Cornbread dressing is a cozy dish made with crumbled cornbread, veggies, and tasty spices. It’s perfect for family dinners and special occasions!
This dressing is so hearty and flavorful that it makes every bite feel like a warm hug. I love serving it next to turkey or chicken, and the leftovers are always a hit!
Key Ingredients & Substitutions
Cornbread: The heart of this dish! If you don’t have pre-made cornbread, you can use store-bought or make your own. Many love using Jiffy cornbread mix for a quick option, but any cornbread will work, just make sure it’s dry enough to crumble.
Onion and Celery: These veggies add great flavor. You can substitute leeks for a milder taste or use green onions for a bit of freshness. If you’re not a fan of celery, try using diced carrots or bell peppers.
Butter: I recommend unsalted butter for better control of the saltiness. If you prefer a dairy-free option, you can use olive oil or a vegan butter alternative for sautéing the vegetables.
Herbs: Dried sage and thyme give depth to the dressing. If you can’t find these, Italian seasoning works too. Fresh herbs like parsley can add a nice touch if you have them on hand!
Chicken Broth: Low-sodium broth is best to control saltiness. You can swap it with vegetable broth for a vegetarian version. Just make sure it’s well-flavored!
How Do You Make Sure Your Cornbread Dressing Stays Moist?
Getting the right moisture level in cornbread dressing can make all the difference between a dry and a flavorful side dish. Here’s how to ensure it’s just right:
- Use crumbled, dry cornbread. If it’s fresh, let it sit out overnight or toast it in the oven briefly to dry it out.
- When mixing in the broth, start with less. Gradually add until it’s moistened but not soggy. You want it to hold together without being too wet!
- Let it rest after baking! This helps all the flavors meld together, and the dressing firms up a little.
Delicious Cornbread Dressing Recipe
Ingredients You’ll Need:
For the Dressing:
- 8 cups crumbled dry cornbread (about 1 pound)
- 1 cup diced yellow onion
- 1 cup diced celery
- 3 tablespoons unsalted butter
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 1/2 to 3 cups chicken broth (preferably low sodium)
- 2 large eggs, beaten
- Optional: 1/2 cup chopped fresh parsley
How Much Time Will You Need?
Preparing this cornbread dressing takes about 20 minutes, and you’ll need an additional 45 to 55 minutes for baking. With a little bit of patience, you’ll have a flavorful and comforting dish ready in under an hour and a half!
Step-by-Step Instructions:
1. Prepare the Cornbread:
If you don’t have pre-made cornbread, grab your favorite cornbread recipe. Bake it and let it cool, or leave it out overnight to dry. If you’re in a hurry, you can toast it in the oven for a few minutes to dry it out slightly.
2. Sauté the Vegetables:
In a large skillet, melt the butter over medium heat. Add the diced onions and celery to the pan. Cook them while stirring occasionally until they’re softened and translucent, which should take about 5 to 7 minutes. This step brings out their sweetness!
3. Combine Ingredients:
In a big mixing bowl, toss together the crumbled cornbread, sautéed onions, and celery. Then sprinkle in the dried sage, thyme, poultry seasoning, black pepper, salt, and fresh parsley, if you’re using it. Mix everything well so that the flavors blend beautifully.
4. Add the Eggs and Broth:
Now pour the beaten eggs into your cornbread mixture and stir to combine. Slowly add the chicken broth—start with 2 1/2 cups—mixing gently. You want the mixture to be moist but not soggy, so keep adding broth little by little until it reaches your desired consistency.
5. Prepare for Baking:
Preheat your oven to 350°F (175°C). While it heats, grease a 9×13 inch baking dish or another similar casserole dish. Then, carefully transfer your dressing mixture into the dish, spreading it evenly.
6. Bake the Dressing:
Place your dish in the oven and bake uncovered for about 45 to 55 minutes. You’re looking for a nice golden brown top that’s a little crispy, while the inside remains moist and fluffy.
7. Serve and Enjoy:
After baking, let the dressing rest for a few minutes while the flavors settle. It’s excellent served alongside roasted meats, especially turkey, during holidays or family gatherings. Enjoy this comforting classic!
Can I Use Boxed Cornbread Mix for This Recipe?
Absolutely! Boxed cornbread mix makes for a quick and easy base. Just follow the package instructions for baking, let it cool, and then crumble it for the dressing. It’s a great shortcut!
Can I Make Cornbread Dressing in Advance?
Yes, you can prepare the dressing a day ahead! Assemble all the ingredients, transfer them to the baking dish, and cover it tightly. Just pop it in the fridge, and when ready to serve, bake it straight from the fridge—add a few more minutes to the baking time.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 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.
Can I Add Other Ingredients?
Definitely! Feel free to customize your dressing. You can add sautéed mushrooms, cooked sausage, or dried fruits like cranberries for added flavor and texture. Just keep the overall moisture balance in mind!
