Southern Cornbread Dressing with Buttermilk Charm - Authentic Recipe

Experience the heartwarming taste of tradition with this authentic Southern Cornbread Dressing. Featuring homemade cornbread infused with the tangy goodness of buttermilk, a symphony of aromatic herbs, and savory broth, this recipe delivers a wonderfully moist interior and a perfectly golden-brown crust. It's the ultimate comfort food for holidays or any meal demanding a taste of the South.

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Prep Time 45

Cook Time 50

Pre-prep (Cornbread) 24

Total Time 1 35

Servings: 10 servings

Course: Holiday Dish, Side Dish

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

For the Cornbread

1.5 cups cornmeal fine or medium grind, yellow preferred
0.5 cup all-purpose flour
1 tablespoon baking powder
0.5 teaspoon baking soda
1 teaspoon salt
1.5 cups buttermilk full-fat for best results
1 large egg beaten
0.25 cup unsalted butter melted, plus extra for greasing the pan

For the Dressing Base

1 cup unsalted butter 2 sticks
2 large yellow onions finely chopped
4 stalks celery finely chopped
1 large bell pepper green or red, finely chopped
4 cloves garlic minced
1 teaspoon dried sage
0.5 teaspoon dried thyme
0.25 teaspoon black pepper
1 tablespoon fresh parsley chopped, for garnish, optional
4 cups chicken broth low sodium preferred, plus more if needed
2 large eggs lightly beaten
Salt to taste

Equipment

9x13-inch baking dish
Large mixing bowls
Large Skillet or Dutch Oven
Whisk
Wooden spoon or spatula

Method

Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish or a 10-inch cast iron skillet with butter.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
1.5 cups cornmeal, 0.5 cup all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon baking soda, 1 teaspoon salt
In a separate bowl, whisk buttermilk and beaten egg. Add the melted butter to the wet ingredients and mix well.
1.5 cups buttermilk, 1 large egg, 0.25 cup unsalted butter
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared baking dish or skillet. Bake for 20-25 minutes, or until golden brown and a wooden skewer comes out clean.
Let the cornbread cool completely, then crumble it into small pieces into a large mixing bowl (about 8-10 cups).
Reduce oven temperature to 375°F (190°C). In a large skillet or Dutch oven, melt 1 cup of unsalted butter over medium heat.
1 cup unsalted butter
Add finely chopped onions, celery, and bell pepper. Sauté for 8-10 minutes until softened and translucent.
2 large yellow onions, 4 stalks celery, 1 large bell pepper
Stir in minced garlic, dried sage, and dried thyme. Cook for another 1-2 minutes until fragrant. Remove from heat and cool slightly.
4 cloves garlic, 1 teaspoon dried sage, 0.5 teaspoon dried thyme
Add the sautéed vegetable mixture to the crumbled cornbread.
Pour in 4 cups of chicken broth (starting with 3 cups and adding more as needed to achieve a very moist, but not soggy, consistency).
4 cups chicken broth
Stir in the two lightly beaten eggs until thoroughly combined.
2 large eggs
Season with salt and black pepper to taste.
0.25 teaspoon black pepper, Salt
Transfer the mixture into a well-greased 9x13-inch baking dish.
Bake for 40-50 minutes, or until golden brown on top and set in the center (internal temp 165°F). Loosely cover with foil if browning too quickly.
Remove from oven and let rest for 10-15 minutes before serving. Garnish with fresh chopped parsley, if desired.
1 tablespoon fresh parsley

Notes

For best results, make the cornbread a day in advance to allow it to dry out slightly, which helps it absorb moisture more effectively in the dressing. Don't be afraid to adjust seasonings to your preference before baking!