Savory Cranberry Cornbread Dressing

A delightful twist on traditional Southern cornbread dressing, featuring tart cranberries and savory herbs to create a deliciously moist side dish perfect for holiday gatherings.

Prep time: 20 minutes
Cook time: 55 minutes
Serves: 8

Ingredients

2 cups cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 large eggs

1 1/2 cups buttermilk

1/4 cup unsalted butter, melted

1 tablespoon olive oil

1 medium onion, diced

2 stalks celery, chopped

1/2 cup dried cranberries

1 tablespoon fresh sage, chopped

1 tablespoon fresh thyme, chopped

1/4 teaspoon black pepper

2 cups chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.

3. In another bowl, beat the eggs and mix in buttermilk and melted butter.

4. Combine the wet and dry ingredients, mix well, and pour into a greased 9x13 inch baking dish.

5. Bake for 20-25 minutes until golden brown. Let it cool.

6. In a skillet, heat olive oil over medium heat. Sauté onions and celery until soft.

7. Crumble the cornbread into a large bowl. Add sautéed vegetables, cranberries, sage, thyme, and black pepper.

8. Gradually stir in chicken broth until the mixture is moist but not soggy.

9. Transfer the mixture to the baking dish. Bake for 25-30 minutes until the top is golden and slightly crispy.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat the oven to 350°F (175°C) and reheat covered for 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.