Cornbread Dressing
A classic Southern side dish that's a must-have for any holiday table. Moist, savory, and full of flavor from sage, celery, and onions, this dressing is pure comfort food baked to golden perfection.
For 8 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Preparation
- b.Preheat your oven to 375°F (190°C).
- c.Generously grease a 9x13 inch baking dish with butter or non-stick spray.
- 2
Step 2
- a.Sauté Aromatics
- b.Melt the butter in a large skillet or Dutch oven over medium heat.
- c.Add the finely chopped onion and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent but not browned.
- d.Remove the skillet from the heat and set aside to cool for a few minutes.
- 3
Step 3
- a.Combine Dry Ingredients
- b.In a very large mixing bowl, add the crumbled cornbread.
- c.Sprinkle the rubbed sage, salt, black pepper, and optional poultry seasoning over the cornbread.
- d.Add the cooled onion and celery mixture (including the butter from the pan) to the bowl. Gently toss everything together until well combined.
- 4
Step 4
- a.Moisten and Bind
- b.In a separate bowl, whisk the eggs lightly. Pour the eggs and 3 cups of the chicken broth over the cornbread mixture.
- c.Gently fold the ingredients with a large spoon or spatula until everything is evenly moistened. Avoid overmixing to prevent a dense dressing.
- d.Assess the consistency. If it appears too dry, add the remaining 1 cup of broth, a little at a time, until it's very moist but not swimming in liquid.
- 5
Step 5
- a.Bake to Perfection
- b.Transfer the dressing mixture to the prepared baking dish, spreading it into an even layer.
- c.Bake uncovered for 35-40 minutes.
- d.The dressing is done when the top is golden brown and a knife inserted into the center comes out clean and hot.
- 6
Step 6
- a.Rest and Serve
- b.Remove the dressing from the oven and let it rest on a wire rack for at least 10 minutes before serving.
- c.This allows the dressing to set, making it easier to scoop and serve. Serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use day-old cornbread that is slightly dry. It will absorb the broth better without becoming mushy.
- 2The amount of broth needed can vary depending on how dry your cornbread is. Adjust as needed to achieve a moist, spoonable consistency before baking.
- 3Avoid overmixing the dressing. Mix just until the ingredients are combined to keep it light and fluffy.
- 4You can assemble the dressing up to a day ahead. Cover and refrigerate, then bake as directed, possibly adding 5-10 minutes to the baking time.
- 5For a richer flavor and crispier top, dot the surface of the dressing with a few tablespoons of cold butter before baking.
Adapt it for your goals.
Meaty
Brown 1 pound of breakfast sausage, drain the fat, and mix it into the dressing before baking for a heartier dish.
VegetarianVegetarian
Substitute the chicken broth with a high-quality vegetable broth to make this a vegetarian-friendly side dish.
Fruity & NuttyFruity & Nutty
Add 1/2 cup of toasted pecans and 1/2 cup of dried cranberries for a sweet and savory flavor profile with added texture.
SpicySpicy
For a little kick, add one finely diced jalapeño (seeds removed for less heat) to the onion and celery mixture while sautéing.
Why this is on our healthy list.
Provides Energy
The primary ingredient, cornbread, is a good source of complex carbohydrates, which provide sustained energy to fuel your body.
Contains Essential Nutrients
Ingredients like onions and celery provide vitamins and minerals, including Vitamin K and Vitamin C. Eggs contribute high-quality protein and choline, which is important for brain health.
Frequently asked questions
Technically, 'stuffing' is cooked inside the cavity of a bird, while 'dressing' is baked separately in a dish. However, the terms are often used interchangeably, especially in different regions of the U.S. This recipe is for a dressing baked in a pan.