Cornbread Dressing Recipe

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 793kcal

Buttery, herb-y. and garlic-y, this old-fashioned cornbread dressing is quick to prep, and comes out of the oven incredibly tasty!

Step-by-step photos can be seen below the recipe card.

Preheat oven to 375°F. Grease a 9x13-inch baking pan with butter.
In a large skillet, melt the butter over medium heat. Add in the onion and celery. Cook until softened, about 5 minutes. Add in the garlic, sage, parsley, and thyme. Cook until fragrant, 1-2 minutes.
3 tablespoons unsalted butter, 2 onions, 3 ribs celery, 2 cloves garlic, 2 tablespoons minced fresh sage, 2 tablespoons minced fresh parsley, 1 tablespoons minced fresh thyme
Remove from the heat and pour into a large bowl.
To the vegetables, add the cornbread, egg, chicken broth, milk, brown sugar, salt and pepper. Gently stir until combined.
9 cups cubed cornbread, 1 large egg, 1 cup low-sodium chicken broth, ¾ cup whole milk, ¼ cup brown sugar, ¼ teaspoon ground black pepper, 1 teaspoon kosher salt
Spoon the mixture into your prepared pan. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until the top is golden.

You can use 2 teaspoons of dried rubbed sage in place of fresh and 1 teaspoon dried thyme in place of fresh.
You can use vegetable broth for a vegetarian cornbread stuffing.
You can freeze the whole casserole before baking, then bake directly from frozen at 350°F for 55-60 minutes.

Storage: Store cornbread dressing tightly covered in the refrigerator for up to 4 days or in the freezer for up to 3 months.