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. It's so tasty and rich thanks to the hint of heavy cream, broth and sage.
Servings 9 people
- ¼ cup unsalted butter
- 1 cup celery sliced
- 1 cup diced onions
- 1 tbsp garlic finely minced
- 1 ½ 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
- 2 large eggs
- ¼ cup heavy cream
- salt and pepper for taste
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.
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.
Chicken broth - You need to use either homemade chicken broth or store bought. I like to use Better Than Bouillon Chicken base. Chicken broth not only add flavor to your dressing but it also provides moisture. Too little broth and the cornbread dressing will turn out dry. Too much and it will be soggy. Some people prefer their dressing a bit on the dryer side and others like theirs more moist. So do as you please. *See note in the recipe card below.
How to Make Cornbread Dressing in Advance
If you want to make your cornbread dressing ahead of time stop at the point where you pour the batter into a casserole dish.
Instead of baking, cover the top with cling wrap, and put it in the freezer.
We recommend only leaving it there for up to three days.
When it's time to cook, just pull it out let it thaw completely. Preheat oven to 350 degrees F. Remove the cling wrap, replace with aluminum foil. Bake in until it's golden brown and cooked through. *See below on how to achieve crisp topping.
It will take longer due to it being frozen, but you'll still get a yummy, golden, cornbread dressing that knocks the socks off that boxed stuff.
How to Reheat Cornbread Dressing
Make and bake the cornbread dressing the day before. Wrap tightly and refrigerate.
Remove the corn bread dressing from the fridge. Place it on the counter to let it come to room temperature (about 40-60 minutes) You'll want to do this so the cornbread dressing can bake evenly.
Preheat oven to 350 F. Remove any plastic wrap from the baking dish and replace it with aluminum foil. Bake for about 30-40 minutes or until heated through.
*To achieve crisp top, If the dressing seems dry you can add a bit of chicken broth on top before baking. During the last ten mins of baking remove the foil. Then bake at 350°F covered, for 30-40 minutes or until heated through.