Classic Cornbread Dressing Recipe
Ingredients:
For the Cornbread:
2 cups cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar (optional, for a slightly sweeter cornbread)
2 large eggs
1 1/2 cups milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract (optional, for added depth)
1/4 cup vegetable oil (or melted butter)
For the Dressing:
1 batch of homemade cornbread (about 6 cups of crumbled cornbread)
1 medium onion, finely chopped
2 celery stalks, chopped
1/4 cup unsalted butter
2 cloves garlic, minced
2 teaspoons dried sage (or 1 tablespoon fresh sage, chopped)
1 teaspoon dried thyme
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 1/2 cups chicken or turkey broth (more if needed)
2 large eggs, beaten
1/4 cup fresh parsley, chopped (optional)
1/2 teaspoon poultry seasoning (optional)
Instructions:
Step 1: Make the Cornbread
Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a round cake pan with butter or oil.

Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using). Stir to combine.

Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and oil.

Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.

Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the cornbread cool completely before crumbling it for the dressing.

Step 2: Prepare the Dressing
Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Season the Veggies: Add the sage, thyme, salt, pepper, and poultry seasoning (if using) to the vegetables. Stir to combine and cook for another 1-2 minutes to let the herbs bloom.

Crumble the Cornbread: Once the cornbread has cooled, crumble it into small pieces and place it in a large bowl. You can use your hands or a fork to crumble it.

Combine the Ingredients: Add the sautéed vegetable mixture to the crumbled cornbread. Stir in the fresh parsley if you're using it.

Moisten the Dressing: Pour the chicken or turkey broth into the cornbread mixture, 1/2 cup at a time, until the dressing is moist but not too wet. You may need more or less broth depending on your preferred texture. The mixture should be moist but not soggy.

Add the Eggs: Stir in the beaten eggs to help bind the dressing together.

Step 3: Bake the Dressing
Transfer to a Baking Dish: Pour the cornbread dressing mixture into a greased 9x13-inch baking dish. Use a spatula to spread it out evenly.

Bake: Preheat your oven to 350°F (175°C). Bake the dressing for 30-35 minutes, or until the top is golden brown and the edges are crispy. You can cover the dish with foil for the first 20 minutes if you prefer a softer dressing, then remove the foil for the last 10-15 minutes to allow the top to crisp up.

Step 4: Serve
Once baked, let the cornbread dressing rest for about 5 minutes before serving. It's great as a side dish with turkey, roast chicken, or even ham.