Description
This is the best Southern Cornbread Dressing, made from scratch with savory homemade cornbread, fresh herbs like onion, celery, and sage, and a unique combination of biscuit crumbs for a perfect, moist texture.
Ingredients
- Cornbread:
- 1 1/2 cup yellow cornmeal
- 1 cup all purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup low fat buttermilk
- 1/2 cup unsalted butter, melted
- cold butter to grease the skillet
- Cornbread Dressing:
- cooked cornbread from above, crumbled
- 2 tbsp unsalted butter
- 1 large yellow onion
- 1 long stalk of celery
- 3 garlic cloves
- 2 eggs
- 1 cup chicken stock, warmed
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh minced parsley
- 1 tsp dried sage (2 tsp if using fresh sage)
- 1 1/2 tsp garlic powder
- salt
- fresh cracked black pepper
Instructions
1. Preheat oven to 400°F and generously rub a 10-inch skillet with butter all over the bottom and up the sides.
2. Combine all the dry ingredients in one bowl and whisk together.
3. In another bowl, combine all the wet ingredients and whisk until smooth.
4. Slowly pour in wet ingredients into dry ingredients while whisking and whisk until evenly incorporated.
5. Spread cornbread batter evenly in the skillet and bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.
6. Let cornbread cool for about 10 minutes in the skillet, then turn it over onto a cutting board.
7. While the cornbread is baking, prepare the vegetables.
8. Set oven to 375°F and rub a 9×13 baking dish with butter all over the bottom and up the sides.
9. Dice onions and celery and mince garlic.
10. Preheat a cooking pan over medium heat and add butter. Saute onions and celery until soft. Add minced garlic and saute for a few more minutes. Take off heat.
11. Crumble cooked cornbread in a large mixing bowl, leaving some pieces larger for texture.
12. Add sauteed vegetables, salt, garlic powder, pepper, sage, and parsley to the cornbread.
13. In another bowl, whisk eggs, warmed chicken stock, and melted butter together. Pour over the cornbread mixture and mix well.
14. Spread the mixture evenly in the prepared baking dish.
15. Bake for 25-30 minutes, until the top is golden brown and the middle is set.
16. Start checking the internal temperature at 25 minutes to avoid overcooking. Internal temperature should reach 165°F at the center.
Notes
If you need to make this recipe gluten free, use all-purpose gluten free flour for the cornbread.
All remaining ingredients should be gluten free, but double-check packaging to be sure.
You can prepare the dressing ahead of time up to the baking step. Wrap tightly and refrigerate overnight.
When ready to bake, let the dish come to room temperature while preheating the oven and bake as directed.
If you prefer less garlic flavor, reduce to one clove or omit entirely.
Nutrition
- Serving Size: 1 serving
- Calories: 412.73
- Sugar: 8.97
- Sodium: 437.51
- Fat: 22.39
- Saturated Fat: 12.54
- Carbohydrates: 44.51
- Fiber: 3.54
- Protein: 9.4
- Cholesterol: 130.69