Basic Cornbread Dressing Recipe

Basic Cornbread Dressing
Diana Rattray
Ratings (29)
  • Total: 54 mins
  • Prep: 16 mins
  • Cook: 38 mins
  • Yield: 1 Pan (8 Servings)
Nutritional Guidelines (per serving)
384 Calories
15g Fat
43g Carbs
19g Protein
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Nutrition Facts
Servings: 1 Pan (8 Servings)
Amount per serving
Calories 384
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 150mg 50%
Sodium 694mg 30%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 12%
Protein 19g
Calcium 147mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 5 cups cornbread crumbs (torn)
  • 4 cups plain white bread crumbs (torn)
  • 4 tablespoons butter
  • 1 1/2 cups celery (chopped)
  • 1 cup onion (chopped)
  • 2 1/2 cups chicken broth
  • 1 teaspoon dried leaf thyme (crumbled)
  • 2 teaspoons dried sage (crumbled)
  • 1 teaspoon dried marjoram (crumbled)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, (beaten)

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 400 F (200 C/Gas 6). Butter a 9-by-13-by-2-inch baking pan.

  3. In a large mixing bowl, combine the cornbread and bread crumbs.

  4. In a small skillet over medium-low heat, melt the butter.

  5. Add celery and onion and sauté until the onions are translucent and the celery is tender.

  6. Combine vegetable mixture with the bread and cornbread crumbs.

  7. Then stir in chicken broth, thyme, sage, marjoram, salt, and pepper until well blended. Taste and adjust seasonings, as desired.

  8. Stir in the beaten eggs until well mixed.

  9. Spread the dressing in the prepared baking pan.

  10. Cover tightly and bake for about 30 minutes.

  11. Uncover and continue baking for about 20 minutes or until browned.

  12. Serve alongside your choice of protein and enjoy!