Simple Cornbread Dressing

Looking to bring a taste of Southern comfort to your table? This Easy Cornbread Dressing Recipe is a timeless classic, perfect for holiday gatherings or a cozy dinner at home. It’s packed with rich flavors from homemade cornbread and aromatic sage, making it an essential side dish.

Cuisine: Southern
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8

Why You’ll Love This Recipe

Easy to Prepare: Uses simple ingredients you probably have on hand.
Make-Ahead Friendly: Ideal for stress-free holiday meal prep.
Customizable: Adjust the herbs and spices to suit your taste.
No Waste: A great way to use up leftover cornbread and bread.

Ingredients

1 prepared cornbread recipe, crumbled: Forms the base of our dressing, providing a slightly sweet, moist texture. If you don’t have homemade cornbread, use store-bought.
3 slices toasted bread, crumbled: Adds structure and texture. Any stale bread can work, but whole wheat or white are standard.
1/3 cup butter: Sautees the aromatics, adding richness and flavor.
1/2 cup onion, chopped: Imparts sweetness and depth to the mix.
1 cup celery, chopped: Brings a subtle crunch and earthy flavor.
3 cups chicken broth: Moistens the dressing, infusing it with savory flavor. Vegetable broth can be used as a substitute.
1 tablespoon rubbed sage: Provides a classic, herbaceous note. Swap with poultry seasoning if desired.
2 large eggs, beaten: Binds the dressing and ensures it sets nicely.
1 can (10.5 oz.) cream of chicken soup: Adds creaminess and enhances the savory profile. Mushroom soup can be a substitute for a vegetarian option.
1/4 teaspoon salt: Seasoning to enhance all the flavors.
1/2 teaspoon ground black pepper: Adds a hint of warmth and spice.

How to Make It

Step 1: Prep the Base

Crumble the prepared cornbread and toasted bread into a large mixing bowl. This mix provides the foundation and texture of your dressing.

Step 2: Cook the Vegetables

In a skillet over medium heat, melt the butter. Add chopped onion and celery, sautéing for 2–3 minutes until the vegetables are softened but not browned. This step draws out their flavors and aromas.

Step 3: Mix Ingredients

Combine the crumbled bread mixture with the sautéed vegetables in the large bowl. Stir in chicken broth, sage, beaten eggs, cream of chicken soup, salt, and pepper. Ensure all ingredients are evenly distributed, achieving a uniform consistency.

Step 4: Transfer to Baking Dish

Evenly spread the mixture into a buttered 9×13-inch baking dish. This ensures a consistent bake.

Step 5: Bake

Bake in a preheated oven at 350°F for 25–30 minutes. Look for a lightly golden top and a set center. Serve warm, optionally with your favorite gravy.

Recipe FAQs

Can I make this dressing in advance?

Yes, you can prepare it a day ahead. Just ensure it’s stored in the refrigerator and bake it fresh when ready to serve.

What if I don’t have cream of chicken soup?

If you’re short on cream of chicken soup, a condensed cream of mushroom or celery soup would work well as alternatives, especially for a vegetarian twist.