Cornbread Dressing
This Southern Cornbread Dressing is moist, savory, and full of classic holiday flavor. It’s made with cornbread, sautéed vegetables, broth, eggs, and poultry seasoning, then baked until golden and set.
Servings: 18
Calories: 188kcal
Ingredients
- 1 Homemade Cornbread prepared 1 day ahead, click for my recipe, or make 2 boxes of jiffy cornbread mix prepared according to the package directions, cut into cubes
- ¼ cup Avocado oil
- 2 tbsp Butter unsalted
- 1 ½ cup Yellow Onion about 1 medium onion diced
- 1 ¼ cup celery about 3 stalks, chopped
- 2 tbsp Poultry seasoning or more to taste, click for my recipe
- ½ tsp Natural Ancient Sea Salt use DRDAVINAHS to save
- 2 large Eggs beaten
- 1 ¼ cup Chicken Broth add up to ¼ cup more if you prefer your dressing to have a softer texture
Instructions
- Preheat the oven to 350 degrees
- Sauté the vegetables: Heat the avocado oil in a skillet over medium heat. Add the butter, celery, onions, poultry seasoning and salt to the pan. Saute until the vegetables are tender and browned (about 10 minutes)
- Crumble the cornbread (think rough cubes and crumbs) and add it to a large bowl
- Add all the contents of the vegetables pan and broth (including browned bits and oil) to the bowl with the cornbread. Fold the ingredients together until well incorporated. Add more broth if you’d like it moister and more poultry seasoning if you want more flavor
- Add the eggs and mix to combine
- Bake for 35-40 minutes, until the top is browned and the center is set. It will continue to firm up as it cools.
Notes
- Make the cornbread ahead: Prepare it at least one day in advance so it has time to dry slightly.
- Adjust the moisture: Add up to ¼ cup more broth if you prefer a softer, moister dressing.
- Taste before adding eggs: Adjust the salt, poultry seasoning, and broth before mixing in the raw eggs.
- Don’t overbake: Remove the dressing once the center is set. It will continue to firm as it rests.
- Jiffy works too: Prepare it according to the package directions, then use it in place of homemade cornbread.
Nutrition
Calories: 188kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 333mg | Potassium: 116mg | Fiber: 1g | Sugar: 7g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
