Southern Cornbread Dressing Recipe - Delishably - Food and Drink
Updated date:

Southern Cornbread Dressing Recipe

Bridget Cunningham loves cornbread dressing and makes it for many family functions.

Cornbread dressing fresh out of the oven. Delicious!

Cornbread dressing fresh out of the oven. Delicious!

I've decided to publish my first recipe. I like to cook, especially baking.

One of my favorite dishes is cornbread dressing, or dressin' as we like to say it in the South. I can eat dressin' any time of year, and it's always a hit at family functions. In my opinion, this dish will go well with collard greens, black-eyed peas, and a big glass of sweet tea!

I love this cornbread dressing recipe because of the dominant rubbed-sage flavor. The parsley flakes and thyme also make this dressing a savory dish that will keep you going back for seconds! I recommend making the dressing a day before you want to eat it so that the flavors develop better. I rarely freeze my food, so I wouldn't know if this dressing freezes well.

Cook Time

Prep timeCook timeReady inYields

30 min

30 min

1 hour

Serves 6–10 people

Ingredients

  • 1 package yellow or white cornbread
  • 1 stick butter or margarine
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1 tablespoon rubbed sage
  • 2 teaspoons thyme, dried and crushed (or fresh leaves)
  • 2 teaspoons parsley flakes (or minced fresh-leaf parsley)
  • 2 to 3 cans chicken broth, family size
  • Salt
  • Black pepper

Directions

  1. Preheat oven to 350ºF.
  2. Prepare the cornbread according to its package, and let it bake for 25 minutes or until golden brown. When the bread is done, take it out of the oven and let it cool.
  3. In the meantime, melt 1 stick of butter in a medium-sized saute pan. Add the chopped onions and celery. Continue to saute the vegetables for 3 minutes.
  4. Add rubbed sage and thyme to the sauteed vegetables. Continue to cook for 5 more minutes or until the onion/celery is soft. Set aside.
  5. In a large mixing bowl, crumble the cornbread into pieces. Add the sauteed onion and celery to the crumbled cornbread and mix well.
  6. Add parsley flakes to the cornbread mixture and mix well.
  7. Pour chicken broth into the cornbread mixture to soften it. Add salt and pepper for seasoning.
  8. Pour the cornbread mixture into a glass pan. Bake at 350ºF for 20 minutes or until slightly firm.

Comments

Bridget Cunningham (author) from Georgia on January 14, 2013:

@bravewarrior- sounds like it is! :) It's interesting to me that people in other regions make their cornbread dressing differently from what I'm used to. I learn something new everyday! :) Thank you for your comment.

Shauna L Bowling from Central Florida on January 14, 2013:

My family makes cornbread dressing also, but we call it cornmeal dressing because we add corn meal directly to the broth. It's a recipe my Missouri born and raised Grandmother came up with and it's the only one I use. It's awesome!

Bridget Cunningham (author) from Georgia on January 14, 2013:

Thanks lesliebyars :) You can add as much (or as less) seasonings as you want, according to your taste buds.

lesliebyars on January 13, 2013:

Sounds like a great dish. I will have to try it out.