My cornbread is fresh baked. How do I dry it fast?

Crumble it coarse, spread it on a sheet pan and bake at 250°F for 30 to 40 minutes, turning once, until the pieces feel dry and light at the edges. Cool them fully before mixing; warm crumbs keep steaming and will drink unevenly.

Should the cornbread for dressing be sweet or not?

That is the oldest argument in Southern cooking. This recipe uses one optional tablespoon of sugar, which stays in the background. If your family stands firmly on the no sugar side, leave it out; the dressing loses nothing, because the corn itself carries a natural sweetness.

Can I freeze southern cornbread dressing before baking it?

Yes. Assemble it in a freezer safe dish, wrap it twice and freeze for up to 2 months. Thaw it overnight in the fridge, let it stand 30 minutes at room temperature, then bake as directed, adding about 10 minutes to the covered stage.

How much broth is too much broth?

Use the squeeze test: a squeezed handful should hold together without dripping. Start with 3 cups, rest the bowl 10 minutes, then add broth two tablespoons at a time. When no liquid beads in your palm and the clump holds, stop, even if broth remains in the jug.

How do I reheat dressing so the top stays crisp?

Cover the dish and warm it at 325°F until steaming at the center, then uncover it for the last 5 minutes. The covered stage reheats the crumb gently while the uncovered finish dries the top again. A splash of warm broth before covering rescues a pan that dried out.

Southern Cornbread Dressing That Waits In The Fridge, Not On Your Schedule

Ingredients

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2 cups fine yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon fine salt, for the cornbread
1 tablespoon granulated sugar (optional)
2 large eggs, for the cornbread
1 1/2 cups buttermilk
1/3 cup unsalted butter, melted, for the cornbread
8 cups crumbled day-old cornbread (the pan above)
4 cups torn day-old white bread cubes
8 tablespoons (1 stick) unsalted butter, plus more for the dish
1 large yellow onion, finely diced (about 1 1/2 cups)
4 celery ribs, finely diced (about 1 1/2 cups)
1 teaspoon fine salt, for the vegetables, plus more to taste
1/2 teaspoon black pepper
2 tablespoons chopped fresh sage (or 2 teaspoons dried rubbed sage)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon poultry seasoning
3 large eggs, beaten
3 to 3 1/2 cups low sodium chicken or turkey broth, warmed
1/4 cup chopped fresh parsley, to serve

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Instructions

Bake the cornbread, up to 3 days ahead. Heat the oven to 425°F and butter a 9 inch square pan. Whisk the cornmeal, flour, baking powder, salt and sugar, then whisk the eggs, buttermilk and melted butter separately. Combine just until no dry streaks remain, scrape into the pan and bake 20 to 25 minutes, until golden and pulling from the sides. Cool completely.
Dry the breads. Crumble the cornbread into coarse chunks and tear the white bread into bite size pieces. Spread both on sheet pans and leave uncovered overnight, or dry in a 250°F oven for 30 to 40 minutes, turning once.
Melt the stick of butter in a large skillet over medium heat. Add the onion, celery and the teaspoon of salt, and cook 7 to 9 minutes, until soft, sweet and translucent at the edges.
Tip the dried crumbs into a large bowl. Scrape in the vegetables and all their butter, then add the pepper, sage, thyme and poultry seasoning. Toss well so the herbs coat the crumbs evenly.
Whisk the beaten eggs into 3 cups of the warm broth and pour over the crumbs. Fold gently, rest 10 minutes, then add more broth a splash at a time until a squeezed handful holds together without dripping.
Press the mixture into a buttered 9×13 inch dish without packing it down. To make ahead, cover and refrigerate for up to 24 hours; let it stand 30 minutes at room temperature before baking.
Bake at 375°F, covered with foil for 25 minutes, then uncovered for 20 to 25 minutes, until the top is deep golden, the edges are crisp and the center reads 165°F.
Rest 15 minutes, scatter the parsley over the top and serve warm, straight from the dish.

Author: Chef Rita
Prep Time: 25 minutes, plus baking and drying the breads
Cook Time: 50 minutes

Nutrition

Serving Size: 1
Calories: 270
Sugar: 3
Sodium: 560
Fat: 15
Saturated Fat: 9
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 28
Fiber: 2
Protein: 6
Cholesterol: 110