Description
This Southern Cornbread Dressing combines crumbled cornbread, sautéed vegetables, and fragrant herbs, making it a flavorful side dish for holiday meals or a comforting standalone option. Easy to prepare, it pairs wonderfully with turkey or ham, and can be customized for a vegetarian version.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400°F (200°C).
- 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.
- In another bowl, whisk together 1 cup of buttermilk, 1/4 cup of vegetable oil, and 2 large eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Grease a 9×13 inch baking dish or a cast-iron skillet with butter or cooking spray.
- 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.
- 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.
- In a large skillet, melt 1/2 cup of unsalted butter over medium heat.
- 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.
- If youre 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.
- 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.
- In a separate bowl, whisk together 4 cups of chicken broth and 2 large eggs until smooth.
- 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.
- If youre using fresh parsley, fold in 1/2 cup of chopped parsley at this stage for added flavor and color.
- Preheat your oven to 350°F (175°C).
- Grease a large baking dish (about 3-quart size) with butter or cooking spray.
- Spoon the cornbread dressing mixture into the prepared baking dish, spreading it out evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
- Once the dressing is done baking, remove it from the oven and let it cool for about 10 minutes before serving.
- Serve the Southern Cornbread Dressing alongside your favorite holiday dishes, such as roasted turkey, ham, or even as a standalone vegetarian option.
Notes
- For a vegetarian version, simply omit the sausage and use vegetable broth.
- Feel free to customize the herbs and spices according to your taste preferences.
- Prep Time: 30 minutes
- Cook Time: 60 minutes