holiday cornbread dressing

Ingredients

For the Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 2 large eggs
• 1 cup milk
• 1/4 cup unsalted butter, melted

For the Dressing

• 4 cups crumbled cornbread (about 1 batch from above)
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2-3 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 2-3 cups chicken or vegetable broth (more if needed)
• 2 eggs, beaten
• Fresh parsley, chopped (for garnish)

Instructions

Make the Cornbread

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using).
3. In another bowl, combine eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Pour the batter into a greased 8×8 inch baking dish or a similar sized skillet.
5. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let it cool, then crumble the cornbread into a large bowl.

Make the Dressing

1. In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and garlic. Sauté until they are softened, about 5-7 minutes.
2. Add the sage, thyme, rosemary, pepper, and salt. Stir to combine and cook for another minute to toast the herbs.
3. Pour the sautéed vegetables into the bowl with the crumbled cornbread.
4. Gradually add the broth to the cornbread mixture, stirring until the mixture is moist but not soggy. You may not need all the broth.
5. Stir in the beaten eggs, mixing well.
6. Transfer the dressing to a greased baking dish and spread it evenly.

Bake the Dressing

1. Preheat your oven to 350°F (175°C).
2. Cover the dressing with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.

Serving

• Remove the dressing from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

This cornbread dressing pairs beautifully with roasted turkey, gravy, and all your holiday sides. Enjoy your holiday feast!