Description
A classic Southern-style cornbread dressing combining homemade buttermilk cornbread with herb-seasoned stuffing, sautéed onions and celery, and savory stock and eggs to create a rich, flavorful holiday side dish baked until golden and perfectly set.
Ingredients
Scale
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
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, to taste
Instructions
- Make the Cornbread: Preheat the oven to 425°F and grease a 10-inch cast iron skillet. Place the skillet in the oven to heat. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and kosher salt. In another bowl, combine beaten eggs, melted butter, and buttermilk. Stir the wet ingredients into the dry ingredients until just combined. Pour the batter into the hot skillet and smooth the surface. Bake for 16 to 19 minutes until the cornbread is a golden yellow. Remove immediately and let cool.
- Prepare the Dressing Mix: Preheat the oven to 350°F. Crumble the cooled cornbread into small pieces to make about 5 cups. In a very large bowl or stock pot, combine the crumbled cornbread and the herb-seasoned stuffing mix, tossing to blend evenly.
- Sauté Vegetables: Melt 1 stick of butter in a large skillet over medium heat. Add finely chopped sweet onion and celery, cooking while stirring frequently until the vegetables become soft and translucent, approximately 10 to 12 minutes. Transfer the sautéed vegetables to the cornbread mixture and stir to combine.
- Combine Wet Ingredients: Melt the remaining stick of butter. In a large bowl, whisk together the melted butter, chicken or turkey stock, beaten eggs, and dried sage until smooth. Pour this mixture over the cornbread mixture, stirring thoroughly to incorporate. Season generously with kosher salt and freshly cracked black pepper to taste.
- Bake the Dressing: Pour the combined mixture into a greased 9×13-inch casserole dish. Bake uncovered in the 350°F oven for about 45 to 50 minutes, until the dressing is fully set and has a golden brown crust. Serve warm.
Notes
- Using a cast iron skillet for baking the cornbread helps achieve a crispy crust and even cooking.
- Herb-seasoned stuffing mix adds depth and convenience; substitute with your preferred brand if desired.
- For a juicier dressing, adjust stock quantity slightly to your preference.
- The dressing can be prepared a day ahead and baked just before serving for convenience.
- Ensure eggs and stock are well mixed to bind the dressing properly while baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Keywords: Southern cornbread dressing, holiday side dish, stuffing recipe, Thanksgiving dressing, cornbread casserole, Southern cooking
