Go Back

Southern Style Cornbread Dressing

A comforting and nostalgic dish made with crumbled cornbread and sautéed vegetables, perfect for family gatherings and holiday feasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: Southern
Calories: 2500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cornbread, crumbled You can use homemade or store-bought cornbread.
  • 2 cups chicken broth Substitute with vegetable broth for a vegetarian option.
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1/2 cup butter You can use olive oil for a lighter version.
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 2 eggs, beaten

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter or non-stick spray.
  2. Melt the butter in a medium skillet over medium heat. Add the chopped onion and celery, and sauté until soft and translucent, about 5-7 minutes.
  3. In a large mixing bowl, combine the crumbled cornbread, sautéed onion and celery, sage, thyme, salt, and pepper. Mix well.
  4. Gradually pour in the chicken broth while stirring, ensuring the cornbread mixture is moistened but not soggy.
  5. Gently stir in the beaten eggs until well combined.
  6. Pour the mixture into the greased baking dish and spread evenly.
  7. Bake for approximately 30-40 minutes or until the top is golden brown and firm to the touch.

Notes

Store leftover dressing in the fridge for 3-5 days or freeze it in an airtight container for 2-3 months. Reheat on low heat on the stovetop or in the microwave.