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Sourdough Cornbread Dressing in a glass baking dish

Homemade Sourdough Cornbread Dressing

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Prep Time 45 minutes
Cook Time 1 hour 30 minutes

Ingredients
  

Stuffing Mix (Large bread crumbs)

  • 1 loaf sourdough bread
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp basil
  • 1 tsp salt
  • 1 tbsp avocado oil

Sourdough Cornbread

  • 1/2 cup sourdough discard
  • 1 1/4 cup buttermilk
  • 1/2 cup butter (softened) 1 stick
  • 2 eggs
  • 3/4 cup flour
  • 3/4 cup cornmeal
  • 2 tsp baking powder
  • 1 pince salt

Sourdough Dressing

  • 2 onions
  • 1 cup celery optional
  • 1 cup butter 2 sticks
  • 4 eggs
  • 4 cups chicken stock
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp sage
  • 1 tsp salt

Instructions
 

Stuffing Mix (Large bread crumbs)

  • Preheat oven to 350 degrees.
  • Cut up a loaf of sourdough bread into 1 inch pieces and place on a parchment paper lined baking sheet.
  • Drizzle the pieces with avocado or olive oil.
  • Sprinkle with dried seasonings.
  • Bake at 350 degrees for approximately 10 minutes or until pieces are crunchy but not burnt.

Sourdough Cornbread

  • Preheat oven to 350 degrees.
  • Place a greased 9inch cast iron skillet in the preheated oven.
  • In a large bowl combine the discard and buttermilk and whisk together.
  • In a stand mixer, add dry ingredients and mix.
  • Add the buttermilk and discard mixture to the dry ingredients along with the butter and eggs.
  • Mix until a smooth batter consistency is reached.
  • Once mixed, pour into preheated cast iron skillet and place in the oven.
  • Bake at 350 degrees for 30 minutes or until golden brown and a toothpick comes out dry.

Dressing

  • Melt 1/2 cup (1 stick) of butter in a sauce pan on medium heat.
  • Dice up the onions and celery and add to melted butter.
  • Saute the onion and celery until the onions become translucent. Careful not to burn them.
  • While the onions and celery are cooking, crumble the cornbread into a 9x13 glass dish.
  • Take 2 cups of your homemade stuffing mix and spread evenly over the cornbread.
  • Once the onions and celery have cooked down, pour them and the melted butter over the crumbled cornbread.
  • Place the other 1/2 cup of butter into the saucepan and allow it to melt.
  • In a large bowl combine the chicken stock and eggs and mix until well incorporated.
  • Pour the rest of the melted butter into the bowl with chicken stock and eggs.
  • Whisk in the dry ingredients.
  • Pour this mixture evenly over the cornbread and stuffing mix in your 9x13 baking dish.
  • Take a spoon and mix it well making sure all of the dry ingredients are coated with the broth mix.
  • Bake at 350 for approximately 45 minutes or until golden brown.

Notes

  • This recipe can be made with regular cornbread instead of sourdough cornbread if you prefer.
  • Feel free to substitute the homemade stuffing mix with store bought or use regular bread to make them if you don't have any sourdough bread.
  • This recipe tastes great reheated if you need to make ahead!
  • It also behaves well in the one time use aluminum pans if you need an easy potluck item.
Tried this recipe?Let us know how it was!