Of course! Here is a comprehensive guide to making classic Cornbread Dressing (also called “stuffing” outside the American South), a quintessential comfort food for holidays and family dinners.
This recipe focuses on creating the perfect texture: a crispy, golden-brown top with a moist, fluffy, and flavorful interior.
Classic Southern Cornbread Dressing
This recipe is designed to be baked in a dish, not inside a bird. The key to great texture is using stale, dry cornbread.
Prep Time: 30 minutes | Cook Time: 45-55 minutes | Total Time: About 1 hour 30 minutes (plus cornbread cooling time)
Yields: 10-12 servings
Ingredients
For the Cornbread Base:
· 1 batch (9×13 pan) of day-old, unsweetened Southern-style cornbread, crumbled (about 10-12 cups) *
· 4-5 cups dried bread cubes (French or Italian bread) or saltine crackers, crumbled
For the Aromatics & Liquid:
· ½ cup (1 stick / 113g) unsalted butter
· 1 large yellow onion, finely diced
· 3-4 celery stalks, finely diced
· 3-4 cloves garlic, minced
· 4 cups (946 ml) low-sodium chicken or turkey broth, divided
· 1 cup (236 ml) heavy cream, half-and-half, or additional broth
· 3 large eggs, lightly beaten
For the Seasoning:
· 2 teaspoons dried rubbed sage
· 1 tablespoon poultry seasoning
· 1 teaspoon dried thyme
· 1 ½ teaspoons salt (or to taste)
· 1 teaspoon black pepper
· ½ teaspoon paprika (optional, for color)
*CRUCIAL: Using stale, dry cornbread is essential. It soaks up the broth and eggs without becoming gummy. See the note below for a quick cornbread recipe and how to dry it properly.
Instructions
- Prepare the Bread: Crumble the day-old cornbread into a very large mixing bowl. Add the dried white bread cubes or crumbled crackers. Toss to combine.
- Sauté the Vegetables: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large skillet or Dutch oven over medium heat, melt the butter. Add the diced onion and celery and cook for 8-10 minutes, until soft and translucent. Add the minced garlic and all the dried herbs (sage, poultry seasoning, thyme, salt, pepper, paprika) and cook for one more minute until fragrant.
- Combine the Mixture: Pour the entire contents of the skillet (butter and all) over the cornbread mixture. Toss to coat. In a separate bowl or large measuring cup, whisk together 3 cups of the broth, the cream, and the beaten eggs.
- The Moisture Test: Pour the liquid mixture over the cornbread and vegetable mixture. Gently stir until everything is evenly moistened. The mixture should be very wet and sloppy, like a thick porridge. If it seems too dry, add the remaining 1 cup of broth, a little at a time, until the desired consistency is reached. This wetness is key to a moist final product.
- Bake: Pour the dressing into the prepared baking dish and smooth the top.
· Pro-Tip: For an extra crispy, buttery top, dot with 2 additional tablespoons of butter before baking. - Bake to Perfection: Bake, uncovered, for 45-55 minutes, or until the top is deeply golden brown and crisp, the edges are pulling away from the pan, and the center is set (a toothpick inserted in the center should come out clean).
- Rest and Serve: Let the dressing rest for 15-20 minutes before serving. This allows it to set fully, making it easier to scoop.
Quick Savory Cornbread Recipe for Dressing
· 2 cups (250g) cornmeal
· 1 cup (125g) all-purpose flour
· 1 tablespoon baking powder
· 1 teaspoon baking soda
· 1 teaspoon salt
· 2 ½ cups (590ml) buttermilk
· 2 large eggs
· ½ cup (113g) butter, melted
Instructions: Whisk dry ingredients. Mix wet ingredients. Combine until just mixed. Pour into a greased 9×13 pan. Bake at 400°F (200°C) for 20-25 minutes. Let cool completely, then leave uncovered overnight to stale.
The Golden Rules for Perfect Dressing
- Use STALE Bread: This is non-negotiable. Fresh, soft bread will turn into mush. Crumble your cornbread and bread cubes and leave them out on a sheet pan overnight. For a shortcut, bake them in a 300°F (150°C) oven for 20-30 minutes to dry them out.
- Season the Base, Not Just the Top: Sautéing the herbs with the onions and celery (“blooming” them) unlocks their full flavor and distributes it evenly.
- It Should Look Too Wet: The unbaked mixture must look very soupy. The dry bread is a sponge and will absorb all that liquid as it bakes. If it looks perfect in the bowl, it will be dry after baking.
- Don’t Skimp on Fat: The butter and eggs are what create a rich, custardy texture inside. They are the binder and the source of flavor.
Delicious Variations
· Sausage Dressing: Brown and crumble 1 lb of breakfast sausage (sage flavor is great) in the skillet before adding the butter and veggies. Remove some grease if necessary.
· Oyster Dressing: A Southern classic. Add 1-2 pints of shucked oysters, chopped, along with their liquor.
· Fruit & Nut Dressing: Add 1 cup of toasted pecans or walnuts and 1 cup of dried cranberries or chopped apples for a sweet and savory twist.
Enjoy this cornerstone of comfort food! It’s the perfect, flavorful side dish that often steals the show.