Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, and celery. It’s a classic that makes it to the Thanksgiving table year after year.
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Thanksgiving is quickly approaching and it’s time to start planning that Thanksgiving menu. This year I want the food to be extra good and special since this is the first year my son has been away at college. I miss him dearly and I know he misses my home cooking.
You cook for your boys mamas, and they’ll always want to come home to see you.
Probably the most looked forward to part of Thanksgiving dinner, besides dessert, is the dressing and it’s not uncommon for us to have more than one kind. I personally really love this Andouille Sausage and Cornbread Stuffing.
This Southern Cornbread Dressing is a more traditional southern dressing made with crumbled cornbread along with lots of onion, celery, and sage. It’s savory, moist, and delicious.
Since we typically fry our Thanksgiving turkey, I solely use canned broth to make dressing, but if you have turkey drippings, you could add them to the dressing and it will taste even better.
Along with cornbread dressing we love to have Cheesy Green Bean Casserole, mashed potatoes, and Broccoli Casserole for Thanksgiving dinner. And this year I think I’ll add Savory Sweet Potato Casserole to the list. You can never have too many casseroles!
Southern Cornbread Dressing
A traditional southern cornbread dressing flavored with onion, celery, and sage. Super moist and flavorful.
Prep: 30min
Total: 60min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 314 kcal, servingSize 1 serving
Ingredients:
- 1 cup self-rising cornmeal, (I use Martha White)
- 1/2 cup self-rising flour, (I use White Lily)
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons Vegetable oil
- 8 tablespoons butter ((1 stick))
- 3 medium onion, (chopped)
- 4 stalks celery, (chopped)
- 1 1/2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 pieces toast, (crumbled)
- 1/2 cup milk
- 3 eggs, (lightly beaten)
- 2 to 2 1/2 cups chicken stock or broth
- 2 tablespoons butter
Instruction:
- Preheat oven to 400 degrees.
- In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.
- Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
- Add sage, poultry seasoning, salt, and pepper to onion mixture.
- In a large bowl combine crumbled cornbread and toast.
- Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
- Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.
- Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
- Bake at 350 degrees for 30 minutes, or until it turns light brown on top.
BEST SOUTHERN CORNBREAD CHICKEN AND DRESSING Recipe! How to make Chicken and Dressing| Soul Food
FAQ
How to make Patti Labelle’s dressing?
Is there a difference between dressing and stuffing?
Do Southerners eat stuffing or dressing?
These small (3-4″ diameter) fried breads are soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of wheat flour is added to the batter. This type of cornbread is often known as “hot water” or “scald meal” cornbread and is unique to the American South.
