There’s something incredibly comforting about a warm scoop of savory, perfectly seasoned cornbread dressing on your holiday plate, and this Homemade Cornbread Dressing Recipe delivers it in full force. Imagine tender crumbles of homemade cornbread mixed with toasted white bread, sautéed veggies, and a harmonious blend of spices, all soaked in rich chicken broth and baked to golden perfection. It’s a dish that feels like a hug on a plate, familiar yet special enough to steal the spotlight at any gathering.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role—bringing flavor, texture, and that irresistible warmth that only cornbread dressing can provide. From the crumbly, buttery base to the fresh veggies and aromatic seasonings, these ingredients come together like old friends.
- Homemade cornbread: The heart of the dish, lending a tender and slightly sweet crumb that is indispensable for authentic flavor.
- White bread: Adds structure and helps the dressing hold together while giving a pleasant contrast in texture.
- Olive oil: Used to lightly coat the white bread crumbs, ensuring they toast evenly and add a subtle richness.
- Salted butter: For sautéing the vegetables, it infuses the dressing with a luscious, buttery depth.
- Yellow onion, diced: Adds sweetness and savory notes that balance the dish.
- Green bell pepper, diced: Brings a mild, fresh vibrancy and slight crunch.
- Celery ribs, diced: For a classic aromatic crunch and herbal freshness.
- Salt and poultry seasoning: Essential for seasoning the bread and dressing, enhancing the savory profile.
- Dried sage: The traditional herb that evokes memories of holiday feasts.
- Onion powder and freshly cracked black pepper: For layering extra flavor and a bit of spice.
- Chicken broth: Hydrates the bread perfectly and infuses the whole dressing with a savory richness.
- Large eggs, beaten: The binding element that gives the dressing its perfect set after baking.
How to Make Homemade Cornbread Dressing Recipe
Step 1: Prepare and Toast the Bread
Start by crumbling your homemade cornbread by hand into small, bite-sized pieces and then tear up the white bread similarly. Toss the white bread crumbs with olive oil, a bit of poultry seasoning, and salt to infuse flavor before spreading them on a baking sheet. Pop this in your preheated 350°F oven and bake the breads for about 15 minutes until they’re lightly toasted and dried out—this gives your dressing a perfect base texture that won’t become soggy.
Step 2: Sauté the Vegetables
While the breads are toasting, melt salted butter in a skillet over medium heat, then add diced yellow onion, green bell pepper, and celery. Stir and cook for about 5 minutes, allowing the vegetables to soften while releasing their sweet and fresh flavors. This sautéed mix will add incredible aroma and depth to your dressing.
Step 3: Combine Ingredients in a Large Bowl
In a big mixing bowl, combine the toasted cornbread and white bread crumbs with the sautéed vegetables and melted butter. Add salt, poultry seasoning, dried sage, onion powder, and black pepper—the seasoning is what ties all the flavors together, creating that quintessential cornbread dressing taste you love.
Step 4: Add Broth and Eggs
Gently pour in half of the chicken broth and stir, letting the bread soak just enough. Then add the remaining broth and stir well to ensure everything is evenly moistened but not mushy. Finally, stir in the beaten eggs, which will help bind the dressing and provide that satisfyingly tender texture once baked.
Step 5: Bake to Golden Perfection
Transfer the mixture into a greased 9×13-inch baking dish and smooth the top. Bake at 350°F for 50 minutes until the dressing is set and beautifully golden on top. Pull it out of the oven, let it cool just a bit, and then dig into the warm, fragrant goodness.
How to Serve Homemade Cornbread Dressing Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few crispy sage leaves can add a fresh pop of color and a lovely herbal accent. You might also drizzle a little melted butter on top before serving for an extra shine and richness that guests will adore.
Side Dishes
Classic pairings like roasted turkey, glazed ham, or even simple pan-seared chicken work perfectly with this dressing, complementing its savory richness. Add a bright, tangy cranberry sauce or a crisp green salad for a balanced and festive meal that everyone will remember.
Creative Ways to Present
Instead of a traditional casserole dish, try baking individual portions in small ramekins for a personalized touch. Or layer the dressing inside a whole roasted chicken cavity for an impressive presentation that infuses the bird with incredible flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover cornbread dressing in an airtight container in the refrigerator for up to 4 days. It tastes just as delightful warmed up, making it a convenient treat for busy days after the holiday.
