Ingredients
Scale
- 4 cups cornbread, crumbled and slightly dried out
- 1 cup celery, diced
- 1 cup yellow onion, chopped
- 4 tablespoons unsalted butter
- 1 ½ cups chicken or turkey broth
- 2 large eggs
- 1 can (10.5 oz) cream of chicken soup (optional)
- 2 teaspoons fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup sweet corn (optional)
Instructions
- Bake your cornbread one day in advance to let it dry slightly. If using a boxed mix, follow package directions and allow to cool overnight.
- In a skillet, melt butter over medium heat. Add celery and onions. Cook for 8–10 minutes, until soft and fragrant.
- Crumble the cornbread into a large mixing bowl. Add sautéed veggies, herbs, and optional corn. Toss gently to combine.
- In a separate bowl, whisk together broth, eggs, and cream of chicken soup (if using).
- Pour the liquid mixture over the cornbread blend. Stir gently. It should be moist but not soupy—add more broth if needed.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread the dressing evenly.
- Bake uncovered for 40–50 minutes until golden brown and set in the center. Let cool slightly before serving.
Notes
- Let the cornbread dry out overnight to avoid a soggy texture.
- Fresh herbs make a huge difference in flavor—don’t skip them if you can help it.
- If the top is browning too quickly during baking, loosely cover with foil for the last 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian