Step 3: Combine Ingredients
- In the bowl with crumbled cornbread, add the sautéed onions and celery.
- If using, add the cubed day-old white bread for extra texture.
- Sprinkle in dried sage, thyme, black pepper, and additional salt to taste. Mix gently.
- Gradually pour in chicken or vegetable stock, stirring until the dressing reaches your desired consistency. It should be moist but not soggy.
- If you like a slightly firmer dressing, fold in a beaten egg.
Step 4: Bake the Dressing
- Preheat your oven to 350°F (175°C).
- Transfer the cornbread mixture to a greased 9×13-inch baking dish. Press it lightly to form an even layer.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes to allow the top to brown slightly.
Optional: For extra flavor, drizzle a little melted butter over the top before the final bake.
Step 5: Serve and Enjoy
Once baked, let the cornbread dressing rest for a few minutes. Serve warm alongside roasted poultry, gravy, or as part of a holiday spread. Its golden crust, tender interior, and savory aroma make it irresistible.
Tips for the Perfect Cornbread Dressing:
- Use Day-Old Cornbread: Fresh cornbread may become too mushy; slightly dried cornbread holds its shape better.
- Adjust Moisture Carefully: Add stock gradually; you can always add more but can’t remove it if it’s too wet.
- Herbs Are Key: Sage and thyme give dressing its classic Southern flavor, but you can experiment with rosemary or parsley.
- Make Ahead: Dressings can be assembled a day in advance and baked just before serving.
Cornbread dressing is more than a side dish—it’s a celebration of comfort and tradition. With its golden, buttery cornbread base and aromatic herbs, it’s sure to be a star on any dinner table.
If you want, I can also write a version with a super-moist, creamy Southern-style cornbread dressing that almost melts in your mouth—it’s my personal favorite. Do you want me to do that?
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