This Southern Cornbread Dressing is a warm and comforting dish made with buttery cornbread, veggies, and savory spices. Perfect for holiday meals or any family gathering!
Who can resist a big scoop of this flavorful dressing? The crispy edges and soft center are the best part. I always save some for leftovers—it’s even tastier the next day!
Key Ingredients & Substitutions
Cornbread: Use day-old cornbread for the best texture. If you don’t have any on hand, bake a simple cornbread and let it cool before crumbling. You can also use store-bought cornbread, but homemade gives a unique flavor.
Onions & Celery: These are essential for flavor. If you’re out of celery, try using diced carrots or leeks. Both will add a nice sweetness. I personally love adding a bit more onion for an extra kick!
Butter: Unsalted butter allows you to control the salt in the dish. If you’re looking for a lighter option, olive oil works as a good substitute. Just adjust the quantity for a similar fat content.
Chicken Broth: This adds moisture and flavor. If you’re vegetarian, use vegetable broth instead. Also, keep some extra broth on hand to adjust the dressing’s moisture so it’s not too dry.
Herbs: Fresh herbs like sage and thyme bring authenticity to the dish. If they’re not available, dried herbs work fine. Just use about a third of the amount since dried herbs are stronger.
How Do I Ensure My Dressing Isn’t Too Dry?
A common concern with cornbread dressing is dryness. Here’s how to keep it moist:
- Start with 2 cups of chicken broth and mix gently. If it feels crumbly or dry, gradually add more broth until you reach your desired consistency.
- Keep an eye on it while baking. If the top starts browning too quickly, cover it with foil to prevent burning while it cooks through.
- Let it sit for a few minutes after baking. This resting time allows the flavors to meld and the dressing to set properly.
By following these tips, you’ll whip up a delightful cornbread dressing that’s not only tasty but has the perfect texture. Happy cooking!
How to Make The Southern Cornbread Dressing
Ingredients You’ll Need:
Cornbread Base:
- 6 cups crumbled cornbread (preferably day-old or slightly dried)
Vegetables:
- 1 cup diced yellow onion
- 1 cup diced celery
- 1/2 cup diced green bell pepper (optional)
Binding and Flavoring:
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs, beaten
- 2 to 3 cups chicken broth (adjust for moisture)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- Optional: 1/2 teaspoon poultry seasoning or additional herbs as preferred
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 40 to 45 minutes for baking. So, in total, you should plan on about 1 hour of your time. Perfect for any occasion and it fills your kitchen with delicious aromas!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish or similar baking dish so that your dressing doesn’t stick.
2. Make the Cornbread:
If you want freshly baked cornbread, go ahead and make your favorite recipe now. Let it cool completely, then crumble it into large pieces. If you’re using store-bought or day-old cornbread, just break it up and set it aside.
3. Sauté the Veggies:
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and optional bell pepper. Sauté until the vegetables become soft and translucent, which should take about 7 to 10 minutes. This step really brings out their flavors!
4. Combine Ingredients:
Transfer those sautéed veggies and all that buttery goodness into a large mixing bowl. Add in your crumbled cornbread and give it a good stir!
5. Mix it Up!
Next, pour in the beaten eggs and start adding the chicken broth (begin with 2 cups). Toss in the sage, thyme, parsley, salt, pepper, and any extra seasonings you like. Mix everything gently until the dressing feels moist but not overly soggy—perhaps adjust with more broth if needed.
6. Bake it Up:
Transfer your dressing mixture into the greased baking dish, spreading it out evenly. Pop it into the preheated oven and bake uncovered for 40 to 45 minutes. You want it to come out with a golden brown top and slightly crispy edges.
7. Rest and Serve:
When you take it out of the oven, let it rest for a few minutes before serving. This helps everything set nicely. Serve alongside your favorite meats or as a delicious standalone dish.
This classic Southern cornbread dressing is truly a heartwarming dish. Enjoy the rich flavors and the amazing company around your table!
Can I Use Store-Bought Cornbread?
Yes, store-bought cornbread is a great time-saver! Just crumbled into pieces and use it in the recipe as you would freshly baked cornbread. It will still deliver wonderful results!
Can I Make This Dressing Vegetarian?
Absolutely! Simply substitute chicken broth with vegetable broth, and you can still enjoy all the flavorful goodness of this dressing without the meat!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave until warmed through for tasty results!
Can I Add Other Ingredients?
Yes! Feel free to add cooked sausage, mushrooms, or even dried cranberries for a twist on the classic recipe. Just make sure to adjust the moisture accordingly if you’re adding more ingredients!
