Classic Cornbread Dressing
Classic Cornbread Dressing
Ingredients
For the Cornbread
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
For the Dressing
- 4 cups cooked cornbread, crumbled, from above recipe or store-bought
- 1/4 cup unsalted butter
- 1 cup celery, finely diced
- 1/2 cup yellow onion, finely diced
- 1 1/2 cups chicken broth
- 2 large eggs, beaten
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
If making cornbread from scratch: Preheat oven to 400°F. Grease an 8x8 inch baking dish. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, egg, and melted butter. Add wet ingredients to dry and mix until just combined (do not overmix). Pour into prepared dish and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool completely, then crumble into small pieces (about 4 cups). If using pre-made cornbread, ensure it's dry; you can spread it on a baking sheet and toast lightly in a 250°F oven for 15-20 minutes to dry it out.
⏱️ 45 min•🌡️ 400
- 2
Reduce oven temperature to 375°F. In a large skillet over medium heat, melt the 1/4 cup unsalted butter. Add diced celery and onion. Cook, stirring occasionally, until softened, about 8-10 minutes.
⏱️ 10 min
- 3
In a very large bowl, combine the crumbled cornbread, sautéed celery and onion, chicken broth, beaten eggs, dried sage, dried thyme, salt, and black pepper. Mix gently until all ingredients are well combined and the cornbread is moistened.
⏱️ 5 min
- 4
Transfer the cornbread mixture to a greased 8x8 inch baking dish or a 2-quart casserole dish. Bake for 30-35 minutes, or until the top is golden brown and the dressing is set in the center.
⏱️ 35 min•🌡️ 375
- 5
Remove from oven and let rest for 5-10 minutes before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cornbread Dressing
Ingredients
For the Cornbread
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
For the Dressing
- 4 cups cooked cornbread, crumbled, from above recipe or store-bought
- 1/4 cup unsalted butter
- 1 cup celery, finely diced
- 1/2 cup yellow onion, finely diced
- 1 1/2 cups chicken broth
- 2 large eggs, beaten
- 1 1/2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
If making cornbread from scratch: Preheat oven to 400°F. Grease an 8x8 inch baking dish. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, egg, and melted butter. Add wet ingredients to dry and mix until just combined (do not overmix). Pour into prepared dish and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool completely, then crumble into small pieces (about 4 cups). If using pre-made cornbread, ensure it's dry; you can spread it on a baking sheet and toast lightly in a 250°F oven for 15-20 minutes to dry it out.
⏱️ 45 min•🌡️ 400 - 2
Reduce oven temperature to 375°F. In a large skillet over medium heat, melt the 1/4 cup unsalted butter. Add diced celery and onion. Cook, stirring occasionally, until softened, about 8-10 minutes.
⏱️ 10 min - 3
In a very large bowl, combine the crumbled cornbread, sautéed celery and onion, chicken broth, beaten eggs, dried sage, dried thyme, salt, and black pepper. Mix gently until all ingredients are well combined and the cornbread is moistened.
⏱️ 5 min - 4
Transfer the cornbread mixture to a greased 8x8 inch baking dish or a 2-quart casserole dish. Bake for 30-35 minutes, or until the top is golden brown and the dressing is set in the center.
⏱️ 35 min•🌡️ 375 - 5
Remove from oven and let rest for 5-10 minutes before serving.
⏱️ 10 min