Introduction
Cornbread Dressing is a classic Southern side dish, perfect for holiday feasts, family gatherings, or comforting Southern-inspired meals. This moist, savory dish, featuring crumbled cornbread mixed with aromatic vegetables and herbs, delivers a rich, flavorful experience with a tender, cohesive texture. Presented in a white ceramic baking dish, optionally garnished with chopped parsley or crumbled bacon, this Cornbread Dressing recipe offers a warm, appetizing aesthetic that elevates any table. This recipe provides a simple, homemade version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings cozy charm to any occasion.
Ingredients
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Dressing:
- 6 cups crumbled cornbread (from above or pre-made)
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken or vegetable broth
- 2 large eggs, beaten
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Serving:
- Optional: Chopped parsley, crumbled bacon
- Suggested Accompaniments: Roasted turkey, cranberry sauce, collard greens
- Suggested Pairings: Sweet tea, sparkling cider
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: 8×8-inch baking dish, large skillet, mixing bowls, whisk, measuring cups/spoons, 9-inch square pan (for cornbread)
Step-by-Step Process
- Make Cornbread: Preheat oven to 425°F (220°C). Grease a 9-inch square pan. In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix milk, melted butter, and egg. Combine wet and dry ingredients, stirring until just mixed. Pour into the pan and bake for 20–25 minutes until golden. Cool and crumble into 6 cups.
- Sauté Vegetables: In a large skillet, melt 4 tbsp butter over medium heat. Add onion, celery, and garlic; sauté for 5–7 minutes until softened.
- Mix Dressing: In a large bowl, combine crumbled cornbread, sautéed vegetables, broth, beaten eggs, sage, thyme, salt, and pepper. Stir gently until evenly moistened but not mushy.
- Taste and Adjust: Taste the mixture and adjust with a pinch of salt, pepper, or additional herbs for balanced flavor.
- Bake: Preheat oven to 350°F (175°C). Grease an 8×8-inch white ceramic baking dish. Transfer the mixture to the dish and bake for 30–35 minutes, until the top is golden and the center is set.
- Serve: Let cool for 5 minutes. Serve warm from the white ceramic baking dish, optionally garnished with chopped parsley or crumbled bacon. Pair with roasted turkey, cranberry sauce, collard greens, sweet tea, or sparkling cider.
Tips for Better Cornbread Dressing
- Use day-old or slightly stale cornbread for better texture; fresh cornbread can be too soft.
- Taste the mixture before baking to balance savory, herby, and rich flavors; adjust cautiously.
- Sauté vegetables until soft to enhance sweetness and depth.
- Add broth gradually to avoid a soggy dressing; it should be moist but hold shape.
- Present in a white ceramic baking dish to highlight the golden crust and garnishes.
- Make ahead: Prepare cornbread and sauté vegetables one day in advance; assemble and bake fresh.
- For a crispier top, broil for 1–2 minutes at the end, watching closely to avoid burning.
- Enhance aesthetic: Garnish with parsley for freshness or bacon for a savory touch.
Variations and Customization
- Vegan Cornbread Dressing: Use vegan cornbread (replace milk with plant-based milk, egg with 1/4 cup applesauce, butter with vegan margarine), vegetable broth, and replace eggs in dressing with 2 tbsp cornstarch mixed with 2 tbsp water.
- Gluten-Free Cornbread Dressing: Use gluten-free cornmeal and flour blend for cornbread; ensure broth is gluten-free certified.
- Spicy Cornbread Dressing: Add 1/4 tsp cayenne or 1 chopped jalapeño to the vegetables.
- Sausage Cornbread Dressing: Add 1/2 lb cooked, crumbled sausage to the mixture.
- Sweet Cornbread Dressing: Increase sugar in cornbread to 2 tbsp and add 1 tbsp honey to the dressing.
- Cheesy Cornbread Dressing: Stir in 1 cup shredded cheddar before baking.
- Herbed Cornbread Dressing: Add 1 tbsp chopped fresh rosemary or parsley to the mixture.
- Mushroom Cornbread Dressing: Sauté 1 cup sliced mushrooms with the vegetables.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 325°F oven or microwave until warm.
- Freeze in a freezer-safe container for up to 2 months; thaw in the fridge and reheat gently to preserve texture.
- Serve warm for the best moist, flavorful texture.
- Use as a side dish for holiday mains or hearty Southern meals.
- Pair with sweet tea or sparkling cider to complement the savory, herby flavors.
- Present in a white ceramic baking dish with garnishes for an appetizing, comforting charm.
Nutritional Information
Based on 8 servings (3/4 cup each):
- Calories: 290 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 460mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 7g
- Vitamin A: 10% Daily Value
- Vitamin C: 4% Daily Value
- Calcium: 10% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol to 0mg). Moderate in calories; enjoy with vegetables for balance.
Conclusion
This Cornbread Dressing recipe delivers a savory, comforting dish perfect for any occasion, transforming simple ingredients into a Southern classic. Its easy preparation and warm presentation make it a favorite. The moist cornbread and herby flavors delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing warmth.
Cornbread Dressing Recipe: Savory and Comforting
Classic Cornbread Dressing with savory, comforting flavor.
Ingredients
- Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 cup whole milk
- ¼ cup unsalted butter melted
- 1 large egg
- Dressing:
- 6 cups crumbled cornbread
- 4 tbsp unsalted butter
- 1 medium onion chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 2 cups low-sodium chicken or vegetable broth
- 2 large eggs beaten
- 1 tbsp fresh sage chopped
- 1 tsp fresh thyme leaves
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional: Chopped parsley crumbled bacon
- Suggested Pairings: Roasted turkey sweet tea
Instructions
- Bake cornbread at 425°F for 20–25 min; cool and crumble.
- Sauté onion, celery, and garlic in butter for 5–7 min.
- Mix cornbread, vegetables, broth, eggs, herbs, salt, and pepper.
- Taste and adjust seasoning.
- Bake in an 8x8-inch white ceramic dish at 350°F for 30–35 min.
- Serve with parsley, bacon, turkey, and tea.
Notes
- Use day-old cornbread for texture.
- Store in the fridge for 4 days or freeze for 2 months.
- Try a vegan or sausage variation.
- Pair with collard greens.
