Dressing Cornbread

Why You’ll Love This Recipe

I started baking cornbread just for my dressing after one year when I used a soft, cakey mix and ended up with a pan of cornmeal porridge. This version is different. It’s a little less sweet and a little sturdier, so the crumbs hold their shape and drink up all that savory broth. The buttery crust from the hot cast iron skillet adds toasty flavor, and the cornbread tastes great on its own too, so I always bake a second pan to eat warm with honey butter. You can make it up to three days ahead, which takes one big job off the Thanksgiving to-do list.

Ingredients

For the cornbread

• 2 cups yellow cornmeal (medium or fine grind)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons salt
• 2 tablespoons sugar
• 2 cups buttermilk
• 3 large eggs
• 6 tablespoons unsalted butter, melted, plus 2 tablespoons for the skillet
• 1 tablespoon bacon drippings (optional, for the skillet)

Directions

1. Heat the skillet. Place a 10- or 12-inch cast iron skillet in the oven and preheat to 425°F. Letting the pan get hot is what gives you the crisp crust.
2. Mix the dry ingredients. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. Mix the wet ingredients. In a separate bowl, whisk the buttermilk and eggs together, then stir in the 6 tablespoons of melted butter.
4. Combine. Pour the wet mixture into the dry and stir just until combined. A few small lumps are fine. Overmixing makes cornbread tough.
5. Prep the pan. Carefully remove the hot skillet from the oven and add the 2 tablespoons of butter and the bacon drippings, if using. Swirl until melted and sizzling.
6. Bake. Pour the batter into the skillet. It should sizzle at the edges. Bake for 22 to 25 minutes, until deep golden brown and a toothpick comes out clean.
7. Cool. Let the cornbread cool in the pan for 10 minutes, then turn it out onto a rack and cool completely.
8. Dry it out for dressing. Crumble the cooled cornbread into large pieces (about 3/4 inch) on a baking sheet. Bake at 300°F for 20 to 25 minutes, stirring once, until dry and lightly toasted.
9. Use or store. Use the toasted crumbs in your favorite dressing recipe, about 8 to 10 cups for a 9×13-inch pan.

Servings and Timing

• Servings: One 10- to 12-inch skillet of cornbread, about 8 to 10 cups of crumbs, enough for dressing that serves 10 to 12
• Prep time: 15 minutes
• Cook time: 25 minutes, plus 20 to 25 minutes to dry the crumbs
• Total time: About 1 hour 15 minutes, plus cooling

Make ahead: Bake the cornbread up to 3 days before and leave it uncovered on the counter overnight. Day-old cornbread crumbles more cleanly and dries faster.

Variations

• Sweeter Southern-style: Increase the sugar to 1/4 cup for a more cake-like crumb.
• Skillet-free: Bake in a buttered 9×13-inch pan for 20 to 25 minutes. Preheat the pan if you can.
• Jalapeño-cheddar: Fold in 1 cup shredded sharp cheddar and 2 diced jalapeños. This is great in a spicier dressing.
• Herby: Stir in 1 tablespoon fresh chopped sage or thyme.
• Corn kernels: Add 1 cup of fresh or thawed corn kernels for extra texture.
• Gluten-free: Swap the flour for a 1-to-1 gluten-free baking blend and check that your cornmeal is certified gluten-free.
• Dairy-free: Use a plant-based milk with 1 tablespoon of lemon juice in place of buttermilk, and use oil or vegan butter.

Storage and Reheating

• Room temperature: Wrap the cooled cornbread tightly and store for up to 2 days.
• Refrigerator: Store for up to 5 days in an airtight container.
• Freezer: Freeze whole or crumbled for up to 3 months. Thaw at room temperature, then dry the crumbs in the oven as directed.
• Reheating (for eating, not dressing): Warm wedges in a 350°F oven for 8 to 10 minutes, or in a buttered skillet for a crisp edge.

FAQs

Why does cornbread for dressing need to be less sweet?
A sweeter, cakier cornbread can turn gummy when it soaks up broth. A sturdier, savory version holds its texture and balances the herbs and sausage.

Do I have to use cast iron?
No, but cast iron gives the best crust. A metal baking pan works, though the crust will be a bit softer.

Can I use a boxed cornbread mix?
You can, but it tends to be very soft. If you do, bake it a day ahead and dry the crumbs well in the oven.

Can I use regular milk instead of buttermilk?
Stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk, let it sit for 5 minutes, and use it as a substitute.

Why is my cornbread dry or crumbly?
It was probably overbaked, or the ratio of cornmeal to liquid was off. Check for doneness at 22 minutes, and measure the cornmeal by spooning it into the cup rather than scooping.

How much cornbread do I need for dressing?
Plan on about 8 to 10 cups of crumbs for a 9×13-inch pan, which is one skillet of this recipe.

Can I use it in the Ultimate Dressing recipe?
Yes. Replace half or all of the bread cubes with these crumbs for a Southern-style cornbread dressing.

Conclusion

This is the cornbread I bake every November, made with dressing in mind. It has a crisp crust, a tender but sturdy crumb, and a flavor that complements everything on the holiday table. Bake a double batch so you have extra to snack on while you cook. If you use it in your dressing, I’d love to hear how it turned out!

Dressing Cornbread

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This Dressing Cornbread is made specifically to become the base of a great Southern-style dressing. It bakes up with a golden crust and a sturdy, slightly crumbly interior that soaks up broth and seasonings without turning to mush. Lightly seasoned and not too sweet, it’s best baked a day or two ahead so it can dry out before you build your dressing.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings
• Category: Bread
• Method: Baking
• Cuisine: Southern

Ingredients

• 2 tablespoons bacon drippings or vegetable oil, for the skillet
• 2 cups (280 g) stone-ground yellow cornmeal
• 1/2 cup (65 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 2 cups (480 ml) buttermilk
• 2 large eggs
• 1/4 cup (60 ml) vegetable oil or melted butter

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Instructions

1. Heat the skillet: Preheat the oven to 425°F (220°C). Add the bacon drippings to a 10-inch cast-iron skillet and place it in the oven for 10 minutes until very hot.
2. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. Mix the wet ingredients: In a separate bowl, whisk the buttermilk, eggs, and oil until combined.
4. Combine: Pour the wet ingredients into the dry and stir just until moistened. A few lumps are fine.
5. Bake: Carefully pour the batter into the hot skillet. It should sizzle. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
6. Cool: Let the cornbread cool in the skillet for 10 minutes, then turn it out onto a wire rack to cool completely.
7. Dry it out: Crumble or cube the cornbread, spread it on a baking sheet, and let it sit uncovered overnight, or toast at 250°F (120°C) for 30 minutes, until dry.

Notes

• Use unsweetened cornbread for dressing. Too much sugar will make the finished dish taste like dessert.
• Stone-ground cornmeal gives the best texture and corn flavor.
• A preheated skillet is what creates the crisp, golden crust.
• Bake the cornbread up to 3 days ahead and store it uncovered or loosely wrapped so it stays dry.
• The baked cornbread freezes well for up to 3 months. Thaw, crumble, and dry before using.
• This recipe makes about 8 cups of crumbs, enough for one 9×13-inch pan of dressing.

Nutrition

• Serving Size: 1 slice
• Calories: 215
• Sugar: 2 g
• Sodium: 430 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 37 mg