This Southern Cornbread Dressing is a warm and comforting dish perfect for gatherings. It features fluffy cornbread mixed with tasty veggies, herbs, and a bit of broth.
I love how this dressing can be a cozy side or a filling meal by itself! Plus, your kitchen will smell amazing while it bakes. Who knew comfort could be this delicious? 😋
Key Ingredients & Substitutions
Cornbread: Use day-old cornbread for the best texture, as it crumbles well. If you don’t have cornbread on hand, you can substitute with store-bought stuffing mix or make your own using cornmeal.
Onion and Celery: These add flavor and texture! If you’re in a pinch, you can use onion powder and dried celery flakes, but fresh veggies give the best results.
Butter: Unsalted is ideal for controlling salt levels. You can swap it for olive oil or even a dairy-free substitute for a healthier option without losing flavor.
Chicken Broth: Swap with vegetable broth for a vegetarian option. Homemade broth adds a nice depth, but store-bought is perfectly fine for convenience.
Herbs: If you don’t have sage or thyme, feel free to mix in herbs like rosemary or parsley. Each will give a unique twist to the dressing!
How Do I Make Sure My Dressing is Moist but Not Soggy?
The key to a great cornbread dressing is finding the right moisture balance. Start by combining your cornbread with the sautéed veggies, then carefully mix in the egg and broth mixture. Here are some tips:
- Add the broth gradually until you reach your desired moisture without making it soupy.
- Look for a mix that’s just moist enough to hold together but still has some texture, not a slurry.
- Let it rest in the baking dish for a few minutes before serving; it will firm up as it cools slightly.
Southern Cornbread Dressing
Ingredients You’ll Need:
For the Dressing:
- 8 cups crumbled cornbread (preferably a day or two old)
- 1 cup chopped yellow onion
- 1 cup chopped celery
- ½ cup unsalted butter
- 2 cups chicken broth (or more as needed)
- 2 large eggs
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and then an additional 45-50 minutes to bake. Including some cooling time, you’re looking at around an hour to enjoy this delicious Southern cornbread dressing!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or another similar casserole dish so the dressing doesn’t stick!
2. Dry Out the Cornbread:
If your cornbread is fresh, you’ll want to let it sit out for 1-2 days to dry out, which helps it crumble better. If you need it sooner, cut it into small pieces and lightly toast it in the oven until slightly dried.
3. Sauté Your Veggies:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery. Sauté them for about 7-10 minutes until they’re soft and translucent, filling your kitchen with a lovely aroma!
4. Combine Ingredients:
In a large mixing bowl, throw together the crumbled cornbread, sautéed onion and celery, dried sage, thyme, salt, and pepper. Give it a good toss so everything is evenly mixed.
5. Mix in the Eggs and Broth:
In a separate small bowl, whisk together the eggs and chicken broth. Pour this liquid mixture over the cornbread mixture and gently stir until it’s moistened but not soggy. If it seems dry, feel free to add a bit more chicken broth!
6. Bake the Dressing:
Spread the dressing mixture in your prepared baking dish. Bake it in the preheated oven for about 45-50 minutes, or until the top is golden brown and the dressing is set in the middle.
7. Serve and Enjoy:
Once it’s done, let the dressing sit for a few minutes before serving. This will make it easier to scoop out. Enjoy your warm, homemade Southern cornbread dressing!
Can I Use Store-Bought Cornbread for This Recipe?
Absolutely! Store-bought cornbread works just fine. Just make sure it’s not too soft and ideally let it sit out for a day or two to dry out a bit for better texture.
What Can I Use Instead of Chicken Broth?
You can substitute chicken broth with vegetable broth for a vegetarian option, or even use homemade broth if you have it on hand. Both options will keep your dressing flavorful!
Can I Make This Dressing Ahead of Time?
Yes! You can prepare the dressing the day before. Just follow the recipe up to the baking stage, cover it, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven.
How Do I Store Leftover Dressing?
Store any leftover cornbread dressing in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, adding a splash of broth if it seems dry.