Cornbread Dressing Recipe
The cornbread dressing recipe has a soft, moist texture inside and a lightly golden, crisp top after baking. Crumbled cornbread absorbs the rich chicken broth, creating a tender filling that stays fluffy without becoming dry.
Equipment
- Large mixing bowl
- Medium skillet
- Wooden spoon
- Measuring Cups
- Measuring spoons
- knife
- Cutting board
- Whisk
- 9×13-inch baking dish,
- Aluminum foil
- Oven mitts
Ingredients
- 1 batch homemade cornbread about 500 g or 6 cups, crumbled
- 115 g ½ cup salted butter
- 2 large eggs 100 g or about ½ cup, beaten
- 180 g 6 cups white bread, torn into small cubes
- 2 g ½ tsp onion powder
- 15 ml 1 Tbsp olive oil
- liters 4½ cups chicken broth
- 5 g 2½ tsp poultry seasoning, divided
- 1 g ½ tsp dried sage
- 150 g 1 cup yellow onion, diced
- 150 g 1 cup green bell pepper, diced
- 150 g 1½ cups celery, diced
- 4 g ¾ tsp salt, divided
- 1 g ½ tsp freshly ground black pepper
Instructions
Step 1:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Crumble the cornbread into a large mixing bowl and add the torn white bread.
Step 2:
- Heat the olive oil and butter in a skillet over medium heat. Add the onion, celery, and green bell pepper. Cook for about 8–10 minutes until the vegetables become soft. Stir in the onion powder, sage, half of the poultry seasoning, half of the salt, and the black pepper.
Step 3:
- Transfer the cooked vegetables to the bowl with the bread. Pour in the beaten eggs and slowly add the chicken broth while gently mixing until the bread is evenly moistened.
Step 4:
- Sprinkle in the remaining poultry seasoning and salt. Mix everything carefully until the ingredients are well combined without breaking the cornbread into a paste.
Step 5:
- Spread the dressing evenly into the prepared baking dish. Cover loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes until the top is lightly browned.
Step 6:
- Remove the dressing from the oven and allow it to rest for about 10 minutes before serving. Spoon onto plates and enjoy while warm.
Notes
Note: Fresh homemade cornbread gives the dressing the best texture and flavour. Day-old white bread absorbs the broth without becoming mushy.
Add the chicken broth gradually until the mixture is moist but not overly wet. Fresh vegetables provide sweetness and texture, while poultry seasoning and sage create the traditional Southern flavour.