Southern Cornbread Dressing Recipe
A comforting Southern cornmeal and bread dressing loaded with sautéed aromatics, warming spices, and rich stock, baked until the top is golden and crackling.
Ingredients
Bread Mix
- 4 cups day-old cornbread crumbled
- 8 cups sandwich bread cubed into ½-inch pieces
Vegetables & Binder
- 8 tablespoons unsalted butter
- 1 cup yellow onion finely chopped
- 1 cup celery finely chopped
- 2 cloves garlic minced
- 2 large eggs beaten
- 1 teaspoon fresh thyme chopped
- 0.5 teaspoon poultry seasoning
- 1 teaspoon fresh sage chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups chicken stock warm
Instructions
Bread Mix
- Combine the crumbled cornbread and cubed sandwich bread in a large bowl.4 cups day-old cornbread, 8 cups sandwich bread
Cook Aromatics
- Melt the butter in a skillet over medium heat. Add onion and celery and cook until softened, about 5 to 7 minutes, then stir in garlic and cook for 1 more minute.8 tablespoons unsalted butter, 1 cup yellow onion, 1 cup celery
Assemble & Bake
- Add the sautéed vegetables, beaten eggs, thyme, poultry seasoning, sage, salt, and pepper to the bread mixture and toss gently. Pour in the warm chicken stock and mix until evenly moistened.2 cloves garlic, 2 large eggs, 1 teaspoon fresh thyme, 0.5 teaspoon poultry seasoning, 1 teaspoon fresh sage, 1 teaspoon salt, 0.5 teaspoon black pepper
- Transfer to a buttered baking dish and bake at 350°F for 40 to 45 minutes until golden and bubbling. Let rest for 10 minutes before serving.
Notes
For extra crunch, let the bread mixture sit uncovered in the fridge for up to an hour before baking.
Rotate the dish halfway through baking to encourage even browning.
To make ahead, assemble and refrigerate the unbaked dressing up to 24 hours before baking.
Nutrition
Serving: 200gCalories: 300kcalCarbohydrates: 30g
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