Description
Grandma’s Southern-Style Cornbread Dressing is a rich, flavorful holiday side dish made with a buttery cornbread base, herb-seasoned stuffing, and a savory blend of onions, celery, and sage. This cherished family recipe delivers a comforting, moist dressing perfect for Thanksgiving or any festive gathering.
Ingredients
Scale
Cornbread Base
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 2 large eggs, lightly beaten
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup whole buttermilk
Stuffing Mixture
- 1 (14 ounce) bag herb-seasoned stuffing, such as Pepperidge Farm
- 2 sticks (1 cup) unsalted butter, divided
- 2 cups finely chopped sweet onion
- 1 1/2 cups finely chopped celery
- 5 cups chicken or turkey stock
- 5 large eggs, lightly beaten
- 2 teaspoons dried sage
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare the cornbread base: In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt. In a separate bowl, whisk together the lightly beaten eggs, melted butter, and whole buttermilk. Gradually stir the wet ingredients into the dry until just combined. Pour the batter into a greased baking dish and bake at 375°F (190°C) for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool, then crumble into a large bowl.
- Sauté the vegetables: In a large skillet over medium heat, melt 1/2 cup (1 stick) of the unsalted butter. Add the finely chopped sweet onion and celery and cook, stirring occasionally, until the vegetables are softened and translucent, about 7-10 minutes. Remove from heat.
- Combine stuffing ingredients: To the bowl with crumbled cornbread, add the herb-seasoned stuffing mix, sautéed onions and celery, chicken or turkey stock, lightly beaten eggs, dried sage, and remaining 1/2 cup (1 stick) unsalted butter (melted or softened). Season with kosher salt and freshly cracked black pepper to taste. Mix thoroughly until all ingredients are well incorporated and the mixture is moist but not soggy.
- Bake the dressing: Transfer the stuffing mixture into a greased 9×13-inch baking dish, spreading evenly. Cover with foil and bake in a preheated 350°F (175°C) oven for 45 minutes. Remove the foil and bake an additional 15 minutes or until the top is golden brown and slightly crisp.
- Serve warm: Remove from the oven, let cool for a few minutes, then serve as a traditional Southern-style side dish alongside your holiday meal.
Notes
- This buttery stuffing has been passed down in my family for three generations (and we still fight over who gets seconds!).
- You can substitute turkey stock for chicken stock for a different flavor profile.
- For extra moisture, add more stock if needed but be careful not to make the mixture too wet.
- Make this dressing a day ahead and store covered in the refrigerator, then bake before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 639 cal
- Sugar: 12.4 g
- Sodium: 931.6 mg
- Fat: 35.0 g
- Saturated Fat: 19.6 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 65.6 g
- Fiber: 3.1 g
- Protein: 15.8 g
- Cholesterol: 0 mg
