This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Old-Fashioned Cornbread Dressing
- add review
- #59672
Nothing fancy here, no unusual add-ins, just the kind of old-fashioned cornbread dressing your mother or grandmother used to make (and that everyone always loved!). You can make the cornbread a day in advance if desired.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Cornbread
2 cups self-rising cornmeal
2 eggs beaten
2 cups buttermilk
2 tablespoons bacon drippings, melted
Dressing
1/3 cup butter or margarine
3 stalks celery, chopped
1 medium onion, chopped
12 slices day old bread, crumbled
2 cups turkey or chicken broth (or as needed)
1 cup milk
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon black pepper
directions
Preheat oven to 450 degrees F.
Cornbread: Combine the cornmeal, eggs, buttermilk, and bacon drippings until well mixed. Grease a 10-inch cast iron skillet and place it in the hot oven for 4-5 minutes. Remove from oven and then pour the cornbread batter into it. Return to oven and bake at 450 degrees F for 35 minutes or until the cornbread is lightly browned and the top bounces back when gently touched.
Let the cornbread cool completely then crumble it into a large bowl.
Reduce oven heat to 350 degrees F.
Dressing: Heat the butter in a skillet over medium heat. Add the celery and onion and saute until soft. Add the vegetables and butter to the bowl with the cornbread and gently mix.
Add the crumbled white bread, broth, milk, beaten eggs, salt, poultry seasoning, sage, and pepper to the bowl and stir well.
Spoon the dressing into a greased 13x9 baking dish. Bake at 350 degrees F for 30 minutes or until the dressing is firm but not dried out.
recipe tips
Crumble the cornbread and bread into similar-sized pieces for even cooking.
Gently mix the ingredients to keep some texture in the dressing.
Adjust the seasoning to taste, especially the salt and pepper.
Bake until the dressing is set but still moist; overbaking can dry it out.
Let the dressing rest for a few minutes after baking for easier serving.
This dressing pairs well with turkey, chicken, and other traditional holiday dishes.
Experiment with adding a little extra poultry seasoning or sage for a more pronounced flavor.
If you prefer a crispier top, bake the dressing uncovered. For a softer top, cover with foil during baking.
common recipe questions
Why use self-rising cornmeal in the cornbread?
Self-rising cornmeal contains leavening agents and salt, which helps the cornbread rise and gives it a lighter texture.
Can I use regular cornmeal instead?
Yes, but you'll need to add baking powder and salt to make it equivalent to self-rising cornmeal. Typically, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of regular cornmeal.
What does buttermilk add to the cornbread?
Buttermilk contributes to a tender crumb and a slight tanginess in the cornbread, boosting its flavor.
Can I substitute the bacon drippings?
Yes, you can use oil or melted butter instead, but bacon drippings add the most flavor.
Why is the cast iron skillet preheated?
Preheating the skillet helps to create a nice crust on the bottom and sides of the cornbread.
Can I make the cornbread ahead of time?
Yes, making the cornbread a day ahead allows it to dry out slightly, which is ideal for dressing.
Why mix the cornbread with day-old bread?
The combination of cornbread and day-old bread provides a balance of textures and flavors in the dressing.
Can I use fresh bread instead of day-old?
Fresh bread can be used, but it's best to dry it out a bit in the oven first to prevent a soggy dressing.
How do I know if I've added enough broth?
The mixture should be moist but not overly soggy. It will firm up as it bakes.
Can I add other seasonings or ingredients?
While this recipe is for a traditional dressing, you can add ingredients like chopped nuts, dried fruit, or different herbs for variation.
How do I store and reheat leftovers?
Store leftovers in the refrigerator in an airtight container for up to 3-4 days. Reheat, covered, in the oven or microwave until warmed through. You may need to drizzle the dressing with a little broth or water if it seems dry.
tools needed
10-inch Cast Iron Skillet: To bake the cornbread. Preheat in the oven before pouring in the batter.
Large Bowl: For crumbling and mixing the cornbread and other ingredients for the dressing.
Skillet: For sauteing the celery and onion in butter before adding them to the dressing mixture.
13x9-inch Baking Dish: To bake the completed dressing in the oven.
Mixing Spoon or Spatula: To mix the cornbread batter, dressing ingredients, and transfer to the baking dish.
Measuring Cups and Spoons: For measuring ingredients such as buttermilk, broth, milk, seasonings, etc.
Knife: For chopping the celery and onion for the dressing.
nutrition data
398 calories, 18 grams fat, 47 grams carbohydrates, 13 grams protein per serving.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments
October 25, 2013
This old fashioned cornbread dressing recipe has a perfect blend of ingredients that results in a great tasting dressing. I cheated and used boxed cornbread (didn't make from scratch). My mom always pours a little bit of broth over the top of the dressing before putting it in the oven, just to make sure it doesn't get to dried out. But not being an expert in the kitchen, I didn't want to risk it. I followed the recipe exactly and it turned out fabulous and not dry at all.