Cornbread Dressing Recipe
This cornbread dressing is so easy to make! You can use my homemade cornbread, your own recipe, jiffy cornbread mix or for a quick option, use store bought corn muffins.
Servings 9 people
Ingredients
- 1/4 cup unsalted butter
- 1 cup celery sliced
- 1 cup diced onions
- 1 tbsp garlic finely minced
Seasoning
- 1 1/2 tbsp fresh chopped sage
- 1 tsp onion powder
- 1 tsp dried thyme
Cornbread dressing mixture
- 2 cups chicken broth I used Better Than Bouillon Chicken Base
- 7 cups cubed cornbread use day old cornbread *see notes below*
- 2 large eggs
- 1/4 cup heavy cream
- salt and pepper for taste
- 1/2 tsp poultry seasoning
Instructions
- In a skillet over medium heat melt the butter. Add the onions and celery. Saute until softened about 3-5 minutes. Add the garlic. Cook until fragrant, about 30 seconds.
- Pour cubed cornbread into a large bowl. Crumble cornbread (I like to leave some bigger chunks for texture). In the video you can see how I chopped them up with the wooden spoon.
- In a smaller bowl, add the eggs. Whisk until combined then add all of the seasonings.
- Pour heavy cream into the bowl with the cornbread. Mix to combine. Slowly add in some broth and stir until you reach your desired texture.
- Pour the cornbread mixture into a 3 qt baking dish. Bake until golden brown about 30-35 minutes.
Video
Notes
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- For a dryer cornbread use less broth. For a more moisture, add a bit more if needed. I used 2 full cups of broth. Just remember less is more. You can always add more broth if needed but you can't take it away.
Prepare the Cornbread
Bake your cornbread a day or two before assembling the dressing.Let it cool completely, then crumble it into pieces. Store the crumbles in an airtight container or zip-top bag at room temperature for up to 2 days.
Cook Other Ingredients
Prepare any additional ingredients like sautéed onions, celery, and herbs (e.g., sage, thyme, parsley) ahead of time.Cook any meats (if using), such as sausage, and store them in the fridge.
Assemble the Dressing
Combine the crumbled cornbread with cooked ingredients, seasonings, and broth as you would normally.Place the mixture into a greased baking dish but (do not bake yet). Cover it tightly with plastic wrap or foil.