Description
Mama’s cornbread dressing blends Southern comfort with rich, savory flavors that dance across your palate. Hearty crumbled cornbread mingles with herbs and seasonings, creating a classic side dish that brings family gatherings to life and warms hearts with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken or vegetable broth
- 2 cups crumbled cornbread
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
Cornbread Base:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 2 tablespoons unsalted butter
Herbs and Seasonings:
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 cloves garlic, minced
- 1/2 cup chopped fresh parsley (optional)
- Salt and pepper to taste
Instructions
- Craft the foundational cornbread by heating the oven to 220C (425F). Select a 9-inch baking vessel and lightly coat with oil or butter.
- Combine dry cornmeal components in one vessel, whisking thoroughly to eliminate potential lumps. In a separate container, blend liquid ingredients until smooth.
- Gently merge wet and dry mixtures, stirring minimally to maintain a tender texture. Pour batter into prepared pan, ensuring even distribution.
- Bake cornbread for 20-25 minutes until edges turn golden and a testing probe emerges cleanly. Allow complete cooling before fragmenting.
- In a spacious skillet, melt butter over medium thermal intensity. Introduce diced onions and celery, sautéing until translucent and fragrant, approximately 5-7 minutes.
- Incorporate minced garlic, allowing it to release its aromatic essence for an additional minute. Remove from heat and let vegetables rest.
- Transfer crumbled cornbread into a substantial mixing receptacle. Gradually introduce broth, maintaining a delicate moisture balance without oversaturating.
- Sprinkle herbaceous seasonings – sage, thyme, rosemary – complemented by salt and pepper. Integrate fresh parsley if desired, mixing thoroughly.
- Transition oven temperature to 180C (350F). Relocate dressing mixture into a greased baking dish, spreading evenly.
- Roast for 30-35 minutes, cultivating a crisp golden exterior while preserving interior tenderness. Serve immediately alongside preferred protein.
Notes
- Crumble cornbread completely cool to ensure perfect texture and prevent soggy dressing.
- Use day-old cornbread for enhanced flavor and better absorption of broth and seasonings.
- Adjust liquid content carefully to maintain desired moisture without making dressing too wet or dry.
- Add extra herbs like sage or thyme for deeper, more complex flavor profile.
- For gluten-free version, substitute regular flour with almond or gluten-free flour blend.
- Vegetarian option works great by using vegetable broth and eliminating any meat-based ingredients.
- Make ahead and store in refrigerator for up to 3 days, reheating gently before serving.
- Control sodium levels by using low-sodium broth and monitoring added salt quantities.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg