Here’s a classic Southern-style Cornbread Dressing recipe — savory, moist, and full of comforting holiday flavor. It’s the perfect side dish for Thanksgiving, Christmas, or Sunday dinner, and can easily be customized with sausage, chicken, or veggies.
🍞 Traditional Cornbread Dressing
📝 Ingredients:
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 eggs
- 1/4 cup melted butter
Or use store-bought cornbread (about 6–8 cups crumbled)
For the Dressing:
- 6–8 cups crumbled cornbread (1 batch or store-bought)
- 1/2 loaf day-old white bread, torn or cubed (about 2 cups)
- 1 medium onion, finely chopped
- 2–3 celery stalks, finely chopped
- 2–3 cups chicken or turkey broth (as needed)
- 2 eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter
- 1 tbsp poultry seasoning (or mix of sage, thyme, rosemary)
- Salt & pepper to taste
👩🍳 Instructions:
1. Make Cornbread (if not using store-bought):
- Preheat oven to 400°F (200°C).
- Mix dry ingredients in one bowl, wet ingredients in another, then combine and pour into a greased baking dish.
- Bake for 20–25 minutes or until golden. Let cool, then crumble.
2. Sauté Veggies:
- Melt butter in a skillet over medium heat.
- Sauté onion and celery until soft and translucent, about 8–10 minutes.
3. Mix the Dressing:
- In a large bowl, combine crumbled cornbread, white bread, sautéed veggies, and seasoning.
- Add beaten eggs and slowly pour in broth until mixture is moist but not soupy.
4. Bake:
- Pour mixture into a greased 9×13″ baking dish.
- Bake at 375°F (190°C) for 40–45 minutes, or until the top is golden brown and crisp.
🔄 Optional Add-Ins:
- Cooked sausage or shredded chicken/turkey
- Chopped hard-boiled eggs
- Fresh herbs (parsley, sage, thyme)
Would you like a version that’s gluten-free or vegetarian?