This cornbread dressing is a cherished family recipe passed down from my great-grandma. It was a staple at every holiday meal, and now, I’ve given it a fresh twist by using freshly milled corn and hard white wheat berries. The result? A modern take on a classic, with all the comforting flavors of the original but with a depth only fresh ingredients can bring. It’s cornbread dressing at its finest—perfectly moist, flavorful, and a true taste of home.
Making Freshly Milled Flour
When I grind my own flour (and cornmeal), my family gets everything from the whole grain. The outer part (bran) has lots of fiber, magnesium, B vitamins like thiamine and niacin, plus minerals like iron and zinc. The germ (seed) is packed with B vitamins and important minerals too. The middle layer (endosperm) has protein, carbs, and some B vitamins, iron, and fiber. To do this, you’ll need a grain mill. It’s a bit of an investment, but let me tell you, it’s worth it. Many people find they react differently to grains that are freshly milled at home compared to store-bought. The reason is that when you mill your own grains, you’re using the entire grain—nothing is taken out. Store-bought breads and flours undergo heavy processing where parts of the grain are removed to make them last longer on shelves. We are all about the freshly milled flour at Folsom Farm!
Here’s the bread machine I use (affiliate link)
Here’s the grain mill I use (affiliate link)
Fresh Milled Cornbread Dressing
Ingredients
Dressing Ingredients
- 2 cups diced celery
- 1 large onion diced
- 2 Tbsp sage
- ½ bag of pepperidge farm herb stuffing
- 3 eggs
- 2 Tbsp butter to sauté celery & onion
- 4 cups chicken broth
- 7 cups fresh milled crumbled cornbread*
Cornbread Ingredients
- 2 cups fresh milled corn meal
- 2 cups fresh milled flour I use hard white
- ⅓ cup sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2.5 cups buttermilk or regular milk + 2T vinegar or lemon juice
- 4 eggs
- 16 Tbsp melted butter
Instructions
Cornbread Instructions
- Preheat oven to 400 degrees F
- Mix dry ingredients in medium bowl
- Add wet ingredients and mix until combined
- Grease a 9×13 casserole dish and pour in mixture
- Bake for 30-35 minutes or until golden brown and cooked through. Remember, we are crumbling this, so let’s make sure it’s cooked well so it crumbles!
- Let this cool for at least 6 hours, then crumble for dressing.
Dressing Instructions
- Preheat oven to 375 degrees F
- Saute onions and celery with butter until they become soft and translucent. Let cool.
- Mix all ingredients into a large bowl, including the onion mixture. It will be slightly soupy after you add the chicken broth, be sure to add enough liquid to keep it moist.
- Grease a 9×13” glass baking dish and evenly distribute the dressing mixture.
- Bake for 50-60 minutes or until golden brown
