This cornbread dressing is a cozy mix of crumbled cornbread, savory broth, and tasty herbs. It’s perfect for adding warmth to any meal, especially during the holidays!
Making this dish is like a hug for your taste buds! I love how the crunchy bits soak up all the flavors, making every bite special. Give it a try, and your family will be asking for seconds! 😊
Key Ingredients & Substitutions
Cornbread: Use day-old cornbread for the best texture. If you need a quick fix, you can make fresh cornbread, but let it cool and dry for a bit before crumbling. I personally like using a mildly sweet cornbread for added flavor.
Onion and Celery: This duo adds a great base flavor. If you’re out of celery, you could use diced bell peppers. For those sensitive to onions, green onions or shallots can be a milder alternative.
Pecans or Walnuts: These nuts add a crunchy texture. If you’re allergic or prefer no nuts, just skip them! Sunflower seeds could be a nice substitute, adding a different crunch.
Raisins or Dried Cranberries: These are optional but recommended for a hint of sweetness. If you prefer, you could use diced apples or skip this entirely if you’re not a fan of sweet in savory dishes.
Poultry Seasoning: It’s a classic but if you don’t have it, you could mix your own with sage, thyme, and rosemary. I often add a pinch of garlic powder too for extra flavor!
How Do You Keep Cornbread Dressing Moist Without Making It Soggy?
Achieving the right moisture level is key for cornbread dressing. You want it moist but crumbly and not mushy. Here’s how to do it:
- Use enough broth, but add it gradually. This helps control the moisture level.
- Mix gently after adding the broth and eggs, ensuring the mixture is evenly moistened without chopping the cornbread too finely.
- Let the dressing rest for a few minutes after baking, which helps to set the texture before serving.
With these tips, your dressing will turn out just right, perfect for any holiday gathering or family meal!
Cornbread Dressing
Ingredients You’ll Need:
- 8 cups crumbled cornbread (preferably a day or two old)
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins or dried cranberries (optional, adds slight sweetness)
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup (1 stick) unsalted butter
- 2 to 2 1/2 cups chicken broth (or vegetable broth)
- 2 large eggs, beaten
How Much Time Will You Need?
This cornbread dressing takes about 15 minutes to prepare, and then you’ll bake it for about 40-45 minutes. Allow a few minutes for it to cool before serving. You’ll end up with a warm, delicious side dish perfect for any gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, butter a large baking dish (around 9×13 inches in size). This will help prevent sticking and adds extra flavor!
2. Prepare the Cornbread:
If your cornbread isn’t already a day or two old, go ahead and bake a fresh batch and let it cool slightly. Once it’s ready, crumble the cornbread into medium-sized pieces and put them in a large mixing bowl.
3. Sauté the Vegetables:
In a large skillet, melt the butter over medium heat. Toss in your diced onions and celery, cooking until they become softened and translucent, which should take around 5-7 minutes. This step adds a cozy flavor to your dressing!
4. Season the Mixture:
Add the poultry seasoning, sage, thyme, salt, and pepper to the skillet. Give it a stir and cook for about a minute to nicely toast the herbs before taking it off the heat.
5. Combine the Ingredients:
Now add the warm onion-celery mixture, any nuts, and raisins (if you’re using them) to the bowl with the cornbread crumbs. Mix everything together gently, being careful not to crush the cornbread too much.
6. Mix the Liquid Ingredients:
In a separate bowl, whisk together the chicken broth and beaten eggs. Gradually pour this mixture over the cornbread mixture, stirring gently. You want to moisten everything without making it soggy. Aim for a crumbly texture that holds together well.
7. Transfer to Baking Dish:
Pour the cornbread mixture into your prepared baking dish, spreading it out evenly so it cooks uniformly.
8. Bake:
Cover the dish with foil and bake for 25 minutes. After that, remove the foil to let the top crisp up, baking for an additional 15-20 minutes or until the dressing is golden brown and slightly crispy.
9. Cool and Serve:
Once it’s done, take it out of the oven and let it sit for a few minutes before serving. This allows the flavors to settle. Enjoy your delicious homemade cornbread dressing—perfect for holiday feasts or cozy dinners!
Can I Use Store-Bought Cornbread for This Recipe?
Absolutely! Store-bought cornbread is a convenient option. Just crumble it into pieces and follow the rest of the recipe as directed. If it’s very fresh, letting it dry out for a few hours helps achieve the right texture.
Can I Make This Dressing Without Eggs?
Yes, you can! If you prefer an egg-free version, you can substitute the eggs with a flaxseed meal mix (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) or even use an additional 1/2 cup of broth. This will help bind the mixture without using eggs.
What’s the Best Way to Store Leftover Cornbread Dressing?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat it in the oven at 350°F for about 15-20 minutes, covered with foil to keep it moist.
Can I Freeze Cornbread Dressing?
Yes! You can freeze cornbread dressing before or after baking. If freezing unbaked, assemble the dish, cover tightly, and freeze for up to 3 months. Bake from frozen at 350°F for an extra 20-30 minutes. If freezing baked dressing, let it cool completely before wrapping tightly in plastic wrap and aluminum foil.
