Crispy Cornbread Dressing Balls (Printable)

Golden, crunchy cornbread balls with tender interiors and classic Southern dressing flavors. Ideal for holiday gatherings or as appetizers.

# What You'll 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 a separate 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, approximately 5-7 minutes. Stir in garlic, sage, thyme, pepper, and salt; cook 1 minute more. Pour in vegetable broth and bring to a simmer. Remove from heat and mix in parsley.
03 - Pour sautéed mixture over crumbled cornbread. Mix thoroughly until cohesive and moist but not wet. Let cool slightly, then form into 16 golf ball-sized balls using damp hands. Refrigerate for 15 minutes to help maintain shape during frying.
04 - Set up breading station with beaten eggs in one shallow bowl and panko breadcrumbs in another. Dip each chilled ball in egg, then roll in panko, pressing gently to ensure coating adheres evenly.
05 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry balls in batches, turning occasionally, until deeply golden and crispy, about 3-4 minutes per batch. Remove with slotted spoon and drain on paper towels. Serve hot.

# Expert Hints:

01 -
  • The crispy panko shell gives way to impossibly tender, herb-scented cornbread inside
  • They reheat beautifully so you can make them ahead and still impress guests
  • Everyone fights over the last one, guaranteed
02 -
  • If your cornbread is too fresh, the balls will fall apart when you fry them
  • Oil temperature matters too much to guess, so use a thermometer if you have one
  • Overcrowding the pan drops the oil temperature and makes soggy balls
03 -
  • Let the cooked cornbread sit out overnight for the best texture
  • Damp hands prevent the mixture from sticking while you form balls
  • Fry a test ball first to make sure the seasoning is right before committing to the whole batch

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