Description
Classic Southern Cornbread Dressing with rich gravy. Perfect for holidays or comfort food cravings!
Ingredients
Scale
- 2 cups yellow cornmeal (stone-ground preferred)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 1/2 cup vegetable oil or melted shortening
- 1 pound day-old cornbread, crumbled (from the recipe above)
- 1 loaf day-old white bread, cubed and dried
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped fresh parsley
- 1 tablespoon poultry seasoning
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth (low sodium)
- 1/2 cup melted butter
- 2 large eggs, lightly beaten
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth (reserved from cooking chicken or turkey, or store-bought)
- 1/2 cup pan drippings (from cooked chicken or turkey)
- Salt and pepper to taste
- 1/4 cup heavy cream (optional, for extra richness)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish or cast iron skillet.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, and vegetable oil (or melted shortening).
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay.
- Pour the batter into the prepared baking dish or skillet.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The cornbread should be golden brown and slightly firm to the touch.
- Let the cornbread cool completely. Once cooled, crumble it into a large bowl. If you’re making it a day ahead, just cover the crumbled cornbread and store it at room temperature.
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a very large bowl, combine the crumbled cornbread and cubed white bread.
- In a large skillet, melt the butter over medium heat. Add the celery and onion and cook until softened, about 5-7 minutes.
- Add the cooked celery and onion to the bread mixture.
- Add the parsley, poultry seasoning, sage, black pepper, and cayenne pepper (if using) to the bread mixture. Toss everything together.
- In a separate bowl, whisk together the chicken broth and eggs.
- Pour the chicken broth mixture over the bread mixture. Gently toss everything together until the bread is moistened but not soggy. If it seems too dry, add a little more chicken broth, a 1/4 cup at a time, until it reaches the desired consistency.
- Pour the dressing into the prepared baking dish.
- Bake for 45-50 minutes, or until the dressing is golden brown and set.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown.
- Gradually whisk in the chicken broth, a little at a time, making sure to smooth out any lumps as you go.
- Add the pan drippings (if using) and bring the gravy to a simmer.
- Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste.
- If you want a richer gravy, stir in the heavy cream (if using) just before serving.
- Serve the gravy hot over the cornbread dressing.
Notes
- Day-old cornbread and white bread are crucial for the right texture. Fresh bread will become too mushy.
- When combining the wet and dry ingredients for the cornbread, mix until just combined. Overmixing will result in a tough cornbread.
- The amount of chicken broth needed for the dressing may vary depending on the dryness of the bread. Add broth gradually until the dressing is moist but not soggy.
- Before baking the dressing, taste it and adjust the seasoning as needed.
- You can assemble the dressing a day ahead of time and store it in the refrigerator. Just add a few extra minutes to the baking time.
- If your gravy is too thick, add a little more chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
- Variations: Add cooked and crumbled sausage, shucked oysters, or experiment with different herbs. Use vegetable broth instead of chicken broth for a vegetarian version.
- Serving Suggestions: Serve alongside roasted chicken, turkey, or ham. Don’t forget the cranberry sauce and mashed potatoes!
- Prep Time: 45 minutes
- Cook Time: 75 minutes