Old-Fashioned Cornbread Dressing

5 from 1 vote

Old-Fashioned Cornbread Dressing

Sweet cornbread and savory herbs come together with buttery veggies and broth to make this easy, no-stress old-fashioned cornbread dressing that everyone will ask for again.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 468kcal

Author: Jessica Burgess

Ingredients

¼ cup salted butter
1 small sweet onion diced
2 stalks celery diced
4 cups crumbled cornbread 1 sheet of Jiffy corn bread mix makes 3 cups, or use about 12 of my homemade cornbread muffins
2 ½ cups chicken broth
1 Tablespoon minced roasted garlic
1 large egg lightly beaten
1 Tablespoon rubbed sage
½ Tablespoon fresh parsley finely chopped
1 teaspoon salt
½ teaspoon black pepper

Instructions

Prepare your dish. Preheat the oven to 350°F and spray a 9x13-inch casserole dish with cooking spray before setting it aside.
Melt the butter. In a large skillet over medium heat, melt the butter.
Sauté your veggies. Add the chopped onion and celery and gently sauté for about 5 minutes until the celery is soft and the onions are translucent, and turn the heat off.
Add more flavor. In a large bowl, add the sauteed vegetables and the crumbled cornbread along with the chicken broth, minced roasted garlic, beaten egg, rubbed sage, parsley, salt, and pepper.
Bake and serve. Transfer the mixture to the casserole dish and bake for 30 minutes, uncovered, until the edges are a light golden brown. Serve warm.

Video

Notes

Make it ahead: Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Bake when ready to serve.

If using my homemade cornbread recipe, I like to make it the day ahead, and let it sit out overnight so it's drier, and so it can soak up the cornbread dressing mixture.

Serving a crowd? Easily double this recipe, using all 24 of these homemade cornbread muffins.

Nutrition