Cornbread Dressing

This Cornbread Dressing is a quintessential Southern holiday staple. By combining dry buttermilk cornbread with traditional bread crumbs and a generous amount of savory broth, you get a side dish that is moist on the inside with a perfectly browned, aromatic crust.

Cornbread Dressing

Ingredients:

How To Make Cornbread Dressing:

Step 1: Prep the Oven and Veggies: Preheat your oven to 325°F. Lightly spray a large baking pan with non-stick cooking spray. In a skillet, melt the 1 stick of margarine and sauté the 2 cups of celery and 2 chopped onions until softened.

Step 2: Combine the Ingredients: In a very large mixing bowl (or directly in the baking pan), combine the 5 cups of crumbled cornbread and 5 cups of dry bread crumbs. Stir in the sautéed celery and onion mixture, the 1 stick of melted butter, and the 4 beaten eggs.

Step 3: Season and Hydrate: Pour in the 3 cups of broth and add the poultry seasoning, sage, salt, and pepper. Mix thoroughly.

Note: The mixture should be “pretty soupy” at this stage. If it looks thick or chunky, add more broth. This ensures the dressing remains moist after the long bake.

Step 4: Bake: Cover the pan tightly with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the dressing is well set and cooked through.

Pro Tips for the Best Dressing

• The Bread Texture: For the best results, use “day-old” or slightly stale bread. If your cornbread is fresh, crumble it onto a baking sheet and toast it in a low oven for 10/15 minutes before mixing.

• Custom Flavor: If you prefer a more “earthy” dressing, you can add 1/2 cup of chopped fresh parsley or sautéed mushrooms to the vegetable mix.