1. Can I make Old Fashioned Cornbread Dressing ahead of time?

Yes, you can prepare the dressing a day in advance. Simply assemble the dressing, cover it tightly, and store it in the fridge. When you're ready to serve, just bake it as directed, and it will taste just as fresh and delicious as if it were made the same day.

2. Can I use homemade cornbread instead of store-bought?

Absolutely! Homemade cornbread adds a personal touch and can make the dressing even richer. Whether you bake your own cornbread or use store-bought, the flavor of the dressing will still be amazing.

3. How do I prevent my cornbread dressing from being too dry?

To keep the dressing moist, be sure to use enough chicken broth and butter. If you notice it’s drying out during baking, cover it with foil for part of the baking time, and add a bit more broth if necessary. This will ensure the dressing stays soft and flavorful.

4. Can I add meat to this cornbread dressing?

Yes! Many people love to add sausage, bacon, or even chicken to their cornbread dressing for extra flavor. Simply sauté the meat with the vegetables before mixing it into the bread mixture for a hearty twist on the classic recipe.

Old Fashioned Cornbread Dressing: Easy & Moist Recipe

Name: Old Fashioned Cornbread Dressing
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern
Ingredients: 5 cups cornbread, broken apart into pieces; 4 cups bread cubes, toasted; 1 ½ cups chicken broth; ½ cup butter, divided; 1 medium onion, chopped; 3 stalks of celery, chopped; ⅓ cup parsley, chopped; 1 teaspoon fresh thyme, chopped; 2 eggs, beaten; Salt and pepper to taste

Description

Old Fashioned Cornbread Dressing is a buttery, savory side dish that combines crumbled cornbread, toasted bread cubes, sautéed vegetables, and a mix of fresh herbs. It’s a Southern classic that’s perfect for Thanksgiving or any festive meal, featuring a crispy top and a moist, flavorful interior.

Ingredients

Scale

5 cups cornbread, broken apart into pieces
4 cups bread cubes, toasted
1 ½ cups chicken broth
½ cup butter, divided
1 medium onion, chopped
3 stalks of celery, chopped
⅓ cup parsley, chopped
1 teaspoon fresh thyme, chopped
2 eggs, beaten
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C) and spray a 2-quart baking dish with cooking spray.
Toast the bread cubes on a baking sheet at 400°F for about 10 minutes, flipping halfway through to ensure even browning.
Crumble the cornbread into pieces and place it in a large bowl. Add the toasted bread cubes and chicken broth. Stir gently to combine.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and celery, and cook until softened, about 6 minutes.
Add the sautéed onion and celery to the cornbread mixture. Melt the remaining butter and pour it over the mixture. Add the parsley, thyme, salt, and pepper, stirring gently to combine.
Whisk the eggs and fold them into the cornbread mixture. Stir until well combined.
Transfer the mixture to the prepared baking dish and bake for 35-40 minutes, or until the top is golden brown and crispy.
Let the dressing cool slightly before serving.

Notes

Ensure not to overmix the dressing to avoid a mushy texture.
If you prefer a crispy top, you can broil the dressing for the last 2-3 minutes of baking.
Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven with a bit of broth to keep it moist.
For a gluten-free option, use gluten-free bread and cornbread.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1/10th of the recipe
Calories: 458
Sugar: 16g
Sodium: 901mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0.4g
Carbohydrates: 61g
Fiber: 6g
Protein: 9g
Cholesterol: 59mg