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Brown Butter Cornbread Dressing

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Cubed homemade cornbread is tossed with sautéed vegetables and herb-infused browned butter before baking until crisp.

A serving of baked brown butter cornbread dressing showing crispy edges
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This brown butter cornbread dressing starts with a basic homemade buttermilk cornbread. The baked cornbread is cubed and left to dry, which helps it absorb the savory flavors without turning mushy.

The dressing gets its rich flavor from butter that is browned on the stove with fresh sage, thyme, and parsley. It is baked on a sheet pan to create crisp edges while keeping a tender center.

Why this works

  • Browning the butter with fresh herbs releases their oils and adds a deep, nutty flavor.
  • Drying the cornbread cubes overnight prevents the final dish from becoming too wet.
  • Baking the dressing on a sheet pan provides more surface area for a crispy texture.

Ingredients you'll need

Ingredients for brown butter cornbread dressing laid out on a counter
Fresh herbs, butter, buttermilk, and cornmeal gathered on a kitchen counter.
  • Cornmeal: Yellow cornmeal gives the dressing its classic color and texture. A medium grind works well.
  • Buttermilk: Whole milk buttermilk provides moisture and a slight tang to the cornbread.
  • Butter: Use unsalted butter so you can control the sodium level when browning it.
  • Fresh herbs: Fresh sage, thyme, and parsley offer a much brighter flavor than dried herbs.
  • Turkey drippings: You can use pan drippings from a roasted turkey or substitute warm chicken broth if needed.

Exact quantities are in the recipe card below.

How to make it

Step 1: Baking the cornbread

Whisk the dry and wet ingredients separately, then fold them together. Bake the batter in a square pan until golden, then cool and cut into cubes to dry.

Step 2: Sautéing the vegetables

Cook the diced onion and celery in a skillet until they are tender. Add the garlic right at the end so it does not burn, then mix the vegetables with the dried cornbread cubes.

Brown butter with herbs being poured over cubed cornbread in a mixing bowl
Pouring herb-infused browned butter over a bowl of dried cornbread cubes and vegetables.

Step 3: Browning the butter

Melt the butter in the skillet and stir in the fresh herbs. Watch closely as the butter foams and turns golden brown, then pour it immediately over the cornbread mixture.

Step 4: Baking the dressing

Spread the mixture onto a lined baking sheet and bake until crisp. Toss with warm turkey drippings or broth, then return to the oven for a few minutes to finish.

A serving of baked brown butter cornbread dressing showing crispy edges
Crispy brown butter cornbread dressing served in a wide bowl.

Serve it with

Serve this alongside roasted poultry and Make Ahead Mashed Potatoes for Thanksgiving or Classic Green Bean Casserole From Scratch.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through.

FAQ

Can I make this dressing ahead of time?

You can bake the cornbread and chop the vegetables a day in advance. Store the vegetables in the refrigerator and leave the cornbread out to dry.

Can I use store-bought cornbread?

Yes, you can substitute about 8 cups of cubed store-bought cornbread, but you will still need to dry it out before mixing.

What if I do not have turkey drippings?

You can skip the final step entirely, or toss the baked dressing with a half cup of warm chicken or turkey broth for extra moisture.

A serving of baked brown butter cornbread dressing showing crispy edges

Brown Butter Cornbread Dressing

Cubed homemade cornbread is tossed with sautéed vegetables and herb-infused browned butter before baking until crisp.

By Ben Marlowe · mycookingpot.com

Prep
30 min
Cook
1 hr 5 min
Total
1 hr 35 min
Servings
9
Course: Side DishCuisine: AmericanMethod: BakingDifficulty: Medium
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Ingredients

Instructions

  1. Preheat the oven to 400°F (200°C). Line a 9x9-inch baking pan with parchment paper.
  2. In a large bowl, whisk together the cornmeal, flour, 1 teaspoon salt, baking powder, and baking soda.
  3. In a separate bowl, whisk the eggs, buttermilk, honey, and melted butter. Fold this wet mixture into the dry ingredients until just combined.
  4. Pour the batter into the prepared pan and bake for 35 minutes. Let it cool completely, then cut into 1-inch cubes. Leave the cubes uncovered at room temperature overnight to dry out.
  5. The next day, preheat the oven to 450°F (230°C). Heat the olive oil in a skillet over medium-high heat. Add the onion, celery, 2 teaspoons salt, and black pepper. Cook for 5 minutes until softened, stir in the garlic paste for 1 minute, then transfer the mixture to a large bowl with the cornbread cubes.
  6. In the same skillet, melt the 1/2 cup (113g) butter over medium heat. Add the minced sage, thyme, and parsley. Cook, stirring constantly, until the butter stops foaming and turns golden brown. Immediately pour the brown butter over the cornbread and gently fold to combine.
  7. Spread the mixture evenly on a foil-lined baking sheet. Bake for 25 minutes until browned and crisp.
  8. Remove from the oven. Transfer the dressing back to a large bowl and toss with the turkey drippings or warm broth if using. Return the mixture to the baking sheet and bake for 6 to 7 more minutes.
  9. Serve warm. Ensure any poultry dishes served alongside reach a safe internal temperature of 165°F (74°C).

Notes

  • If you do not have time to leave the cornbread out overnight, you can dry the cubes in a 250°F (120°C) oven for 45 to 60 minutes.
  • Watch the butter carefully once it starts foaming, as it can go from browned to burnt very quickly.
  • When cooking meat or poultry to serve with this dressing, always use a meat thermometer to verify it reaches a safe internal temperature of 165°F (74°C).

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