Ultimate Comfort Food: Southern Cornbread Dressing with Savory Gravy
Cornbread dressing, also known as cornbread stuffing, is a classic Southern dish that graces holiday tables and potlucks alike. It’s a savory, comforting dish made from crumbled cornbread, seasoned with aromatic vegetables, herbs, and broth, then baked to golden perfection. What truly elevates cornbread dressing is a rich, flavorful gravy, often made from turkey or chicken drippings, but easily adaptable for a vegetarian or vegan version. This recipe provides a comprehensive guide to creating the ultimate cornbread dressing with gravy, from scratch. We’ll cover everything from making the cornbread to crafting a gravy that will have your guests begging for more.
Why This Recipe Works
This recipe focuses on building flavor at every step. We don’t just throw ingredients together; we bloom spices, sauté vegetables to bring out their sweetness, and use high-quality broth for a deep, savory base. The cornbread itself is moist and flavorful, not dry and crumbly. The gravy is rich and thick, clinging beautifully to the dressing. The balance of textures, from the slightly crisp edges of the dressing to the tender interior, makes each bite a delight.
Ingredients You’ll Need
Before we dive into the step-by-step instructions, let’s gather the ingredients. This list may seem long, but each ingredient plays a vital role in the final flavor.
For the Cornbread:
* **1 cup yellow cornmeal:** Use a medium-grind cornmeal for the best texture. Avoid stone-ground cornmeal as it can be too coarse for this recipe.
* **1 cup all-purpose flour:** Provides structure and helps bind the cornbread.
* **1/4 cup granulated sugar:** Adds a touch of sweetness to balance the savory flavors.
* **1 tablespoon baking powder:** Helps the cornbread rise.
* **1/2 teaspoon baking soda:** Reacts with the buttermilk to create a light and airy texture.
* **1/2 teaspoon salt:** Enhances the flavors of the other ingredients.
* **1 cup buttermilk:** Adds moisture and tanginess to the cornbread.
* **1/4 cup vegetable oil:** Adds moisture and richness.
* **1 large egg:** Binds the ingredients together.
For the Dressing:
* **1 batch of cornbread, cooled and crumbled:** The star of the show!
* **1/2 cup (1 stick) unsalted butter:** Adds richness and flavor.
* **1 large onion, chopped:** Provides a savory base.
* **2 celery stalks, chopped:** Adds a subtle crunch and aromatic flavor.
* **1 green bell pepper, chopped:** Contributes a slightly sweet and peppery flavor.
* **1 red bell pepper, chopped:** Adds color and a slightly sweeter flavor than green bell pepper.
* **4 cloves garlic, minced:** Adds a pungent aroma and flavor.
* **1 pound bulk pork sausage (optional):** Adds a meaty, savory element. For a vegetarian version, omit the sausage or use a plant-based sausage substitute.
* **1/2 cup chopped fresh parsley:** Adds freshness and a vibrant green color.
* **1/4 cup chopped fresh sage:** A classic herb that complements the cornbread and other flavors.
* **1 teaspoon dried thyme:** Another essential herb for cornbread dressing.
* **1/2 teaspoon dried marjoram:** Adds a subtle, earthy flavor.
* **4 cups chicken or vegetable broth:** Provides moisture and flavor. Use low-sodium broth to control the salt level.
* **2 large eggs, beaten:** Helps bind the dressing together.
* **Salt and black pepper to taste:** Season to your liking.
For the Gravy:
* **1/4 cup unsalted butter:** Used to create the roux.
* **1/4 cup all-purpose flour:** Thickens the gravy.
* **4 cups chicken or turkey broth (reserved from cooking the turkey or chicken, or use store-bought):** Provides the base for the gravy.
* **1/4 cup heavy cream (optional):** Adds richness and creaminess to the gravy.
* **Salt and black pepper to taste:** Season to your liking.
* **1 teaspoon poultry seasoning (optional):** Enhances the flavor of the gravy.
* **Turkey or chicken drippings (optional):** If available, adds extra flavor.
Equipment You’ll Need
* **9×13 inch baking dish:** For baking the dressing.
* **Large skillet:** For sautéing the vegetables and browning the sausage (if using).
* **Large bowl:** For mixing the dressing ingredients.
* **Medium saucepan:** For making the gravy.
