Cornbread Dressing

Life At The Table | Cornbread Dressing. A glass casserole dish of cornbread dressing sitting on a wooden table with a napkin beside it.

Transform cornbread into a fresh-tasting herby dressing that is the perfect accompaniment to roasted, smoked, or BBQ’d meats.




  • 2 eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick of unsalted butter
  • 1/2 cup sugar


  • 2 tablespoons unsalted butter
  • 1 1/2 cups onion, small dice
  • 1/2 cup celery, small dice
  • 1/2 cup chopped green onion
  • 1 large bunch of Italian parsley, chopped
  • 1/4 cup fresh thyme, chopped
  • 1/4 cup fresh sage, chopped
  • 1 teaspoon kosher salt
  • 2 cups vegetable stock
  • kosher salt to taste



  1. Heat oven to 375˚ F.
  2. Beat eggs and stir in buttermilk. Set aside
  3. Mix together the dry ingredients except the sugar in medium bowl. Set aside.
  4. Melt the butter in a cast iron skillet on low heat.
  5. When the butter is melted stir in the sugar, then stir in the buttermilk mixture followed by the dry ingredients.
  6. Bake for 30 minutes.
  7. Cool and crumble into a large bowl.



  1. Melt the butter over medium heat,
  2. Sauté onion, celery, and green onion.
  3. When the onion mixture is translucent and soft, remove from the heat.
  4. Stir in the herbs.
  5. Add the onion and herb mixture to the crumbled cornbread.
  6. Stir in the stock.
  7. Taste and season with kosher salt.
  8. Bake at 375˚ F for 40 minutes or until it browns on top a bit.


  • Serves 10-12
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