Description
This traditional Southern cornbread dressing combines homemade cornbread with aromatic vegetables and herbs for a comforting side dish that’s perfect for any special occasion.
Ingredients
- 1 batch homemade cornbread (or 9-inch store-bought)
- 6 slices day-old white bread, cubed
- 8 tablespoons butter, divided
- 1 large yellow onion, finely diced
- 1 cup fresh celery, finely chopped
- 3 cups chicken broth
- 4 large eggs
- 2 teaspoons fresh sage, minced
- 3 tablespoons fresh parsley, chopped (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
Instructions
- Crumble cornbread into chunks and combine with bread cubes in large bowl.
- Preheat oven to 375°F. Spray 9×13-inch baking dish with cooking spray.
- Sauté onion and celery in 3 tablespoons butter for 8-10 minutes until soft. Season with salt and pepper.
- Add vegetables to cornbread mixture.
- Melt remaining butter and whisk with broth, eggs, sage, 2 tablespoons parsley, salt, and pepper.
- Pour liquid over cornbread mixture and fold together until moistened.
- Transfer to prepared baking dish and spread evenly.
- Bake 40-45 minutes until golden brown and set.
- Garnish with remaining parsley and let rest 5 minutes before serving.
Notes
- Use day-old bread for best texture
- Don’t overmix to maintain some chunky texture
- Cover with foil if top browns too quickly
- Can be assembled 6 hours ahead and refrigerated
- Prep Time: 25 minutes
- Cook Time: 40 minutes