Cracker Barrel Cornbread Dressing Recipe

Cracker Barrel Cornbread Dressing Recipe is a classic American side dish made with homemade buttermilk cornbread, herb-seasoned stuffing, and plenty of butter. This sage-heavy dressing uses celery and onions for a traditional holiday flavour profile.

If you do nothing else, make sure the cornbread is completely cool before you crumble it. That’s the difference between a dressing with distinct texture and a pan of mush. I learned the hard way that rushing into the mixing stage with warm bread ruins the structure of the whole dish.

The amount of liquid in this recipe looks alarming when you first pour it in. It should look like a thick soup before it goes into the oven. The bread needs that volume of stock to stay moist throughout the long bake, otherwise you’ll end up with a dry, crumbly mess.

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Cracker Barrel Cornbread Dressing Recipe Ingredients

For the buttermilk cornbread

• 150g (5.5oz) yellow cornmeal
• 125g (4.5oz) plain flour
• 3 tbsp caster sugar
• 1 tbsp baking powder
• 1½ tsp kosher salt
• 2 eggs, lightly beaten
• 115g (4oz) butter, melted
• 250ml (9fl oz) full-fat buttermilk

For the dressing

• 400g (14oz) bag herb-seasoned stuffing mix
• 225g (8oz) butter, divided
• 2 medium sweet onions, chopped
• 3 stalks celery, chopped
• 1.2L (40fl oz) chicken or turkey stock, hot
• 5 eggs, lightly beaten
• 2 tsp dried sage
• salt and pepper, to taste

How To Make Cracker Barrel Cornbread Dressing Recipe

1. Preheat the skillet: Grease a 25cm (10in) cast iron skillet well and place it in the oven at 220°C (425°F/Gas Mark 7). Leave it for 10 minutes until the metal is searing hot to create a dark, crunchy crust on the bottom of the bread.
2. Make the cornbread batter: Whisk the cornmeal, plain flour, sugar, baking powder, and salt in a large bowl. In another jug, mix the beaten eggs, melted butter, and buttermilk until combined. Stir the wet ingredients into the dry until you see no more streaks of flour, but do not over-mix or the texture becomes rubbery.
3. Bake the cornbread: Pull the hot skillet out and pour the batter in so it sizzles immediately. Bake for 18-20 minutes at 220°C (425°F/Gas Mark 7) until the top is firm and golden. Let it sit until stone cold, then break it into rough chunks about the size of a dice.
4. Prep the dressing dish: Reduce the oven temperature to 180°C (350°F/Gas Mark 4) for the main bake. Grease a large baking tin or 3-litre ceramic dish with butter.
5. Sauté the vegetables: Melt 115g (4oz) of the butter in a large pan over medium heat. Cook the onions and celery for 10 minutes until they are soft and see-through.
6. Mix the dry base: Tip the crumbled cornbread, stuffing mix, cooked vegetables, and the remaining 115g (4oz) of melted butter into your largest bowl. Toss the mixture gently with your hands or a large spoon to coat everything in the butter without smashing the bread pieces.
7. Add the liquid: Whisk the hot stock, eggs, and sage together in a large jug and pour it over the bread mixture. Let the bowl sit for 10 minutes so the bread absorbs the liquid. The mix must look very wet and soupy at this stage.
8. Bake the dressing: Spread the mixture into your prepared dish and level the top. Bake for 45-50 minutes at 180°C (350°F/Gas Mark 4) until the edges are crispy and the centre doesn’t wobble when you shake the tin.

Recipe Tips

• Use a hot skillet. If the pan isn’t screaming hot when the batter hits it, you won’t get the dark crust that provides the essential toasted flavour for the dressing.
• Watch the liquid ratio. The bread pudding reference suggests liquid should roughly equal the weight of the bread, but because the stuffing mix is dehydrated, we use more stock here. Ensure the mix is truly soupy before baking.
• Cool the bread completely. Making the cornbread the day before is even better. Dry, day-old bread holds its shape better than fresh bread when soaked in stock.
• Sauté until soft. Do not rush the onions and celery. They need to be completely tender before they go into the oven, as they won’t soften much more once mixed with the bread.
• Check the internal set. The centre should feel firm to the touch. If it still feels liquid after 50 minutes, give it another 5-10 minutes so the eggs can fully set the custard base.
• Use fresh sage for punch. If you have fresh sage, use a tablespoon of finely chopped leaves instead of dried. It gives a brighter, more aromatic flavour to the finished dish.

What To Serve With Cornbread Dressing

This is the ultimate partner for roast turkey or honey-glazed ham. It works best alongside a sharp cranberry sauce and buttery mashed potatoes to balance the savory herbs.

Pour over plenty of thick onion gravy or turkey jus. You can also serve it with roasted sprouts or honeyed carrots for some essential crunch and sweetness.

How To Store Cornbread Dressing

• Fridge: Wrap the dish tightly in clingfilm once it has cooled to room temperature. It stays fresh for up to 3 days.
• Reheat: Place the dressing in an oven-safe dish and cover with aluminium foil to keep the moisture in. Heat at 160°C (325°F/Gas Mark 3) for 20 minutes until the centre is steaming.
• Freeze: Slice the cold dressing into squares and wrap each one individually in foil before placing in a freezer bag. They will keep for 2 months. Thaw in the fridge overnight before reheating.

Cracker Barrel Cornbread Dressing Recipe Nutrition Facts

• Calories: 485kcal
• Protein: 9g
• Fat: 28g
• Carbohydrates: 46g
• Sugar: 8g
• Sodium: 1,120mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Turnip Greens Recipe
• Cracker Barrel Baked Chicken and Dressing Recipe
• Cracker Barrel Sweet Potato Casserole