Old Fashioned Southern Cornbread Dressing Recipe
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Unrated
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
10 servings
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Calories
322 kcal
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Course
Side Dish
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Cuisine
African-American Fusion
Old Fashioned Southern Cornbread Dressing Recipe
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Bring some southern comfort to your holidays with my grandma's old fashioned cornbread dressing recipe, packed with homemade cornbread, sausage and plenty of sage!
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Ingredients
- 8 ounces butter salted
- 16 ounces sage sausage removed from casing and crumbled into small pieces
- ¼ tsp smoked paprika
- 1 yellow onion diced
- 2 celery diced, ribs
- 5 sage chopped, fresh leaves
- ½ tsp sage dried rubbed
- 1 tbsp garlic chopped
- ½ tsp kosher salt
- ½ tsp black pepper freshly ground
- 5 heaping cups cornbread recipe in notes, stale, savory
- 1⅓ cup saltine crackers or 3 slices of stale toast
- 2 egg beaten, large
- 3 cups turkey broth
- 1 tbsp butter for buttering pan, salted
- 5 sage leaves optional, fried
Instructions
- In a large pan, melt 1 stick of butter over medium heat. Add sausage and cook until crispy and browned, about 5 minutes, allowing the butter to absorb all the flavor.
- Add diced onion and celery to the sausage in the pan, sautéing until the onion is golden brown, around 4-5 minutes. Add garlic, sage, black pepper, and smoked paprika. Cook for 2 more minutes until fragrant.
- In a large mixing bowl, crumble the cornbread and crackers (keep them sizable to avoid mushy dressing).
- Gently fold in the sausage mixture, making sure to scrape all the flavorful butter from the pan.
- Mix in the beaten eggs. Add the broth a little at a time to reach your preferred consistency, I like around 3 cups of broth. (For a wetter, more custard-y dressing, use more broth)
- Butter a 9x13 inch casserole dish generously and transfer the dressing mixture into it. Don’t smooth the top—leave it rough for extra crispy bits.
- Bake at 375°F (190°C) for 35-40 minutes, until the top is golden and crispy. Garnish with fried sage leaves for an extra touch of fancy (optional). Enjoy!
Notes
- 2 cups fine ground cornmeal
- 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 cups buttermilk, room temperature
- 2 large eggs, room temperature
- 1/4 cup vegetable oil, + 2 tbsp oil for the pan
- Preheat your oven to 450 °F. Pour two tablespoons of oil into a 10-inch cast-iron skillet and place it in the oven for ten minutes.
- While the skillet heats up, combine the cornmeal, flour, baking powder, baking soda, and salt in a large mixing bowl, whisking them together. Set aside.
- In a small mixing bowl, whisk together the eggs, buttermilk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and mix until the dry ingredients are just incorporated. Do not overmix.
- Carefully take the hot skillet out of the oven with oven mitts. Tilt the pan slightly and swirl the vegetable oil around to coat the bottom and up the sides. Then, pour the batter into the skillet.
- Bake for about 20-22 minutes, or until the top of the cornbread turns golden brown and begins to pull away from the edges of the pan. A toothpick inserted in the center should come out clean.
- Let cool (and for this recipe, let it stale in the fridge in a zip top bag).
Nutrition Information
Show Details
Serving
1 serving
Calories
322kcal
(16%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
107mg
(36%)
Sodium
818mg
(34%)
Potassium
140mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
702IU
(14%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 818mg | 34% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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