Description
A rich and comforting Southern cornbread dressing that brings warmth, flavor, and a touch of nostalgia to every meal. Perfect for holidays, Sunday dinners, or whenever you crave a taste of Southern tradition. Moist, savory, and aromatic, this dressing is sure to be the star of the table and a family favorite for years to come.
Ingredients
Scale
- 4 cups crumbled cornbread (preferably day-old)
- 2 cups cubed white bread or rolls
- 1 large onion, finely chopped
- 2–3 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1/2 cup unsalted butter
- 2–2.5 cups chicken or vegetable broth
- 1 tsp fresh sage, chopped
- 1 tsp fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Optional: sautéed mushrooms, roasted nuts, or cranberries for added flavor
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Crumble cornbread and bread into a large mixing bowl.
- Melt butter in a skillet over medium heat, sauté onions, celery, and garlic until soft and fragrant.
- Add sautéed vegetables and herbs to the bread mixture, season with salt and pepper.
- Gradually pour in broth, mixing gently until bread is moistened.
- Transfer mixture to prepared baking dish, dot with extra butter. Cover with foil and bake 30 minutes.
- Remove foil and bake 15–20 more minutes until top is golden brown.
- Let rest 5–10 minutes before serving.
Notes
- Day-old bread absorbs moisture better for ideal texture.
- Adjust herbs to taste; fresh herbs provide brighter flavor.
- Optional add-ins like nuts or mushrooms can elevate the dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 8–10
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg