Crispy Cornbread Dressing Balls (Printable)
Golden crispy cornbread balls with tender Southern dressing flavors inside.
# What You'll Need:
→ Cornbread Base
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tbsp baking powder
05 - 1/2 tsp salt
06 - 1 cup buttermilk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted
→ Dressing Mixture
09 - 2 tbsp unsalted butter
10 - 1 cup yellow onion, finely diced
11 - 1 cup celery, finely diced
12 - 2 cloves garlic, minced
13 - 1 tsp dried sage
14 - 1 tsp dried thyme
15 - 1/2 tsp black pepper
16 - 1/2 tsp salt
17 - 1/2 cup vegetable broth
18 - 2 tbsp fresh parsley, chopped
→ Breading and Frying
19 - 2 large eggs, beaten
20 - 1 cup panko breadcrumbs
21 - Vegetable oil, for frying
# How To Make It:
01 - Preheat oven to 400°F. Grease an 8-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together buttermilk, eggs, and melted butter. Pour wet ingredients into dry and mix until just combined. Pour batter into prepared pan and bake for 20-22 minutes or until set and golden. Let cool completely, then crumble into a large bowl.
02 - In a skillet, melt 2 tbsp butter over medium heat. Add onion and celery; cook until softened, about 5-7 minutes. Stir in garlic, sage, thyme, pepper, and salt; cook 1 minute more. Add vegetable broth and bring to a simmer. Remove from heat and stir in parsley.
03 - Pour the sautéed mixture over the crumbled cornbread. Mix thoroughly until cohesive and moist but not wet. Let cool slightly. With damp hands, form mixture into 16 golf ball-sized balls. Chill in the refrigerator for 15 minutes to help them hold their shape.
04 - Set up a breading station: Place beaten eggs in one shallow bowl, panko breadcrumbs in another. Dip each ball in egg, then roll in panko, pressing gently to adhere.
05 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry balls in batches, turning as needed, until deeply golden and crispy, about 3-4 minutes per batch. Drain on paper towels. Serve hot.
# Expert Tips:
01 -
- That perfect crunch when you bite through the panko into the soft, sage scented cornbread center feels like discovering a hidden treasure
- You can make the cornbread and dressing mixture ahead of time and just fry them fresh when guests arrive
- They freeze beautifully and reheat in the oven so you can have holiday appetizers ready in minutes
02 -
- The cornbread must cool completely before crumbling, otherwise it will steam and become gummy instead of maintaining its texture
- Chilling the formed balls for at least 15 minutes is the difference between them holding together beautifully and falling apart in the hot oil
- Letting the sautéed vegetables cool slightly before mixing with the cornbread prevents the eggs in the mixture from prematurely cooking
03 -
- After crumbling the cornbread, let it sit uncovered on the counter for an hour to dry slightly, which helps it absorb the broth without becoming mushy
- When forming the balls, pack them slightly tighter than you think you need to, as they will loosen slightly when they hit the hot oil