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Brown Butter Sage Cornbread Dressing: Easy 4-Step Recipe

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This brown butter sage cornbread dressing is a warm, buttery, sage-scented side dish perfect for Thanksgiving or any cozy night. The nutty brown butter and fresh herbs create a depth of flavor that makes it a crowd-pleaser.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk (or whole milk + 1 tsp lemon juice)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (or vegetable oil)
  • 1/2 cup unsalted butter (for browning)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped (about 8–10 leaves)
  • 1 teaspoon dried sage (or 1/2 teaspoon rubbed sage)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary (crushed)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (plus more to taste)
  • 2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • Optional: 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Make the cornbread: Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or 10-inch cast-iron skillet. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Cool completely on a wire rack. Crumble into a large bowl and let sit out overnig…
  2. Brown the butter: In a large skillet, melt 1/2 cup butter over medium heat, stirring constantly. Cook for 5-7 minutes until it foams, the foam subsides, and brown specks appear. When it smells nutty and turns deep amber, remove from heat and pour into a heatproof bowl. Set aside.
  3. Sauté the aromatics: In the same skillet, add a tablespoon of olive oil or butter. Add diced onion and celery and cook over medium heat for 8-10 minutes until soft and translucent. Add minced garlic and cook for 1 minute. Stir in fresh sage, dried sage, thyme, rosemary, salt, and pepper. Cook for 30 seconds until fragrant. Remove from heat.
  4. Assemble and bake: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a very large bowl, combine crumbled cornbread and sautéed vegetable-herb mixture. Pour in browned butter and toss gently. In a separate bowl, whisk together broth and beaten eggs. Pour over cornbread mixture and stir gently until moistened but not soggy. Transfer to prepared dish and spread evenly. Bake for 30-35 minutes until top is golden brown and crispy around edges. Let rest for 10 minutes before serving.

Notes

Don’t skip drying out the cornbread to avoid a gummy texture. Watch the butter closely when browning to prevent burning. Taste broth before adding to adjust salt. Let dressing rest after baking for best texture. Can be assembled ahead and refrigerated for up to 24 hours before baking.

Nutrition

Keywords: brown butter, sage, cornbread dressing, Thanksgiving, side dish, stuffing, holiday

Find it online: https://cookluma.com/brown-butter-sage-cornbread-dressing-easy-4-step-recipe/