Recipe: Buttermilk Cornbread Dressing

Heartfelt Thanksgiving Dressing.jpg

We’re sharing another one of our favorite Thanksgiving recipes. This time, it’s all about the cornbread dressing!  If you recall, a few months ago, Heartfelt Catering Executive Chef, Cecelia Hamilton, shared a story about her father’s buttermilk cornbread.  She uses that recipe as the base for this cornbread dressing. 

“Cornbread dressing is significant to me,” states Chef Cecelia. “I start with a cornbread recipe that I got from my dad. It’s a very basic, unsweetened buttermilk cornbread that is delicious.” 

The cornbread dressing has lots of fresh herbs and is a recipe that Chef Cecelia recreated from her childhood. “Just a few years ago, I was able to recreate the dressing recipe from ‘taste memory’ because my mom did not have the recipe written down,” she says. “It’s a Southern staple for my favorite holiday - Thanksgiving.”

Watch the our video on Facebook on how to prepare this tasty dressing. From our kitchen to yours, we hope you’ll enjoy this Buttermilk Cornbread dressing during your Thanksgiving feast! 

Cornbread Dressing with Fresh Herbs
Yields: 25 - 4 oz servings

  • 12″ skillet of buttermilk cornbread (full cornbread recipe here)
  • 2-½ cups herb stuffing mix
  • 3 tablespoons vegetable oil
  • 3 tablespoons fresh sage chopped
  • ½ teaspoon fresh rosemary chopped 
  • 2-½ tsp fresh thyme chopped
  • 1 tablespoon fresh tarragon chopped 
  • 1-½ cups celery small diced
  • 1-½ cups onions small diced
  • 1 quart chicken or vegetable broth
  • Salt and pepper to taste 
  • 3 eggs

Method of preparation
After cornbread has cooled, crumble into large mixing bowl. Add fresh herbs, celery and onions to oiled, heated skillet and soften, approximately 5-7 minutes. Add the herbs, celery and onion to crumbled cornbread. Add warmed broth to cornbread, stir making sure it’s pretty moist. Add salt and pepper (start with about 1 teaspoon of each). Adjust seasoning as needed to desired taste. Add beaten eggs, combine well and bake uncovered in 350 degree pre-heated oven for approximately 45 minutes or until pick inserted in center comes out clean.

Cecelia Hamilton