Classic Cornbread Dressing
Make a flavorful cornbread dressing for your holiday meal using this reliable recipe.
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 65 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups crumbled cornbread (day-old is best)
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 2 cups chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Crumble the cornbread into a large bowl.
- In a skillet over medium heat, sauté the celery and onion in 2 tablespoons of the melted butter until soft, about 5 to 7 minutes.
- Add the sautéed vegetables to the bowl with the cornbread.
- In a separate bowl, whisk together the remaining melted butter, eggs, chicken broth, sage, thyme, salt, and pepper.
- Pour the liquid mixture over the cornbread and vegetable mixture. Gently toss everything together until the cornbread is evenly moistened. Do not overmix.
- Transfer the dressing mixture to the prepared baking dish.
- Bake for 35 to 45 minutes, or until the top is golden brown and the center is set.
- Let the dressing rest for 10 minutes before serving.
Notes
- For a richer flavor, use homemade cornbread instead of store-bought mix.
- If you prefer a crispier top, bake uncovered.
- You can prepare the mixture the day before and refrigerate it; add 10 minutes to the baking time if baking straight from the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
- Cholesterol: 80