* **Whisk:** For making the gravy.
* **Measuring cups and spoons:** For accurate measurements.
Step-by-Step Instructions
Now that we have our ingredients and equipment ready, let’s start cooking! We’ll break down the process into three main parts: making the cornbread, preparing the dressing, and making the gravy.
Part 1: Making the Cornbread
This cornbread recipe is designed to be slightly sweet and moist, which is perfect for cornbread dressing. You can make it a day or two ahead of time to save time on the day you plan to serve the dressing.
1. **Preheat oven to 400°F (200°C).** Grease a 9-inch cast iron skillet or a 9-inch square baking pan.
2. **In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.** Make sure all the dry ingredients are well combined.
3. **In a separate bowl, whisk together the buttermilk, oil, and egg.** Whisk until the egg is fully incorporated.
4. **Pour the wet ingredients into the dry ingredients and stir until just combined.** Be careful not to overmix; a few lumps are okay.
5. **Pour the batter into the prepared skillet or baking pan.**
6. **Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.**
7. **Let the cornbread cool completely before crumbling it into a large bowl.** You can speed up the cooling process by placing the cornbread on a wire rack.
Part 2: Preparing the Dressing
This is where the magic happens! We’ll combine the crumbled cornbread with the sautéed vegetables, herbs, and broth to create a flavorful and comforting dressing.
1. **Melt the butter in a large skillet over medium heat.**
2. **Add the onion, celery, and bell peppers to the skillet and cook until softened, about 8-10 minutes.** Stir occasionally to prevent burning.
3. **Add the garlic and cook for another minute, until fragrant.** Be careful not to burn the garlic.
4. **If using sausage, add it to the skillet and cook until browned, breaking it up with a spoon.** Drain off any excess grease.
5. **Add the cooked vegetables and sausage (if using) to the bowl with the crumbled cornbread.**
6. **Add the parsley, sage, thyme, and marjoram to the bowl.**
7. **Pour in the chicken or vegetable broth and toss to combine.** The mixture should be moist but not soggy. Add more broth if needed.
8. **In a separate small bowl, whisk the eggs and then pour them into the cornbread mixture.** Gently fold to combine.
9. **Season with salt and black pepper to taste.** Remember that the broth and sausage (if using) already contain salt, so taste before adding more.
10. **Pour the dressing into the greased 9×13 inch baking dish.**
11. **Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until golden brown and set.**
Part 3: Making the Gravy
The gravy is the perfect finishing touch to cornbread dressing. This recipe uses a classic roux to create a thick and flavorful gravy.
1. **Melt the butter in a medium saucepan over medium heat.**
2. **Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is smooth and golden brown.** This step is crucial for developing the flavor of the gravy. Be careful not to burn the roux.
3. **Gradually whisk in the chicken or turkey broth, a little at a time, to prevent lumps from forming.**
4. **Bring the gravy to a simmer, stirring occasionally, and cook until thickened, about 5-10 minutes.**
5. **If using heavy cream, stir it in at the end.**
6. **Season with salt, black pepper, and poultry seasoning (if using) to taste.**
7. **If using turkey or chicken drippings, stir them in for extra flavor.**
Tips for Success
* **Don’t overmix the cornbread batter.** Overmixing can result in a tough cornbread.
* **Use day-old cornbread.** This allows the cornbread to dry out slightly, which helps it absorb the broth better.
* **Adjust the amount of broth to your liking.** Some people prefer a drier dressing, while others prefer a moister dressing.
* **Taste and adjust the seasonings as needed.**
* **Let the dressing rest for a few minutes after baking before serving.** This allows the flavors to meld together.
* **Make the cornbread and gravy ahead of time.** This can save you time on the day you plan to serve the dressing.
