Cornbread Dressing

Ingredients You’ll Need

For the cornbread:

• 2 cups cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar (optional for a slightly sweet cornbread)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups milk
• 2 large eggs
• 1/4 cup unsalted butter, melted

For the dressing:

• 1 medium onion, finely chopped
• 2-3 celery stalks, finely chopped
• 1/2 cup unsalted butter
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried thyme
• 2-3 cups chicken or vegetable broth (enough to moisten)
• Optional: 2 eggs, beaten, to bind for a firmer dressing

Step 1: Make the Cornbread

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; the batter should be slightly lumpy.
5. Grease a 9×13-inch baking pan and pour in the batter. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cornbread cool completely before using it in the dressing. Crumble it into small pieces once cooled.

Step 2: Prepare the Aromatics

1. In a large skillet, melt the butter over medium heat.
2. Add the chopped onions and celery. Sauté until softened and translucent, about 5–7 minutes.
3. Stir in salt, pepper, sage, and thyme to infuse the aromatics with flavor.

Step 3: Combine the Dressing

1. In a large mixing bowl, combine the crumbled cornbread with the sautéed onion and celery mixture.
2. Gradually add the chicken or vegetable broth, stirring gently. The cornbread should be moist but not soggy.
3. Optional: If you want a firmer, sliceable dressing, mix in 2 beaten eggs at this stage.

Step 4: Bake the Dressing

1. Preheat your oven to 350°F (175°C).
2. Grease a baking dish (about 9×13 inches) and transfer the cornbread mixture into it.
3. Spread it evenly and cover with aluminum foil to keep it moist.
4. Bake for 25–30 minutes. Remove the foil and bake for another 10–15 minutes until the top is golden brown.

Step 5: Serve and Enjoy

Allow the dressing to cool slightly before serving. Cornbread dressing pairs perfectly with roast turkey, ham, or even fried chicken. Garnish with a sprinkle of fresh herbs if desired, and savor each bite of this Southern classic.

Tips for the Perfect Cornbread Dressing

• Day-old cornbread works best because it absorbs the broth without becoming mushy.
• Adjust herbs to your taste. A little rosemary or parsley can add freshness.
• Make it ahead: You can prepare the dressing a day before and bake it just before serving.

Cornbread dressing is more than just a side dish—it’s a comforting tradition that brings warmth and flavor to any table. With its golden crust, tender interior, and savory herb-infused taste, this dish is guaranteed to be a favorite for generations.

If you want, I can also make a version with step-by-step photos for each stage so it’s visually easy to follow. This is especially helpful if you’re cooking it for the first time.

Do you want me to do that?