This post is sponsored by Iowacorn.org, all opinions are my own.
Cornbread Dressing
Easy old fashioned cornbread dressing recipe, made like Grandma makes it, with all the flavor, but half the work. This is a must make side dish for Thanksgiving, but great all year long.
Cornbread dressing is a southern classic, but I am making it easier, tastier, and faster.
If you love dressing, check out this Sausage Stuffing or Easy Stuffing Recipe and this Simple Corn Casserole for more great side dishes.
This is a comforting side dish that is loved by all!
Today I am sharing one of my favorite corn recipes, Cornbread dressing, which uses corn meal or corn bread instead of the typical dressing ingredient of white or sourdough bread.
Dressing, often called stuffing, is a delicious breaded mixture made in a casserole dish filled with tender celery and onions, crumbled cornbread, mixed with seasonings.
Just a few simple ingredients are needed to make this dish complete!
Iowa Corn Trip
Before we talk about cornbread dressing, let’s talk about corn.
I just got back from an incredibly informative trip with Iowa corn, where I got to learn all about corn production, corn uses, and got to meet the farmers, ride in a combine, and learn about cooking with corn, and corn fed meats.
Did you know only 1% of the corn grown in the US is sweet corn, which is the kind of corn you eat off the cob? The rest is field corn, which is used in things like:
- Ethanol fuel- Which reduces emissions.
- Alcohol- Many alcohols use corn.
- Animal feed- Field corn is often used for animal feed.
- Polymers and household products- There are so many products with corn, corn starch, etc. check labels.
In fact, when you are out in the fields, this is what the corn looks like. I thought it was dried out and old, but this is what they were harvesting. This is the corn that is used for fuel, or animal feed. It is called field corn.
Corn FAQs
When it comes to corn, GMO’s are used to make corn profitability higher by increasing yield. This is done by making corn resistant to pests and herbicide, which means less pesticides are needed, and more corn can be produced.
Growing conditions differ even from one plot on a farm to another, using GMO corn allows the farmers to plant seed that is best suited for the soil condition or type.
Sweet corn is the kind of corn you would buy at the grocery store for human consumption. But only 1% of corn grown in the US is sweet corn. The rest is field corn.
Sweet corn is picked while the stalks are green and the corn kernels are juicy. Field corn is harvested when the corn and stalks are dry.
Field corn has a high starch and low sugar content, so it does not taste good. Rather it is used for animal feed, fuel, and other things like household products.
Field corn is mainly used for animal feed, fuel, and food products like corn chips, corn syrup, and cornmeal, like what is used in this cornbread dressing.
Corn is important because it is a part of several industries from manufacturing, to food production, and more. It contributes to food security, and the ease of life.
It is the main energy producing ingredient in livestock feed. It is used in many day-to-day products, from beverages, to sweeteners, polymers, and more.
What you need for cornbread dressing:
A cornbread dressing can either be made with cornbread, or cornmeal. And is loaded with onion, celery, and flavorful herbs and spices.
I will often use a cornbread mix like Jiffy cornbread, to make cornbread dressing. But you can also make homemade cornbread.
Homemade cornbread is easy to make, you just need:
- Flour
- Yellow cornmeal
- Granulated sugar
- Baking powder
- Melted butter
- Milk
Once you have cornbread, making a cornbread dressing is simple and easy. This recipe comes together quickly and easily with a few simple steps. Add this to any holiday dinner you are making!
How to make cornbread dressing:
Take advantage of being able to do some of the work ahead:
Prepare the cornbread mix according to package directions and cook, easiest if done the day before. Cool completely and crumble.
You an also chop up your onion and celery ahead of time.
When ready to make:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare an 8×8 inch baking dish by spraying with cooking spray, set aside.
- In a large skillet over medium heat, melt the butter and saute the celery and onion until soft, about 8-10 minutes.
- Combine the celery, onions, and 3 cups crumbled cornbread, eggs, chicken stock, sage, thyme, and salt and pepper to taste in a large bowl; mix well.
- Pour mixture into the prepared dish and bake at 350 degrees F (175 degrees C) for 30-40 minutes until golden brown around the edges, stirring once every 10 minutes to get the right fluffiness.
What is the difference between stuffing and dressing?
There is not really much of a difference between stuffing and dressing.
For the most part, they mean the same thing with a few variances.
- Stuffing is usually stuffed inside a turkey but can also be baked in a separate dish.
