Cornbread Dressing is a classic comfort dish that brings together the crumbly texture of cornbread with the savory flavors of herbs, celery, onions, and sometimes a touch of sausage or chicken broth. It’s the kind of side dish that feels warm and welcoming, perfect for family gatherings or holiday meals.
I love making cornbread dressing because it’s so easy to personalize—sometimes I like to add extra sage or a bit of crispy bacon bits for an added crunch. Something about stirring together the soft cornbread, sautéed veggies, and rich broth just makes the whole kitchen smell like home. It’s one of those recipes that always brings a smile when it’s served.
My favorite way to enjoy cornbread dressing is fresh and warm right out of the oven alongside turkey or roasted chicken. It also tastes great the next day, and leftovers are great for breakfast or a quick lunch. Honestly, making this dish always feels like a little celebration, no matter what day it is.
Key Ingredients & Substitutions
Cornbread: Using day-old cornbread helps it hold its shape and soak up flavors without turning mushy. You can use homemade or store-bought cornbread—just make sure it’s not too fresh.
White Bread: This adds texture and fluffiness. If you need gluten-free, try gluten-free bread or breadcrumbs as a substitute.
Butter: Butter gives richness and helps sauté the veggies. For a dairy-free option, olive oil or vegan butter works well.
Chicken Broth: Low-sodium broth is best so you can control the salt level. If vegetarian, use vegetable broth in place of chicken broth.
Herbs (Poultry Seasoning, Sage, Thyme): These bring the classic festival flavor. If you don’t have poultry seasoning, a mix of sage, thyme, rosemary, and a pinch of nutmeg works great.
How Do I Keep Cornbread Dressing Moist but Not Soggy?
Getting the right moisture is key for perfect cornbread dressing. Too dry and it’s crumbly; too wet and it gets mushy. Here’s how to get it just right:
- Use somewhat dry cornbread and bread to absorb moisture well.
- Start with 3 cups of broth mixed with beaten eggs; gently fold into the bread mixture.
- Check the texture: the mixture should be moist but hold together when squeezed.
- Add more broth, a little at a time, if it feels dry. Avoid pouring too much broth all at once.
- Bake uncovered so the top crisps up while the inside stays tender.
With these steps, your dressing will be soft inside with a nice golden crust on top every time.
Equipment You’ll Need
- Large mixing bowl – I use it to combine all the bread and ingredients easily.
- Skillet or frying pan – perfect for sautéing the onions and celery until tender.
- Whisk or fork – for beating the eggs and mixing the broth quickly.
- Baking dish or casserole dish – to hold the dressing while it bakes in the oven.
- Basting brush or spoon – to spread butter on top if you like a golden crust.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon bits for a meaty twist that adds extra flavor.
- Stir in chopped herbs like parsley or rosemary for a fresh, vibrant taste.
- Mix in sautéed mushrooms or cooked diced apples for a touch of sweetness or earthiness.
- Use cream of mushroom or chicken soup to make it richer and more moist.
Cornbread Dressing
Ingredients You’ll Need:
Main Ingredients:
- 8 cups crumbled cornbread (preferably day-old)
- 2 cups cubed white bread or breadcrumbs
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup unsalted butter
- 2 teaspoons poultry seasoning or dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 3 to 4 cups chicken broth (or vegetable broth)
- 2 large eggs, beaten
- Fresh thyme sprigs (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 40-45 minutes to bake. So plan for roughly an hour from start to finish, including prep and cooking. It’s simple and hands-off once it’s in the oven!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Start by preheating your oven to 350°F (175°C). Butter a large baking dish or casserole dish to keep the dressing from sticking and to add some nice flavor.
2. Mix the Bread Base:
Put the crumbled cornbread and the cubed white bread into a very large mixing bowl. This is the base of your dressing.
3. Sauté the Vegetables and Seasonings:
In a large skillet, melt the butter over medium heat. Add the chopped onions and celery and cook, stirring occasionally, until they soften (about 5 to 7 minutes). Sprinkle in the poultry seasoning (or sage), dried thyme, salt, and black pepper, and cook for another minute so the flavors bloom.
4. Combine Bread and Veggies:
Pour the sautéed vegetable mixture over the bread in the bowl. Mix everything gently but thoroughly, so the bread absorbs the flavors.
5. Add Eggs and Broth:
In a small bowl, whisk the beaten eggs with 3 cups of broth. Pour this over the bread mixture and stir gently to moisten everything. If it looks too dry, add more broth, a little at a time—you want the mixture moist but not soggy.
6. Bake Your Dressing:
Transfer the whole mixture to your prepared baking dish. Spread it evenly, then place it in the oven. Bake for about 40 to 45 minutes, or until the top is golden brown and the dressing is heated through.
7. Serve and Enjoy:
Take the dressing out of the oven and let it cool for a few minutes. If you like, add a fresh thyme sprig on top for a lovely touch before serving. It goes beautifully with turkey, chicken, or any comforting meal.
Can I Use Fresh Cornbread for This Dressing?
Fresh cornbread tends to be too moist and can make the dressing soggy. It’s best to use day-old or slightly dried cornbread so it holds up well and absorbs the broth perfectly.
Can I Make Cornbread Dressing Ahead of Time?
Absolutely! You can prepare the mixture a day in advance, cover it tightly, and refrigerate. When ready, bake it as directed, adding a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of broth if it feels dry.
Can I Make This Recipe Vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth and skip any meat add-ins. The herbs and veggies give plenty of flavor even without meat.