Southern Cornbread Dressing
Make your holidays memorable with my mamaw's Southern Cornbread Dressing. Made with homemade cornbread, biscuits, sage, and a few basic ingredients, this recipe is a must-have for any turkey feast!
Servings: 36 servings
Calories: 175kcal
Ingredients
Cornbread for Dressing
- 5 cups self-rising cornmeal mix
- 1 cup self-rising flour
- 4 cups milk
- 2 large eggs
- 2 tablespoons bacon grease or salted butter
Dressing Ingredients
- 1 prepared cornbread for dressing recipe
- 2 cups crumbled buttermilk biscuits
- ⅓ cup dried rubbed sage
- 1 cup finely minced yellow onion about 1 medium onion
- 11 cups turkey or chicken broth can use stock as well
Instructions
Cornbread for Dressing
- Preheat oven to 450°F.
- In a medium bowl, combine self-rising cornmeal mix and self-rising flour. Stir in milk and eggs just until combined.
- Preheat a 12-inch and 9-inch cast iron skillet over medium-high heat on the stovetop or in the oven for 3 minutes. Once hot, add bacon grease or butter, ensuring the entire surface has been greased. Pour the cornbread batter into the prepared skillets.
- Bake 20-25 minutes or until fully baked through and golden brown. Remove from the oven and cool completely.
Dressing Recipe
- Preheat oven to 350°F. Grease a 13x9-inch and 9x9-inch baking dish with butter.
- Crumble the prepared corn bread and biscuits in a large mixing bowl.
- Add sage and onion.
- Pour in the turkey or chicken broth, and stir until combined well. The mixture will be very moist.
- Pour the mixture into the prepared baking dishes, and spread evenly.
- Bake at 350° for 1 hour or until golden brown on top and set.
Turkey Gravy (Optional)
- Pour 8 cups turkey broth in saucepan, and bring to a boil. In a small bowl, whisk together ¼ cup cold water and ¼ cup cornstarch. Whisk the cornstarch slurry into boiling broth. Make and add additional cornstarch slurry if you desire a thicker texture. Optional, dice ½-1 cup of the cooked giblets and/or turkey and add to the gravy. Season with salt and pepper to taste.
Video
Notes
Southern Cook Tips and Substitutions
- Cut it in Half: This recipe makes enough to feed a crowd. If you're looking to feed just a few people, cut all of the ingredients in half and bake in a 13x9 inch baking dish.
- Prep Ingredients Ahead of Time: If possible, make your cornbread and biscuits 1-2 days ahead of time so that it has time to dry out a bit. You can also dice the onion and measure the sage in advance to make your holiday day prep go smoother.
- Add More Flavorful: The recipe Southern Cornbread Dressing can vary from family to family. Consider adding sautéed chopped celery and carrots for added texture and flavor. Chopped water chestnuts are also a popular dressing addition.
- Sausage Cornbread Dressing: Adding sausage to cornbread dressing can enhance its flavor and add richness. Breakfast sausage, sage sausage, Italian sausage, or even smoked sausage all work great. About 1 pound of sausage is typically a good amount for a batch of dressing, but you can adjust depending on your taste preferences. Cook it in a skillet first before adding it to the dressing batter.
- Herb Alternatives: In my opinion (and certainly mamaw's) sage is a must. However, if you aren't able to have it or just don't like it, you could try thyme or rosemary for a different twist.
- Gluten-Free Option: Use gluten-free cornmeal mix and flour to make the dressing gluten-free.
- Season Well: Taste your dressing mixture before pouring into the baking dish. Typically, adding salt isn't necessary because the broth and cornbread has it. However, you can add some if you feel your palate says to. You can add additional herbs like thyme or rosemary for complexity.
Nutrition
Calories: 175kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 477mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 2mg
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