Old-Fashioned Cornbread Dressing (Family Recipe)
This Cornbread Dressing recipe is an old Southern classic made with store-bought cornbread, herbs, veggies, and a whole lot of butter. It's a mix of sweet and savory, making it the perfect side dish for your next holiday gathering. With a quick 20 minutes of prep time, you can make this easy cornbread dressing for Thanksgiving but also for any night of the year.
Ingredients
- 5 cups cornbread (broken apart into pieces)
- 4 cups bread cubes (toasted)
- 1 ½ cups chicken broth
- ½ cup butter (divided)
- 1 medium onion (chopped)
- 3 stalks of celery (chopped)
- ⅓ cup parsley (chopped)
- 1 teaspoon fresh thyme (chopped)
- 2 eggs (beaten)
- Salt and pepper
Instructions
- Cut the bread into cubes and toast at 350º until lightly brown, about 10 minutes. (can be done ahead of time and stored in a ziplock bag)
- Preheat oven to 400º and spray a 2 quart baking dish with cooking spray.
- Crumble the corn bread into pieces in a large bowl. Add toasted bread cubes and chicken broth. Gently stir to combine.
- In a large skillet melt 2 tablespoons of butter over medium heat. Add onions and celery and cook until softened, about 6 minutes. Gently add the cornbread mixture. Melt the remaining butter in the microwave and pour over the mixture. Add parsley and thyme and gently stir to mix together. Salt and pepper to taste.
- Whisk the eggs and add to the mixture. Place in the prepared casserole dish and bake for 35-40 minutes, until the top is brown.
Barbara's Notes + Tips
- You can use cornbread muffins or a loaf of cornbread from the deli section of the grocery or make your own.
- Don't over mix the dressing, you don't want it to be mushy.
Nutrition
Calories: 458kcal | Carbohydrates: 61g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 901mg | Potassium: 164mg | Fiber: 6g | Sugar: 16g | Vitamin A: 597IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 3mg