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Perfect Southern Cornbread Dressing: Easy & Best

Southern cornbread dressing - featured image
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This perfect Southern cornbread dressing is a showstopper at any gathering, from Thanksgiving to casual Sunday suppers. It features a moist, slightly sweet cornbread base soaked in a rich, seasoned broth, resulting in a tender, custard-like center with a crispy golden-brown top.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 recipe prepared cornbread, cooled and crumbled (about 6 cups crumbled)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 2 1/2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten

Instructions

  1. Make the Cornbread: Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet ingredients into dry and stir until just combined. Pour batter into prepared pan and bake for 20-25 minutes, until golden brown and a toothpick inserted in center comes out clean. Let cool completely on a cooling rack.
  2. Prepare the Vegetables: While cornbread cools, melt 2 tablespoons butter in a medium skillet over medium heat. Add diced onion and celery. Sauté for 5-7 minutes until softened and translucent. Add minced garlic, dried sage, thyme, rosemary, black pepper, and salt. Cook for another minute until fragrant. Remove from heat and set aside.
  3. Crumble the Cornbread: Once cornbread is completely cool, crumble it into a large mixing bowl. Aim for a mix of fine crumbs and small chunks, no bigger than a pea.
  4. Combine the Dressing: Add sautéed vegetables to crumbled cornbread and toss gently. In a separate bowl, whisk together chicken broth and beaten eggs. Pour over cornbread-vegetable mixture and stir gently until evenly moistened. The mixture should look like a thick, wet porridge. Let sit for 10-15 minutes to allow cornbread to absorb liquid.
  5. Bake the Dressing: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Pour dressing mixture into dish and spread evenly. Bake for 40-45 minutes, until top is golden brown and edges are slightly crispy. A knife inserted in center should come out clean.
  6. Rest and Serve: Let dressing rest for at least 10 minutes before serving. Serve warm.

Notes

For best texture, make cornbread a day ahead. Let the dressing mixture rest for 10-15 minutes before baking to allow cornbread to absorb liquid. If dressing is too dry, add extra broth; if too wet, bake additional 5-10 minutes. Can be assembled a day in advance and refrigerated; add 10 minutes to baking time if starting cold.

Nutrition

Keywords: cornbread dressing, southern dressing, thanksgiving side, holiday side, cornbread stuffing

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