Cornbread Dressing


This classic cornbread dressing is made with both cornbread and white bread, chicken broth, onion, celery, butter, eggs, and fresh herbs to achieve the ultimate holiday comfort dish.

Cornbread Dressing
Yield: approximately 10 servings
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  1. 1 tablespoon vegetable oil
  2. 1 cup chopped yellow onion
  3. 1 cup chopped celery
  4. 5 cups cubed day-old cornbread
  5. 5 cups cubed day-old white bread
  6. 3 cups chicken broth
  7. 3 tablespoons unsalted butter, melted and divided
  8. 3 tablespoons finely chopped fresh sage
  9. 3 tablespoons finely chopped fresh parsley
  10. 1½ teaspoons salt
  11. ¾ teaspoon ground black pepper
  12. 2 large eggs, lightly beaten
  1. Preheat oven to 350°. Spray a 2½-quart baking dish with nonstick cooking spray. Set aside.
  2. In a medium skillet, heat oil over medium-high heat. Add onion and celery; cook until softened, approximately 5 minutes.
  3. In a large bowl, gently stir together onion mixture, breads, broth, 2 tablespoons melted butter, sage, parsley, salt, pepper, and eggs. Spoon into prepared dish. Drizzle with remaining 1 tablespoon melted butter.
  4. Bake until lightly browned, approximately 40 minutes.
Taste of the South


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