Classic Homemade Cornbread Dressing
A timeless dish made from crumbled cornbread, infused with savory herbs and vegetables, perfect for family gatherings and weeknight meals.
Equipment
- Mixing Bowl
- Skillet
- Baking Dish
Ingredients
Cornbread
- 4 cups Crumbled Cornbread Can be homemade or store-bought.
Vegetables
- 1 medium Onion Finely chopped.
- 2 stalks Celery Diced.
Liquid
- 2-3 cups Vegetable Broth Adjust for desired moisture.
- 3 large Eggs Act as a binding agent.
Herbs and Spices
- 1 teaspoon Dried Sage
- 1 teaspoon Dried Thyme
- 0.5 teaspoon Black Pepper
Other
- 0.5 cup Unsalted Butter Melted.
- 1 teaspoon Salt To taste.
Optional Add-ins
- Chopped Nuts For added texture.
- Dried Cranberries For sweetness.
- Cooked Vegetables Optional for variation.
Instructions
- Prepare the cornbread: crumble store-bought cornbread or bake your own and let it cool before crumbling.
- Preheat your oven to 350°F (175°C).
- Melt ½ cup of butter in a skillet over medium heat. Add chopped onion and celery, sauté for 5-7 minutes until translucent.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk together the eggs and 2 cups of vegetable broth.
- In the bowl with crumbled cornbread, combine sautéed vegetables, egg-broth mixture, herbs, salt, and pepper. Stir gently to combine.
- Fold in any optional ingredients if desired.
- Transfer mixture to a greased baking dish, spreading evenly.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes until golden brown.
- Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days. Can be frozen for up to 3 months.