Side Dishes > Stuffing & Dressing (Side) > Other Stuffing/Dressing > Cornbread Dressing Recipe

Classic Southern Cornbread Dressing

A quintessential Southern side dish, this cornbread dressing is moist, savory, and deeply flavorful. Perfect for Thanksgiving or any special occasion, it combines the humble goodness of cornbread with aromatic vegetables, herbs, and rich broth for a comforting and unforgettable taste.

Prep Time
30 minutes
Cook Time
45-60 minutes
Servings
8-10
Ingredients
  • 1 batch (about 8 cups crumbled) Cornbread
  • 4 slices, cubed and dried White Bread
  • 1/2 cup Butter
  • 1 large, chopped Yellow Onion
  • 2 stalks, chopped Celery
  • 2 tablespoons Poultry Seasoning
  • 1 teaspoon Dried Sage
  • 1/2 teaspoon Dried Thyme
  • 4-6 cups Chicken Broth
  • 2 large, beaten Eggs
  • to taste Salt
  • to taste Black Pepper

Prepare the Cornbread

Bake your favorite cornbread recipe (or use a store-bought one) a day ahead of time. This allows it to dry out slightly, which helps it absorb more of the broth and prevents the dressing from becoming soggy. Crumble the cornbread into a large bowl.

Sauté the Vegetables

Melt the butter in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. This step is crucial for developing the aromatic base of the dressing.

Combine Ingredients

Add the sautéed vegetables to the crumbled cornbread. Add the cubed and dried white bread. Sprinkle in the poultry seasoning, dried sage, salt, and pepper. Mix well to distribute the seasonings evenly.

Add Broth and Eggs

Gradually add the chicken broth to the cornbread mixture, stirring until the mixture is moist but not overly wet. You want it to be damp enough to hold together but not soupy. Stir in the beaten eggs. The eggs act as a binder, helping the dressing set properly during baking.

Bake the Dressing

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. Pour the cornbread dressing mixture into the prepared dish and spread evenly. Bake for 45-60 minutes, or until golden brown on top and set in the center. A knife inserted into the center should come out clean.

Rest and Serve

Let the dressing rest for at least 10 minutes before serving. This allows it to set further and makes it easier to slice and serve. Enjoy warm!

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an approximation and may vary based on specific ingredients and cooking methods.

Calories: 180kcal
Carbohydrates: 20g
Protein: 6g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 400mg

Other Considerations for Nutrition

For a lower-sodium version, use low-sodium chicken broth. To reduce fat content, use skim milk instead of some of the broth. This recipe contains eggs and dairy. Adjust for dietary needs accordingly.

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FAQ

  • Can I make this dressing ahead of time?

    Yes, you can assemble the dressing a day in advance, cover it tightly with plastic wrap, and refrigerate it. Add an extra 15-20 minutes to the baking time if baking from cold.
  • Can I add meat to this dressing?

    Absolutely! Cooked and crumbled sausage or shredded cooked chicken or turkey are excellent additions. Add them to the cornbread mixture before adding the broth.
  • What can I use instead of white bread?

    You can use other types of bread, such as sourdough or French bread. Just make sure to cube and dry them out before adding them to the dressing.
  • My dressing is too dry. What can I do?

    Add more chicken broth, a little at a time, until the dressing reaches the desired consistency. Be careful not to add too much, or it will become soggy.