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Southern Cornbread Dressing

Southern Cornbread Dressing: A Comforting Southern Classic

This Southern Cornbread Dressing is a must-try holiday side dish, combining flavors of cornbread and herbs, perfect for Thanksgiving celebrations.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Casserole
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup Cornmeal Yellow cornbread or gluten-free blend recommended.
  • 1 cup Flour All-purpose or gluten-free flour.
  • 2 tablespoons Sugar Can be reduced or eliminated for savory flavor.
  • 1 tablespoon Baking Powder For leavening.
  • 1 teaspoon Coarse Salt Kosher salt preferred.
  • 1 cup Buttermilk Substitute with milk or dairy-free alternative.
  • 2 large Eggs Flaxseed meal + water can replace for vegan option.
  • 4 tablespoons Unsalted Butter Can be swapped for olive oil or vegan butter.
For the Dressing
  • 6 cups Dry Stuffing Cubes Choose gluten-free if necessary.
  • 1 cup Onion (chopped) Can use shallots or leeks.
  • 1 cup Celery (chopped) Can be substituted with bell peppers.
  • 1 tablespoon Dried Parsley Fresh herbs can replace dried.
  • 1 teaspoon Dried Sage
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 2 cups Chicken Broth Use vegetable broth for a vegetarian option.

Equipment

  • Mixing bowls
  • baking dish
  • Baking Sheet
  • Large skillet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix the wet ingredients: buttermilk, eggs, and melted butter. Combine the mixtures and transfer to a greased baking dish. Bake for 20-30 minutes until a toothpick comes out clean. Let cool, then cube.
  2. Spread the cooled cornbread cubes on a baking sheet. Preheat your oven to 250°F (120°C) and toast them for 30-40 minutes, flipping halfway through.
  3. Preheat your oven to 350°F (175°C). In a large skillet, melt butter and sauté onions and celery for 5-7 minutes. Combine with the toasted cornbread and stuffing cubes.
  4. Add the dried herbs and spices to the cornbread mixture. Beat the eggs and gradually mix in the chicken broth. Pour over the mixture and fold gently until combined.
  5. Transfer to a greased baking dish and bake for 20-25 minutes until golden brown. Serve warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Allow the cornbread to cool thoroughly before cubing to avoid sogginess. Adjust seasoning to your taste before baking.

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