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Delicious homemade cornbread dressing served in a bowl with herbs

Cornbread Dressing

A classic dish combining the flavors of cornbread and vegetables, perfect for holiday meals and family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Bread and Base
  • 6 cups crumbled baked cornbread Use day-old cornbread for best results.
  • 3 cups cubed day-old white bread Stale bread works well in the recipe.
Vegetables and Flavorings
  • 1/2 cup unsalted butter To sauté the vegetables.
  • 1 medium yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
Binding Ingredients
  • 2 large eggs, lightly beaten
  • 3 to 3 1/2 cups chicken broth More may be added if the mixture is dry.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Melt the butter in a skillet over medium heat, add the diced onion and celery, and cook for about 6-8 minutes until softened.
  3. In a large bowl, mix the crumbled cornbread and cubed white bread, then add the sautéed onion and celery along with the melted butter.
  4. Stir in the poultry seasoning, sage, thyme, salt, and pepper.
  5. Mix in the beaten eggs and gradually pour in 3 cups of chicken broth while stirring gently, adding more broth if the mixture seems too dry.
Baking
  1. Spread the mixture evenly in the greased baking dish.
  2. Bake uncovered for 40-45 minutes until the center is set and the top is lightly golden brown.
  3. Let the dressing rest for about 5-10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months. For a twist, add shredded cheese or use vegetable broth for a vegetarian version.