Southern Cornbread Dressing
This Southern Cornbread Dressing is rich, herby, and full of soul. It’s the kind of dish that makes holidays feel like home!
Ingredients
- 5 c. crumbled cornbread prepared ahead of time
- 5 c. day-old bread cubed
- ½ c. unsalted butter
- 1 large onion finely chopped
- 3 celery stalks finely chopped
- 3 c. chicken broth more if needed
- 2 large eggs beaten
- 1 tbsp. dried sage
- 1 tbsp. dried thyme
- 1 tsp. salt plus more to taste
- ½ tsp. black pepper plus more to taste
- ¼ tsp. cayenne pepper optional
- ¼ c. fresh parsley chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large mixing bowl, combine the crumbled cornbread and cubed bread.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until softened, about 5-7 minutes.
- Pour the cooked onion and celery mixture over the bread mixture in the bowl. Stir to combine.
- Gradually add the chicken broth, stirring to moisten the bread mixture. The mixture should be moist but not soupy.
- Stir in the beaten eggs, dried sage, thyme, salt, pepper, and cayenne pepper (if using). Adjust seasoning to taste.
- Pour the dressing mixture into the prepared baking dish and spread it out evenly.
- Bake for 35-45 minutes, or until the top is golden brown and the dressing is set in the center.
- Remove from the oven and let it cool slightly before serving.
Notes
- Bake your cornbread a day or two ahead so it crumbles nice and easy. Day-old bread works best for texture.
- Add broth gradually; your mix should be moist, not soupy. You can always add more if needed.
- Want extra depth? Toss in some cooked sausage or chopped boiled eggs for a little extra Southern flair.
Tried this recipe?Let us know how it was!