Cornbread Dressing
This Southern cornbread dressing combines two breads, herbs, and buttered veggies for the ultimate holiday side dish. Moist, flavorful, and golden!
Ingredients
- 1 loaf crusty French bread cut into 1-inch cubes (about 7 cups dried)
- 1 8×8-inch pan cornbread, cut into 1-inch cubes (about 7 cups dried)
- ¾ cup unsalted butter
- 1 medium onion chopped
- 4 ribs celery chopped
- 3 –4 cups low-sodium chicken or vegetable broth
- ½ tsp dried basil
- ½ tsp dried thyme
- 1 Tbsp fresh rosemary chopped
- ½ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
Step 1: Dry the Bread
- Spread the cubed French bread and cornbread on baking sheets.
- Let them air-dry for 1–2 days at room temperature.
- Alternatively, bake at 250°F for 30–45 minutes, tossing occasionally, until fully dried.
Step 2: Preheat and Prep
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish with butter or cooking spray.
Step 3: Sauté the Vegetables
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion, celery, dried basil, dried thyme, and fresh rosemary.
- Sauté for 2–3 minutes until the veggies are softened and fragrant.
Step 4: Mix the Dressing
- In a large mixing bowl, combine the dried bread cubes and the sautéed vegetable mixture.
- Gradually ladle in the broth, tossing gently until the mixture is evenly moistened but not soggy.
- Add salt, pepper, and chopped fresh parsley. Taste and adjust seasoning as needed.
Step 5: Bake
- Transfer the mixture to the greased baking dish.
- Bake uncovered for 20–25 minutes, or until the top is lightly golden brown and the center is heated through.
Optional Step: Make It Extra Moist
- If you like a very soft, spoonable dressing, add up to ½ cup more broth before baking. Cover with foil for the first 15 minutes, then uncover to brown.