Cornbread dressing is a cozy dish that pairs perfectly with any holiday meal. Made with fluffy cornbread, veggies, and spices, it’s full of flavor and warmth!
I love how this dressing fills the kitchen with an amazing smell while it bakes. Plus, it’s great for soaking up gravy—yum! You’ll definitely want seconds (or thirds!).
Key Ingredients & Substitutions
Cornbread: Start with 8 cups of crumbled day-old or toasted cornbread. If you don’t have cornbread, a mixture of dried bread (like white or whole wheat) can work too, though it will change the flavor.
Onions and Celery: Diced yellow onions and celery are essential for flavor. You can substitute with shallots for a milder taste, or use leeks for something a bit different.
Green Bell Pepper: This is optional, but it adds nice flavor and color. If you’re not a fan, you can simply leave it out or swap it with red or yellow bell peppers for a sweeter taste.
Chicken Broth: Use homemade or store-bought broth. If you’re vegetarian, vegetable broth works perfectly in this recipe!
Herbs: I love sage and thyme for their earthy taste. If you want a twist, use herbs like rosemary or herb de Provence for a unique flavor.
How Do You Achieve the Perfect Texture for Cornbread Dressing?
Getting the right texture is key to a great cornbread dressing! You want it moist, but not soggy. Here are a few tips:
- Use day-old cornbread. It holds up better than fresh bread and absorbs moisture nicely.
- Adjust the broth carefully. Start with less broth and add more until the mixture feels right – it should be damp but not swimming in liquid.
- Bake covered initially. This helps the interior cook through without burning the top. Removing the foil later lets it crisp up beautifully!
How to Make Cornbread Dressing
Ingredients You’ll Need:
For the Dressing:
- 8 cups crumbled cornbread (day-old or toasted)
- 1 cup diced yellow onions
- 1 cup diced celery
- 1/2 cup diced green bell pepper (optional)
- 1/2 cup unsalted butter (1 stick)
- 2 to 3 cups chicken broth (adjust for desired moisture)
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped (optional)
How Much Time Will You Need?
This cornbread dressing will take about 15 minutes to prepare and 40-45 minutes to bake. You’ll spend some time sautéing vegetables and mixing everything together, then just let it bake until it’s nice and crispy on top. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Don’t forget to grease your 9×13 inch baking dish so the dressing doesn’t stick!
2. Prepare the Cornbread:
If you haven’t already, prepare your cornbread the day before, or you can toast it in the oven until it gets dry and slightly crispy. Once it’s ready, crumble it into a large mixing bowl.
3. Sauté the Vegetables:
In a large skillet, melt the butter over medium heat. Add the diced onions, celery, and green bell pepper if you’re using it. Sauté until the veggies are tender and translucent—around 5-7 minutes. This will make them flavorful!
4. Combine Vegetables and Cornbread:
Now, add those sautéed veggies to the bowl with your crumbled cornbread. It’s starting to smell amazing, right?
5. Season the Mixture:
Sprinkle the salt, black pepper, dried sage, and thyme over the cornbread and vegetable mixture. Toss everything together until it’s all well mixed.
6. Mix the Egg and Broth:
In another bowl, whisk together the beaten eggs and 2 cups of chicken broth. This is going to help bind everything together.
7. Combine Everything:
Pour the egg and broth mixture over the cornbread mixture and gently toss until everything is well combined. If it seems too dry, add more broth until it’s moist but not soupy.
8. Transfer to Baking Dish:
Transfer your mixture evenly into the greased baking dish. Spread it out evenly so it cooks uniformly.
9. Bake:
Cover the baking dish with foil and bake for 25 minutes. This helps it cook thoroughly without burning the top.
10. Crisp Up the Top:
After 25 minutes, remove the foil and bake for an additional 15-20 minutes. You’re looking for a golden-brown, crispy top that will be hard to resist!
11. Serve & Enjoy:
Once it’s done baking, garnish with some fresh parsley if you like. Serve warm and enjoy the hearty flavors of your homemade cornbread dressing!
This delicious cornbread dressing will surely be a hit at your dinner table. Happy cooking!
Can I Use Store-Bought Cornbread for This Recipe?
Absolutely! Just make sure to crumble it well so it mixes easily with the other ingredients. Store-bought cornbread can save you some time, especially if you’re in a hurry.
Can I Make Cornbread Dressing Ahead of Time?
Yes! You can prepare the entire dressing a day in advance. Just cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven to ensure it heats evenly.
What If I Don’t Have Chicken Broth?
No worries! You can use vegetable broth or even water if you’re in a pinch. For extra flavor, try adding a splash of soy sauce or a bit of garlic powder to the water or broth substitute!
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 gently in the oven or microwave, adding a splash of broth to keep it moist if necessary.
Cornbread Dressing
Cornbread dressing made with fluffy crumbled cornbread, sautéed veggies, and cozy herbs—perfectly moist inside with a golden, crunchy top for your holiday table.
Ingredients
- 8 cups crumbled cornbread (day-old or toasted)
- 1 cup diced yellow onions
- 1 cup diced celery
- 1/2 cup diced green bell pepper (optional)
- 1/2 cup unsalted butter (1 stick)
- 2 to 3 cups chicken broth (adjust for desired moisture)
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish so the dressing doesn’t stick and set it aside.
- If you haven’t already, make your cornbread a day ahead or toast it in the oven until dry and lightly crisp. Crumble the cornbread into a large mixing bowl.
- In a large skillet over medium heat, melt the butter. Add the diced onions, celery, and green bell pepper if using. Sauté for 5–7 minutes, stirring often, until the vegetables are tender and translucent.
- Scrape the sautéed vegetables and all the melted butter into the bowl with the crumbled cornbread. Gently toss to combine.
- Sprinkle the salt, black pepper, dried sage, and dried thyme over the cornbread mixture. Toss again so the seasoning is evenly distributed.
- In a separate bowl, whisk together the beaten eggs and 2 cups of the chicken broth until well combined.
- Pour the egg and broth mixture over the cornbread and vegetable mixture. Gently fold everything together until the cornbread is evenly moistened. If the mixture seems too dry, add more broth a little at a time until it feels moist but not soupy.
- Stir in the chopped fresh parsley, if using, then transfer the mixture to the prepared baking dish and spread it into an even layer.
- Cover the baking dish tightly with foil and bake for 25 minutes so the dressing can heat through and set without browning too quickly.
- Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and lightly crisp while the inside stays moist.
- Take the dressing out of the oven and let it rest for a few minutes. Garnish with extra fresh parsley if you’d like, then serve warm alongside your favorite holiday dishes.
Notes
You can absolutely use store-bought cornbread—just crumble it well so it mixes evenly with the vegetables and seasonings.
To make ahead, assemble the dressing up to a day in advance, cover tightly, and refrigerate. Let it sit at room temperature for about 30 minutes before baking so it heats evenly.
If you don’t have chicken broth, vegetable broth works well, or even water in a pinch. Add a little extra seasoning like garlic powder or a splash of soy sauce to boost the flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth if needed to keep it moist.