Description
This Southern-Style Cornbread Dressing recipe features a moist, flavorful buttermilk cornbread combined with herb-seasoned stuffing, sautéed onions and celery, and a savory mixture of chicken stock, eggs, and sage. Baked to golden perfection, this classic side dish is perfect for holiday meals or comforting family dinners.
Ingredients
Scale
For the Buttermilk Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 2 large eggs, lightly beaten
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup whole buttermilk
For the Cornbread Dressing:
- 1 (14 ounce) bag herb-seasoned stuffing mix, such as Pepperidge Farm
- 2 sticks (1 cup) unsalted butter, divided
- 2 cups finely chopped sweet onion
- 1 1/2 cups finely chopped celery
- 5 cups chicken or turkey stock
- 5 large eggs, lightly beaten
- 2 teaspoons dried sage
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Cornbread: Preheat the oven to 425°F and grease a 10-inch cast iron skillet. In a large bowl, mix the cornmeal, flour, sugar, baking powder, and kosher salt. In another bowl, whisk the eggs, melted butter, and buttermilk. Combine wet and dry ingredients gently until just mixed. Pour the batter into the hot skillet and bake until golden yellow, about 16 to 19 minutes. Remove from oven and let cool.
- Preheat Oven for Dressing: Lower the oven temperature to 350°F in preparation for baking the dressing later.
- Combine Cornbread and Stuffing Mix: Crumble the cooled cornbread into small pieces to make about 5 cups. In a large mixing bowl or stockpot, combine the crumbled cornbread and the entire bag of herb-seasoned stuffing, tossing well to blend.
- Sauté Vegetables: Melt 1 stick of butter in a large skillet over medium heat. Add the chopped onions and celery and sauté, stirring frequently, until they become soft and translucent, approximately 10 to 12 minutes. Add this vegetable mixture to the cornbread and stuffing blend.
- Prepare Wet Mixture: Melt the remaining stick of butter. In a large bowl, whisk together the melted butter, chicken or turkey stock, eggs, and dried sage until well combined. Pour this mixture over the cornbread mixture and stir thoroughly to incorporate all ingredients evenly. Season generously with kosher salt and freshly cracked black pepper to taste.
- Bake the Dressing: Transfer the combined mixture into a greased 9×13-inch casserole dish. Bake uncovered at 350°F until the dressing is set and the top is golden brown, about 45 to 50 minutes. Remove from oven and let rest briefly before serving.
Notes
- Using a cast iron skillet for the cornbread helps achieve a crispy crust and even baking.
- The herb-seasoned stuffing mix adds depth of flavor, but you can adjust this based on your preference for seasoning.
- For a richer taste, use homemade chicken or turkey stock if available.
- Adjust the amount of salt and pepper after mixing since the stuffing mix can be salty.
- This recipe serves 10 to 12, making it ideal for family gatherings and holiday meals.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3.5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 125mg
