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This Southern cornbread dressing recipe has been passed down through generations in my family, creating that perfect comfort food centerpiece for holiday gatherings or Sunday dinners. The combination of homemade cornbread with savory herbs and vegetables creates a dish that's both nostalgic and impossible to resist.
I first made this recipe when I was just learning to cook beside my grandmother. She insisted on making the cornbread from scratch rather than using a mix, and after one taste, I understood why. That extra effort transforms an ordinary side dish into something truly memorable.
Ingredients
- All-purpose flour: Gives structure to the cornbread while keeping it tender
- Cornmeal: Provides that distinctive texture and flavor that makes Southern cornbread special
- Baking powder: Ensures the proper rise for a light texture
- Eggs: Bind everything together while adding richness
- Buttermilk: Creates tenderness and that subtle tangy flavor
- Canola oil: Keeps the cornbread moist without overwhelming the flavor
- Onion and celery: Create the aromatic foundation known as the holy trinity in Southern cooking
- Cream of chicken soup: Adds richness and helps bind everything together
- Poultry seasoning: Brings warm herbal notes that complement any main dish
- Chicken broth: Provides moisture and deep savory flavor
- Additional eggs: Help bind everything while creating a custard-like texture
Step-by-Step Instructions
- Prepare the Skillet:
- Heat your cast iron skillet in the oven with oil until hot. This creates the distinctive crispy bottom crust that Southern cornbread is known for. The preheated oil immediately sears the batter when poured in, creating a beautiful texture contrast.
- Mix the Cornbread:
- Combine your dry ingredients first to ensure even distribution of the leavening agents. When adding the wet ingredients, stir just until combined. Overmixing will develop gluten and make your cornbread tough rather than tender. You want to see a few small lumps in the batter.
- Bake the Cornbread:
- Pour your batter into the hot skillet carefully and transfer immediately to the oven. The cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow it to cool completely before making the dressing.
- Prepare the Vegetables:
- Sauté the onions and celery until they're translucent but not browned. This process softens their texture while releasing their aromatic compounds that will flavor the entire dish. Make sure they're cut to uniform size for even cooking.
- Combine with Cornbread:
- Crumble the cornbread directly into the vegetable mixture while it's still in the skillet. This saves dishes and allows the warm vegetables to begin releasing their flavors into the cornbread. The crumbles should be coarse rather than fine for the best texture.
- Add Liquid Ingredients:
- Whisk together your eggs, soup and seasonings separately before adding to ensure even distribution. The mixture should be moist but not soggy. Add broth gradually, as the amount needed can vary depending on how dry your cornbread is.
- Bake to Perfection:
- Transfer to a baking dish and bake until the top is golden brown and the center is set but still moist. Let it rest for about 10 minutes before serving to allow the flavors to settle and the texture to firm up slightly.
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My grandmother always insisted that the cornbread had to cool completely before making the dressing. The one time I tried to rush and used warm cornbread, the texture was gummy rather than fluffy. Some cooking lessons you only need to learn once.
Make Ahead Options
This dressing can be prepared up to the baking stage and refrigerated for 24 hours before cooking. Simply allow it to come to room temperature for about 30 minutes before putting it in the oven. You may need to add an extra 10 minutes to the baking time if starting from a refrigerated state. The flavors actually develop and improve when the ingredients have time to meld together.
Easy Variations
Turkey lovers can substitute turkey broth for the chicken broth for an even more authentic Thanksgiving flavor. Vegetarians can use vegetable broth and cream of mushroom soup instead of the chicken versions. For a slightly sweet variation, add one finely diced apple or a handful of dried cranberries to the vegetable mixture. You can also incorporate different herbs like sage, thyme, or rosemary for unique flavor profiles that still honor the Southern tradition.
Serving Suggestions
While this dressing is traditionally served alongside roasted turkey or chicken, it pairs beautifully with ham, pork chops, or even as a hearty side to a vegetable plate. For a complete Southern meal, serve with green beans, sweet potato casserole, and cranberry sauce. Leftovers can be transformed by adding a fried egg on top for a satisfying breakfast, or mixed with leftover turkey for a complete one-dish meal.
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Enjoy this Southern classic with your loved ones for a truly comforting meal.
Frequently Asked Questions
- → How do I make the cornbread for the dressing?
The cornbread is made by combining a mixture of cornmeal, all-purpose flour, baking powder, and salt, with buttermilk, eggs, and oil. Bake it in a hot skillet until golden brown.
- → Can I use store-bought cornbread?
Yes, you can use store-bought cornbread if you're short on time. Just ensure it’s not too sweet, as a savory flavor is preferred.
- → What vegetables are included in the dressing?
The dressing includes onions and celery, sautéed until tender to add flavor and texture to the mixture.
- → How can I keep the dressing moist?
Make sure to properly crumble the cornbread and add enough chicken broth until the mixture is slightly moist but not soggy.
- → Can I make this dish ahead of time?
Yes, you can prepare the dressing ahead of time, refrigerate it uncooked, and then bake it fresh before serving.