Cornbread Dressing

Cornbread Dressing
4.5 from 2 ratings
This cornbread dressing recipe draws from both Southern and African cooking techniques and will bring a bit of Black history to your Thanksgiving table. This recipe by Sadé Carpenter was originally published in the Chicago Tribune.
Prep Time
Cook Time
Cornbread Dressing
Total time: 1.48 hours
  • 1 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon each: baking soda, salt
  • 1 1/2 cup buttermilk
  • 4 tablespoon unsalted butter, melted, cooled
  • 2 eggs
  • 1 stick (½ cup) unsalted butter
  • 2 cup each, finely chopped: onion, celery
  • 1 1/2 cup finely chopped green bell pepper
  • 1 bag (12 to 14 ounces) sage or sage and onion stuffing mix (usually pepperidge farms or brownberry)
  • 3 tablespoon poultry seasoning
  • 2 teaspoon dried sage
  • 1 teaspoon each: salt, white pepper
  • 2 cans (10 3/4 ounces each) reduced-sodium cream of mushroom soup
  • 4 cup chicken or turkey broth, plus drippings from the roasted chicken or turkey
  • chicken giblet stock, optional, see note8
  1. Heat oven to 425 degrees F.
  2. Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a large mixing bowl; set aside.
  3. Combine buttermilk, butter and eggs in a separate mixing bowl.
  4. Stir wet ingredients into flour mixture; blend well.
  5. Pour batter into a lightly oiled 10-inch oven-safe skillet (we usually bake in a cast-iron skillet) or baking pan.
  6. Bake until golden, 25-30 minutes.
  7. Let cool.
  8. Melt butter in a skillet over medium-high heat.
  9. Cook onion, celery and bell pepper until soft and onion is golden, 5 minutes.
  10. Remove from heat; set aside.
  11. Crumble cornbread into a large mixing bowl.
  12. Stir in stuffing mix, reserved vegetables, poultry seasoning, sage, salt and white pepper; toss to combine.
  13. Stir in mushroom soup; toss to moisten.
  14. Add chicken drippings and broth in ½-cup increments to achieve desired moistness.
  15. Add some of the giblet stock, if needed.
  16. Transfer mixture to a 13-by-9-inch baking pan; cover with foil.
  17. Cook at 350 degrees until dressing browns around the edges, 30-45 minutes.
  18. Remove foil from top and continue baking until dressing is evenly browned on top and set to desired consistency.