Cornbread Dressing Recipe

Cornbread Dressing will take center stage this holiday season. It's made with homemade cornbread and baked until crispy and golden brown.

Course Side Dish

Cuisine American

Keyword cornbread dressing

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 329kcal

Author Tanya

Preheat the oven to 425 degrees Fahrenheit. Grease an 8x8 baking dish and set it aside.
In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk to combine. In another bowl, add butter, buttermilk, and eggs and whisk to combine.
Add wet mixture into dry mixture and whisk until smooth.
Pour the batter into the greased dish. Bake in preheated oven on middle rack for 20-25 minutes, until the cornbread is golden. Remove from oven and set aside to cool.

Preheat the oven to 350 degrees Fahrenheit. Grab a 2.5-quart baking dish and set aside.
Break cooled cornbread into small pieces and place in a large bowl. Set aside.
Melt butter in a large skillet, and add onions, celery, and a pinch of salt. Sauté until vegetables have softened, about 4-5 minutes.
Add cooked onions and celery to the cornbread in the bowl. Add poultry seasoning, rubbed sage, chicken broth, beaten eggs, salt, and black pepper and stir until just combined. Be careful not to overmix.
Pour the mixture into greased baking dish. Bake in the preheated oven for 30-35 minutes, until the top is golden.

Make the cornbread 1 or 2 days in advance for best results.
The sugar in the cornbread recipe is optional. Omit the sugar if you don’t like any hits of sweetness in your dressing.
If you prefer a wetter dressing, add an additional ½ cup of chicken broth.