Cornbread Dressing Recipe

Name: Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CORNBREAD; 1/2 cup canola oil; 2 cups stone-ground cornmeal; 2 cups all- purpose flour; 2 Tbs. baking powder; 4 tsp. sugar; 1 1/2 tsp. salt; 2 cups milk; 2 eggs beaten; DRESSING; 1 cup unsalted butter divided; 1Tbs. Olive Oil; 3 cups chopped onion; 3 cups chopped celery, about 9 ribs celery; 1/2 cup loosely packed fresh sage leaves, chopped; 3/4 tsp. salt; 1/2 tsp pepper; 3 cups turkey stock or chicken broth

Servings: persons

CORNBREAD
1/2 cup canola oil
2 cups stone-ground cornmeal
2 cups all- purpose flour
2 Tbs. baking powder
4 tsp. sugar
1 1/2 tsp. salt
2 cups milk
2 eggs beaten
DRESSING
1 cup unsalted butter divided
1Tbs. Olive Oil
3 cups chopped onion
3 cups chopped celery, about 9 ribs celery
1/2 cup loosely packed fresh sage leaves, chopped
3/4 tsp. salt
1/2 tsp pepper
3 cups turkey stock or chicken broth

1
CORNBREAD: Preheat oven to 450F . Heat oil in 13x9 baking pan in oven until hot. In bowl combine cornmeal, flour, baking powder, sugar and salt. Stir in milk and eggs. Pour hot oil into batter; stir until combined. Transfer to same baking pan. Bake 20-25 minutes or until golden. Cool on rack
2
DRESSING: Reduce oven temperature to 350F Crumble cornbread. In pot melt 3/4 cup butter with oil over medium heat. Add onion and celery; cook until softened, 15 minutes. In bowl combine cornbread, vegetable mixture, sage, salt and pepper. Transfer to same baking pan. Melt remaining butter (1/4); drizzle over cornbread mixture. Spoon stock over mixture. Cover with foil. (Dressing can be prepared a day in advanced up to this point. Refrigerate; bring to room temperature before baking)
3
Bake 20 minutes; remove foil. Bake until brown, 10 minutes.

1825

kcal

Calories

119

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CORNBREAD, 1/2 cup canola oil, 2 cups stone-ground cornmeal, 2 cups all- purpose flour, and more.

Yes, Cornbread Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cornbread Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions