Old-Fashioned Cornbread Dressing That Stays Moist Every Time
This old-fashioned cornbread dressing is buttery, herb-flecked, and never dry, and it comes together with just a handful of simple ingredients. Store-bought cornbread works perfectly here, which makes it easy enough for a busy holiday but honestly good enough to make any night of the year. Bake it until the top is golden and crispy, and underneath you'll find soft, moist layers that hold up all the way through dinner. Ready in about an hour with just 20 minutes of prep.
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 overmix the dressing or it will turn mushy, just stir gently and stop as soon as everything is combined.
- Toast the bread cubes ahead of time and store in a zip-lock bag so they're ready when you need them.
- Store leftovers in the fridge for up to 4 days and reheat in the oven with a splash of broth to bring the moisture back.
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
