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Best Southern Cornbread Dressing with Sage – Easy Recipe

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This is the best Southern cornbread dressing with sage, built on memory, patience, and a few tricks learned the hard way. It’s the kind that makes people close their eyes at the table, perfect for Thanksgiving, Christmas, or any time you need something warm and familiar.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk
  • ¼ cup unsalted butter, melted (plus more for the skillet)
  • 6 cups crumbled day-old cornbread (about one full 9-inch skillet’s worth)
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried)
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups low-sodium chicken broth (plus more if needed)
  • 2 large eggs, beaten

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet inside while it heats up.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk the eggs until frothy, then add the buttermilk and melted butter. Stir until combined.
  4. Pour the wet mixture into the dry ingredients. Stir with a wooden spoon until just combined.
  5. Carefully remove the hot skillet from the oven and add a tablespoon of butter. Swirl to coat. Pour in the batter and bake for 20-25 minutes, until golden and a toothpick comes out clean.
  6. Let the cornbread cool completely, then crumble it into a large bowl. Cover with a clean kitchen towel and let it sit out overnight.
  7. Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish with butter or nonstick spray.
  8. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and celery. Cook for 8-10 minutes until translucent and tender.
  9. Stir in the chopped sage, thyme, salt, and pepper. Cook for one more minute until fragrant. Remove from heat.
  10. In a large bowl, combine the crumbled cornbread and the sautéed vegetable mixture. Toss gently.
  11. In a separate bowl, whisk together the chicken broth and beaten eggs. Pour over the cornbread mixture and stir gently until all is moistened. Let rest for 10 minutes.
  12. Transfer the mixture to the prepared baking dish and spread evenly. Bake for 35-40 minutes, until the top is golden brown and the edges are slightly crispy.
  13. Let the dressing rest for 10 minutes before serving.

Notes

Use low-sodium broth to control salt. Fresh sage is preferred; if using dried, use half the amount and rub between palms. Make cornbread a day ahead and let it stale overnight for best texture. Let the mixture rest 10 minutes before baking to allow absorption. Check internal temperature of 165°F (74°C) for doneness. Keep extra warm broth on hand to add if dressing looks dry during baking.

Nutrition

Keywords: cornbread dressing, sage dressing, Southern dressing, Thanksgiving dressing, holiday side dish, cornbread stuffing

Find it online: https://freshforkful.com/best-southern-cornbread-dressing-with-sage-easy-recipe/