Cornbread Dressing
This Southern-style cornbread dressing is rich, buttery, and perfectly seasoned. A classic holiday favorite that’s delicious enough to enjoy year-round.
Ingredients
- 6 cups crumbled cornbread
- 4 cups dry white bread cubes
- 1 cup diced onion
- 1 cup chopped celery
- ½ cup butter 1 stick
- 4 large eggs beaten
- 4 cups chicken broth low sodium
- 1 can 10.5 ounces cream of chicken soup (optional)
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon thyme
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- Sauté vegetables: In a skillet, melt butter over medium heat. Add onion and celery, cooking until soft and fragrant, about 8 minutes. Remove from heat.
- Combine dry ingredients: In a large mixing bowl, add crumbled cornbread and bread cubes. Pour sautéed vegetables and melted butter over the top. Stir gently to mix.
- Add liquid mixture: In another bowl, whisk together eggs, broth, cream of chicken soup (if using), and all seasonings. Pour over the bread mixture and fold gently until moistened.
- Adjust consistency: The mixture should be damp but not runny. Add more broth as needed.
- Bake: Pour into prepared dish and smooth the top. Bake uncovered for 45–55 minutes until golden brown and set in the middle.
- Serve warm: Garnish with fresh parsley if desired and serve immediately.
Notes
To make ahead, prepare the mixture through Step 4, cover, and refrigerate overnight. Bake just before serving.
For a crispier top, bake uncovered for the full time. For a softer texture, cover with foil for the first half of baking.
Leftovers taste even better the next day!
Nutrition
Calories: 312kcalCarbohydrates: 32gProtein: 9gFat: 16gSodium: 765mgFiber: 2gSugar: 4g
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