Description
This classic Cornbread Dressing recipe blends homemade cornbread with savory herbs, sautéed vegetables, and chicken broth to create a flavorful side dish perfect for holiday meals or family dinners. The combination of tender cornbread, rustic stuffing cubes, and aromatic seasonings baked to golden perfection delivers a comforting and traditional taste.
Ingredients
Scale
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- â…” cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ½ cup unsalted butter (softened, 1 stick)
Dressing
- 12 ounce bag dry stuffing cubes
- ½ cup unsalted butter
- 1 cup onion (chopped)
- 1 cup chopped celery (3-4 stalks)
- 2 large eggs
- 2 ½ – 3 cups chicken broth
- 1 tablespoon dried parsley
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Make the Cornbread: Preheat your oven to 400°F (200°C). In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, ⅔ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt. In a separate bowl, whisk together 1 cup milk, 2 large eggs, and ½ cup softened unsalted butter. Stir wet ingredients into dry ingredients until just combined. Pour the batter into a greased 9-inch square baking pan, and bake for about 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Let the cornbread cool completely.
- Prepare the Vegetables and Mix Dressing: In a large skillet, melt ½ cup unsalted butter over medium heat. Add 1 cup chopped onion and 1 cup chopped celery; sauté until tender and translucent, about 5-7 minutes. In a large mixing bowl, crumble the cooled cornbread and mix in the 12-ounce bag of dry stuffing cubes. Add the sautéed vegetables, 2 large eggs, 1 tablespoon dried parsley, 2 teaspoons dried sage, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon pepper. Gradually add 2 ½ to 3 cups chicken broth, stirring gently to moisten the mixture evenly without becoming too wet.
- Bake the Dressing: Preheat the oven to 350°F (175°C). Transfer the dressing mixture to a greased 9×13 inch casserole dish, spreading it evenly. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and crispy. Let it rest slightly before serving.
Notes
- Use homemade cornbread for the best texture and flavor in this dressing.
- Adjust the amount of chicken broth to achieve your preferred moistness in the dressing.
- Fresh herbs can be substituted for dried herbs; use about three times the amount if using fresh.
- This dressing freezes well; wrap tightly and freeze for up to 3 months.
- For a vegetarian version, substitute vegetable broth for the chicken broth.
