Cornbread Dressing – Cornbread Dressing is a side dish, from the South that adds a burst of deliciousness to any meal. This comforting recipe combines the goodness of cornbread with vegetables and herbs resulting in a dish that is both satisfying and flavorful. Made with self-rising cornmeal, buttermilk, fresh veggies and a blend of spices this cornbread dressing will surely be a hit at your dinner table. Learn how to create this timeless delicacy with our easy-to-follow recipe. Prepared using cornbread, fresh vegetables and a medley of herbs and spices this side dish is perfect for any occasion.
The first time I tried making this Cornbread Dressing was, on a chilly evening when I craved something comforting. I remember feeling slightly nervous as I wanted to capture the taste perfectly. To my joy the recipe was simple to follow. The process itself was therapeutic. Soon as I took the dish out of the oven its brown crust and tantalizing aroma filled my kitchen with warmth. My husband, who truly appreciates Southern cuisine took one bite. His face lit up with delight. “This tastes like my grandma used to make!” he exclaimed happily. Even our picky little one asked for seconds. It was a hit! Since then this Cornbread Dressing has become a must-have at our family get-togethers bringing a taste of comfort to our table.
What makes this Cornbread Dressing truly special?
What makes this Cornbread Dressing truly special is its cornbread foundation adding that heartfelt touch, to this beloved Southern delicacy. The combination of Martha White’s self-rising cornmeal and White Lily’s self-rising flour ensures a fluffy texture while the buttermilk adds a tang that enhances the overall flavor. A generous mixture of veggies, a butter base and carefully selected herbs bring depth and complexity to the dish resulting in a symphony of flavors with every mouthful. Its versatility as a side dish means it pairs seamlessly with courses making it an instant hit, at holiday gatherings or everyday meals. In essence, this Cornbread Dressing goes beyond being food; it offers an experience—a true taste of the South right on your plate.
What You Need To Make This Cornbread Dressing Recipe?
Self-Rising Cornmeal (Martha White): This isn’t just any cornmeal; it’s the soul of your cornbread. Martha White’s blend ensures your base is robust and has just the right lift, setting the stage for a dressing that’s memorable.
Self-Rising Flour (White Lily): Here’s the secret to a light and tender crumb! White Lily’s flour is milled from soft red winter wheat, making it the Southern baker’s choice for creating the fluffiest cornbread.
Buttermilk: This is where the magic happens! Buttermilk brings a slight tanginess, reacting with the self-rising ingredients to create a lift in your cornbread. It’s like a little culinary chemistry experiment in your kitchen.
Eggs: They’re the glue holding our cornbread together, ensuring it’s sturdy enough to stand up to the moist dressing mixture.
Vegetable Oil: This is all about moisture. We want our cornbread to be moist and tender, not dry and crumbly.
Butter: Oh, butter, how we love thee! It’s here to bring richness and depth of flavor, sautéing our vegetables to perfection and adding that final touch of luxury to the top of our dressing.
Fresh Vegetables (Onions and Celery): They bring the crunch and the aromatic base that’s so crucial in a good dressing. It’s like laying down a track before the rest of the band joins in.
Dried Sage, Poultry Seasoning, Salt, and Pepper: This is our ensemble of spices, each bringing its own unique note to create a harmony of flavors.
Toast: It may seem humble, but it’s our secret weapon for texture. It adds just the right amount of crunch and soaks up the flavors like a sponge.
Milk and Eggs (Again): Here they are, creating a custard-like base for our dressing, ensuring it’s moist and savory.
Chicken Stock or Broth: This is all about moisture and flavor. We’re aiming for a dressing that’s moist, but not soggy, flavorful but not overwhelming.
More Butter: A little extra butter before baking ensures a golden top and a rich finish.
Steps To Make Cornbread Dressing:
Step 1: Let’s start by preheating your oven to 400°F (200°C).
Step 2: Take a bowl and add the cornmeal, flour, buttermilk, eggs, and vegetable oil. Gently mix everything together until combined. No need to overmix; we’re not making a smoothie!
Step 3: Pour the batter into a 9-inch pan. If you have an iron pan that’s great. Any baking pan will work. Make sure to grease it to prevent sticking. Place it in the oven for 20 to 25 minutes. Until it turns beautifully golden. Once it has cooled down slightly crumble it into bite pieces.
