Southern Dressing Recipe Cornbread: The Ultimate Comfort Food

Thanksgiving. Christmas. Sunday supper. These are the occasions that scream for a dish that embodies warmth, tradition, and pure, unadulterated comfort. And in the South, nothing says comfort food quite like cornbread dressing. This isn’t your Yankee stuffing with fancy bread cubes and dried cranberries. This is down-home, soul-satisfying dressing made with crumbly, delicious cornbread as its foundation. We’re talking about a dish so good, it might just outshine the turkey (don’t tell the turkey!).

This recipe is more than just a set of instructions; it’s a journey back to grandma’s kitchen, filled with the aroma of simmering broth, sautéed vegetables, and freshly baked cornbread. It’s a celebration of simple ingredients transformed into something extraordinary. Whether you’re a seasoned Southern cook or a curious newbie, this recipe will guide you step-by-step to creating a dressing that will have everyone asking for seconds (and the recipe!). Get ready to experience a taste of Southern hospitality in every bite.

Why This Recipe Works

This Southern cornbread dressing recipe isn’t just thrown together; it’s carefully crafted to achieve the perfect balance of flavors and textures. Here’s why it works:

• Cornbread is King: The foundation of any good Southern dressing is, of course, the cornbread. We’re not talking about sweet, cake-like cornbread here. We want a slightly dry, crumbly cornbread that will soak up all the delicious flavors of the broth and vegetables. This recipe uses a simple, traditional cornbread recipe (included within the instructions) that provides the perfect base.
• The Trinity: Like Cajun cooking, Southern dressing relies on a flavor base of onion, celery, and bell pepper, often referred to as the “holy trinity.” These vegetables are sautéed in butter until softened, creating a rich and savory foundation for the entire dish.
• Broth is Key: Using a good quality chicken broth is essential. Homemade broth is always best, but store-bought broth works just fine. Look for a broth that is low in sodium, so you can control the saltiness of the dressing. We also add reserved chicken drippings (if available) for an extra layer of flavor.
• Herbs and Spices: Sage, thyme, and poultry seasoning are the classic herbs for Southern dressing. They add a warm, earthy flavor that complements the cornbread and vegetables perfectly. A touch of black pepper rounds out the flavor profile.
• Moisture Control: The key to a good dressing is to avoid it being too dry or too soggy. The amount of broth you add will depend on the dryness of your cornbread. Start with less broth and add more as needed until the mixture is moist but not soupy.
• Baking to Perfection: Baking the dressing in a preheated oven allows it to develop a golden-brown crust while keeping the inside moist and tender. The baking time will vary depending on your oven, so keep an eye on it and adjust as needed.

Ingredients

For the Cornbread:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal (stone-ground preferred)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 large egg, beaten
• 1 cup buttermilk
• 1/4 cup vegetable oil

For the Dressing:

• 1 recipe of cornbread (from above), crumbled
• 1/2 cup (1 stick) unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 4 cups chicken broth (low sodium)
• 1 cup reserved chicken drippings (optional, but highly recommended)
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• Salt to taste

Instructions

Step 1: Make the Cornbread

1. Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking dish.
2. In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, whisk together egg, buttermilk, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour batter into the prepared skillet or baking dish.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool completely. Once cooled, crumble the cornbread into a large bowl.

Step 2: Prepare the Vegetable Base

1. Melt butter in a large skillet over medium heat.
2. Add onion, celery, and bell pepper and cook until softened, about 8-10 minutes.
3. Season with salt and pepper to taste.

Step 3: Assemble the Dressing

1. Pour the cooked vegetables into the bowl with the crumbled cornbread.
2. Add the chicken broth and chicken drippings (if using). Stir to combine.
3. Add sage, thyme, and poultry seasoning. Stir well.
4. In a separate bowl, lightly beat the eggs. Pour the eggs into the cornbread mixture and stir to combine.
5. Taste and adjust seasonings as needed. Add more salt and pepper to taste.
6. The mixture should be moist but not soupy. If it seems too dry, add a little more chicken broth. If it seems too wet, add a little more crumbled cornbread.

Step 4: Bake the Dressing

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Pour the dressing mixture into the prepared baking dish.
3. Bake for 30-40 minutes, or until golden brown and set. The internal temperature should reach 165°F (74°C).
4. Let cool slightly before serving.

Tips for Success

• Don’t overmix the cornbread batter: Overmixing will result in a tough cornbread. Mix just until the ingredients are combined.
• Use day-old cornbread: Day-old cornbread is slightly drier and will soak up the broth better. If you don’t have day-old cornbread, you can dry it out in a low oven for a few minutes.
• Taste and adjust seasonings: This is crucial! Everyone’s taste buds are different, so be sure to taste the dressing before baking and adjust the seasonings as needed.
• Don’t overbake: Overbaking will result in a dry dressing. Bake until golden brown and set, but still slightly moist in the center.
• Add cooked sausage or ham: For an extra layer of flavor and protein, add cooked and crumbled sausage or ham to the dressing mixture.
• Use fresh herbs: If you have fresh herbs on hand, feel free to substitute them for the dried herbs. Use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
• Make it ahead of time: The dressing can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.

Storage Instructions

Leftover cornbread dressing can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but it may become slightly drier.

The dressing can also be frozen for up to 2-3 months. Thaw completely in the refrigerator before reheating.

FAQ

• Can I use a different type of broth? Yes, you can use turkey broth or vegetable broth. However, chicken broth is the most traditional and provides the best flavor.
• Can I make this vegetarian? Yes, you can make this vegetarian by using vegetable broth and omitting the chicken drippings. You can also add some chopped mushrooms for a meaty texture.
• Can I use self-rising cornmeal? If you use self-rising cornmeal, omit the baking powder and salt from the cornbread recipe.
• My dressing is too dry. What should I do? Add more chicken broth, a little at a time, until the desired consistency is reached.
• My dressing is too wet. What should I do? Add more crumbled cornbread, a little at a time, until the desired consistency is reached.

Conclusion

This Southern cornbread dressing recipe is a true classic, passed down through generations. It’s a dish that’s perfect for holidays, special occasions, or any time you’re craving a taste of home. With its crumbly cornbread, savory vegetables, and warm, comforting flavors, this dressing is sure to become a family favorite. So gather your ingredients, preheat your oven, and get ready to experience the ultimate comfort food. Happy cooking!