* **For a crispier top, bake the dressing uncovered for the last 10-15 minutes.**
* **If the gravy is too thick, add a little more broth.**
* **If the gravy is too thin, simmer it for a few more minutes to allow it to thicken.**
Variations
* **Add cranberries or pecans for a sweet and nutty flavor.**
* **Use different types of sausage, such as chorizo or Italian sausage.**
* **Add diced apples or pears for a fruity twist.**
* **Substitute mushrooms for the sausage for a vegetarian option.**
* **Use gluten-free flour and cornmeal for a gluten-free version.**
* **Add a pinch of cayenne pepper for a little heat.**
* **For a smoky flavor, use smoked sausage or smoked paprika.**
* **Top with crispy fried onions before baking.**
Serving Suggestions
Cornbread dressing is a versatile dish that can be served as a side dish or as a main course. It’s traditionally served during Thanksgiving and Christmas, but it’s also great for potlucks and family gatherings. Serve it alongside:
* **Roasted turkey or chicken**
* **Ham**
* **Green bean casserole**
* **Mashed potatoes**
* **Cranberry sauce**
* **Sweet potato casserole**
* **Collard greens**
Make-Ahead Instructions
Cornbread dressing can be made ahead of time, which is a great way to save time on busy holidays.
* **To make the cornbread ahead of time:** Bake the cornbread according to the recipe instructions and let it cool completely. Crumble the cornbread and store it in an airtight container at room temperature for up to 2 days.
* **To make the dressing ahead of time:** Prepare the dressing according to the recipe instructions, but do not bake it. Cover the baking dish tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap and bake as directed, adding an extra 10-15 minutes to the baking time if necessary.
* **To make the gravy ahead of time:** Prepare the gravy according to the recipe instructions. Let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat the gravy over medium heat, stirring occasionally, until heated through.
Storage Instructions
Leftover cornbread dressing should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Recipe Card
**Yields:** 8-10 servings
**Prep time:** 45 minutes
**Cook time:** 1 hour
**Ingredients:**
**For the Cornbread:**
* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 1/4 cup granulated sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk
* 1/4 cup vegetable oil
* 1 large egg
**For the Dressing:**
* 1 batch of cornbread, cooled and crumbled
* 1/2 cup (1 stick) unsalted butter
* 1 large onion, chopped
* 2 celery stalks, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 4 cloves garlic, minced
* 1 pound bulk pork sausage (optional)
* 1/2 cup chopped fresh parsley
* 1/4 cup chopped fresh sage
* 1 teaspoon dried thyme
* 1/2 teaspoon dried marjoram
* 4 cups chicken or vegetable broth
* 2 large eggs, beaten
* Salt and black pepper to taste
**For the Gravy:**
* 1/4 cup unsalted butter
* 1/4 cup all-purpose flour
* 4 cups chicken or turkey broth
* 1/4 cup heavy cream (optional)
* Salt and black pepper to taste
* 1 teaspoon poultry seasoning (optional)
* Turkey or chicken drippings (optional)
**Instructions:**
**Make the Cornbread:**
1. Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet or a 9-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared skillet or baking pan.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool completely before crumbling it into a large bowl.
**Prepare the Dressing:**
1. Melt the butter in a large skillet over medium heat.
2. Add the onion, celery, and bell peppers to the skillet and cook until softened, about 8-10 minutes.
3. Add the garlic and cook for another minute, until fragrant.
4. If using sausage, add it to the skillet and cook until browned, breaking it up with a spoon. Drain off any excess grease.
5. Add the cooked vegetables and sausage (if using) to the bowl with the crumbled cornbread.
6. Add the parsley, sage, thyme, and marjoram to the bowl.
7. Pour in the chicken or vegetable broth and toss to combine.
8. In a separate small bowl, whisk the eggs and then pour them into the cornbread mixture. Gently fold to combine.
9. Season with salt and black pepper to taste.
10. Pour the dressing into the greased 9×13 inch baking dish.
11. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until golden brown and set.
**Make the Gravy:**
1. Melt the butter in a medium saucepan over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is smooth and golden brown.
3. Gradually whisk in the chicken or turkey broth, a little at a time, to prevent lumps from forming.
4. Bring the gravy to a simmer, stirring occasionally, and cook until thickened, about 5-10 minutes.
5. If using heavy cream, stir it in at the end.
6. Season with salt, black pepper, and poultry seasoning (if using) to taste.
7. If using turkey or chicken drippings, stir them in for extra flavor.
Enjoy!
This cornbread dressing recipe is a guaranteed crowd-pleaser. With its savory flavors, moist texture, and rich gravy, it’s the perfect comfort food for any occasion. Whether you’re serving it at Thanksgiving dinner or a casual weeknight meal, this recipe is sure to become a family favorite.