Holiday Entertaining: Old-Fashioned Cornbread Dressing

How To Make Chocolate-Hazelnut Crostillant By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Birmingham Alabama July 4th Barbecue Parties Southern Hostess Southern Entertaining Summer Party BBQ Socials Game Day TailgatingHoliday Entertaining

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The Story Of Your Dinner

Traditional southern side dishes set the tone on a table of exceptional holiday meals and you had better believe cornbread dressing has a standing invitation to festive gatherings. Several distinctive characteristics keep this coveted favorite on the list each and every year. Although the casserole classic serves as the little black dress for turkey & gravy, don’t mistake its role as a solid foundation staple. Rich texture and simple accents are designed to complement a cornbread dressing of quality. A refined approach keeps the ensemble balanced and sure to fetch a bevy of compliments from guests.

Safety First

Each year, one in six people get sick from food related illness but the good news is that a slew of folks from farmers, to transporters to grocers work diligently and take great care to make sure it’s not you! You can easily do your part to ensure a safe and delicious holiday meal by following basic home food safety practices of clean, separate, cook and chill. My recipe for Old-Fashioned Cornbread Dressing is the perfect backdrop for hosting a houseful of special guests. One easy batch of homemade buttermilk cornbread stars in this traditional southern Thanksgiving & Christmas must. Eggs, butter and simple aromatic extras complete the package for a company-worthy side dish everyone loves.

I’m pleased as holiday punch to collaborate with the Partnership for Food Safety Education in order to raise awareness about the importance of following safe food handling practices during the preparation of holiday meals. As you begin to choose sides for your next special holiday meal, I do hope you’ll choose mine. I’ve included essential kitchen practices and gentle reminders directly into the recipe format that will help keep your loved ones safe at the dinner table.

Cooking Tutorials. Old-Fashioned Cornbread Dressing By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer pastry Chef TV Cooking Personality Southern Hostess Game Day entertaining Modern Southern Socialsrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickOld-Fashioned Cornbread Dressing
makes 12 servings

1/4 cup plus 3 tablespoons butter
5 large eggs, divided
2-1/2 cups whole buttermilk, divided
1-1/2 cups plain yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon table salt
2 cups soft bread crumbs
1 teaspoon poultry seasoning
2 tablespoons chopped fresh parsley
1 medium sweet onion
2 celery ribs
4 cups chicken broth
Garnish: Freshly ground pepper

1. Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.

2. Preheat oven to 450 °F.

3. Coat a well-seasoned 8-inch cast iron skillet with vegetable oil. Place 1⁄4 cup butter in the skillet and put into the oven for 5 minutes or until melted. While the skillet is warming, crack 2 eggs into a medium bowl. Wash hands, with hot, soapy water after handling raw eggs. Whisk 1 1⁄2 cups buttermilk into the eggs just until blended. Set aside.

4. In a separate, large bowl, whisk together the cornmeal, flour, baking soda and salt. Add the buttermilk mixture and whisk until smooth. Remove the skillet from the oven. Whisk the melted butter into the mixture and pour into the hot cast iron skillet.

5. Bake until set, about 18 to 22 minutes. Insert a thermometer into the center of the cornbread. It should register 160 °F. Loosen the cornbread edges with a small knife. Cool 1 hour.

6. Lower the oven temperature to 350 °F. Wash your hands with warm water and soap for at least 20 seconds. Crumble the baked cornbread into a very large bowl.

7. Stir in the soft bread crumbs and the poultry seasoning. Rinse the parsley under running water and blot dry with a clean cloth towel or paper towel. Chop on a clean cutting board. Add parsley to the crumbled cornbread mixture. Set aside.

8. Remove the outer skin from the onion. Rub the whole onion and the celery while rinsing under running tap water. Chop the onion and the celery. Place in a small bowl. Set aside.

9. Melt 3 tablespoons butter in a non-stick skillet over medium heat. Add the chopped onions and celery. Cook the vegetables until they are soft, about 10 minutes. Add the cooked celery and onions to the cornbread mixture and mix well to combine. Stir in the broth.

10. Crack 3 eggs into a medium bowl. Wash hands with warm water and soap after handling raw eggs. Whisk 1 cup buttermilk into the eggs just until blended; stir this into the cornbread mixture until well blended. Pour the mixture into a lightly greased 13 x 9-inch baking dish.

11. Bake the cornbread dressing until set, about 1 hour and 15 minutes. To check for doneness, insert a thermometer into the center of the dressing. It should register at least 165 °F. Once it reaches that temperature, sprinkle the casserole with freshly ground pepper and serve.

12. If it will not be served immediately, tent with foil and keep warm in a 200 °F oven. Store any leftovers in the refrigerator within 2 hours. Leftovers should be eaten or frozen within 3-4 days.

The Recipe Blueprint By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Instructional Magazine Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Avoid The Temperature Danger Zone

When entertaining during the holidays, it’s important to avoid the temperature Danger Zone which falls between 40°F and 140°F. Follow a few essential tips to keep guests safe as foodborne illness affects millions of people each year. At, you’ll find additional valuable information that supports the importance of the “Core Four” Fight BAC!® home food safety practices. As you prepare for holiday entertaining, rest assured that your efforts will be well worth it. 

Cooking Tutorials: Southern Cornbread Dressing Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Editorial Director Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Digital Culinary Photo Journalist Writer Southern Hostess Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Learn the Core Four Rules Of Food Safety in order to prevent sickness. 

No. 1


Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food. To Fight BAC!® always: Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets. Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food. Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine. Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.

No. 2


Don’t cross-contaminate. Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods. Always start with a clean scene — wash hands with warm water and soap. Wash cutting boards, dishes, countertops and utensils with hot soapy water. Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator. Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood. Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.

No. 3


Cook to the safe internal temperature. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of cooked foods. The best way to Fight BAC!® is to use a food thermometer which measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature. Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165 °F.

No. 4


Refrigerate or freeze promptly. Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe. Keeping a constant refrigerator temperature of 40 °F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40 °F or below. The freezer temperature should be 0 °F or below. Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them home from the store. Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 °F). Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately. Always marinate food in the refrigerator. Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator. Use or discard refrigerated food on a regular basis.

Southern-Buttermilk-Lipstick-Cornbread-Rebecca-Gordon-Editor-In-Chief-Pastry-ChefThe Hot Dishes

It’s important to cook foods to at least their minimum safe temperature. Invest in an accurate food thermometer and bake the buttermilk cornbread until the internal temperature reaches at least 160°F. The dressing should register at least 165°F. Follow this guide courtesy of the Partnership for Food Safety Education to help with the rest of the holiday meal.

Beef * Pork * Veal * Lamb

Ground Meats

Whole * Parts * Ground

Eggs & Egg Dishes


How To Separate Eggs By Rebecca Gordon Buttermilk Lipstick Southern TV Cooking Personality Birmingham Alabama Spring Entertaining Tailgating Expert Sports & Football Entertaining Parties & Ideas Raycom News Network Tide & Tigers Today Tailgating Host Original Game Day Menus Pastry Chef Cooking LessonsThe Cold Food Items

Go 40°F or below. Some of the most vulnerable individuals affected by foodborne illness include expectant mothers, senior citizens and young children. One of the smartest ways to reduce the risk of foodborne illness is to make sure to maintain your refrigerator at the proper temperature. Keep the dial set  at 40°F or below and put your mind at ease. Add an appliance thermometer to be sure you can accurately gauge the temperature at all times. 

 Sponsored By Partnership for Food Safety Education

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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