Ingredients:
For the Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the Dressing:
- 6 cups cubed stale cornbread (prepared in advance)
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- Salt and black pepper to taste
- 4 cups chicken or vegetable broth (homemade or store-bought)
- 2 large eggs, beaten
Instructions:
Preparing the Cornbread (can be done a day in advance):
Preheat your oven to 425°F (220°C). Grease a 9x9-inch baking pan or a similar-sized ovenproof dish.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together the buttermilk, melted butter, and eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the cornbread batter into the greased baking pan and smooth it out.
Bake in the preheated oven for about 20-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool, then cut it into cubes. Leave it out to become stale, or you can cube it in advance and let it sit out overnight to become stale.
Making the Dressing:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
In a large skillet, melt 1/2 cup of butter over medium heat. Add the diced onion, celery, and green bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic, dried sage, dried thyme, dried rosemary, dried marjoram, salt, and black pepper to the skillet. Cook for another 1-2 minutes until the garlic becomes fragrant.
In a large mixing bowl, combine the stale cornbread cubes and the sautéed vegetable mixture.
In a separate bowl, beat the eggs and then mix them into the cornbread mixture.
Gradually pour in the chicken or vegetable broth, stirring as you go, until the dressing reaches your desired level of moisture. You may not need to use all the broth, so use your judgment.
Transfer the dressing mixture to the greased baking dish and spread it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the dressing is heated through.
Serve your delicious Cornbread Dressing as a classic side dish for Thanksgiving, holiday dinners, or any special occasion.
Enjoy the comforting flavors of this homemade Cornbread Dressing that pairs perfectly with roast turkey or chicken!