This Southern Cornbread Dressing is like a warm hug in a dish! Made with crumbled cornbread, veggies, and savory spices, it’s perfect for family gatherings or holidays.
Trust me, it’s hard to resist that crispy top! I usually make extra so I can have some for breakfast the next day—because who wouldn’t want dressing with their eggs? 😉
Key Ingredients & Substitutions
Cornbread: Use day-old cornbread for the best texture. If you need a different option, you could use store-bought cornbread or cornbread mix. Just prepare according to package instructions and let it cool before crumbling!
Onion and Celery: These veggies add a lovely flavor base. If you’re in a pinch, try leeks or shallots for the onion and bell pepper for the celery. They will give a unique taste!
Butter: Unsalted butter is best for this recipe to control the saltiness. If you want to keep it dairy-free, substitute with olive oil or vegan butter instead.
Chicken Broth: Adjust this to your moisture preference. For a vegetarian option, swap it with vegetable broth. Homemade broth is richer but store-bought works great too!
How Can I Ensure My Cornbread Dressing is Moist but Not Soggy?
This is a common concern when making cornbread dressing. The key is to add the broth gradually while mixing. Here’s how to manage moisture:
- Start with 2 cups of broth and mix. Check the texture; you want it moist but still holding shape.
- If it’s too dry, add a little more broth, a few tablespoons at a time. Be careful not to overdo it!
- Keep the baked dressing uncovered. This lets the top crisp up while keeping the inside soft.
Letting it rest after baking helps set the texture too—just 10 minutes makes a difference!
The Southern Cornbread Dressing
Ingredients You’ll Need:
For the Dressing:
- 8 cups crumbled cornbread (preferably day-old or lightly toasted)
- 2 cups cubed white bread (optional, for texture contrast)
- 1 cup chopped onion
- 1 cup chopped celery
- 3 tablespoons unsalted butter
- 2-3 cups chicken broth (adjust for moisture preference)
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped
- 2 large eggs, beaten
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep and approximately 45-55 minutes to bake. You’ll want to allow an additional 10 minutes for the dressing to rest before serving. In total, you can expect to spend about an hour and a half on this delicious dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, grease your 9×13-inch baking dish or a similar casserole dish to prevent sticking.
2. Prepare the Cornbread:
If you’re using fresh cornbread, give it a light toast in the oven until just firm. This helps with texture. After toasting, crumble it into large chunks and set it aside.
3. Sauté the Vegetables:
In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, sautéing until they are soft and translucent, about 6-8 minutes. This will create a flavorful base for your dressing!
4. Combine Ingredients:
In a large mixing bowl, combine the crumbled cornbread, and if using, the cubed white bread. Next, add the sautéed onions and celery, along with the dried sage, thyme, parsley, salt, and pepper. Stir everything together until it’s well mixed.
5. Add Eggs and Broth:
Beat the eggs in a separate bowl and mix them into the dressing mixture. Gradually add the chicken broth, stirring gently until the mixture is moist but not soggy. You want just enough broth to give it a nice texture without making it mushy.
6. Transfer to Baking Dish:
Pour the mixture into your prepared baking dish and press it down gently with a spatula to even out the top.
7. Bake:
Bake the cornbread dressing uncovered for 45-55 minutes, or until the top is golden brown and crispy. Keep an eye on it to ensure it doesn’t burn!
8. Rest and Serve:
Once you remove it from the oven, let it rest for about 10 minutes. This resting time helps everything settle and makes it easier to serve. Enjoy this comforting dish with your favorite roast or as a part of your holiday feast!
Bon appétit!
Can I Use Store-Bought Cornbread for This Dressing?
Absolutely! Store-bought cornbread is a convenient option. Just crumble it up and follow the recipe as directed. It works wonderfully if you’re short on time!
How Can I Make This Dressing Vegetarian-Friendly?
To make it vegetarian, simply substitute chicken broth with vegetable broth. This keeps all the flavors intact while being friendly for non-meat eaters.
Can I Prepare the Dressing in Advance?
Yes! You can prepare the dressing a day in advance. Just combine all ingredients, pour into the baking dish, and cover it tightly with plastic wrap. Store it in the fridge and bake it on the day you plan to serve it, adding a few extra minutes to the cooking time if baking straight from the fridge.
What Are Some Good Storage Tips for Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) for about 20-25 minutes until warmed through. For best texture, cover it with foil to prevent drying out.