This cornbread dressing is a tasty mix of fluffy cornbread, veggies, and savory herbs. It’s perfect for a cozy family meal or holiday feast!
Every bite is like a warm hug on a plate! I love making extra so I can munch on leftovers—it tastes even better the next day. Don’t forget the gravy! 😋
Key Ingredients & Substitutions
Cornbread: Homemade cornbread is best for this recipe, but store-bought works too. If you’re gluten-free, use gluten-free cornbread. I often make mine a day or two ahead to let it dry out for the best texture.
Onion and Celery: These veggies add great flavor. If you need a substitution, shallots and bell peppers can work. I love adding extra veggies like carrots for variety!
Poultry Seasoning: This mix of flavors gives a cozy taste. If you don’t have it, use dried thyme or sage. Fresh herbs are also a nice boost if you have them on hand!
Chicken Broth: For a vegetarian version, use vegetable broth. You can also use homemade broth for a richer taste. Adjust the amount based on how moist you like your dressing.
How Do I Ensure My Cornbread Dressing Is Perfectly Moist?
The key to a moist dressing lies in the chicken broth and how you incorporate it. Here’s how to get it just right:
- Check your cornbread’s dryness. It should be crumbly but not stale. If it feels too soft, leave it out for a few hours to firm up.
- When mixing the broth, add it gradually. Stir gently until the dressing holds together—your goal is a balance between moist and a bit fluffy.
- Monitor baking time carefully. Once the top is golden brown, it’s done! If it’s cooking too quickly, cover with foil to prevent burning.
How to Make Cornbread Dressing
Ingredients You’ll Need:
For the Dressing:
- 8 cups crumbled cornbread (preferably made a day or two ahead)
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning or sage
- 2-3 cups chicken broth (adjust as needed for moisture)
- 2 large eggs, beaten
- Optional: fresh herbs such as parsley or dill for garnish
How Much Time Will You Need?
In total, you’ll spend about 15 minutes on prep, and 35-45 minutes baking time. This means in about an hour, you’ll have a delicious dish ready! Just be sure to factor in some extra time if you’re making your cornbread from scratch.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab a large baking dish (about 9×13 inches) and lightly grease it. This will ensure your dressing doesn’t stick and is easy to serve!
2. Cornbread Prep:
If you haven’t made your cornbread yet, no worries! Just bake a batch and let it cool for a bit. Then, crumble it into little pieces. It’s best if you let it sit out for a day or so to dry, which helps prevent sogginess in your dressing.
3. Sauté the Veggies:
In a skillet, melt the butter over medium heat. Add in your chopped onions and celery. Sauté them until they are tender and lightly golden, about 5-7 minutes. This brings out their flavors which you’ll love in the dressing.
4. Mix It All Together:
In a large mixing bowl, combine the crumbled cornbread with the sautéed onions and celery. Give it a good stir to mix everything together well.
5. Seasoning Time:
Now, season the mixture with salt, black pepper, and poultry seasoning or sage. Mix again until well combined—this step adds all the yummy flavors!
6. Combining the Wet Ingredients:
In a separate bowl, whisk together the beaten eggs and chicken broth. Gradually pour this mixture into the cornbread bowl, stirring gently as you go. You want the dressing to hold together but not be swimming in liquid. Add more broth if it seems too dry.
7. Transfer and Spread:
Carefully transfer your dressing mixture into the greased baking dish, spreading it out evenly with a spatula.
8. Bake to Perfection:
Pop your dressing in the oven and bake for 35-45 minutes. You’ll know it’s ready when the top is golden brown and crispy!
9. Serve It Up:
Once out of the oven, let it cool for a few minutes. If you want, sprinkle some fresh herbs on top before serving. This Cornbread Dressing is excellent paired with roasted turkey or chicken and gravy. Enjoy every bite!
Can I Use Store-Bought Cornbread for This Recipe?
Absolutely! Store-bought cornbread works just fine. Just make sure to crumble it up and let it sit out to dry for a few hours or overnight if possible, to achieve the best texture.
What Can I Substitute for Chicken Broth?
You can easily use vegetable broth for a vegetarian option, or if you don’t have either on hand, plain water will work in a pinch. Just be aware that it may change the flavor slightly, so consider adding more herbs for taste.
How Do I Store Leftover Cornbread Dressing?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally.
Can I Prepare This Dressing Ahead of Time?
Yes, you can prepare the dressing ahead! Assemble the mixture without baking, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to serve, simply pop it in the oven to bake.