Cornbread Dressing

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Cornbread dressing starts with day-old cornbread and white bread, then brings in chicken stock, cream of chicken soup, eggs, sautéed onion, and celery. It is baked in a casserole dish until the center is set, making it a straightforward option for a holiday meal or a dinner where dressing belongs on the table.

Watch How to Make It

The preparation moves from the skillet to one large bowl, then into the oven. Have the cornbread, bread, stock, seasonings, soup, eggs, onion, celery, butter, and nonstick spray ready before starting so each addition can go in as directed.

Why You'll Love This Recipe

This cornbread dressing uses both crumbled cornbread and white bread as its base. The day-old cornbread is included before the remaining ingredients are added in the large bowl.

Onion and celery are sautéed in butter before joining the dressing. Chicken stock, cream of chicken soup, beaten eggs, poultry seasoning, and the salt pepper garlic blend are all added before the casserole dish goes into the oven.

The recipe finishes with one baking step at 425°F. The center being set is the stated marker for when the dressing is done.

Ingredients You'll Need

The bread base includes one 10-inch pan of day-old cornbread and 10 slices of white bread. Both are crumbled in a large bowl before the other dressing ingredients are added.

For the savory additions, use diced onion, diced celery, butter, chicken stock, cream of chicken soup, poultry seasoning, and a salt pepper garlic blend. The eggs are beaten before they are added to the bowl.

Nonstick spray is used to grease the casserole dish before the dressing is placed inside. The instructions also use a skillet for the butter, onion, and celery, along with a large bowl for assembling the dressing.

How To Make It

Preheat oven to 425°F. In a skillet, melt butter and sauté onions and celery.

In a large bowl, crumble cornbread and bread. Add eggs, cream of chicken soup, seasonings, stock, celery, and onion.

Place mixture into a greased casserole dish. Bake for 30-40 minutes or until the center is set. Enjoy.

Serving & Variations

Serve the cornbread dressing after it has finished baking and the center is set. The recipe directs serving it as prepared, with the sautéed onion and celery, chicken stock, cream of chicken soup, eggs, and seasonings already included in the casserole.

A useful planning point is to have the cornbread ready a day ahead, since the ingredient list specifically calls for day-old cornbread. The white bread is crumbled alongside it in the large bowl before the remaining ingredients are added.

Wrapping Up

This cornbread dressing follows a direct skillet, bowl, casserole dish, and oven process. Enjoy the finished dressing once the center is set.

Recipe created by Big Ks Que for Trust Me Try It.

Cornbread Dressing

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Ingredients

• 1 10-inch pan of day-old cornbread
• 10 slice white bread
• 2 beaten eggs
• 3 cup chicken stock
• 1 tsp poultry seasoning
• 1 tsp salt pepper garlic blend
• 1 can cream of chicken soup
• 1.5 cup diced onion
• Nonstick spray
• 1.5 cup diced celery
• 1 stick butter

Instructions

• Preheat oven to 425°F.
• In a skillet, melt butter and sauté onions and celery.
• In a large bowl, crumble cornbread and bread.
• Add eggs, cream of chicken soup, seasonings, stock, celery, and onion.
• Place mixture into a greased casserole dish.
• Bake for 30-40 minutes or until the center is set.
• Enjoy.