This Southern Cornbread Dressing is a warm and hearty dish, perfect for family gatherings. It’s made with crumbly cornbread, savory spices, and just the right amount of broth!
You know it’s a hit when everyone goes back for seconds! 😂 I love serving it alongside turkey or chicken, and it’s the ultimate comfort food—simple and oh-so-delicious!
Key Ingredients & Substitutions
Cornbread: The heart of this dish! You can use homemade or store-bought cornbread. For a unique twist, try using jalapeño cornbread for a spicy kick. If you’re gluten-free, there are great gluten-free cornbread mixes available.
Onions and Celery: These aromatics give depth to the dressing. If you’re not a fan of one, substitute with shallots or omit celery for a simpler version. Green onions can also add a lovely fresh flavor!
Chicken Broth: This adds moisture and flavor. If you want a vegetarian option, vegetable broth works great too! You can also use low-sodium broth for a lighter touch.
Poultry Seasoning: A blend typically includes sage, thyme, and marjoram. You can easily mix your own with dried herbs from your pantry, or switch to herbes de Provence for a different herbaceous note.
How Do You Get the Right Texture for Cornbread Dressing?
The texture is crucial for a successful dressing! Aim for a balance of moist and crumbly. Start with dried cornbread, since fresh bread can make it too soggy.
- Let your cornbread cool completely before crumbling it; this helps it hold up better.
- When adding broth, do it gradually. Stir until the mixture is moist but not soaking wet. It should hold together when lightly pressed.
- If unsure, bake a small sample to test the texture before committing to the whole dish!
Southern Cornbread Dressing
Ingredients You’ll Need:
- 1 batch homemade or store-bought cornbread (about 6 cups crumbled)
- 1 cup yellow onions, finely chopped
- 1 cup celery, finely chopped
- 2-3 tablespoons unsalted butter
- 2 large eggs, beaten
- 1 to 1 1/2 cups chicken broth (add more if needed)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried sage
- 1 teaspoon fresh parsley, chopped (or 1/2 teaspoon dried)
- Salt and black pepper to taste
How Much Time Will You Need?
Your total time will be about 1 hour and 10 minutes. This includes roughly 20 minutes of prep time to gather your ingredients and cook the vegetables, plus 45-50 minutes of baking time for that perfect golden finish. Let it rest for about 5-10 minutes before serving. It’s worth the wait!
Step-by-Step Instructions:
1. Prepare Cornbread:
If you’re making cornbread from scratch, bake your favorite recipe and allow it to cool completely. Once cooled, crumble the cornbread into medium-sized pieces in a large mixing bowl. The pieces should be nice and crumbly for the best texture in the dressing.
2. Cook Vegetables:
In a skillet over medium heat, melt the butter. Add the finely chopped onion and celery. Sauté until soft and translucent, about 5-7 minutes. Once cooked, set the mixture aside to cool slightly before adding to the cornbread.
3. Combine Ingredients:
Add the cooked onion and celery to the bowl with the crumbled cornbread. Stir gently to combine everything well—this is where all those lovely flavors start to blend!
4. Add Seasoning and Eggs:
Next, sprinkle in the poultry seasoning, sage, parsley, salt, and black pepper to taste. Pour in the beaten eggs and mix everything together until well incorporated. The eggs will help bind the mixture.
5. Add Broth:
Gradually add the chicken broth, a little at a time, stirring lightly. You want the dressing to be moist but not soggy, so keep an eye on the consistency. It should hold together when pressed lightly. Aim for around 1 to 1 1/2 cups, depending on how dry your cornbread is.
6. Bake:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish (or similar casserole dish) and transfer the dressing mixture into it. Spread it out evenly with a spatula.
7. Cook Until Golden:
Bake uncovered for about 45-50 minutes, or until the top has turned a lovely golden brown and the dressing is heated through. Your kitchen will smell amazing!
8. Serve:
Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. Enjoy this classic Southern side dish alongside your favorite roasted meats or at your next holiday meal. Everyone will be asking for seconds!
Can I Use Leftover Cornbread for This Recipe?
Absolutely! This is a great way to use up leftover cornbread. Just crumble it and follow the recipe as usual. The drier the cornbread, the better it will hold up in the dressing.
What Can I Substitute for Chicken Broth?
If you’re looking for a vegetarian option, vegetable broth is an excellent substitute. You can also use water if you’re in a pinch, but broth adds more flavor!
How Do I Store Leftovers?
Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
Can I Make This Dressing Ahead of Time?
Yes! You can prepare the dressing a day ahead, cover it tightly, and refrigerate it before baking. Just add a few extra minutes to the baking time if you take it straight from the fridge!
