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Dressing or stuffing? That seems to be a constant debate around the holidays. In my family, we have always had a southern cornbread dressing recipe, not stuffing! This is easily my favorite dish at Thanksgiving and Christmas! I know there are multiple ways to make dressing, but my favorite way is a savory and dry dressing compared to a sweeter moist recipe. The combination of the dressing with homemade gravy absolute perfection! I’m getting excited just thinking about it! I promise you will impress all of your holiday guests with this delicious recipe!
Buttermilk Cornbread Ingredients
- 1 ½ cups cornmeal
- ½ cup all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 egg
- 1 ¼ cup buttermilk
- 6 tbsp butter
Other Cornbread Dressing Ingredients
- 8 tbsp. butter
- 2 cups celery; chopped
- 1 large onion; chopped
- 4 cups organic chicken stock
- 1 tsp. salt
- 3 tsp. sage
- 1 tsp. rosemary
- 1 tsp. thyme
- 1 tsp. black pepper
- 1 tsp. oregano
- 8 pieces of dried bread broken into pieces
Let’s Get Cooking!
Mix all ingredients together for the cornbread and bake at 350ºF for 25 minutes.
While the cornbread is baking, put the 8 pieces of bread in the toaster oven at 200ºF for about 10 minutes. This will help dry the bread out, just make sure you don’t get it too crispy. If you don’t have a toaster oven, you can just let the bread sit long enough for it to dry out.
Add all of the other ingredients together in a big bowl. When chopping the veggies, a Ninja Express Chop 
Crumble the cornbread. Add the cornbread and the broken bread pieces to the other ingredients. Mix well.
Add the mixture to a greased casserole dish and bake at 350ºF for 50-60 minutes. This will depend on how crispy you like your dressing. If you like a softer moist dressing, bake for about 30-40 minutes. If you are like my family and you enjoy it crispier, just watch the top to make sure you aren’t overcooking the dressing.
Serve with your delicious holiday spread and enjoy with some delicious brown gravy! Happy holidays, friends!
- Buttermilk Cornbread Ingredients
- 1 ½ cups cornmeal
- ½ cup all purpose flour
- -2 tsp baking soda
- -1 tsp salt
- -1 egg
- 1 ¼ cup buttermilk
- 6 tblsp butter
- Other Cornbread Dressing Ingredients
- 8 tblsp butter
- 2 cups chopped celery
- 1 chopped large onion
- 4 cups organic chicken stock
- 1 tsp salt
- 3 tsp sage
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp black pepper
- 1 sp oregano
- 8 pieces of dried bread broken into pieces
- Mix all cornbread ingredients together and bake at 350ºF for 25 minutes.
- While the cornbread is baking, put the 8 pieces of bread in the toaster oven at 200ºF for about 10 minutes. This will help dry the bread out, just make sure you don’t get it too crispy. If you don't have a toaster oven, you can just let the bread sit out for a while.
- Add all of the other ingredients for the dressing together in a big bowl.
- Crumble the cornbread.
- Add the crumbled cornbread and bread pieces to other ingredients. Mix well.
- Add the mixture to a greased casserole dish and bake at 350ºF for 50-60 minutes.
- Serve with you delicious holiday spread and enjoy with some delicious brown gravy! Happy holidays, friends!
- This total cook time will depend on how crispy you like your dressing. If you like a softer moist dressing, bake for about 30-40 minutes. If you are like my family and you enjoy it crispier, just watch the top to make sure you aren’t overcooking the dressing.
