Print

Cozy Grandma’s Southern Cornbread Dressing

cozy grandmas southern cornbread dressing - featured image
Print Recipe

This golden, custard-like cornbread dressing is a soul-warming dish that started as a happy accident. It’s the perfect side for holiday tables or cozy weeknight dinners, with a moist interior and slightly crisp top.

Ingredients

Scale
  • 1 batch of homemade cornbread (or 1 box of Jiffy cornbread mix, prepared and crumbled)
  • 4 cups crumbled cornbread (about one 9x9 pan)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 celery stalks, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 ½ cups low-sodium chicken or turkey broth
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ¼ cup heavy cream or whole milk
  • ½ cup cooked and crumbled breakfast sausage (optional)
  • ¼ cup fresh parsley, chopped (optional)
  • 1 tablespoon fresh sage, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. If your cornbread is fresh, crumble it onto a baking sheet and toast in the oven for 5-7 minutes to dry it out slightly.
  2. In a large skillet over medium heat, melt the 3 tablespoons of butter. Add the diced onion and celery. Cook, stirring occasionally, until the onions are translucent and the celery is softened, about 8 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Pour the 2 ½ cups of broth into the skillet with the cooked vegetables. Stir in the dried sage, thyme, black pepper, and salt. Bring the mixture to a gentle simmer, then remove from heat. Let it cool for 5 minutes.
  4. In a large mixing bowl, place the crumbled cornbread. Pour the warm broth mixture over the top. Use a wooden spoon to gently fold everything together. Let this sit for 5 minutes so the cornbread can absorb the liquid.
  5. In a small bowl, whisk together the 2 beaten eggs and ¼ cup of heavy cream. Pour this over the cornbread mixture. Fold gently until just combined. The mixture should look very moist, almost like a thick porridge. If it looks dry, add an extra ¼ cup of broth.
  6. Transfer the mixture to your prepared baking dish and spread it into an even layer. Bake for 35-40 minutes, or until the top is golden brown and the edges are set. The center should jiggle slightly when you shake the pan.
  7. Remove the dressing from the oven and let it rest for at least 10 minutes before serving. Serve warm.

Notes

For best results, use day-old or slightly stale cornbread to prevent a soggy dressing. Pouring hot broth over the cornbread helps it absorb evenly. Let the dressing rest after baking to allow the custard to set. The flavors deepen overnight, making it even better the next day.

Nutrition

Keywords: cornbread dressing, southern dressing, Thanksgiving side, comfort food, holiday recipe, cornbread stuffing

Find it online: https://dinadishes.com/cozy-grandmas-southern-cornbread-dressing/