Crispy Cornbread Dressing Balls (Print Version)

Golden, crunchy exterior with tender interior. Classic Southern flavors packed into bite-sized balls.

# What You Need:

→ For the Cornbread

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

→ For the 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

→ For Forming and Frying

19 - 2 large eggs, beaten
20 - 1 cup panko breadcrumbs
21 - Vegetable oil, for frying

# Directions:

01 - Preheat oven to 400°F. Grease an 8-inch square baking pan. Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk buttermilk, eggs, and melted butter in another bowl. Pour wet ingredients into dry and mix until just combined. Transfer batter to prepared pan and bake for 20-22 minutes until set and golden. Cool completely, then crumble into a large bowl.
02 - Melt 2 tbsp butter in a skillet 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 sautéed mixture over crumbled cornbread. Mix thoroughly until cohesive and moist but not wet. Cool slightly. With damp hands, form into 16 golf ball-sized portions. Refrigerate for 15 minutes to firm shape.
04 - Set up breading station with beaten eggs in one shallow bowl and panko breadcrumbs in another. Dip each ball in egg, then roll in panko, pressing gently to adhere coating evenly.
05 - Heat 2 inches vegetable oil in 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 -
  • The contrast between crackling panko exterior and soft herb scented interior is absolutely addictive
  • They freeze beautifully before frying so you can prep weeks ahead for holiday parties
  • Everyone fights over the crispy corners of traditional dressing but now every bite is that corner
02 -
  • Do not skip chilling the formed balls or they will fall apart in the hot oil
  • The cornbread must cool completely before crumbling or it will turn gummy
  • Let the fried balls rest for at least 2 minutes before biting or the steam will burn your tongue
03 -
  • Use day old cornbread if you have it the drier texture absorbs the vegetable mixture better
  • Press the panko firmly onto the balls so the coating does not peel away during frying

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