Crispy Cornbread Dressing Balls (Print Version)
Golden, crunchy exterior with tender cornbread inside, packed with classic Southern dressing flavors.
# 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 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup buttermilk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted
→ For the Dressing Mixture
09 - 2 tablespoons unsalted butter
10 - 1 cup yellow onion, finely diced
11 - 1 cup celery, finely diced
12 - 2 cloves garlic, minced
13 - 1 teaspoon dried sage
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon salt
17 - 1/2 cup vegetable broth
18 - 2 tablespoons 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. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together buttermilk, eggs, and melted butter. 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 - In a skillet, melt 2 tablespoons butter 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. Let cool slightly. 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. Serve hot as an appetizer or side.
# Expert Hints:
01 -
- The crispy panko exterior gives way to impossibly tender, herb-scented cornbread inside
- They're finger food versions of the best side dish at the holiday table
- Make-ahead friendly: form and chill them up to a day before frying
02 -
- Oil temperature that's too low will make the balls absorb grease and become sodden, while oil that's too hot burns the outside before the inside heats through
- Letting the fried balls rest on a wire rack instead of paper towels keeps them crispy on all sides, not just on top
03 -
- Leftover cooked cornbread works beautifully here if you have some from a previous meal
- Fry these in batches and keep them warm in a 200°F oven if you're serving a crowd