Cornbread for Dressing

Photo: Anna Williams
Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)

Make this cornbread for our Cornbread-and-Biscuit Dressing.


  • 2 ½ cups yellow cornmeal

  • 1 ¼ teaspoons salt

  • 1 teaspoon granulated sugar

  • 4 teaspoons baking powder

  • 3 large eggs

  • 1 ¼ cups buttermilk, room temperature

  • ½ stick (4 tablespoons) unsalted butter, melted, plus more for baking dish


  1. Preheat oven to 425 degrees. Butter an 8-inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, and stir to combine.

  2. Pour batter into prepared baking dish. Bake until golden and a toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on a wire rack. Run a knife around edges of dish to loosen, and invert onto rack to cool completely.

Cook's Notes

Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.

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