This Southern Cornbread Dressing is warm, comforting, and full of flavors! Made with homemade cornbread, onions, celery, and a blend of spices—it’s a perfect side for any meal.
Let’s face it, who can resist that crispy top with a soft inside? It’s the kind of dish that makes your house smell like home. I love serving it with turkey or chicken—it’s simply a classic!
Key Ingredients & Substitutions
Cornbread: Use day-old cornbread for the best texture. If you’re short on time, you can use store-bought cornbread. For a twist, mix in some leftover cornbread muffins or even cornbread mix that you bake and crumble.
Onion & Celery: These veggies add great flavor and texture. If you’re not a fan, try using shallots for a milder taste or bell peppers for a sweeter profile. You can also add mushrooms for extra umami!
Chicken Broth: This is crucial for moisture! You can replace it with vegetable broth for a vegetarian version. If you’re watching sodium, opt for low-sodium broth, and you can always add more salt to taste.
Herbs: Poultry seasoning brings classic flavor, but feel free to get creative! Fresh herbs like rosemary or thyme can add a lovely aroma. Just chop them finely and mix them in!
How Do You Ensure the Perfect Moisture Level?
Getting the right moisture in your dressing is key! If it’s too dry, it won’t be enjoyable. Here’s how to nail it:
- Mix in chicken broth gradually. Start with 2 cups and add more as needed. The texture should be moist but not puddly!
- Test the mixture before baking—if it feels dry, add a bit more broth.
- As it bakes, the dressing will absorb moisture, so a little extra broth can help keep it fluffy!
- Let it cool slightly before serving; it will firm up a little as it rests.
Following these tips will help you achieve a deliciously moist cornbread dressing, perfect for any meal.
How to Make Southern Cornbread Dressing
Ingredients You’ll Need:
For the Dressing:
- 8 cups crumbled cornbread (preferably day-old)
- 2 cups cubed white bread (optional, for texture)
- 1 cup diced onion
- 1 cup diced celery
- 4 tablespoons unsalted butter
- 2 to 3 cups chicken broth (adjust for desired moistness)
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning or sage
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then around 45 to 55 minutes to bake. So, in total, you’ll spend just under an hour and a half getting this delicious dressing together to serve warm on your table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats, grease a 9×13 inch baking dish to ensure your dressing doesn’t stick.
2. Prepare the Cornbread:
If you don’t have day-old cornbread, no worries! Bake your favorite cornbread and let it cool. Once cooled, crumble it up for the dressing. The drier it is, the better it will absorb the flavors.
3. Sauté the Veggies:
Take a large skillet and melt your unsalted butter over medium heat. Once melted, add the diced onions and celery. Cook them for about 5-7 minutes until they soften and become fragrant. This will add a wonderful base flavor to your dressing!
4. Mix the Main Ingredients:
In a large mixing bowl, combine the crumbled cornbread, cubed white bread (if you’re using), and the sautéed onion and celery. Add in the salt, black pepper, poultry seasoning, and thyme. Mix everything until it’s well blended.
5. Add the Eggs:
Stir in the beaten eggs to bind everything together nicely. This will help your dressing hold its shape once baked.
6. Incorporate the Broth:
Now, it’s time to add the chicken broth! Gradually pour in the broth a little at a time while stirring. You want the mixture to be moist but not soggy; it should hold together but still be a bit loose. You might not need all of the broth, so add until you reach the perfect consistency.
7. Transfer to Baking Dish:
Carefully transfer the dressing mixture to your greased baking dish. Spread it out evenly, ensuring it fits well in the dish.
8. Bake the Dressing:
Pop the baking dish in the oven and bake uncovered for 45 to 55 minutes. You’ll know it’s done when the top is golden brown and slightly crisp. Your kitchen will smell amazing!
9. Serve and Enjoy:
Once baked, take the dressing out of the oven and let it cool for a few minutes. If you like, sprinkle with fresh parsley for a pop of color. Serve it warm alongside your favorite roasted meats or as a wonderful holiday side. Enjoy every bite!
Can I Use Store-Bought Cornbread for This Recipe?
Absolutely! You can use store-bought cornbread for convenience. Just make sure to let it sit out for a day or dry it out slightly in the oven to ensure it crumbles well and absorbs the broth nicely.
What if I Don’t Have Poultry Seasoning?
No problem! You can use a mixture of dried herbs such as sage, thyme, and rosemary to achieve a similar flavor. Alternatively, adding a pinch of garlic powder can also enhance the overall taste!
Can I Make This Dressing Vegetarian?
Yes! Simply replace the chicken broth with vegetable broth, and omit any meat additions. You can also add extra veggies or mushrooms for more flavor!
How Do I Store Leftovers?
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 in the microwave, adding a splash of broth if needed to moisten it up a bit.