This recipe captures the soul of Southern cooking—crispy, savory, and packed with the warmth of family tradition. Perfect for Thanksgiving, holidays, or any day you need a hug in a bowl.
Ingredients
For the Cornbread (Makes 1 Loaf):
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk (buttermilk adds tang, optional )
- 1 large egg
- 1/4 cup vegetable oil
- 2 tbsp butter (melted, for the pan )
For the Dressing:
- 1 loaf cornbread (crumbled into 1-inch pieces, see note below )
- 1 large onion (diced )
- 2 stalks celery (chopped )
- 2 tbsp unsalted butter
- 1 cup chicken or vegetable broth (plus extra for moisture )
- 1 tsp sage (dried or fresh, chopped )
- 1 tsp thyme
- 1 tsp poultry seasoning (optional )
- 1/2 tsp black pepper
- 1/4 tsp cayenne (optional, for a kick )
- 1/4 cup chicken fat or butter (for richness )
Optional Add-Ins:
- 1 cup diced apples or dried cranberries (for sweetness )
- 1/2 lb sausage or bacon (cooked and crumbled )
- 1/2 cup chopped pecans or walnuts
Step-by-Step Recipe 🥄
1. Make the Cornbread (1 Day Ahead):
- Preheat oven to 375°F (190°C). Grease a 9x9-inch baking pan with butter.
- Mix dry ingredients: In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, beat egg, milk, oil, and melted butter.
- Combine wet and dry: Mix until just combined (lumpy is okay!). Pour into the pan.
- Bake 25–30 minutes until golden and a toothpick comes out clean.
- Cool completely, then crumble into small pieces. Let dry overnight (or bake at 250°F for 15 minutes if too moist).
2. Prep the Veggies:
- Sauté onion and celery in butter over medium heat until soft (5–7 minutes). Set aside.
3. Assemble the Dressing:
- In a large bowl, combine crumbled cornbread, sautéed veggies, sage, thyme, pepper, and cayenne. Mix well.
- Add broth, chicken fat, and optional add-ins (like sausage or apples). Mix until everything is evenly moistened (should hold together when squeezed).
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