Cornbread For Dressing
A savory cornbread with sage and onion, perfect as a hearty side dish for holiday dinners or family gatherings, offering classic Southern flavors with a moist, tender crumb.
Ingredients
Instructions
- Mix all ingredients, except bacon grease.
- Stir well to combine.
- Heat bacon grease in a large iron skillet or a 9 x 13-inch heavy pan until very hot.
- Pour the batter into the hot skillet or pan.
- Bake in a 450°F oven for 20 to 25 minutes or until well browned.
Tips & Substitutions
For a twist, consider using a combination of cornmeal and all-purpose flour if self-rising ingredients are unavailable. Adding a dash of cayenne pepper can enhance the flavor. Ensure your skillet is adequately heated before adding the batter to achieve a crispy bottom. This cornbread can also be used in dishes like Overnight Ham-And-Cheese Bake for added texture.
Serving Suggestions
This cornbread pairs beautifully with hearty sides like collard greens or a rich gravy, making it a perfect accompaniment to Thanksgiving meals. For a more casual option, serve alongside chili or with butter and honey for breakfast. It also complements dishes like Southwestern Bean Bake well.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week. To reheat, place in a preheated oven at 350°F for about 10-15 minutes until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread For Dressing contains roughly 429 calories, with 8g protein, 76g carbohydrates, and 13g fat. It is an excellent source of iron (96% of the Daily Value), vitamin C (54% of the Daily Value), and vitamin A (34% of the Daily Value), and a good source of protein and vitamin D. Note that it is relatively high in sodium, at 654mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can substitute regular flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour used. This will mimic the leavening effect of self-rising flour.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil towards the end of the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).