Cornbread Dressing is a classic comfort food that brings warm, homey flavors to any meal. It’s filled with crumbled cornbread, savory herbs, and often a bit of celery and onion for that perfect mix of soft and slightly crunchy textures. This dish feels like a hug on a plate—simple, satisfying, and full of tradition.
I love making cornbread dressing when I want something that reminds me of family gatherings and holiday dinners. One of my favorite things is how the cornbread soaks up the broth, making every bite moist and flavorful without being mushy. If you’re like me, you might even find yourself sneaking spoonfuls straight from the casserole dish before it hits the table!
Serving cornbread dressing alongside roast chicken or turkey is a no-brainer in my book. It also pairs wonderfully with a fresh salad or roasted veggies for a complete meal. I like to make extra because it tastes even better the next day, perfect for leftover lunches or snacks. Trust me, once you’ve tried this, it’ll become one of your go-to side dishes too.
Key Ingredients & Substitutions
Cornbread: Using day-old cornbread is key because it soaks up the broth without getting mushy. If you can’t find cornbread, try using a mild, crumbly bread or store-bought cornbread crumbs.
Bread Cubes: Adding white or country-style bread gives a nice texture contrast. You can skip this if you want a pure cornbread flavor or use gluten-free bread for allergies.
Onion & Celery: These veggies add crunch and flavor. Yellow onion and celery work best, but leeks or green onions can be used if you want a milder taste.
Butter: Butter adds richness and helps soften the veggies. You can substitute with olive oil or a plant-based butter for dairy-free options.
Herbs & Seasoning: Poultry seasoning or sage is traditional; I like poultry seasoning for its blend of herbs. Thyme adds fresh, earthy notes. Feel free to experiment with rosemary or marjoram.
Chicken Broth & Eggs: Broth moistens the dressing; homemade or store-bought both work. For a vegetarian option, use vegetable broth. Eggs bind the dressing and give structure.
How Do You Get Cornbread Dressing Moist and Crispy at the Same Time?
The secret is balancing moisture and texture in the mixing and baking steps:
- Use slightly dried cornbread—it soaks up liquid without falling apart.
- Add liquid (broth and eggs) bit by bit to avoid making the bread soggy.
- Gently fold to combine; don’t mash the bread crumbs to keep some texture.
- Cover with foil for the first part of baking to lock in moisture.
- Remove foil at the end to brown the top and add a crispy crust.
- Let the dish rest a few minutes after baking; this helps it set and keeps it from being too wet.
These steps help achieve a dressing that’s moist inside but has a delightful golden crust on top.
Equipment You’ll Need
- 9×13-inch casserole dish – Perfect for baking the dressing evenly and serving easily.
- Large skillet – To sauté the onions and celery; I like a skillet with a good non-stick surface.
- Mixing bowls – For combining all ingredients smoothly.
- Whisk or spoon – To mix the broth and eggs and fold everything together.
- Measuring cups and spoons – For accuracy with liquids and seasonings.
- Foil – To cover during baking and keep moisture locked in.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon – For a meaty, hearty flavor that’s great for breakfast or brunch.
- Mix in chopped herbs like thyme, rosemary, or parsley – To boost freshness and aroma.
- Stir in sautéed mushrooms or bell peppers – For added texture and color.
- Replace chicken broth with vegetable broth or mushroom broth – For a vegetarian or earthier taste.
Cornbread Dressing
Ingredients You’ll Need:
Main Ingredients:
- 8 cups crumbled cornbread (preferably a day or two old)
- 2 cups bread cubes (white or country-style bread), optional for texture contrast
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1/2 cup (1 stick) unsalted butter
- 2-3 teaspoons poultry seasoning or sage
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 to 2 ½ cups chicken broth (adjust for moisture)
- 2 large eggs, beaten
- Fresh parsley or thyme (optional, for garnish)
Time Needed:
This recipe takes about 15 minutes to prepare, then 40-45 minutes to bake. Overall, you’ll need around 1 hour from start to finish, including resting time after baking.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish to prevent sticking.
2. Sauté Onions and Celery:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook, stirring often, until softened and translucent—about 5 to 7 minutes. Be careful to avoid browning.
3. Mix the Bread Base:
In a large mixing bowl, combine the crumbled cornbread and bread cubes. Add the sautéed onions and celery.
4. Season and Combine:
Sprinkle in the poultry seasoning (or sage), dried thyme, salt, and black pepper. Gently toss to spread the herbs and veggies evenly throughout the bread mixture.
5. Add Broth and Eggs:
In a smaller bowl, whisk together the chicken broth and the beaten eggs. Pour this liquid gradually over the bread mixture, folding gently to moisten but not soak. The mixture should be moist but not mushy—add broth slowly to get the right texture.
6. Bake the Dressing:
Transfer the mixture evenly into your prepared casserole dish. Cover it with foil and bake for 25 minutes.
7. Brown the Top:
Take off the foil and bake uncovered for another 15-20 minutes until the top is golden and slightly crispy.
8. Rest and Serve:
Let the dressing rest for 5-10 minutes before serving. Garnish with fresh parsley or thyme if you like. Enjoy this classic side dish warm with your favorite main course!
Can I Use Frozen Cornbread for This Dressing?
Yes! Just make sure to fully thaw the cornbread and crumble it before using. Day-old cornbread works best because it’s drier and soaks up the broth without getting soggy.
How Do I Make This Dressing Vegetarian?
Simply swap the chicken broth for vegetable broth and skip any meat add-ins. The eggs help bind the dressing, but you can use a flax egg or egg replacer if needed.
Can I Prepare Cornbread Dressing Ahead of Time?
Absolutely! Prepare the mixture up to step 7, then cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the baking time since it will be cold going into the oven.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave to keep the texture moist and tender.