Description
This classic Cornbread Dressing recipe combines the moist, slightly sweet texture of homemade cornbread muffins with the savory flavors of traditional herbs, sautéed vegetables, and chicken broth. Perfect for holiday gatherings or comforting family dinners, this dressing is baked to golden perfection with a moist, flavorful interior.
Ingredients
Cornbread Muffins:
- 2 cups finely ground yellow cornmeal
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 2 cups buttermilk
- 6 tablespoons unsalted butter, melted
Dressing:
- 1 recipe of corn muffins (above)
- 8 slices white bread, diced into 1-inch cubes
- 3 teaspoons salt
- 3 teaspoons dried rubbed sage
- 4 teaspoons dried poultry seasoning
- 1 1/3 cups chopped celery
- 1 1/3 cups chopped onion
- 1 1/3 cups water
- 12 tablespoons unsalted butter
- 3 cups chicken broth
- 4 large eggs, beaten
- 1 cup milk
Instructions
- Preheat Oven and Prepare Bakeware: Preheat your oven to 400°F. Line two 12-cup muffin tins with liners or prepare a 9x13-inch baking dish for the final dressing bake.
- Mix Dry Ingredients for Cornbread: In a medium bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a glass measuring cup, beat the eggs into the buttermilk, then pour this mixture into the dry ingredients.
- Incorporate Butter: Stir the mixture until just combined, then fold in the melted unsalted butter to create the batter.
- Bake Cornbread Muffins: Divide the batter evenly among the muffin cups. Bake for 12 to 13 minutes at 400°F until the tops spring back when gently pressed, indicating they are done.
- Cool Muffins: Remove the muffins from the oven and let them cool completely on a wire rack before using in the dressing.
- Prepare Dressing Base: Crumble the cooled cornbread muffins into a large mixing bowl, allowing some large chunks to remain for texture.
- Add Bread Cubes and Seasonings: Add the diced white bread to the bowl along with the salt, dried rubbed sage, and poultry seasoning. Mix well. For enhanced flavor, this mixture can be prepared a day ahead and left at room temperature for 4 hours or overnight.
- Sauté Vegetables: In a small saucepan, melt the butter over medium-high heat. Add the chopped celery, onion, and water, then sauté for about 5 minutes until the vegetables soften, and some liquid remains in the pan.
- Add Vegetable Mixture to Dressing: Pour the sautéed vegetable mixture, including all the liquid, over the cornbread and bread cubes. Stir thoroughly to combine.
- Add Chicken Broth: Pour the chicken broth into the bowl and stir again to distribute evenly.
- Combine Eggs and Milk: Beat the eggs into the milk, then add this mixture to the bowl, stirring everything together very well to incorporate all ingredients.
- Transfer to Baking Dish: Pour the dressing mixture into the prepared 9x13-inch baking dish. Do not smooth the top; keep the surface rough for a desirable texture.
- Bake Dressing: Bake the dressing at 400°F for 20 minutes until the top is golden and set.
- Cool and Serve: Remove from the oven and let the dressing cool for 10 minutes before slicing and serving.
Notes
- For best results, prepare the bread and cornbread mixture a day ahead to allow flavors to meld.
- If you prefer a moister dressing, add additional chicken broth a little at a time before baking.
- You can substitute vegetable broth for chicken broth to make the recipe vegetarian.
- Ensure the cornbread muffins are completely cooled before crumbling to maintain texture.
- Adjust herbs such as sage and poultry seasoning to your taste preferences.
- This recipe freezes well; bake the dressing and freeze leftovers for up to 3 months.
