Cornbread dressing is an essential item on the Southern holiday dinner menu. Our family always boiled a hen for the broth and added some of the chicken to the dressing, but a good quality (preferably no-salt) stock will work as well. This version is made with about half cornbread and half breadcrumbs.
Because this is a basic cornbread dressing, it's open to all kinds of variations. That is not to say it needs variations. It's delicious as it is! See the tips and variations for some flavor and add-in ideas and how to cook the dressing in a slow cooker.
Use your favorite cornbread recipe to make the dressing or make it with a good Southern-style cornbread mix. Try to avoid a sweet cornbread recipe or mix.
- 4 tablespoons butter
- 1 1/2 cups chopped celery
- 1 cup chopped onion
- 5 cups torn cornbread crumbs
- 4 cups torn plain white bread crumbs
- 2 1/2 cups chicken broth
- 1 teaspoon dried leaf thyme (crumbled)
- 2 teaspoons dried crumbled sage
- 1 teaspoon dried marjoram (crumbled)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- Heat oven to 400 F (200 C/Gas 6). Butter a 9-by-13-by-2-inch baking pan.
- In a large mixing bowl, combine the cornbread and bread crumbs.
- In a small skillet over medium-low heat, melt the butter; add celery and onion; saute until the onions are translucent and the celery is tender. Combine vegetable mixture with the bread and cornbread crumbs; stir in chicken broth. Stir in the thyme, sage, marjoram, salt, and pepper; blend well. Taste and adjust seasonings, as desired. Stir in the beaten eggs until well mixed.
- Spread the dressing in the prepared baking pan. Cover tightly and bake for about 30 minutes. Uncover and continue baking for about 20 minutes or until browned.
|Nutritional Guidelines (per serving)|