Crispy Cornbread Dressing Balls (Printable)
Golden crispy cornbread balls with Southern flavors, perfect appetizer or side dish.
# 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 together buttermilk, eggs, and melted butter in another bowl. Pour wet ingredients into dry and mix until just combined. Pour batter into 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 the sautéed mixture over the crumbled cornbread. Mix thoroughly until cohesive and moist but not wet. 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 and serve hot.
# Expert Tips:
01 -
- That moment when you bite through the crispy shell into the soft, fragrant center is absolutely worth the effort
- These freeze beautifully so you can make them ahead and pull them out for unexpected guests or lazy Sunday dinners
02 -
- The chilling step is not optional, these will fall apart in the hot oil if you skip it
- If your mixture feels too wet to form balls, crumble in more cornbread or breadcrumbs until it holds together
03 -
- The cornbread needs to be completely cool before crumbling, otherwise it will turn gummy and dense
- Fry at 350°F, not higher, or the exterior will burn before the center heats through