Ah, cornbread dressing 🍞🦃 — the quintessential Southern side dish, especially for holidays, but honestly, it’s amazing any time. Crispy on top, moist inside, full of savory flavor.
Here’s a classic recipe:
Cornbread Dressing
Serves: 6–8
Ingredients
For the cornbread
- 2 cups cornmeal or cornbread mix
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp sugar (optional)
- 1½ cups milk
- 2 large eggs
- ¼ cup melted butter or oil
For the dressing
- 1–2 cups chopped onions
- 1–2 cups chopped celery
- 3–4 cups cooked cornbread, crumbled
- 1–2 cups chicken or turkey stock
- 2 tsp poultry seasoning or sage
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter
Instructions
- Make cornbread
- Preheat oven to 400°F (200°C).
- Mix dry ingredients, add milk, eggs, and melted butter.
- Pour into greased pan and bake 20–25 minutes until golden.
- Let cool, then crumble.
- Cook vegetables
- In a skillet, melt butter and sauté onions and celery until soft (5–7 minutes).
- Assemble dressing
- In a large bowl, combine crumbled cornbread, sautéed vegetables, and seasonings.
- Gradually stir in stock until mixture is moist but not soggy. Adjust salt and pepper.
- Bake
- Transfer to a greased 9×13-inch baking dish.
- Cover with foil and bake at 350°F (175°C) for 25 minutes.
- Remove foil and bake another 10–15 minutes for a golden, crispy top.
- Serve
- Scoop onto plates and enjoy as a perfect side for turkey, chicken, or roast.
🔥 Tips & Variations
- Add extras: Sausage, mushrooms, apples, or nuts for flavor twists
- Make ahead: Assemble the night before and bake before serving
- Moisture check: Dressing should hold together but not be soupy
- Crispy top: Dot with butter or broil last 2–3 minutes
If you want, I can give you a fast, skillet-style cornbread dressing that’s ready in 30 minutes — tastes just as good as the slow-baked version.
Do you want me to do that?
