Go Back Email Link
–+ servings
cornbread dressing
Victor Eskew

Cornbread Dressing

No ratings yet
Classic Southern cornbread dressing that transforms batch-prepared cornbread into a rich, savory side dish perfect for holiday tables. This assembly recipe comes together in 15 minutes of active prep, using dried cornbread crumbles bound with aromatic vegetables and chicken stock. Make ahead and bake when ready, or bake immediately for same-day serving.
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12
Course: dinner, Side Dish
Cuisine: American
Calories:
Disclosure: This page contains affiliate links. As an Amazon Associate and partner with other affiliate programs, I earn from qualifying purchases at no extra cost to you.
New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 1 batch Southern Cornbread cooked and cooled
  • ¼ cup grass-fed butter grass-fed, salted, for sautéing
  • 2 tablespoon grass-fed butter grass-fed, salted, for greasing pan
  • 1 cup Onions yellow, small dice
  • 1 cup Celery small dice
  • 2 teaspoon Poultry Seasoning
  • 1 quart Chicken Stock
  • ½ teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • ½ teaspoon Black Pepper ground
  • 2 Eggs large
Optional Substitution
  • 1 package Frozen Mirepoix 12 oz, chopped, replaces onions and celery

Equipment

  • Sheet Pan
  • Parchment Paper
  • 10-Inch Cast Iron Skillet
  • Large mixing bowl
  • Casserole Dish
  • Trivet

Method
 

Prep
  1. Preheat oven to 350°F.
  2. Crumble the cooled Southern Cornbread into small crumbles.
  3. Spread on a parchment-lined sheet pan and bake for 20 minutes until dried out.
Cook
  1. Melt ¼ cup butter in a 10-inch cast iron skillet over medium-low heat.
  2. Add salt, onions, and celery to the skillet.
  3. Sauté until the onions begin to caramelize.
  4. Whisk together the chicken stock, poultry seasoning, pepper, and eggs in a large mixing bowl.
  5. Add the sautéed vegetables to the chicken stock mixture.
  6. Add the dried cornbread crumbles and mix well until everything is combined and the cornbread has absorbed the liquid.
Assemble
  1. Add 2 tablespoon butter to the skillet and spread evenly.
  2. Transfer the dressing mixture back into the skillet or a buttered casserole dish.
  3. Bake for 30 minutes until the top is golden brown and the internal temperature reaches 165°F.
Serve
  1. Serve in the pan on a trivet.
Make Ahead
  1. Assemble the dressing the day before in the skillet or a buttered casserole dish.
  2. Cover and refrigerate for no more than one day.
  3. Let it sit at room temperature for 2 hours before baking.
  4. Place in a preheated 350°F oven and bake for 35-40 minutes until golden brown and the internal temperature reaches 165°F.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The key to great dressing is properly dried cornbread—the 20-minute bake ensures it absorbs the stock mixture without becoming mushy. Caramelizing the vegetables builds deep flavor that distinguishes this from standard versions. The recipe holds well in the refrigerator for up to one day before baking, making it ideal for holiday prep when oven time is precious. If assembling ahead, bring to room temperature for 2 hours before baking to ensure even cooking. Leftover dressing reheats beautifully in a 350-degree oven covered with foil, or can be crisped in a skillet with butter for a next-day breakfast base. The frozen mirepoix substitution saves prep time without sacrificing flavor.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe