Ingredients
Scale
Ingredients
- For the Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tbsp sugar (optional, for a touch of sweetness)
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted unsalted butter
- For the Dressing:
- 4 cups crumbled cornbread (from the recipe above)
- 2 cups white bread cubes, dried
- 1/2 cup unsalted butter
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 1/2 cup bell pepper, finely chopped (optional)
- 2 tsp fresh sage, chopped (or 1 tsp dried)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- 2 tsp poultry seasoning
- 3 cups chicken or turkey broth (adjust as needed)
- 2 large eggs, beaten
- Salt and pepper to taste
Instructions
Step 1: Make the Cornbread
- Preheat your oven to 425°F and grease a 9-inch cast-iron skillet or baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Transfer the batter to the prepared skillet and bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean.
- Let the cornbread cool completely, then crumble it into a large bowl.
Step 2: Prepare the Vegetables
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion, celery, and bell pepper (if using). Sauté until softened, about 5-7 minutes.
- Stir in sage, thyme, and poultry seasoning. Cook for another minute to release the flavors.
Step 3: Assemble the Dressing
- In the bowl with the crumbled cornbread, add the white bread cubes and the sautéed vegetable mixture.
- Gradually pour in the broth, mixing gently until the mixture is moist but not soggy. Adjust the amount of broth as needed.
- Stir in the beaten eggs and season with salt and pepper to taste.
Step 4: Bake the Dressing
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish and spread the dressing mixture evenly into the dish.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crispy.
Notes
Pro Tips
- For Extra Flavor: Add cooked, crumbled sausage or chopped cooked chicken to the dressing.
- For a Creamier Texture: Mix in 1/2 cup of heavy cream with the broth.
- To Prevent Sogginess: Use slightly stale or oven-dried bread cubes for better texture.
Make-Ahead Instructions
- Prep Ahead: Bake the cornbread up to 3 days in advance and store it in an airtight container at room temperature. Sauté the vegetables 1-2 days ahead and refrigerate them.
- Assemble Ahead: Combine the dressing ingredients (excluding broth and eggs) the night before. Add the liquid components just before baking.
- Freezing: Assemble the dressing, then freeze in a tightly wrapped dish for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
