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Best Budget Homemade Southern Cornbread Dressing

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This Southern cornbread dressing is rich, savory, and has that perfect balance of soft bread and crunchy edges. Made with simple, budget-friendly ingredients, it’s a crowd-pleaser that brings comfort to any table.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar (optional)
  • 1 large egg, lightly beaten
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
  • 1/4 cup vegetable oil or melted butter
  • 6 cups crumbled day-old cornbread (about one 9-inch skillet batch)
  • 2 tablespoons butter (plus more for greasing the pan)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 stalks celery, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 large egg, beaten
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • Optional: 1/4 cup chopped fresh parsley for garnish

Instructions

  1. Make the cornbread (day before or early in the day): Preheat oven to 400°F (200°C). Place a 9-inch cast iron skillet in the oven to heat. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, combine beaten egg, buttermilk, and oil. Pour wet ingredients into dry, stirring just until combined. Carefully remove hot skillet from oven, add 1 tablespoon butter to melt, then pour batter in. Bake for 20-25 minutes until golden brown and a toothpick inserte…
  2. Sauté the vegetables: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. In a medium skillet over medium heat, melt 2 tablespoons butter. Add chopped onion and celery, cook for 5-7 minutes until onions are translucent and celery tender. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
  3. Combine the dressing: In a large bowl, combine crumbled cornbread and sautéed vegetables. In a separate small bowl, whisk together chicken broth, beaten egg, dried sage, thyme, poultry seasoning, salt, and pepper. Pour this mixture over the cornbread mixture. Stir gently with a wooden spoon until everything is evenly moistened. The mixture should be wet but not soupy—like thick oatmeal. Adjust with more broth or cornbread if needed.
  4. Bake the dressing: Transfer mixture to prepared baking dish and spread into an even layer. Bake for 30-35 minutes until top is golden brown and edges are crispy. Center should be set but still slightly soft. For a crunchier top, broil for the last 2 minutes (watch closely). Let rest for 5-10 minutes before serving.

Notes

For best texture, use day-old cornbread. Fresh cornbread will crumble too much and get mushy. If in a hurry, dry fresh cornbread in a 300°F oven for about 10 minutes. For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. If you don’t have buttermilk, use milk mixed with lemon juice. Let dressing rest after baking for cleaner slices.

Nutrition

Keywords: cornbread dressing, southern dressing, budget-friendly, Thanksgiving side, holiday side dish, comfort food

Find it online: https://oracooks.com/best-budget-homemade-southern-cornbread-dressing/