Can I make cornbread dressing ahead of time?

Yes, you can prepare the dressing mixture a day in advance and store it in the refrigerator. Bake it fresh on the day you plan to serve it. Allow it to come to room temperature for about 30 minutes before baking for best results.

What kind of cornbread is best for dressing?

For authentic Southern cornbread dressing, a drier, unsweetened cornbread is ideal. Day-old cornbread crumbles beautifully and absorbs the broth and seasonings without becoming mushy. Avoid sweet cornbread mixes typically used for muffins.

How do I prevent my cornbread dressing from being dry?

The key to a moist dressing is the right balance of liquid. Ensure you use enough chicken broth and beaten eggs to bind the mixture. If your cornbread is particularly dry, you might need a little extra broth. Also, avoid overbaking.

Can I add meat to this cornbread dressing?

Absolutely! Many Southern recipes include cooked, crumbled sausage or shredded chicken or turkey. If adding meat, sautu00e9 it with the onions and celery, or mix in cooked meat before adding the broth and eggs. This will add another layer of savory flavor to your dressing.

The Ultimate Classic Southern Cornbread Dressing Recipe

Description

A beloved Southern classic, this cornbread dressing recipe is a savory and comforting side dish, perfect for holidays and family gatherings.

Ingredients

Scale

6 cups crumbled cornbread (day-old, unsweetened is best)
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 celery stalks, diced
2 cups low-sodium chicken broth
2 large eggs, beaten
1 tablespoon dried sage
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon salt

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Step 2: In a large skillet, melt the butter over medium heat. Add the diced onion and celery. Sauté until softened, about 5-7 minutes.
Step 3: In a very large mixing bowl, combine the crumbled cornbread, sautéed onion and celery mixture, dried sage, dried thyme, black pepper, and salt. Toss gently to combine all ingredients evenly.
Step 4: In a separate small bowl, whisk together the chicken broth and beaten eggs.
Step 5: Pour the liquid mixture over the cornbread mixture. Stir carefully until all the cornbread crumbles are moistened. Be gentle; you don't want to mash the cornbread. The mixture should be moist but not soupy.
Step 6: Transfer the dressing mixture into the prepared baking dish, spreading it evenly.
Step 7: Bake for 40-50 minutes, or until the dressing is golden brown on top and set in the center. A knife inserted into the center should come out clean.
Step 8: Remove from oven and let stand for 5-10 minutes before serving. Enjoy warm!

Notes

For the best results, use day-old, unsweetened cornbread. You can also customize this dressing by adding cooked sausage, chopped pecans, or a sprinkle of cayenne pepper for a subtle kick.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 6g
Sodium: 580mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 9g
Cholesterol: 75mg