- Dressing is always baked outside of a turkey.
So why is it called both? Some of it is based on geography.
Where you are located impacts what it is called.
In the South, the preferred term is dressing, in the West, it is stuffing.
So should you cook it inside or outside?
This recipe is for outside the turkey, but we love to prepare it both ways to get different flavorings each holiday.
Sometimes both. I will put on a classic bread stuffing in the roasted turkey and make a cornbread dressing to accompany it. Variety is the spice of life. And this is one recipe no one is going to complain about being served at your dinner table.
Tips for Making Cornbread dressing
- Watch temperature not time if cooking in the bird. If you are wanting to cook the dressing inside a turkey, make sure to add time to the baking. This will also mean you will need to check the thermal temperature of your turkey to make sure it reaches 165 degrees Fahrenheit.
- Make Ahead: This is a great recipe to make ahead for the holidays. This will last in the freezer for up to a month in advance. Or prep separate ingredients to cut down the work day of.
- Prepare this on the morning of and then place it in the refrigerator. When your turkey is finished cooking, place your dressing in the oven cook or reheat.
- Mix things up. You can adjust or add things to the dressing to make it to your liking. Cornbread dressing is often sweet because cornbread is sweet. Try mixing it up by adding is some different breads such as, wheat bread, artisan bread or a baguette.
- Try additions. We love to add to the cornbread dressing to add more flavor and filling. Try meats like sausage, fruit like apples and nuts like pecans or chestnuts.
Is it supposed to be liquid like?
Can I Make this Ahead?
Yes.
This is a great side dish to make ahead. Freeze it for up to a month, prepare it up to 5 days or refrigerate it for the day before up to 3 days.
If making cornbread dressing for Thanksgiving, making it ahead cuts back on stress day of. It is hard getting everything prepared and ready all in one day for a big family dinner. And this cornbread dressing wont lose integrity or flavor if made ahead.
When ready to reheat or bake your cornbread dressing, thaw, if it is frozen, then follow the baking instructions.
I like to assemble my dressing early in the morning up to 8 hours before our holiday meal. Cover the baking dish with foil or an airtight container and store it in the refrigerator until I am ready to bake it.
You may need to add time on your baking time if you do not let it come to room temp first. This recipe is written using heated ingredients. So if you make ahead keep that in mind and allow to come up to temp, or add time.
Variations to Cornbread Stuffing
- Dried Fruit: cranberries, apricots, dates, raisins, cherries.
- Nuts: almonds, walnuts, pecans.
- Fruit: chopped apples and pears.
- Herb options: rosemary, chives, mint, cilantro, the list can go on and on.
Make it A Complete Meal
Serve this cornbread dressing with all the fixings that go onto a Thanksgiving table. Keep it simple but classic by adding these traditional holiday side dish casseroles to your table like Green Bean Casserole, Sweet Potato Casserole or Corn Casserole.
Make this a complete meal by including your turkey How to Cook a Perfect Turkey, bread rolls like Mom’s Dinner Rolls and for dessert try Thanksgiving Apple Pie.
We love dessert in our family. Most of the time we each make our own pie to share with everyone. Try these pies to finish off your complete meal with cornbread dressing:
- Chocolate Pie
- Sweet Potato Pie
- Cranberry Walnut Pie
- Dutch Apple Pie
- Lighter No-Bake Peanut Butter Banana Pie
Video for Making Cornbread Dressing
Cornbread Dressing
Ingredients
- 16 ounces Dry cornbread mix prepared according to package directions
- 2 tablespoons butter
- 1 cup chopped celery
- ½ cup white onion
- 2 eggs beaten
- 2 cups chicken stock
- 1 Tbs dried sage
- 1 tsp thyme
- salt and pepper to taste
Instructions
- Prepare the corn bread mix according to package directions and cook, easiest if done the day before. Cool completely and crumble.
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare an 8×8 inch baking dish by spraying with cooking spray, set aside.
- In a large skillet over medium heat, melt the butter and saute the celery and onion until soft, about 8-10 minutes.
- Combine the celery, onions, and 3 cups crumbled cornbread, eggs, chicken stock, sage, thyme, and salt and pepper to taste in a large bowl; mix well.
- Pour mixture into the prepared dish and bake at 350 degrees F (175 degrees C) for 30-40 minutes until golden brown around the edges, stirring once every 10 minutes to get the right fluffiness.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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