This savory cranberry cornbread dressing brings together the comforting warmth of cornbread with the tartness of cranberries, creating a perfect side dish for any festive gathering. It's a delightful twist on traditional dressing, offering a balance of flavors that will surprise and satisfy your guests.
Cornmeal provides the base for our cornbread, offering a slightly sweet, nutty flavor. All-purpose flour helps balance the texture, making the cornbread soft yet sturdy enough to hold up in the dressing. Baking powder and baking soda work together to give the cornbread its rise and fluffiness, while a pinch of salt enhances all the flavors. Eggs bind everything together, and buttermilk adds a tangy depth. Butter enriches the cornbread with flavor. Olive oil is used for sautéing, adding a subtle richness. The onion and celery bring aromatic depth and texture. Dried cranberries add a sweet-tart contrast, while fresh sage and thyme infuse the dish with herby warmth. A touch of black pepper adds gentle heat. Finally, chicken broth moistens the dressing, bringing all the flavors together.
This dressing pairs beautifully with roast chicken or turkey, making it a great side for holiday meals. For a complete feast, serve alongside green beans or a fresh, crisp salad. It's also delicious topped with a dollop of cranberry sauce or gravy.
First, preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish. This will ensure your cornbread doesn't stick later. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda. You want an even mix here, so take your time. In another bowl, beat the eggs and blend in the buttermilk and melted butter. Now combine these wet ingredients with the dry mix, stirring until everything is just combined — don't overmix!
Pour the batter into your prepared baking dish and pop it into the oven. Bake for about 20-25 minutes, or until the top is golden brown. Let it cool completely; you can leave it in the dish or transfer it to a wire rack. Once cooled, crumble the cornbread into a large bowl. Heat olive oil in a skillet over medium heat, then sauté the onion and celery until they're soft and fragrant. Toss these into the bowl with the cornbread.
Add the cranberries, sage, thyme, and black pepper to the cornbread mixture. Gradually stir in the chicken broth until everything is moist but not soggy. You might not need all the broth — go by feel. Transfer this mixture back into your baking dish. Bake for another 25-30 minutes until the top is golden and slightly crispy. Serve it warm, and watch it disappear!
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