Can I make Old-Fashioned Cornbread Dressing ahead of time?

Yes, you can prepare this cornbread dressing in advance. Simply follow the recipe up to the point of baking, then cover and refrigerate the dish. On the day of serving, just pop it in the oven and bake until golden brown. It’s a great make-ahead dish for busy holidays!

Can I use store-bought cornbread for this recipe?

Absolutely! Store-bought cornbread is a perfect shortcut for this Old-Fashioned Cornbread Dressing. You can use store-bought cornbread or even cornbread muffins to save time without compromising on flavor.

How do I keep the dressing from getting too dry?

To prevent the dressing from drying out, make sure to add enough chicken broth to keep the mixture moist before baking. If necessary, you can also cover the dish with foil during baking and uncover it in the last 10 minutes for a crispy top.

Old-Fashioned Cornbread Dressing Recipe - Best Side Dish

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 Southern classic that combines crumbled cornbread, toasted bread cubes, aromatic vegetables, and plenty of butter. This dish delivers a perfect balance of savory and sweet flavors, making it a must-have side for holidays or any family dinner.

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 your oven to 400°F. Crumble the cornbread into pieces and place it in a large mixing bowl. Toast your bread cubes in the oven at 350°F for about 10 minutes until golden brown, flipping halfway through to ensure even toasting.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and celery and sauté for about 6 minutes until softened and fragrant.
In the large bowl with crumbled cornbread, add the toasted bread cubes. Pour in the sautéed vegetables, melted butter, parsley, thyme, and chicken broth. Stir to combine.
Beat the eggs in a separate bowl, then mix them into the cornbread mixture. Transfer everything into a greased 2-quart baking dish and bake at 400°F for 35-40 minutes, until the top is golden and crispy.
Let the dressing cool for a few minutes before serving. Enjoy the perfect blend of flavors and textures!

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat with a bit of broth to restore moisture.
For a vegetarian version, swap the chicken broth with vegetable broth.
Don’t overmix the dressing; gentle stirring will prevent it from becoming mushy.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side dish
Method: Baked
Cuisine: Southern

Nutrition

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