Southern Cornbread Dressing
Golden, herb-rich cornbread stuffing baked until the top is crispy and the inside is moist and savory. A Southern holiday classic that comes together in one baking dish.
- Total time
- 45 min
- Servings
- 6
- Calories
- 285
- Protein
- 5g
Ingredients
- 8 cups, cubed cornbread, day-old or slightly stale
- 4 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 stalks, diced celery
- 2 cups vegetable broth
- 2 tablespoons, chopped fresh fresh sage and thyme (or 1.5 tsp dried sage plus 1 tsp dried thyme)
Instructions
- 1
Set the oven to 350°F and wait for it to finish preheating, about 10 minutes—you'll hear a beep or see the indicator light turn off.
- 2
Cut the cornbread into 1/2-inch cubes by slicing it into strips, then cutting the strips crosswise into cubes. Spread them on a clean kitchen towel to air-dry slightly while you prepare the vegetables.
- 3
Peel the onion, place it root-end down on a cutting board, and slice it lengthwise from top to bottom into 1/4-inch-wide slices, then turn the slices 90 degrees and cut crosswise into 1/4-inch dice.
- 4
Place each celery stalk on the cutting board and slice it crosswise into 1/4-inch-thick pieces, about the width of a pencil eraser.
- 5
Place a 9-by-13-inch baking dish on the stove over medium-high heat, add 4 tablespoons of butter, and let it melt and foam, about 90 seconds.
- 6
Add the diced onion and celery to the hot butter and stir with a wooden spoon once every 20 seconds for 4 minutes, until the vegetables are soft and smell fragrant—they should look translucent and be releasing their aroma.
- 7
Pour in 2 cups of vegetable broth and stir once to combine.
- 8
Add the cornbread cubes and the fresh herbs (or dried sage and thyme) to the broth, then stir gently with a rubber spatula for 30 seconds until the bread is evenly moistened—do not crush the cubes.
- 9
Spread the mixture evenly in the baking dish so the top looks level, then slide the dish into the preheated 350°F oven.
- 10
Bake for 30 minutes, until the top is golden brown and feels slightly firm when you press it gently with your fingertip—the edges will look darker and crispy.
- 11
Remove the baking dish from the oven using oven mitts and let it rest on the countertop for 5 minutes before serving.
Tools you’ll need
- 9-by-13-inch baking dish
- cutting board
- chef's knife
- wooden spoon
- rubber spatula
- oven mitts
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