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Southern Cornbread Dressing

A classic Southern dish that combines crispy cornbread with flavorful herbs for a savory, nostalgic treat perfect for gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Cornbread Base
  • 4 cups crumbled cornbread (homemade or store-bought) Allow to cool before crumbling.
Vegetable Mixture
  • 2 cups chicken broth (or vegetable broth for a vegan option)
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup unsalted butter (or a halal-friendly substitute)
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs (lightly beaten) Can be replaced with ground flaxseed for a vegan option.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Prepare cornbread if homemade, or crumble store-bought cornbread into a large mixing bowl.
  3. In a skillet over medium heat, melt the butter and sauté the diced onion and celery until soft and translucent, about 5-7 minutes.
  4. In the bowl with the crumbled cornbread, combine the sautéed vegetables, sage, thyme, salt, and pepper.
  5. Pour in the chicken or vegetable broth and mix until moist but not soupy. Fold in the beaten eggs until well incorporated.
  6. Transfer the mixture into a greased 9x13-inch baking dish and spread it evenly.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
  2. Let the dressing cool slightly before serving.

Notes

For vegan option, replace eggs with ground flaxseed (1 tbsp flaxseed + 2.5 tbsp water = 1 egg) and use vegetable broth. Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months. Reheat in the oven or microwave.