Ah, cornbread dressing—a true Southern holiday classic! 🥣 Here’s a solid, flavorful recipe:
Southern Cornbread Dressing
Ingredients
For the cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 2 tbsp sugar (optional)
- 2 eggs, beaten
- 1 ½ cups milk
- ¼ cup melted butter or oil
For the dressing:
- 1 batch cornbread (crumbled)
- 1–2 cups day-old bread, cubed (white or French)
- 1 cup onion, chopped
- 1 cup celery, chopped
- 2–3 cloves garlic, minced
- ½ cup butter or bacon drippings
- 2–3 cups chicken or turkey broth
- 1 tsp salt, ½ tsp black pepper
- 1 tsp dried sage, ½ tsp thyme, ½ tsp rosemary (optional)
- 2 eggs, beaten
How to make
- Bake the cornbread
- Preheat oven to 400°F (200°C).
- Mix dry ingredients, whisk in eggs, milk, and butter.
- Pour into a greased pan and bake 20–25 min until golden.
- Let cool, then crumble.
- Prepare vegetables
- Sauté onion, celery, and garlic in butter until soft.
- Combine
- In a large bowl, mix cornbread, cubed bread, and sautéed veggies.
- Add herbs, salt, pepper, and lightly beaten eggs.
- Moisten
- Slowly add broth until mixture is moist but not soggy.
- Bake
- Preheat oven to 350°F (175°C).
- Transfer mixture to a greased baking dish.
- Cover with foil and bake 30 min.
- Remove foil and bake another 15–20 min until top is golden.
Tips & Variations
- Add cooked sausage, bacon, or leftover turkey for extra flavor.
- For a richer flavor, use chicken + turkey broth combo.
- Cornbread can be made a day ahead—drier cornbread absorbs dressing better.
If you want, I can also give you a super-moist, Thanksgiving-style version with deep sage and bacon flavor that people fight over 😏.
Do you want that version?