Freezing
This Homemade Cornbread Dressing Recipe freezes wonderfully. Simply cool the baked dressing completely, then wrap tightly with plastic wrap and aluminum foil or store in a freezer-safe container. It will keep well for up to 3 months.
Reheating
To reheat, thaw the dressing overnight in the fridge if frozen, then warm it covered in a 350°F oven for about 20-25 minutes or until heated through. For a crisp top, uncover during the last 5 minutes of baking.
FAQs
Can I use store-bought cornbread for this recipe?
Absolutely! While homemade cornbread provides the best texture and flavor for this recipe, good-quality store-bought cornbread can be used in a pinch. Just make sure it’s slightly dry or toasted to prevent a soggy dressing.
Is there a vegetarian version of this dressing?
Yes! Substitute the chicken broth with a flavorful vegetable broth, and keep the rest of the ingredients the same. The savory herbs and butter will still give it plenty of richness and depth.
Can I prepare the dressing the day before serving?
Definitely! You can assemble the dressing and refrigerate it overnight in the baking dish. Just add a little extra broth if it seems too dry before baking the next day.
What if I want to make this gluten-free?
You’ll want to use gluten-free cornbread and bread options. Many stores now carry gluten-free white bread or cornbread mixes that work just as well in this recipe.
How do I get the top crispy without drying out the inside?
Baking covered for the first 30 minutes and then uncovered for the last 20 minutes can help keep moisture in while achieving a golden, crispy top. Using cracked black pepper and a bit of melted butter on top before baking also promotes browning.
Final Thoughts
If you’re searching for a comforting, flavorful side that feels like a warm embrace, look no further than this Homemade Cornbread Dressing Recipe. It’s heartfelt, easy to make, and has that perfect balance of savory, buttery goodness with fresh veggie crunch. I promise, once you try this, it will become a treasured staple on your table—holiday after holiday. Happy baking and even happier eating!
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Homemade Cornbread Dressing Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
Description
This classic Cornbread Dressing recipe features a flavorful combination of homemade cornbread, toasted white bread, savory sautéed vegetables, and a blend of traditional Southern seasonings. Perfectly moist and baked to a golden brown, this dish is a comforting and essential side for holiday meals or any hearty gathering.
Ingredients
Bread Base
- 1 batch homemade cornbread (approximately 8 cups crumbled)
- 6 slices white bread
- 1 Tbsp olive oil
Vegetables & Fats
- 1/2 cup salted butter
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 ribs of celery, diced
Seasonings
- 3/4 tsp salt, divided
- 2 1/2 tsp poultry seasoning, divided
- 1/2 tsp dried sage
- 1/2 tsp onion powder
- 1/2 tsp freshly cracked black pepper
Liquids & Eggs
- 4.5 cups chicken broth
- 2 large eggs, beaten
Instructions
- Preheat and Toast Bread: Preheat the oven to 350°F. Crumble the homemade cornbread into small pieces and place on a baking sheet. Tear or crumble the white bread into small pieces and add to the same baking sheet.
- Toss and Bake White Bread: Toss the white bread crumbs with olive oil, ½ tsp poultry seasoning, and ¼ tsp salt. Place the baking sheet in the oven and toast for 15 minutes until lightly dried. Remove from oven and set aside.
- Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add diced onion, green bell pepper, and celery. Stir and sauté for about 5 minutes until vegetables are softened.
- Combine Dry Ingredients: Add the toasted cornbread and breadcrumbs to a large mixing bowl. Pour the sautéed vegetables and butter into the bowl. Season with remaining ½ tsp salt, 2 tsp poultry seasoning, dried sage, onion powder, and freshly cracked black pepper.
- Add Broth: Slowly pour half of the chicken broth into the mixture and stir well. Add the remaining broth and stir until evenly combined.
- Incorporate Eggs: Add the beaten eggs into the mixture and stir thoroughly to combine all ingredients.
- Bake the Dressing: Grease a 9×13-inch baking dish and pour the mixture in evenly. Bake in the preheated oven for 50 minutes or until the top is golden brown. Serve warm and enjoy!
Notes
- For best flavor, use homemade cornbread that is slightly dry; leftover cornbread works well.
- Adjust the amount of chicken broth for desired moistness.
- Feel free to substitute turkey or vegetable broth for different flavor profiles.
- Ensure the eggs are fully incorporated to help the dressing bind together during baking.
- Season to taste, especially salt and poultry seasoning, as brands vary in intensity.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
