Description
Moist and flavorful classic dressing, made from scratch with golden cornbread and simple seasonings.
Ingredients
1 (9×9-inch) pan cornbread, cooled and crumbled
3 cups day-old bread cubes
1 cup chopped onion
1 cup chopped celery
1/2 cup unsalted butter or olive oil
2 cups low-sodium vegetable broth
2 large eggs, lightly beaten
2 tbsp fresh parsley, chopped
1 tbsp fresh sage, chopped (or 1 tsp dried)
1 tsp dried thyme
3/4 tsp kosher salt
1/2 tsp black pepper
Instructions
1. Prepare and crumble cooled cornbread; preheat oven to 180°C (350°F).
2. Toast bread cubes in oven for 10–12 minutes until dry and golden.
3. Sauté onion and celery in melted butter until soft, then stir in herbs, salt, and pepper.
4. Gently combine cornbread, bread cubes, and sautéed veggies in a large bowl.
5. Add eggs and broth, mixing until moist but not soggy.
6. Transfer mixture to a greased baking dish and smooth evenly.
7. Cover with foil and bake 30 minutes, then uncover and bake another 15–20 minutes until lightly crisp on top.
8. Let cool slightly, garnish with parsley, and serve.
Notes
Use your favorite cornbread (best if day-old).
Add more broth a little at a time if mixture seems dry.
Make ahead: assemble and refrigerate unbaked, then bake fresh before serving.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 260
- Sugar: 7g
- Sodium: 470mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 59mg