Description

This Southern-Style Cornbread Dressing recipe combines homemade buttermilk cornbread with herb-seasoned stuffing, sautéed onions and celery, and a flavorful blend of chicken stock, eggs, and sage. Baked to golden perfection, this classic side dish is perfect for holiday meals or comforting family dinners, delivering a rich, savory flavor with a moist, tender texture.

Ingredients

Scale

For the Buttermilk Cornbread:

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

For the Cornbread Dressing:

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, to taste
Freshly cracked black pepper, to taste

Instructions

Prepare the Cornbread Batter: Preheat your oven to 425°F and grease a 10-inch cast iron skillet. In a large bowl, mix together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt. In a separate bowl, whisk together the eggs, melted butter, and whole buttermilk. Combine the wet ingredients into the dry mixture and stir gently until just blended.
Bake the Cornbread: Pour the batter into the hot skillet and smooth the surface. Bake for 16 to 19 minutes until the cornbread turns golden yellow. Remove it immediately from the skillet and let it cool completely.
Combine Cornbread and Stuffing Mix: Preheat oven to 350°F. Crumble the cooled cornbread into small pieces to yield about 5 cups. In a large bowl or stockpot, mix the cornbread pieces with the herb-seasoned stuffing mix thoroughly.
Sauté Onions and Celery: Melt 1 stick of butter in a large skillet over medium heat. Add the finely chopped sweet onion and celery, sautéing while stirring often for 10 to 12 minutes until soft and translucent. Add this vegetable mixture to the cornbread and stuffing blend.
Prepare Dressing Liquid: Melt the remaining stick of butter. In a large mixing bowl, whisk together the melted butter, chicken or turkey stock, lightly beaten eggs, and dried sage until combined. Pour this liquid mixture over the cornbread mixture and stir well to thoroughly incorporate all ingredients.
Season and Transfer to Casserole: Season the dressing generously with kosher salt and freshly cracked black pepper. Transfer the mixture into a greased 9×13-inch casserole dish, spreading evenly.
Bake the Dressing: Bake uncovered at 350°F for about 45 to 50 minutes until the dressing is set and the top is golden brown. Remove from oven and allow to cool slightly before serving.

Notes

Using a cast iron skillet for baking cornbread enhances flavor and provides a beautiful crust.
Make sure the cornbread cools before crumbling to prevent it from becoming mushy.
Feel free to substitute turkey stock if you prefer a richer taste or chicken stock as a lighter option.
This dressing can be prepared a day ahead and refrigerated; just bake before serving.
Adjust salt and pepper to your taste preference, especially since store-bought stuffing can be salty.
For extra flavor, add cooked and crumbled sausage or chopped pecans to the dressing.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern American

Keywords: southern cornbread dressing, cornbread stuffing, holiday side dish, southern comfort food, buttermilk cornbread dressing, thanksgiving stuffing