If you’re from the South, then you already know that the mac and cheese and cornbread dressing are two dishes you just don’t wanna mess up. So today, I’m sharing my Southern Cornbread Dressing recipe, and trust me, it’s a game-changer. This recipe features the perfect blend of crispy homemade buttermilk cornbread, savory seasonings, and rich broth, making it the ultimate Thanksgiving side dish.
Why You’ll Love Southern Dressing
- Southern Classic: Cornbread dressing is a Southern classic that’s a must-have at family gatherings. Along with Southern mac & cheese, it’s definitely one of the stars of the show.
- Perfect Texture: It features crispy edges with the moist and flavorful insides, making it a perfect side dish.
- Savory Flavor: The cornbread mixture is infused with onions, celery, bell pepper and a blend of seasoning for a rich, delicious taste.
- Easy to Make: This recipe uses simple ingredients and an easy cooking process, making it perfect for cooks of any skill level.
- Delicious Leftovers: The great thing is, leftover dressing reheats really well, making it perfect for enjoying after the holiday feast is over.
Simple Ingredients
- Self-Rising Yellow Cornmeal
- All-Purpose Flour
- Large Eggs
- Butter
- Buttermilk
- Cream of Chicken Soup
- Cream of Celery Soup
- Red Bell Pepper
- Yellow Onion
- Celery
- Poultry Seasoning
- Celery Salt
- Black Pepper
- Paprika
- Salt
- Chicken Broth
How To Make Traditional Southern Cornbread Dressing
Preheat your oven to 350°F. In a large mixing bowl, combine the cornmeal, all-purpose flour, 2 large eggs, 1 stick of butter (melted) , and buttermilk. Stir everything together until it’s well mixed. Pour the cornbread batter into a greased 7×11 baking dish and bake for 30-45 minutes, or until the top is golden brown and a toothpick comes out clean. Once done, remove from the oven and set aside to cool. (It’s best to make the cornbread 1-2 days in advance)
After the cornbread has cooled, crumble it into small pieces and add the crumbled cornbread to a large bowl. Stir in the diced onion, celery, red bell pepper, 4 tablespoons melted butter, cream of chicken soup, cream of celery soup, 2 large eggs, poultry seasoning, celery salt, paprika, salt, black pepper, and chicken stock. Mix everything together until it’s well combined.
Transfer the dressing mixture to a greased 9×13 casserole dish dish and bake at 350°F for 30-45 minutes, or until the top is lightly golden and the dressing is set (but not too dry). Serve and enjoy!
Tip and Tricks for The BEST Dressing
- Day-Old Cornbread: Cooking the cornbread a day or two in advance helps absorb the broth better and prevents the dressing from being too loose.
- Measure Precise: Be sure to use measuring cups when making this recipe. You want to be sure not to add to much broth and end up with a mushy dressing.
- Taste Test: Taste the mixture before baking to adjust salt to your preference. I only add a pinch but you may find you need more or none to suit your taste.
- Let It Rest: Allow the dressing to sit for a few minutes after baking to let the flavors meld together. This also helps everything firm up and makes it easier to serve.
- Don’t Overcook: You want the top of the dressing to be golden brown and slightly crispy while the inside is moist.
How To Store Leftover Dressing
- Refrigeration: Store any leftover dressing in an airtight container in the fridge for up to 3-4 days.
- Freezing: You can freeze uncooked or cooked dressing, and it will keep for up to 3 months.
- Reheat: If you’re heating frozen uncooked dressing, allow it to thaw in the fridge overnight then cook it per the instructions on the recipe card below. If you are reheating previously cooked dressing, place it in the oven at 350 degrees for about 20-25 minutes before serving.
FAQ
- Can I use store-bought cornbread for dressing? Yes, store-bought cornbread works perfectly if you don’t have the time or ingredients for homemade. However, make sure you buy the buttermilk version, and do not use any “sweet” cornbread such as Jiffy, for this recipe.
- Can I make this dish ahead of time? Yes! You can prepare the dressing a day before and refrigerate it. Just bake it the day you plan to serve it.
- Why is my cornbread dressing dry? The most common reason is not adding enough liquid or over baking. That’s why I recommend using measuring cups for precise amounts, and keeping an eye on the dressing as it cooks.
- What other Thanksgiving side dish do you recommend? A few of my family favorites are:
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
Cornbread Ingredients
- 2 cups Self-Rising Yellow Cornmeal
- ½ Cup All Purpose Flour
- 2 Eggs
- ½ cup Melted Butter
- 2 cups Buttermilk
Dressing Ingredients
- 4 tablespoon Butter melted
- 10.5 ounce Cream of Chicken Soup
- 10.5 ounce Cream of Celery Soup
- 1 Red Bell Pepper finely diced
- ½ Yellow Onion finely diced
- 3 Celery Stalks finely diced
- 2 Eggs
- ½ teaspoon Poultry Seasoning
- ½ teaspoon Celery Salt
- ½ teaspoon Black Pepper
- ½ teaspoon paprika
- ¼ teaspoon Salt
- 3 cups Chicken Broth
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl add the cornmeal, all-purpose flour, 2 eggs, ½ cup melted butter and buttermilk. Stir until well combined. In a greased 7x11 baking dish, pour the cornbread batter and bake for 30-45 minutes until top is golden brown and a toothpick comes out clean. Remove and set aside to cool.
- Once the cornbread is cooled, break it into fine crumbles and add it to a large mixing bowl. Add in the diced onion, celery, and red bell pepper, 4 tablespoon melted butter, cream of chicken soup, cream of celery soup, 2 eggs, poultry seasoning, celery salt, paprika, salt and black pepper, and chicken stock. Stir until well combined.
- In a greased 9x13 baking dish, add the dressing mixture and bake at 350 for 30-45 minutes until top is slightly golden brown and dressing is set without being too dry. Serve & enjoy!
0 Comments