Southern Cornbread Dressing is the ultimate comfort food, bringing all the warmth and flavor of a Southern holiday table. Made with crumbled cornbread, savory herbs, and a blend of classic seasonings, this dish is baked to golden perfection. It’s moist, flavorful, and has just the right amount of crispy edges—ideal for soaking up gravy or pairing with a holiday roast. Perfectly nostalgic and irresistibly delicious, this cornbread dressing is a must-have side for any Southern feast!
Ingredients
- For the Dressing:
- 7 slices oven-dried white bread
- 1 sleeve saltine crackers
- 8 tablespoons butter
- 2 cups chopped celery
- 1 large onion chopped
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1 teaspoon sage optional
- 1 tablespoon poultry seasoning optional
- 5 beaten eggs
- For the Cornbread:
- 2 beaten eggs
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 tablespoons vegetable oil
Instructions
- For the Cornbread:
- Preheat the Oven: Set the oven to 350°F.
- Prepare the Batter: In a mixing bowl, combine self-rising cornmeal, self-rising flour, buttermilk, beaten eggs, and vegetable oil. Stir until well mixed.
- Bake the Cornbread: Pour the batter into a greased shallow baking dish. Bake for 20-25 minutes, until golden and cooked through. Let cool completely.
- For the Dressing:
- Preheat the Oven: Set the oven again to 350°F.
- Prepare the Dry Ingredients: In a large bowl, crumble the cooled cornbread, tear dried white bread into small pieces, and crumble the saltine crackers. Set aside.
- Cook the Vegetables: Melt butter in a large skillet over medium heat. Add chopped celery and onion, cooking until soft and translucent, about 5-10 minutes.
- Combine Mixtures: Add the cooked vegetables to the bowl of bread and crackers. Pour in chicken stock and mix thoroughly. Season with salt, pepper, sage, and poultry seasoning if desired.
- Add Eggs and Bake: Mix in the beaten eggs until well combined. Transfer to a greased baking dish.
- Bake the Dressing: Bake for 45-60 minutes or until the dressing is golden brown and fully cooked.