Southern Cornbread Dressing: A Classic Recipe for the Perfect Holiday Side Dish

Southern Cornbread Dressing is a beloved staple in many households, especially during the holiday season. This dish is not just a side; it’s a comforting blend of flavors and textures that brings families together around the dinner table. Originating from the Southern United States, cornbread dressing has deep roots in Southern cuisine, often made with leftover cornbread, herbs, and a medley of vegetables. I remember my grandmother’s kitchen filled with the warm aroma of sage and onions as she prepared her famous dressing, a recipe passed down through generations.

People adore Southern Cornbread Dressing for its delightful combination of crispy edges and soft, moist center, making each bite a perfect harmony of taste. The convenience of preparing it ahead of time and the ability to customize it with various ingredients only add to its charm. Whether served alongside turkey, chicken, or as a standalone dish, Southern Cornbread Dressing is sure to become a cherished recipe in your home, just as it has in mine.

Ingredients:

• 1 batch of cornbread (about 8 cups, crumbled)
• 1 cup of diced onion
• 1 cup of diced celery
• 1/2 cup of unsalted butter (1 stick)
• 4 cups of chicken broth (or vegetable broth for a vegetarian option)
• 2 large eggs
• 1 tablespoon of dried sage
• 1 tablespoon of dried thyme
• 1 teaspoon of salt (adjust to taste)
• 1/2 teaspoon of black pepper
• 1 cup of cooked and crumbled sausage (optional)
• 1/2 cup of chopped fresh parsley (optional)

Preparing the Cornbread

1. Start by preheating your oven to 400°F (200°C). 2. In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Mix well. 3. In another bowl, whisk together 1 cup of buttermilk, 1/4 cup of vegetable oil, and 2 large eggs until well combined. 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. 5. Grease a 9×13 inch baking dish or a cast-iron skillet with butter or cooking spray. 6. Pour the batter into the prepared dish and bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. 7. Once baked, remove the cornbread from the oven and let it cool completely. Once cooled, crumble it into a large bowl. You should have about 8 cups of crumbled cornbread.

Preparing the Vegetables

8. In a large skillet, melt 1/2 cup of unsalted butter over medium heat. 9. Add 1 cup of diced onion and 1 cup of diced celery to the skillet. Sauté for about 5-7 minutes, or until the vegetables are soft and translucent. 10. If you’re using sausage, add it to the skillet now and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.

Combining Ingredients

11. In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables (and sausage, if using), 1 tablespoon of dried sage, 1 tablespoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything together until well combined. 12. In a separate bowl, whisk together 4 cups of chicken broth and 2 large eggs until smooth. 13. Gradually pour the broth mixture over the cornbread mixture, stirring gently to combine. You want the mixture to be moist but not soggy. If it seems too dry, add a little more broth until you reach your desired consistency. 14. If you’re using fresh parsley, fold in 1/2 cup of chopped parsley at this stage for added flavor and color.

Baking the Dressing

15. Preheat your oven to 350°F (175°C). 16. Grease a large baking dish (about 3-quart size) with butter or cooking spray. 17. Spoon the cornbread dressing mixture into the prepared baking dish, spreading it out evenly. 18. Cover the dish with aluminum foil and bake for 30 minutes. 19. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

Serving Suggestions

20. Once the dressing is done baking, remove it from the oven and let it cool for about 10 minutes before serving. This allows the flavors to meld together beautifully. 21. Serve the Southern Cornbread Dressing alongside your favorite holiday dishes, such as roasted turkey, ham, or even as a standalone vegetarian option.

Storage Tips

22. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through. 23. For longer storage, you can freeze the dressing. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before

Conclusion:

In summary, this Southern Cornbread Dressing is an absolute must-try for anyone looking to elevate their holiday meals or family gatherings. The combination of savory cornbread, aromatic herbs, and rich broth creates a dish that is not only comforting but also bursting with flavor. Whether you serve it alongside a succulent roast turkey, a honey-glazed ham, or even as a standalone vegetarian delight, this dressing will surely impress your guests and leave them asking for seconds. For those looking to mix things up, consider adding sautéed vegetables like celery and onions for extra texture, or even incorporating some cooked sausage for a heartier version. You can also experiment with different herbs and spices to make it your own—thyme, sage, or even a hint of cayenne pepper can add a delightful twist. I wholeheartedly encourage you to try this Southern Cornbread Dressing recipe and make it a staple in your kitchen. Once you do, I’d love to hear about your experience! Share your thoughts, variations, and any special touches you added. Let’s celebrate the joy of cooking together and keep the tradition of delicious Southern comfort food alive! Print