1. Can I make Southern Cornbread Dressing ahead of time?

Yes, you can prepare Southern Cornbread Dressing up to 2 days in advance. Simply mix all the ingredients and store the uncooked dressing in the refrigerator. On the day of your meal, let it come to room temperature before baking as directed.

2. How do I prevent my cornbread dressing from becoming too dry?

To prevent dry dressing, ensure you use enough broth and cream of chicken soup to keep it moist. Also, avoid overbaking it; check for doneness after 30 minutes. If the center is still jiggly, bake for an additional 5-10 minutes.

3. Can I freeze Southern Cornbread Dressing?

Absolutely! You can freeze the dressing either before or after baking. For uncooked dressing, store it in a freezer-friendly container, and bake it after thawing. If freezing cooked dressing, let it cool completely, wrap it tightly, and bake after thawing.

4. How can I add more flavor to my cornbread dressing?

For added flavor, consider incorporating sausage, bacon, or fresh herbs like thyme or marjoram. You can also add hard-boiled eggs for richness or a pinch of cayenne pepper for a little heat.

Southern Cornbread Dressing

Name: Southern Cornbread Dressing
Prep time: 15 min
Cook time: PT-489102H24M19S
Total time: PT-489102H24M19S
Cuisine: Southern
Ingredients: 1 pan of baked cornbread (approximately 6 cups of crumbled cornbread); 2-3 stalks of celery, minced; 1 small yellow onion, minced; 1 stick salted butter; 1 can (14.5 oz) chicken broth; 1 can (10.5 oz) cream of chicken soup; 1 raw egg; 1-2 tsp poultry seasoning; 1 tsp ground sage; ½ tsp black pepper

Description

Southern Cornbread Dressing is a flavorful and moist dish, perfect for holiday feasts. Made with savory cornbread, sautéed onions and celery, seasoned with poultry seasoning and sage, it creates a delicious balance of crispy edges and a moist interior. This classic Southern side dish is easy to prepare and ideal for Thanksgiving or Christmas dinners.

Ingredients

Scale

1 pan of baked cornbread (approximately 6 cups of crumbled cornbread)
2-3 stalks of celery, minced
1 small yellow onion, minced
1 stick salted butter
1 can (14.5 oz) chicken broth
1 can (10.5 oz) cream of chicken soup
1 raw egg
1-2 tsp poultry seasoning
1 tsp ground sage
½ tsp black pepper

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Instructions

Preheat your oven to 350°F (175°C) and spray a 2.5 qt casserole dish with non-stick spray.
Melt the butter in a large skillet over medium heat. Add the minced onions and celery and sauté until tender, about 5 minutes. Remove from heat.
In a large mixing bowl, combine crumbled cornbread, cream of chicken soup, chicken broth, egg, poultry seasoning, sage, and black pepper. Stir until well incorporated.
Add the sautéed onion and celery mixture to the cornbread mixture and stir to combine.
Transfer the mixture to the prepared casserole dish. Spread evenly and bake uncovered for 30-40 minutes or until golden brown. The center should be set, not jiggly.

Notes

Make the cornbread a day in advance and let it cool completely before crumbling.
Check the dressing for doneness at the 30-minute mark. If it’s not set, bake for an additional 5-10 minutes.
If you prefer a slightly spicier dressing, add a pinch of cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 852 kcal
Sugar: 39 g
Sodium: 2043 mg
Fat: 27 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 135 g
Fiber: 6 g
Protein: 18 g
Cholesterol: 167 mg