Southern Cornbread Dressing
Southern cornbread dressing is full of sweet, crumbled cornbread, savory herbs and onions and is baked until golden brown with a crunchy crust. This delicious side dish is the perfect addition to a holiday spread!
Yield: 8 -10 servings
Ingredients
- 8 cups cornbread, crumbled (see notes)
- 6 tablespoons unsalted butter
- 1 large onion, chopped
- 2 stalks celery, finely chopped
- ½ cup chopped fresh parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ to 1 cup low-sodium chicken broth (extra to drizzle if needed)
- 2 tablespoons unsalted butter, cut into cubes
Instructions
- Preheat the oven to 400 degrees F (if baking right away).
- Heat a large skillet over medium heat and add the 6 tablespoons of butter. Once melted, add the onion and celery and sauté over medium heat until tender and translucent, about 7-8 minutes. Set aside and let cool slightly.
- Add the crumbled cornbread to a very large bowl. Add the onion mixture, chopped fresh herbs, salt and pepper and mix to combine. Add ½ cup of the broth to start, adding up to a full cup if needed to ensure the dressing is lightly moist throughout. (I usually use a full cup here.) If you are making this ahead, use just ½ cup and wait to add more before baking.
- Add the cornbread mixture to a well-greased 9x13 baking dish (or 3 quart casserole dish). Dot the top of the casserole with the cubed butter pieces. Drizzle with extra broth if needed (skip this if making ahead). If making ahead, cover tightly with plastic wrap and refrigerate for up to a day.
- Bake the dressing at 400 for 35-40 minutes, until golden brown and set. Let rest for 5-10 minutes before slicing so the dressing sets up. Serve hot and enjoy!
Notes
Cornbread: Please note this already needs to be baked and ready to use.
Make ahead tips: See details in the post above if you want to make this up to a day in advance and then bake.
Leftovers: Once cooled, leftovers can be stored in the refrigerator in a covered container for up to 4-5 days. Or freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 575kcal | Carbohydrates: 81g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 97mg | Sodium: 1366mg | Sugar: 1g
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