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Southern Cornbread Dressing

Southern cornbread dressing is baked in two stages, starting with homemade cornbread and finishing with a golden top and moist, set center. Sage, butter, onion, and celery give this classic side its savory flavor.
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Prep Time 25 minutes
Cook Time 1 hour 22 minutes
Resting 15 minutes
Total Time 2 hours 2 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 333
Ingredients Equipment Method Notes

Ingredients
  

For the pans
  • 1 Nonstick cooking spray for greasing
For the cornbread
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk
  • 0.33 cup vegetable oil
For the dressing
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 2 teaspoons rubbed sage
  • 1 teaspoon black pepper
  • 4 cups chicken broth
  • 3 eggs large

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

Prepare the cornbread
  1. Preheat the oven to 400°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Whisk the cornmeal, flour, baking powder, baking soda, and kosher salt in a large bowl.
  4. Whisk the buttermilk and vegetable oil in a medium bowl.
  5. Stir the buttermilk mixture into the dry ingredients just until no dry patches remain.
  6. Spread the batter in the prepared dish.
  7. Bake for 20 to 25 minutes, until the top is golden and a toothpick comes out clean.
  8. Cool the cornbread completely.
  9. Crumble the cornbread into a large bowl.
  10. Wash and dry the baking dish.
Assemble and bake the dressing
  1. Reduce the oven temperature to 350°F.
  2. Coat the baking dish with nonstick cooking spray.
  3. Melt the butter in a large skillet over medium heat.
  4. Add the onion and celery, and cook for 8 to 10 minutes, stirring occasionally, until softened.
  5. Stir the onion mixture, sage, and black pepper into the crumbled cornbread.
  6. Whisk the chicken broth and eggs together.
  7. Pour the broth mixture over the cornbread mixture.
  8. Fold until evenly moistened.
  9. Transfer the mixture to the prepared baking dish.
  10. Bake for 45 to 55 minutes, until the top is golden, the center is set, and the center reaches 160°F.
  11. Rest for 15 minutes before serving.

Notes

For the best texture, cool the cornbread completely before crumbling it. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a dairy-free variation, use unsweetened plant milk with a little vinegar in place of the buttermilk and dairy-free butter.