Description
Grandma’s Southern-Style Cornbread Dressing is a rich, comforting classic that combines homemade cornbread with herb-seasoned stuffing, onions, celery, and savory chicken or turkey stock. This traditional recipe boasts buttery flavors and a moist, tender texture, perfect for holiday dinners or family gatherings.
Ingredients
Scale
Cornbread Batter
- 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
Stuffing and 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 and freshly cracked black pepper to taste
Instructions
- Prepare the Cornbread: In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt. In a separate bowl, beat 2 large eggs lightly, then mix in the melted butter and whole buttermilk. Pour the wet ingredients into the dry, stirring gently until just combined. Pour the batter into a greased baking dish or skillet and bake at 400°F (205°C) for about 20-25 minutes until golden and set. Let cool slightly.
- Sauté Vegetables: In a large skillet, melt 1/2 cup (1 stick) of the butter over medium heat. Add the finely chopped sweet onion and celery, cooking gently until softened and translucent, about 5-7 minutes. Remove from heat and set aside.
- Combine dressing mixture: Crumble the cooled cornbread into a large bowl. Add the bag of herb-seasoned stuffing mix, sautéed onions and celery, and the remaining 1/2 cup (1 stick) of melted butter. Pour in the chicken or turkey stock gradually, stirring gently to moisten the mixture without making it soggy. Beat 5 large eggs and add them along with 2 teaspoons dried sage, plus salt and freshly cracked black pepper to taste. Mix everything thoroughly.
- Bake the Dressing: Transfer the dressing mixture into a large greased baking dish. Cover with foil and bake in a preheated oven at 350°F (175°C) for approximately 45-60 minutes. Remove the foil during the last 15 minutes to allow the top to brown and develop a crust.
- Serve: Remove from oven and let rest for 10 minutes before serving. This dressing pairs wonderfully with roasted turkey or chicken and classic Southern sides.
Notes
- This buttery stuffing has been passed down in my family for three generations (and we still fight over who gets seconds!).
- To save time, you can prepare the cornbread a day ahead and crumble it just before mixing.
- If you prefer a vegetarian version, substitute vegetable stock and omit eggs.
- Adding fresh herbs like parsley can brighten the flavor profile.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of recipe)
- Calories: 639
- Sugar: 12.4 g
- Sodium: 932 mg
- Fat: 35 g
- Saturated Fat: 19.6 g
- Unsaturated Fat: 15.4 g
- Trans Fat: 0 g
- Carbohydrates: 65.6 g
- Fiber: 3.1 g
- Protein: 15.8 g
- Cholesterol: 0 mg
