Cornbread dressing is a quintessential Southern dish that graces many holiday tables. It’s a delightful combination of crumbled cornbread, aromatic vegetables, and a blend of savory herbs. Perfect for Thanksgiving or any family gathering, this recipe will bring warmth and comfort to your meal.
Imagine a dish that perfectly balances the subtle sweetness of cornbread with the richness of broth and the earthy flavors of vegetables. It’s a satisfying accompaniment to roasted meats or a star on its own for vegetarians. The texture is fluffy yet moist, making each bite a delightful experience.
Whether you’re a seasoned cook or a novice in the kitchen, this cornbread dressing is simple to prepare and can be made ahead of time, allowing you to enjoy more time with family and friends.
Classic Southern Cornbread Dressing for Holidays
This cornbread dressing is a flavorful blend of crumbled cornbread, sautéed onions, celery, and a mix of herbs that create a comforting dish. It’s baked until golden brown and offers a delightful contrast of textures – crispy on top and moist inside.
The dressing is elevated with a touch of chicken broth, ensuring every bite is infused with flavor, making it the perfect side for any festive meal.
Ingredients
- 4 cups crumbled cornbread (made from 2 pans of cornbread)
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup unsalted butter
- 2 cups chicken or vegetable broth
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- Optional: Chopped fresh parsley for garnish
Instructions
- Prepare Cornbread: If you haven’t already, bake your cornbread and let it cool before crumbling it into large pieces.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and celery, sautéing until they are soft and fragrant, about 5-7 minutes.
- Combine Ingredients: In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, dried sage, thyme, salt, and pepper. Mix well.
- Add Liquid: Pour in the chicken or vegetable broth and beaten eggs into the cornbread mixture. Stir until everything is well combined and moistened.
- Transfer to Baking Dish: Pour the dressing mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Bake: Preheat your oven to 350°F (175°C) and bake the dressing for 30-35 minutes, or until the top is golden brown and crispy.
- Serve: Allow to cool slightly before serving. Garnish with fresh parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 servings
- Calories: 250kcal
- Fat: 14g
- Protein: 5g
- Carbohydrates: 30g
