Name: Southern-Style Cornbread Dressing Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Southern American
Ingredients: 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; 1 (14 ounce) bag herb-seasoned stuffing (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

Ingredients

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, 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

Instructions

Step 1: Preheat your oven to 425°F. Grease a 10-inch cast iron skillet and place it on the center rack to heat.

Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine the eggs, melted butter, and buttermilk. Pour the wet ingredients into the dry and stir just until combined.

Step 3: Pour the batter into the hot skillet and smooth the surface. Bake for 16 to 19 minutes until the cornbread is golden yellow. Remove immediately and let cool.

Step 4: Reduce oven temperature to 350°F for the dressing.

Step 5: Crumble the cooled cornbread into small pieces, about 5 cups total. In a large mixing bowl or stock pot, combine the cornbread with the herb stuffing mix and toss well.

Step 6: Melt 1 stick of butter in a skillet over medium heat. Add the chopped onion and celery and sauté for 10 to 12 minutes until soft and translucent. Stir this mixture into the cornbread and stuffing.

Step 7: Melt the remaining stick of butter. In a large bowl, whisk together the butter, chicken or turkey stock, eggs, and dried sage. Pour this liquid mixture over the cornbread mixture and stir to combine thoroughly. Season generously with salt and black pepper.

Step 8: Transfer the dressing mixture to a greased 9×13-inch casserole dish. Bake uncovered for 45 to 50 minutes until set and golden brown on top.

Tips & Variations

Use homemade or good-quality store-bought herb stuffing for the best flavor.

If you prefer a moister dressing, add an extra 1/2 cup of stock before baking.

For a smokier depth, try adding cooked and crumbled bacon or diced sausage to the onion and celery sauté.

Fresh sage can substitute dried sage; use about 1 tablespoon chopped fresh sage instead of 2 teaspoons dried.

Storage

Store leftover cornbread dressing in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 20 to 25 minutes until heated through. It also freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make the cornbread ahead of time?

Yes, you can make the cornbread a day or two ahead and store it wrapped tightly at room temperature or in the fridge. Just crumble it when ready to assemble the dressing.

Can I use another type of broth instead of chicken or turkey stock?

Vegetable broth can be used as a substitute to keep it vegetarian-friendly, though the flavor will be slightly different. Make sure to choose a flavorful broth for the best results.