Cornbread Dressing

Photo: Quentin Bacon
8 to 10 Serves

Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.


  • 4 tablespoons unsalted butter

  • 2 onions, finely chopped

  • 4 garlic cloves, minced

  • 4 stalks celery, finely chopped

  • Buttermilk Cornbread for Cornbread Dressing

  • ½ cup finely chopped fresh flat-leaf parsley

  • 2 tablespoons finely chopped fresh thyme leaves

  • 2 tablespoons finely chopped fresh oregano

  • 4 large eggs

  • 2 cups homemade or low-sodium canned chicken stock

  • 1 ½ teaspoons coarse salt

  • ½ teaspoon freshly ground pepper


  1. Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.

  2. Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.

  3. Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

Related Articles