Traditional Cornbread Dressing Recipe

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This classic Southern cornbread dressing is a must-have for holiday gatherings. It’s savory, moist, and perfectly seasoned, making it the ultimate comfort food to accompany your Thanksgiving or Christmas feast.

Ingredients

  • For the Cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • For the Dressing:
  • 8 cups crumbled cornbread (prepared from the above cornbread recipe)
  • 4 cups crumbled day-old bread (white or whole wheat)
  • 1/2 cup unsalted butter
  • 1 large onion, finely chopped
  • 3 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 large eggs, beaten
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/2 cup chopped fresh parsley

Instructions

Preparing the Cornbread:

  1. Preheat the oven to 425°F (220°C). Grease an 8-inch square baking pan or cast-iron skillet.
  2. Mix the dry ingredients: In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
  3. Combine the wet ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter.
  4. Combine the wet and dry ingredients, stirring just until moistened.
  5. Pour the batter into the prepared baking pan or skillet.
  6. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  7. Let the cornbread cool completely, then crumble it into pieces.

Preparing the Dressing:

  1. Preheat the oven to 350°F (175°C). Grease a large baking dish (about 9×13 inches).
  2. Melt the butter in a large skillet over medium heat.
  3. Sauté the vegetables: Add the chopped onion and celery, and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
  4. Combine the crumbled cornbread and bread in a large bowl.
  5. Add the sautéed vegetables to the bowl with the bread mixture.
  6. Mix in the broth: Gradually add the chicken broth, stirring until the mixture is moistened but not soggy.
  7. Season the dressing: Add the beaten eggs, sage, thyme, rosemary, salt, black pepper, and optional parsley. Mix well.
  8. Transfer the mixture to the prepared baking dish and spread it out evenly.
  9. Bake for 35-45 minutes, or until the top is golden brown and the dressing is set.
  10. Serve hot as a delicious side dish to your holiday meal.

Enjoy this traditional cornbread dressing that brings warmth and flavor to your table!

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