Description
Classic Southern Cornbread Dressing is a comforting holiday side dish featuring a moist, flavorful blend of cornbread, fresh breadcrumbs, aromatic vegetables, herbs, and savory chicken broth. This recipe yields a hearty, satisfying dish perfect for Thanksgiving or any family gathering.
Ingredients
Scale
Base
- 1 cup butter, divided
- 3 cups self-rising cornmeal mix (White Lily or Martha White)
- 1 cup all-purpose flour
- 3 large eggs
- 3 cups buttermilk
- 3 cups soft fresh breadcrumbs (pulse day-old bread in a food processor)
Vegetables & Herbs
- 1 large sweet onion, diced
- 4 ribs celery, diced
- 3 to 4 tsp dried sage (to taste)
- 4 tsp dried parsley
- 1 Tbsp seasoned pepper
Liquids & Additional Eggs
- 7 cups low-sodium chicken broth
- 4 large eggs
Instructions
- Prepare Cornbread: Melt half of the butter (½ cup) in a skillet or saucepan. In a large bowl, combine the self-rising cornmeal mix, all-purpose flour, 3 eggs, buttermilk, and melted butter, stirring until smooth. Pour batter into a greased baking pan and bake at 350°F (175°C) for about 25-30 minutes until a toothpick inserted comes out clean. Let it cool.
- Prepare Vegetables: While the cornbread bakes, sauté the diced sweet onion and celery in the remaining butter (½ cup) over medium heat until soft and translucent, about 5-7 minutes. Set aside to cool slightly.
- Mix Dressing Ingredients: Crumble the baked cornbread and combine it with the soft fresh breadcrumbs in a large mixing bowl. Add the sautéed vegetables, dried sage, dried parsley, and seasoned pepper. Mix well to combine.
- Add Broth and Eggs: In a separate bowl, whisk together the 4 large eggs and chicken broth. Pour the mixture gradually into the cornbread mixture, stirring gently until the dressing is moist but not soggy. Adjust liquid amount as needed to achieve desired consistency.
- Bake the Dressing: Transfer the mixture into a greased 9×13-inch baking dish, spreading evenly. Bake at 350°F (175°C) for 40-45 minutes uncovered, or until the top is golden brown and the dressing is set. Remove from oven and let rest briefly before serving.
Notes
- Using day-old bread for breadcrumbs helps achieve the ideal texture.
- The amount of sage can be adjusted according to personal taste preferences.
- For a vegetarian version, substitute vegetable broth instead of chicken broth.
- If a moister dressing is preferred, add more broth gradually.
- Ensure not to overmix once the broth and eggs are added to keep the texture light.
