Classic Southern Cornbread Dressing


Our classic dressing is packed with cornbread flavor. As a shortcut, 14 cups of your favorite store-bought cornbread, crumbled, will do.

Classic Southern Cornbread Dressing
Serves: 10-12 servings
  • ½ cup unsalted butter
  • 3 cups chopped yellow onion
  • 2 cups chopped celery
  • 4 cloves garlic, minced
  • 2 tablespoons fresh chopped sage
  • 1 tablespoon fresh thyme leaves
  • 2 cups low-sodium chicken broth
  • 5 large eggs
  • 1½ teaspoons kosher salt
  • Peppery Cornbread (recipe follows), coarsely crumbled
  • Garnish: fried sage leaves (see Notes)
  1. Preheat oven to 325°. In a 12-inch cast-iron skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, until softened, 5 to 8 minutes. Remove from heat. Add sage and thyme.
  2. In a large bowl, whisk together broth, eggs, and salt until well combined. Gently stir in crumbled Peppery Cornbread and onion mixture. Spoon mixture back into skillet. Loosely cover with foil.
  3. Bake for 20 minutes. Uncover and bake until top is lightly browned and an instant-read thermometer inserted in center registers 165°, about 15 minutes more. Let stand for 15 minutes before serving. Garnish with fried sage, if desired.
To fry fresh sage leaves, heat a small amount of oil in an 8-inch cast-iron skillet over medium-high heat. Pat sage dry with paper towels; add to hot oil, and cook until crisp, about 1 minute. Drain on paper towels. Sprinkle with salt.

Peppery Cornbread
Serves: 1 (12-inch) loaf
  • 2 tablespoons vegetable oil
  • 3 cups plain yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground black pepper
  • 3 cups whole buttermilk
  • ½ cup unsalted butter, melted
  • 3 large eggs
  1. Preheat oven to 425°. Pour oil into a 12-inch cast-iron skillet. Place skillet in oven until hot, about 10 minutes.
  2. In a large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, baking soda, and pepper. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients; whisk in buttermilk mixture until well combined. Carefully spread batter into hot skillet. (Batter should sizzle.)
  3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 20 minutes. Turn out cornbread onto a wire rack. Let cool completely.



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