25 minutes until golden brown. Remove from oven and let cool, then crumble the cornbread into pieces.
- Prepare the Dressing Base: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Melt the unsalted butter in a skillet over medium heat. Add the finely chopped onion and celery and sauté for 5-7 minutes until softened and translucent.
- Combine Dressing Ingredients: In a large bowl, mix the crumbled cornbread, torn white bread pieces, sautéed onions and celery, poultry seasoning, dried sage (if using), and black pepper. Stir to combine all the ingredients evenly.
- Add Eggs and Broth: Pour the beaten eggs and one cup of chicken or turkey broth into the bread mixture. Gently stir until the mixture is moist but not soggy. Add more broth if necessary to reach the desired consistency.
- Bake the Dressing: Spread the dressing mixture evenly into the prepared 9×13-inch baking dish. Place in the preheated oven and bake for 35-45 minutes until the top is golden brown and the dressing is set. Remove from oven and let cool slightly before serving.
Notes
- You can prepare the cornbread a day ahead and crumble it when ready to make the dressing.
- For extra flavor, consider adding cooked and crumbled sausage or chopped cooked turkey to the mixture.
- Adjust the broth quantity based on your preferred moisture level; the dressing should be moist but not wet.
- Feel free to omit the sugar in the cornbread batter for a less sweet taste.
- Dried sage is optional but adds a traditional southern flavor; fresh sage can be used as a substitute at half the quantity.
