Cornbread Dressing Recipe

Introduction

Cornbread dressing is a classic Southern side dish that’s both comforting and full of savory flavors. This recipe combines tender vegetables, aromatic herbs, and a perfect blend of cornbread and white bread for a moist, flavorful dressing that’s ideal for holiday meals or any cozy dinner.

Ingredients

• ½ cup butter
• 1 onion (diced)
• 1 cup chopped celery
• 1 teaspoon poultry seasoning
• ½ teaspoon ground sage
• 5 cups crumbled cornbread (dry*)
• 5 cups dry white bread cubes
• 2 tablespoons chopped fresh parsley
• Salt and black pepper (to taste)
• 2 to 3 cups chicken broth (or as needed)
• 3 eggs (beaten)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Melt butter in a large skillet over medium heat. Add diced onion, chopped celery, poultry seasoning, and ground sage. Cook until the vegetables are tender, but avoid browning. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, combine the crumbled cornbread, dry white bread cubes, celery and onion mixture, fresh parsley, salt, and black pepper.
4. Step 4: In a separate bowl, whisk together the beaten eggs and 2 cups of chicken broth until smooth.
5. Step 5: Drizzle the egg mixture over the bread cubes and gently toss just until moistened. If the mixture seems dry, add additional chicken broth ¼ cup at a time, letting it soak in a few minutes between additions until the dressing is evenly moist but not soggy.
6. Step 6: Transfer the mixture to a greased 2-quart baking dish. Bake uncovered for 35 to 40 minutes, or until the dressing is heated through and the top is lightly browned.

Tips & Variations

• Use stale or toasted bread and cornbread for the best texture; fresh bread may cause the dressing to be too wet.
• Add cooked sausage or chopped nuts for extra flavor and texture.
• Fresh herbs like thyme or rosemary can be included to enhance the aroma.
• For a vegetarian version, substitute vegetable broth for chicken broth.

Storage

Store leftover cornbread dressing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot. You can also freeze the dressing for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dressing ahead of time?

Yes, you can prepare the dressing mixture the day before, cover it tightly, and refrigerate. Bake it fresh the next day for the best texture and flavor.

What can I use if I don’t have poultry seasoning?

Poultry seasoning is a blend of herbs like sage, thyme, marjoram, and rosemary. You can substitute by mixing equal parts of dried sage and thyme with a pinch of nutmeg for a similar flavor.

Cornbread Dressing Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

This classic Cornbread Dressing recipe combines tender sautéed vegetables, seasoned cornbread and white bread cubes, and a flavorful blend of herbs and chicken broth. Baked to golden perfection, this savory dish is a comforting, traditional side ideal for holiday meals and family dinners.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Vegetables and seasonings

• ½ cup butter
• 1 onion, diced
• 1 cup chopped celery
• 1 teaspoon poultry seasoning
• ½ teaspoon ground sage
• 2 tablespoons chopped fresh parsley
• Salt and black pepper, to taste

Bread base

• 5 cups crumbled dry cornbread*
• 5 cups dry white bread cubes*

Liquids and binding

• 2 to 3 cups chicken broth (or as needed)
• 3 eggs, beaten

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dressing later.
2. Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the diced onion, chopped celery, poultry seasoning, and ground sage. Cook gently until the vegetables are tender but not browned, then remove from heat and let cool.
3. Mix Bread and Vegetables: In a large mixing bowl, combine the crumbled dry cornbread, dry white bread cubes, the cooled sautéed vegetables mixture, fresh chopped parsley, salt, and black pepper.
4. Prepare Egg Mixture: Whisk together the beaten eggs and 2 cups of chicken broth until smooth and well combined.
5. Moisten the Bread Mixture: Drizzle the egg and broth mixture over the bread mixture, gently tossing to coat just until moistened. Add additional chicken broth a little at a time as needed to achieve a moist but not soggy consistency, letting the mixture sit a few minutes between additions to absorb the liquid.
6. Bake the Dressing: Transfer the mixture into a greased 2-quart baking dish. Bake uncovered in the preheated oven for 35-40 minutes or until the dressing is heated through and the top is lightly browned.

Notes

• For the best texture, use dry/stale cornbread and white bread cubes. Fresh bread can be dried in the oven if needed.
• You can adjust the amount of chicken broth depending on desired moisture level; the dressing should be moist but not soggy.
• This recipe can be made ahead of time; assemble and refrigerate before baking.
• Leftovers reheat well and make a great side for multiple meals.

Keywords: cornbread dressing, Thanksgiving side, holiday dressing, Southern cornbread dressing, chicken broth dressing, savory bread dressing