Description

Made with Doudlah Farms Organic Yellow Cornmeal

A delicious, old-fashioned Southern cornbread dressing made from scratch using Doudlah Farms Organic Yellow Cornmeal. This savory holiday favorite is moist on the inside, golden brown on top, and filled with the comforting flavors of sage, onion, celery, and butter.
  • 1 hour 30 minutes
  • 10–12 servings
  • Perfect for Thanksgiving

Ingredients

Scale

Homemade Organic Cornbread- make cornbread night before.

  • 2 cups Doudlah Farms Organic Yellow Cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1¾ cups buttermilk
  • ¼ cup melted butter

Savory Dressing

  • 1 pan homemade cornbread, crumbled
  • 6 tablespoons butter
  • 1 large yellow onion, finely chopped
  • 3 celery stalks, finely chopped
  • 3–4 cups chicken or turkey broth
  • 2 large eggs, lightly beaten
  • 1 tablespoon dried rubbed sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 teaspoon sea salt, or to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Step 1 — Bake the cornbread
    Preheat oven to 400°F. Combine cornmeal, flour, baking powder, and salt. Whisk eggs, buttermilk, and melted butter separately. Mix wet and dry ingredients just until combined. Pour into a greased 9-inch baking pan or cast-iron skillet. Bake 20–25 minutes until golden. Cool completely and crumble.
  2. Step 2 — Sauté the vegetables
    Reduce oven temperature to 350°F. Melt butter in a skillet over medium heat. Add onion and celery and cook for 8–10 minutes until tender and fragrant.
  3. Step 3 — Prepare the dressing
    In a large mixing bowl, combine crumbled cornbread, sautéed vegetables, sage, poultry seasoning, thyme, pepper, salt, and parsley.
  4. Step 4 — Add broth and eggs
    Stir in 3 cups of broth gradually. Add additional broth until the mixture is very moist but not soupy. Fold in beaten eggs.
  5. Step 5 — Bake until golden
    Transfer to a buttered 9 × 13-inch baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until golden brown and the center reaches 165°F.
  6. Step 6 — Serve and enjoy!
    Allow to rest for 10 minutes before serving alongside roasted turkey, gravy, and cranberry sauce.

Notes

Lucy’s Farmhouse Tip: Bake your cornbread the day before and let it dry slightly overnight. This helps it absorb the flavorful broth without becoming mushy.