This Southern Cornbread Dressing is a warm and hearty side dish made with crumbled cornbread, savory herbs, and tender veggies. It’s perfect for family gatherings!
Every bite is like a hug, bringing cozy flavors to your table. I love serving it with gravy on top—just doesn’t get better than that! 🥳
What I enjoy most is how easy it is to whip up. Just mix it all together, bake, and watch it turn golden. Trust me, your taste buds will thank you!
Key Ingredients & Substitutions
Cornbread: A crucial element for texture and flavor. Use day-old cornbread for best results. Don’t worry if you don’t have it—store-bought works fine too!
White Bread: This is optional but adds a nice contrast. If you’re avoiding gluten, consider a gluten-free bread or simply increase the amount of cornbread.
Onion and Celery: These aromatics give depth to the dressing. You can mix in other veggies like bell peppers or mushrooms based on your preference!
Chicken Broth: Use vegetable broth for a vegetarian touch. Homemade broth can add extra flavor, so it’s always a great option if you have some available.
Herbs: Sage and thyme are traditional, but feel free to substitute with your favorites like rosemary or parsley for a unique flavor twist!
How Do I Ensure My Cornbread Dressing Is Moist and Flavorful?
Getting the right moisture balance is key! If you want your dressing to be flavorful and not dry, follow these steps:
- Use day-old cornbread—it absorbs liquid better.
- When mixing in the broth, do it gradually. You want it moist but not swimming!
- This dish holds its shape when pressed. If it seems dry during mixing, add more broth.
After baking, let it rest for a few minutes. This allows it to set nicely, making it easier to serve without falling apart!
Southern Cornbread Dressing Recipe
Ingredients You’ll Need:
For the Dressing:
- 6 cups crumbled cornbread (preferably a day or two old)
- 2 cups cubed white bread (optional, for texture contrast)
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped celery
- 1/2 cup unsalted butter
- 2 cups chicken broth (more if needed)
- 3 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage (or 2 teaspoons fresh, chopped)
- 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
- 1/2 teaspoon dried marjoram (optional)
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, with an additional 35-45 minutes of baking time. Set aside about an hour total, and make sure to allow some time for the dressing to set after baking before serving.
Step-by-Step Instructions:
1. Prepare the Cornbread and Bread:
If you’re not using day-old cornbread, start by baking your favorite cornbread recipe. Let it cool completely, then crumble the cornbread into a large mixing bowl. If you like, you can also add cubed white bread for a different texture.
2. Cook the Vegetables:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery. Sauté everything until the vegetables are tender and translucent, which should take about 8-10 minutes. This will add wonderful flavor to your dressing!
3. Combine All Ingredients:
Transfer the cooked onion and celery to the bowl with the crumbled cornbread. Add in the salt, pepper, sage, thyme, and marjoram (if you’re using it). Mix everything together thoroughly so the flavors can mingle.
4. Add Eggs and Broth:
Pour the beaten eggs over the cornbread mixture. Gradually add the chicken broth while gently folding the ingredients together. You want the dressing to be moist but not soggy; it should hold its shape when pressed. If it feels too dry, don’t hesitate to add a bit more broth!
5. Bake:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and transfer the dressing mixture into it. Spread it evenly for even cooking.
6. Cook Until Golden:
Bake the dressing uncovered for 35-45 minutes. You want the top to be a beautiful golden brown and for the inside to be heated through.
7. Serve:
Once done, let the dressing rest for a few minutes before serving. Garnish with fresh thyme sprigs for an extra touch of flavor and beauty. Enjoy your Southern Cornbread Dressing warm as a comforting side dish alongside your favorite main course!
This dressing is a classic Southern favorite, pairing perfectly with roast turkey or chicken. The combination of cornbread with herbed vegetables and savory spices will delight everyone at the table!
Can I Use Store-Bought Cornbread for This Recipe?
Absolutely! Store-bought cornbread works great for this dressing. Just make sure to let it cool and crumble it before mixing it in.
How Can I Make This Dressing Vegetarian?
You can easily make this dressing vegetarian by substituting the chicken broth with vegetable broth. The flavor will still be rich and savory!
Can I Prepare This Dressing in Advance?
Yes, you can! Assemble the dressing a day ahead, cover it tightly, and store it in the refrigerator. Just be sure to let it come to room temperature before baking, or add a few extra minutes to the cook time.
What Should I Do with Leftovers?
Store leftover cornbread dressing in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) or in the microwave until heated through. You might want to add a splash of broth to keep it moist!
