Can I use store-bought cornbread for this recipe?

Yes! This recipe is designed to be quick and easy, so store-bought cornbread is perfect. You can use a loaf of cornbread from the bakery or cornbread muffins. Just crumble it into pieces and follow the rest of the recipe as directed.

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

Absolutely! This cornbread dressing can be prepared the day before and stored in the refrigerator. Just assemble the mixture, cover it tightly, and bake it the next day. This makes it a great option for meal prepping or for holiday meals when you want to minimize stress on the day of the event.

Can I freeze cornbread dressing?

Yes, you can freeze Old-Fashioned Cornbread Dressing. After baking, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. It can be frozen for up to three months. To reheat, thaw it in the refrigerator overnight and bake it until heated through.

Old-Fashioned Cornbread Dressing: A Southern Classic 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, crumbled; 4 cups toasted bread cubes; 1 ½ cups chicken broth; ½ cup butter, divided; 1 medium onion, chopped; 3 stalks 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 classic Southern side dish with a perfect balance of sweet cornbread and savory herbs. It’s rich, flavorful, and incredibly easy to make, making it a must-try for your next holiday meal or family gathering.

Ingredients

Scale

5 cups cornbread, crumbled
4 cups toasted bread cubes
1 ½ cups chicken broth
½ cup butter, divided
1 medium onion, chopped
3 stalks celery, chopped
⅓ cup parsley, chopped
1 teaspoon fresh thyme, chopped
2 eggs, beaten
Salt and pepper, to taste

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Instructions

Toast the bread cubes at 350º for about 10 minutes until lightly browned. Let cool.
Preheat oven to 400º and prepare a 2-quart baking dish with cooking spray.
Crumble cornbread into pieces and combine with toasted bread cubes in a large bowl. Add chicken broth and gently stir.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add onions and celery, cooking for about 6 minutes until softened.
Mix the cornbread mixture with the onions and celery. Add the remaining melted butter and stir in parsley, thyme, salt, and pepper to taste.
Whisk the eggs and add them to the mixture.
Transfer the mixture to the prepared baking dish and bake for 35-40 minutes, until the top is golden brown.

Notes

Store-bought cornbread or muffins work perfectly in this recipe.
If you want a crispier top, bake the dressing for a few extra minutes.
Make it ahead by preparing the dressing and storing it in the fridge overnight. Just bake the next day.

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

Nutrition

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