Preparation Time: 30 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 15-20 minutes
Intensity: Moderate
Ingredients:
For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar (optional)
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
For the Dressing:
- 6 cups crumbled cornbread (from the above recipe)
- 4 cups day-old bread, cubed (white or wheat bread)
- 1/2 cup unsalted butter
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 3 cups chicken broth (more if needed)
- 2 large eggs, beaten
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared skillet or pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool, then crumble it into small pieces.
- Prepare the Dressing:
- Preheat your oven to 350°F (175°C). Grease a large baking dish (9×13 inches).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until soft and translucent, about 8-10 minutes.
- In a large mixing bowl, combine the crumbled cornbread, cubed bread, and sautéed onion and celery mixture.
- Add the beaten eggs, sage, thyme, rosemary, black pepper, and salt to the mixture. Stir until everything is well combined.
- Gradually pour in the chicken broth, stirring as you go, until the mixture is moist but not soupy. The amount of broth needed may vary, so add it slowly.
- Bake the Dressing:
- Transfer the mixture to the greased baking dish, spreading it out evenly.
- Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
- Serve:
- Garnish with fresh parsley if desired, and serve the dressing warm alongside your favorite holiday dishes.
Note: This old-fashioned cornbread dressing is a Southern classic, featuring homemade cornbread, savory herbs, and rich broth. It’s the perfect accompaniment to roast turkey, ham, or chicken, making it a must-have for Thanksgiving or any special family meal.