Crispy Cornbread Dressing Balls (Printable Version)
Golden crunchy cornbread balls with Southern herbs and vegetables.
# 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
# How to Make It:
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 or until set and golden. Let 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. Let cool slightly. With damp hands, form mixture into 16 golf ball-sized balls. Chill in refrigerator for 15 minutes to help them hold their shape.
04 - Set up 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.
06 - Serve hot as an appetizer or side dish.
# Expert Tips:
01 -
- These little balls give you all the best parts of traditional dressing with a satisfying crunch in every bite
- Perfect for parties since theyre handheld and guests can grab them easily
02 -
- The cornbread must cool completely before crumbling, or you will end up with a gummy texture
- Chilling the formed balls is not optional—this step prevents them from falling apart in the hot oil
03 -
- Use fresh panko instead of seasoned breadcrumbs for the lightest, crispiest coating
- Let the fried balls rest on a wire rack instead of paper towels to keep them crispy on all sides