Classic Cornbread Dressing

Classic Cornbread Dressing

This timeless, savory-sweet cornbread dressing is the soul of the holiday table—crisp on top, moist within, and richly flavored with herbs, aromatics, and plenty of butter. It’s traditionally baked separately (not stuffed in the bird).

Ingredients

For the Cornbread:

· 1½ cups yellow cornmeal
· ½ cup all-purpose flour
· 1 tsp baking powder
· 1 tsp baking soda
· 1 tsp salt
· 1¾ cups buttermilk
· 2 large eggs
· ¼ cup unsalted butter, melted (or bacon drippings for more flavor)

For the Dressing:

· 8 oz day-old white bread or biscuits, torn into ½-inch pieces (about 4 cups)
· ½ cup unsalted butter
· 2 cups chopped yellow onion (about 1 large)
· 1½ cups chopped celery (about 4 stalks)
· ¼ cup chopped fresh parsley
· 1 tbsp chopped fresh sage (or 1 tsp dried)
· 1 tbsp chopped fresh thyme (or 1 tsp dried)
· 1 tsp chopped fresh rosemary (or ½ tsp dried)
· 2½–3 cups chicken or turkey broth
· 3 large eggs, beaten
· 1½ tsp salt
· 1 tsp black pepper

Optional Add-ins:

· 1 cup cooked and crumbled sausage
· 1 cup toasted pecans or walnuts
· ½ cup dried cranberries or cherries

Instructions

Step 1: Bake the Cornbread

1. Preheat oven to 400°F (200°C). Grease a 9-inch square or round baking pan.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, whisk buttermilk, eggs, and melted butter.
4. Pour wet into dry and stir just until combined (do not overmix).
5. Pour batter into prepared pan and bake for 20–25 minutes until golden and a toothpick comes out clean.
6. Let cool completely, then crumble into a large mixing bowl. Best made a day ahead and left uncovered to dry slightly.

Step 2: Prepare Bread and Aromatics

1. Reduce oven to 350°F (175°C). Butter a 9×13-inch baking dish.
2. Add torn white bread to the crumbled cornbread.
3. In a large skillet, melt butter over medium heat. Add onion and celery and cook until soft and translucent, about 8–10 minutes.
4. Stir in parsley, sage, thyme, and rosemary; cook 1 more minute.

Step 3: Assemble the Dressing

1. Pour vegetable-herb mixture over bread in the bowl. Add optional add-ins if using.
2. Gradually pour in 2½ cups broth, tossing gently.
3. In a small bowl, whisk eggs with salt and pepper, then pour over dressing mixture. Fold everything together until moistened evenly. If mixture seems dry, add remaining ½ cup broth.
4. Transfer to the prepared baking dish and spread evenly.

Step 4: Bake

1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake uncovered for another 20–30 minutes, until golden on top and set in the center.
3. Let rest 10 minutes before serving.

Tips for Success:

· Dry bread is key: Use cornbread and white bread that’s a day or two old, or dry cubes in a 300°F oven for 10–15 minutes before using.
· Broth control: The amount needed depends on how dry your bread is—dressing should be moist but not soggy.
· Make ahead: Assemble up to a day in advance, cover, and refrigerate. Add 5–10 minutes to baking time if going straight from fridge to oven.
· Herbs: Fresh herbs make a noticeable difference, but dried work in a pinch.

Serving Suggestions:

· Serve warm alongside roast turkey, gravy, cranberry sauce, and greens.
· Reheat leftovers in the oven or skillet to retain texture.

Yield: 10–12 servings
Prep time: 40 minutes (plus cornbread cooling)
Cook time: 50–60 minutes

This dressing is comfort in a dish—savory, fragrant, and deeply satisfying.