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Easy Southern Cornbread Dressing with Sage

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This Easy Southern Cornbread Dressing with Sage is a simple, comforting holiday side dish made with buttery cornbread, fragrant sage, and savory broth. It comes together in about 45 minutes and is perfect for Thanksgiving, Christmas, or any weeknight meal.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar (optional)
  • 1 cup buttermilk
  • 1/3 cup vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 6 cups crumbled day-old cornbread (about one 9-inch pan’s worth)
  • 2 tablespoons butter, plus more for greasing the dish
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 2 cups chicken or turkey broth, warmed (low-sodium preferred)
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 9-inch cast iron skillet or 9×9 baking pan in the oven while it preheats.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using). In a separate bowl, whisk buttermilk, oil or melted butter, and 2 eggs until smooth. Pour wet ingredients into dry and stir until just combined (a few lumps are fine).
  3. Carefully remove the hot skillet from the oven, add a pat of butter to melt, then pour the batter in. Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool completely, then crumble into a large bowl. For best results, make the cornbread a day ahead and let it sit out uncovered overnight.
  4. Reduce oven temperature to 375°F (190°C). In a medium skillet over medium heat, melt 2 tablespoons butter. Add diced onion and celery, cook for about 5 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  5. In a large mixing bowl, combine crumbled cornbread, sautéed vegetables, chopped sage, thyme, salt, and pepper. Toss gently until herbs are evenly distributed.
  6. In a small bowl, whisk together warm broth and 2 beaten eggs. Pour over the cornbread mixture and stir gently until everything is moistened. The texture should be like a thick, wet bread pudding—not soupy, but not dry.
  7. Grease a 9×13 baking dish with butter or cooking spray. Pour the dressing mixture into the dish and spread evenly. Bake for 30-35 minutes until the top is golden brown and the edges are crispy. The center should be set but still slightly jiggly.
  8. Let rest for 5-10 minutes before serving. Scoop generous portions and serve warm.

Notes

For best results, use day-old cornbread. If in a hurry, cube fresh cornbread and dry in a 300°F oven for 10 minutes. Warm the broth before adding to prevent dense dressing. Let the dressing rest for 5-10 minutes after baking to set. Can be made ahead and refrigerated for up to 2 days before baking, or frozen for up to 3 months.

Nutrition

Keywords: cornbread dressing, sage dressing, southern dressing, holiday side dish, Thanksgiving dressing, easy dressing recipe

Find it online: https://zorbmeal.com/easy-southern-cornbread-dressing-with-sage-best-holiday-side/