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Cornbread Dressing

Cornbread Dressing
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Cornbread Dressing is a classic Southern comfort food featuring moist, crumbled cornbread mixed with savory herbs, onions, celery, and optional sausage, all baked to golden perfection. This hearty, flavorful side dish is perfect for holidays like Thanksgiving or any cozy meal, offering rich taste, easy customization, and make-ahead convenience.

Ingredients

Scale

Cornbread Base

  • 4 cups crumbled cornbread (preferably day-old)

Aromatics and Vegetables

  • 1 cup chopped onion
  • 1 cup chopped celery

Liquids and Binding

  • 2 cups chicken broth (or vegetable broth for vegetarian)
  • 4 tablespoons butter
  • 2 large eggs

Herbs and Spices

  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste

Optional Additions

  • 1 cup cooked sausage, crumbled (optional)
  • Diced jalapeños or cayenne pepper for spice (optional)
  • Toasted pecans or walnuts (optional)
  • Shredded sharp cheddar or Parmesan cheese (optional)

Instructions

  1. Prepare the Cornbread: Bake fresh cornbread or use leftover cornbread, then crumble it into a large mixing bowl once cooled. It should be slightly dry but tender enough to absorb broth without becoming mushy.
  2. Sauté Aromatics and Optional Meat: In a skillet, melt butter over medium heat. Cook chopped onions and celery until translucent and fragrant. If using sausage, brown it fully in the skillet. Combine all sautéed ingredients with the crumbled cornbread.
  3. Mix and Season: Add eggs, sage, thyme, salt, and pepper to the cornbread mixture. Gradually pour in chicken broth while stirring gently until the mixture is moist but still holds firm.
  4. Bake the Dressing: Transfer the mixture into a well-buttered casserole dish. Bake in a preheated oven at 350°F (175°C) for about 45 minutes, or until the top is golden and the inside is cooked through but still moist.

Notes

  • Use day-old cornbread for the best texture and liquid absorption.
  • Stir gently to avoid compacting the dressing and keep it light.
  • Add broth slowly to ensure the dressing is moist but not soggy.
  • Butter the baking dish thoroughly to prevent sticking and promote a crispy crust.
  • Let the dressing rest for 10 minutes after baking to set properly.
  • Can be made a day ahead and refrigerated before baking.
  • For egg-free version, substitute eggs with a flax or chia seed mixture.
  • Use gluten-free cornbread and ingredients to keep it gluten-free.

Nutrition

Keywords: cornbread dressing, southern comfort food, gluten free side dish, holiday side, thanksgiving recipe, savory dressing

Find it online: https://marygourmet.com/cornbread-dressing/