Cornbread Dressing

A classic Southern-style cornbread dressing with sautéed onion and celery, savory herbs, and a tender center beneath a golden top.

Prep: 20 min · Cook: 40 min · Yield: 8 · Method: Oven

Ingredients

• 8 cups, crumbled cornbread
• 4 tablespoons unsalted butter
• 1 medium yellow onion
• 3 stalks celery
• 2.5 cups chicken broth
• 2 large eggs
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 350°F. Grease a 9-by-13-inch baking dish with a little butter. (about 5 min) — 350°F
2. Melt the butter in a skillet over medium heat. Add the onion and celery and cook until softened, about 6 minutes. (about 6 min) — Medium heat
3. Place the crumbled cornbread in a large bowl. Stir in the cooked onion and celery, sage, thyme, salt, and pepper. (about 3 min)
4. Whisk the broth and eggs together, then pour over the cornbread mixture. Stir gently until evenly moistened, adding a little more broth if the mixture seems dry. (about 4 min)
5. Transfer the mixture to the prepared baking dish and spread it into an even layer. Bake until golden and the center reaches 165°F, about 35 to 45 minutes. (about 40 min) — 350°F; center 165°F
6. Let the dressing rest for 10 minutes before serving. (about 10 min)