Cornbread Dressing

8 to 10 servings

Cornbread Dressing



  • 1 Cup Cornmeal
  • 1 Cup All Purpose Flour
  • ¼ Cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • ¾ Teaspoon Kosher Salt
  • 1¼ Cups Buttermilk
  • ½ Cup Vegetable Oil
  • 3 Eggs, beaten
  • 3 Tablespoons Butter

Cornbread Dressing

  • 9 x 13 Dish Cornbread, crumbled
  • 1 Cup Dry Stuffing Crumbs, seasoned or unseasoned
  • ½ Stick (1/4 Cup) Butter
  • 4 Tablespoons Vegetable or Olive Oil
  • 1 Cup Onions, diced
  • ¾ Cup Celery, diced
  • ¾ Cup Bell Pepper, diced
  • 3 Cloves Garlic, finely chopped
  • 2 Tablespoons Fresh Sage, chopped
  • 1 Tablespoon Fresh Thyme, chopped
  • 1 Tablespoon Fresh Italian Parsley, chopped
  • 2 Teaspoons Unsalted Poultry Seasoning
  • 2 Eggs, beaten
  • 4 to 4½ Cups Low Sodium Chicken Stock/Broth (3 Cups for a courser dressing)
  • To Taste Grand Diamond All Purpose Seasoning
  • To Taste Kosher Salt & Black Pepper



(Hint: For best results bake the cornbread 1 to 2 days prior to using in the dressing. This will allow it to slightly dry out.)


Preheat oven to 350 degrees.

Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl and mix thoroughly with a whisk. Make a well in the center of the dry mix. Pour the buttermilk, oil, and eggs in the well of the dry mix. Using a whisk, mix the buttermilk, oil, and eggs in the center of the bowl then slowly mix in the dry mixture from the sides of the bowl. Do not over mix. Mix until the ingredients are combined and the mixture is smooth.

Melt the butter in an 8 x 8 baking dish and then pour in the cornbread mixture. Bake for 35 to 45 minutes or until the cornbread is golden brown. (Note: It’s okay if the top is slightly browner than usual.) Once the bread is removed from the oven, allow it to cool.


Prep, dice and chop all of the vegetables first.

Slightly warm the chicken stock in sauce pan over medium heat or in the microwave.

In a large bowl, combine the dry stuffing crumbs with the crumbled cornbread. In a large pan over medium high heat, preheat the butter and vegetable oil for 2 to 3 minutes. Sauté the onions, celery, and bell pepper. Sauté the vegetables until they are translucent, about 5 to 8 minutes.

Next, add the garlic and herbs and continue to sauté for another 3 to 5 minutes. Once the vegetable mixture is slightly cooled, add it to the crumbled cornbread mixture. (Note: If the turkey is already cooked add some of the juices, about ¼ cup, to the dressing for more flavor. If you want the texture of the dressing to be coarser, use about 3 cups of chicken stock instead of 4 to 4½ cups.) Add the seasonings, salt and pepper, and chicken stock and mix thoroughly using a large spoon. Taste the mixture to see if it is seasoned to your taste. Add the egg and mix one last time. Pour the mixture into a greased 9x13 baking dish and bake at 350 degrees uncovered for about 1 hour and 15 to 30 minutes. (Note: If you opted to use only 3 cups of stock the cooking time will be about 1 hour.) Serve hot.

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