This Southern Cornbread Dressing is a warm, comforting dish made with fluffy cornbread, mixed with tasty vegetables, and spiced just right. It’s perfect for gathering around the table!
I love how the crispy edges and soft center create the best combination. Plus, it’s a fantastic way to use leftover cornbread. Comfort food at its finest—what’s not to love? 😋
Key Ingredients & Substitutions
Cornbread: The star of this dish! Day-old or slightly dried cornbread brings the perfect texture. If you’re short on time, you can use store-bought cornbread mix—just prepare it per instructions before crumbling.
White Bread: Toasted bread cubes add structure. You can swap with whole-grain or even gluten-free bread for dietary needs. Just make sure it’s dry enough to absorb moisture without getting soggy.
Butter: Unsalted butter is my go-to for flavor control. If you want to lighten it up, try using olive oil instead or even a vegan butter substitute for a plant-based option.
Broth: Chicken broth gives great taste, but vegetable broth works well if you’re keeping it vegetarian or vegan. Adjust the salt accordingly, as broth can be salty!
Herbs: Dried herbs provide the dressing’s flavor. If you have fresh herbs, feel free to use them—in general, double the amount for a fresh burst!
How Do You Get the Right Texture for Cornbread Dressing?
The texture of your dressing is super important. You want it moist but not soggy. Here’s how to achieve that perfect balance:
- Start with crumbled cornbread and toasted white bread. This combo ensures both softness and a crispy edge.
- Add the broth gradually. Mix gently and stop when it feels moist. If you see pooling liquid, you’ve added too much!
- After mixing, transfer to a buttered dish and gently press down to compact slightly, ensuring even baking.
Cooking time is also key. Keep an eye on it in the oven; golden brown means it’s done and ready to be enjoyed!
The Southern Cornbread Dressing
Ingredients You’ll Need:
For the Base:
- 8 cups crumbled cornbread (preferably day-old or slightly dried)
- 2 cups white bread cubes, toasted or dried
For the Sauté:
- 1 cup (2 sticks) unsalted butter
- 2 cups diced yellow onion
- 1 ½ cups diced celery
- 4 cloves garlic, minced
For Seasoning:
- 3 cups chicken broth (adjust as needed)
- 2 teaspoons salt (to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
For Binding:
- 2 large eggs, beaten
For Garnish:
- Fresh parsley or rosemary sprigs for garnish (optional)
Time Needed:
This Southern Cornbread Dressing takes about 15 minutes of preparation time and 40-50 minutes of baking time. So, in less than 1.5 hours, you’ll have a delicious side dish ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Take a large casserole dish and butter it well to prevent sticking. This will help achieve a nice golden crust.
2. Mix the Bread Base:
In a large mixing bowl, combine your crumbled cornbread and the toasted white bread cubes. This bread mixture is the foundation of your dressing.
3. Sauté the Vegetables:
In a large skillet over medium heat, melt the butter. Add in the diced onions and celery, cooking them until they become translucent and tender, which usually takes about 8-10 minutes.
4. Add Garlic and Herbs:
Next, stir in the minced garlic, sage, thyme, rosemary, salt, and pepper. Let the mixture cook for an additional 1-2 minutes, until the garlic is fragrant. Remove the skillet from the heat.
5. Combine Ingredients:
Pour the sautéed vegetable mix over the bread cubes and cornbread in the bowl. Toss everything gently to combine, ensuring the bread is coated in the flavorful butter and veggies.
6. Bind the Mixture:
Gradually add the beaten eggs and chicken broth to the bowl, mixing gently until the dressing is moist but not soggy. Adjust the broth as needed, depending on how dry your bread is.
7. Transfer to Baking Dish:
Carefully transfer the mixture into your prepared casserole dish. Press it down lightly to spread and even it out.
8. Bake to Perfection:
Bake the dressing uncovered in the preheated oven for 40-50 minutes, or until the top is golden brown and crispy. This creates that lovely crunchy contrast with the soft inside!
9. Cool and Serve:
Once done, let the dressing sit for 5-10 minutes before serving. If you’d like, garnish it with fresh parsley or rosemary for an extra touch.
Enjoy this classic Southern comfort dish alongside your favorite holiday mains or as a delightful addition to any meal!
Can I Use Leftover Cornbread for This Recipe?
Absolutely! Leftover cornbread works perfectly for this dressing. Just make sure it’s slightly dried out to prevent the dressing from becoming mushy.
Can I Make This Dressing Vegan?
Yes! To make this dressing vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg) and use vegetable broth instead of chicken broth. You can also replace the butter with a plant-based alternative!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a baking dish and cover with foil, warming in a preheated oven at 350°F (175°C) until heated through.
Can I Prepare This Dressing Ahead of Time?
Yes! You can prepare the dressing a day in advance by mixing all the ingredients and storing it in the casserole dish, covered in the fridge. Just bake it right before serving, adding a few extra minutes of baking time if it’s going in cold from the fridge.
