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Wholesome Southern Cornbread Dressing: Easy Thanksgiving Recipe

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This wholesome Southern cornbread dressing recipe is the result of conversations with a seasoned cook and my own stubborn attempts to get it just right. It’s hearty, savory, and forgiving—the kind you can make with day-old cornbread and whatever broth you have on hand.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium-grind stone-ground preferred)
  • 1 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 1/4 cup unsalted butter, melted (plus more for skillet)
  • 6 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped (about 1 1/2 cups)
  • 3 ribs celery, finely chopped (about 1 cup)
  • 2 teaspoons dried sage (ground or rubbed)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust based on broth saltiness)
  • 2 1/2 to 3 cups low-sodium chicken or turkey broth
  • 2 large eggs, lightly beaten

Instructions

  1. Make the Cornbread (Can Be Done Up to 3 Days Ahead): Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate small bowl, whisk egg, buttermilk, and melted butter. Pour wet ingredients into dry and stir just until combined (a few lumps are fine). Carefully remove hot skillet from oven, add a pat of butter to melt, and swirl to coat. Pour batter into skillet. Bake for 18-22 minutes…
  2. Sauté the Aromatics: In a medium skillet over medium heat, melt 6 tablespoons butter. Add chopped onion and celery. Cook, stirring occasionally, for 8-10 minutes until soft and translucent but not browned. Stir in dried sage, thyme, rosemary, black pepper, and salt. Cook for another minute until fragrant. Remove from heat.
  3. Combine the Dressing Base: Add the sautéed onion and celery mixture (including all the butter) to the bowl of crumbled cornbread. Toss gently with a fork to combine. In a separate small bowl or measuring cup, whisk together beaten eggs and 2 1/2 cups broth. Pour over cornbread mixture. Stir gently until everything is evenly moistened. The mixture should look quite wet—like a thick, chunky porridge. If it seems dry, add remaining 1/2 cup broth a little at a time.
  4. Bake the Dressing: Preheat oven to 350°F (175°C). If using a cast-iron skillet, wipe it out (don’t wash) and grease lightly with butter or cooking spray. Alternatively, grease a 9×13-inch baking dish. Pour dressing mixture into prepared dish and spread into an even layer. Bake for 35-45 minutes, until top is golden brown and edges are set and slightly crispy. Center should still be slightly jiggly—it will continue to set as it cools. Let rest for 10-15 minutes before serving.

Notes

For best texture, let baked cornbread cool completely and dry out overnight before crumbling. Don’t overmix once broth and eggs are added. Let baked dressing rest for at least 10 minutes before serving. The dressing can be assembled the night before and refrigerated; add 10-15 minutes to baking time.

Nutrition

Keywords: cornbread dressing, southern dressing, thanksgiving dressing, homemade dressing, savory dressing, sage dressing, holiday side dish

Find it online: https://platebelle.com/wholesome-southern-cornbread-dressing-easy-thanksgiving-recipe/