Southwest Cornbread Dressing
Prep time
Cook time
Total time
The cornbread needs to sit out over night to dry out, so be sure to prepare it a day ahead.
Recipe type: Side Dish, Holiday Meal
Serves: 3 quarts
The Cornbread
  • 1 & ½ cups cornmeal [preferably a coarse whole grain type, but regular will work]
  • 1 & ¼ cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • ⅓ cup olive oil or vegetable oil
  • 1 cup milk
  • 2 slices hearty white or whole wheat bread, cut in cubes the same size as the cornbread
The Dressing
  • 1 tablespoon olive oil
  • 1 medium onion cut in a large dice - ¾ inch pieces
  • 3 medium stalks of celery, cut in thin slices
  • 3 tablespoon butter
  • 1 teaspoon dried thyme
  • 2 tablespoon poultry seasoning [I like Bell's]
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 small to medium garlic clove, shredded with a micro-plane [do this right into the pan - easier]
  • 1 to 2 cups turkey or chicken stock, divided
  • 4 - 5 sprigs fresh cilantro, chopped
Make the Cornbread
  1. Preheat the oven to 375º. Generously butter a 10 x 10 baking dish, or a couple of 9 x 5 bread pans.
  2. Combine the cornmeal, flour, baking powder and salt in a medium bowl.
  3. In a smaller bowl, or right in a 2 cup measuring cup, whisk together the eggs, oil and milk.
  4. Pour the wet ingredients into the dry one and and fold together just until combined. it will be a shaggy batter, and a few spots of flour showing is fine - don't ever mix.
  5. Scrape the batter into the prepared pan and spread evenly.
  6. Bake for about 30 minutes, until a tooth pick inserted near the center comes out completely clean.
  7. Cool completely, and then turn out onto a cutting board, and cut into 1 inch cubes. Place the cubes on a big baking sheet. Add the cubes of white or whole wheat bread and leave out over night to dry out. This can be done a few days ahead of time if you like, but refrigerate the dry cubes in a ziplock after 24 hours.
Make the Dressing
  1. In a large saute pan, heat the olive oil
  2. Add the onion and celery, sprinkle very lightly with salt, and saute over low heat for about 8 to 10 minutes until quite soft.
  3. Add the butter to the pan and stir in to melt it.
  4. Add the thyme, poultry seasoning, chili powder, paprika, cumin and garlic, and saute for a minute or so, to wake up the spices.
  5. Stir in about ½ cup of the turkey or chicken broth, making sure to incorporate everything evenly.
  6. Generously butter a 3 quart casserole.
  7. Put the bread cubes in a bowl large enough to hold them.
  8. Sprinkle the chopped fresh cilantro over the bread.
  9. Pour the onion and spice mixture evenly over the bread cubes, and gently toss to combine.
  10. Pour the bread into the prepared dish - don't pack it it, just leave it loose.
  11. Drizzle the remaining stock over the top slowly - it will trickle down, so no need to mix it in.
  12. Cover tightly with foil.
  13. Bake at 350º for 30 minutes, remove foil and continue baking until it is very hot all through, and the top is brown and crispy. Serve hot
  14. Refrigerate leftovers.
Recipe by The Creekside Cook at