Step 4: Now let’s move on to the veggies! Heat up some butter in a pan, over medium heat. Add the chopped onions and celery. Cook them until they become soft and tender like a pillow.
Step 5: Sprinkle in some sage poultry seasoning, salt and pepper. Give everything a mix so that all the flavors are well combined and fragrant.
Step 6: In a bowl combine the cornbread with some toasted bread pieces. This mixture is about to get soaked.
Step 7: In another bowl whisk together some milk and eggs before pouring it over the cornbread and toast mixture.
Step 8: Incorporate 2 cups of chicken broth ensuring that everything is well soaked.
Step 9: Combine the mixture with the bowl’s contents. Stir thoroughly. The mixture should have a moist consistency, to porridge, than a desert. If it seems a bit dry feel free to add some broth.
Step 10: Apply some grease to a baking dish. Pour the mixture into it. As a touch cut up pieces of butter and sprinkle them on top like festive confetti.
Step 11: Lower the temperature to 350°F (175°C). Bake for about 30 minutes or until the top turns into a light golden brown color and the enticing aroma starts making your stomach rumble.
Tip:
After your Cornbread Dressing is done baking and has a top it can be tempting to dig right in. However here’s a helpful tip; hold on for a moment. Allowing the dressing to rest for 10 to 15 minutes before serving gives the flavors a chance to blend together beautifully. It also allows the dish to set slightly making it easier to serve. This brief moment of patience rewards you with a dish that’s not delicious but also boasts an ideal texture ensuring that every bite is as enjoyable, as the previous one. So take this time to gather your loved ones, around the table pour some beverages and prepare yourself to savor a dish created with love and Southern flair.
Frequently Asked Questions:
Can I make Cornbread Dressing ahead of time?
Of course! It’s absolutely possible to prepare the Cornbread Dressing, in advance. You can make it a day ahead. Keep it refrigerated. Just remember to add some chicken broth before baking.
What can I serve with Cornbread Dressing?
When it comes to serving Cornbread Dressing it goes well with meats, particularly turkey or chicken. To complete your meal consider adding beans or cranberry sauce as side dishes – it will surely make for a feast!
Can I use store-bought cornbread instead?
If you find yourself short, on time using store-bought cornbread is an option. Although homemade cornbread elevates the dressing’s flavor, make sure you choose a good quality store-bought option that’s not overly sweet.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cornbread Dressing
Ingredients
Cornbread:
- 1 c self-rising cornmeal I use Martha White
- 1/2 c self-rising flour I use White Lily
- 3/4 c buttermilk
- 2 eggs
- 2 tbsp Vegetable oil
Dressing:
- 8 tbsp butter 1 stick
- 3 medium onions chopped
- 4 stalks celery chopped
- 1 1/2 tsp dried sage
- 1 tsp poultry seasoning
- 3/4 tsp salt
- 1/2 tsp pepper
- 3 pieces toast crumbled
- 1/2 c milk
- 3 eggs lightly beaten
- 2 to 2 1/2 c chicken stock or broth
- 2 tbsp butter
Instructions
For the Cornbread:
- Preheat your oven to 400°F (200°C).
- In a bowl mix together 1 cup of cornmeal, ½ cup of flour, ¾ cup of buttermilk, 2 eggs and 2 tablespoons of oil.
- Grease a 9-inch pan. Pour the mixture into it.
- Bake in the preheated oven for 20 to 25 minutes until it's cooked through and crumble it afterward.
For the dressing:
- Lower the temperature to 350°F (175°C).
- In a pan over medium heat melt 8 tablespoons of butter.
- Add in chopped onions and celery stalks (3 each). Sauté until they become soft.
- Stir in dried sage (1½ tsp), poultry seasoning (1 tsp), salt (¾ tsp) and pepper (½ tsp).
- In a bowl combine the cornbread with crumbled pieces of toast (3), milk-egg mixture, chicken broth (about 2 cups) and sautéed veggies.
- Mix everything well until you have a moist consistency. Feel free to add broth if needed.
- Transfer the mixture to a greased baking dish. Dot it with pieces of butter (about 2 tablespoons).
- Bake for 30 minutes. Until the top turns light brown.
- Now you can enjoy your homemade cornbread dressing!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
