Equipment
Ingredients
The Breads
- 600 g savory baked cornbread, crumbled and slightly stale
- 150 g stale white sandwich bread, torn into small pieces
Aromatics and Fat
- 113 g unsalted butter, cut into pieces
- 250 g yellow onion, finely diced
- 200 g celery, finely diced
Liquids and Binders
- 800 ml chicken broth, warm
- 3 large eggs, lightly beaten
Seasonings
- 4 g dried rubbed sage
- 3 g poultry seasoning
- 6 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 288 kcal
- Protein
- 10 g
- Carbohydrates
- 32 g
- Fat
- 14 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 1037 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 88 mg
- Potassium
- 304 mg
- Calcium
- 173 mg
- Iron
- 2.4 mg
- Magnesium
- 25 mg
- Phosphorus
- 175 mg
- Zinc
- 0.8 mg
- Vitamin A
- 89 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.30 mg
- Niacin
- 3.2 mg
- Folate
- 72 mcg
- Water
- 130 g
Sources: USDA FoodData Central
Method
Preheat your oven to 190°C/375°F. Grease a 9x13 inch baking dish generously with butter or non-stick spray.
Melt the unsalted butter in a large skillet over medium heat. Add the diced onion and celery, cooking gently until softened and translucent, about 8 to 10 minutes. Do not let the vegetables brown.
In an extra-large mixing bowl, combine the crumbled cornbread, torn white bread, dried sage, poultry seasoning, salt, and black pepper. Toss well to distribute the seasonings evenly.
Scrape the warm sauteed vegetables and all of the melted butter from the skillet into the bread mixture. Toss gently to combine.
In a separate medium bowl, whisk together the warm chicken broth and lightly beaten eggs. Pour this liquid mixture over the bread mixture.
Fold the mixture together until all the bread is thoroughly moistened. The mixture should look very wet, almost soupy. Let it rest for 10 minutes so the bread can fully absorb the liquids.
Transfer the hydrated dressing mixture to the prepared baking dish, spreading it out into an even layer. Do not pack it down tightly.
Bake uncovered at 190°C/375°F for 45 to 55 minutes, or until the edges are bubbling, the center is set, and the top is a deep golden brown. The internal temperature should reach 74°C/165°F.
Remove the dressing from the oven and let it rest for 10 minutes before serving. This allows the internal structure to firm up slightly.
Chef's Notes
- For the best texture, bake your cornbread a day or two in advance. Slightly stale bread absorbs the seasoned broth without turning into mush or dissolving entirely.
- Never use sweetened or cake-like cornbread for Southern dressing. A savory, buttermilk-based cornbread cooked in a cast iron skillet provides the essential flavor and structural profile.
- The unbaked mixture should look almost too wet, resembling a thick porridge. The bread requires this high level of moisture to steam and create a tender, custardy crumb during the long baking process.
- Tearing the white bread rather than cutting it creates irregular, jagged edges that absorb liquid better and create a more interesting final texture.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze unbaked or baked. Thaw overnight in the refrigerator before baking or reheating.
Reheating: Reheat covered in a 175°C/350°F oven for 20 minutes, then uncovered for 10 minutes. Add a splash of broth if it seems dry.
Troubleshooting
Dressing is dry and crumbly after baking
Cause: Insufficient broth or the bread was extremely dry and not given enough time to hydrate
Fix: Pour 120ml to 240ml of warm broth evenly over the baked dressing, cover tightly with foil, and bake for 10 to 15 more minutes until absorbed
Prevention: Ensure the pre-baked mixture is quite soupy and always allow it to rest for 10 minutes before baking to fully hydrate the crumb
Dressing is mushy and dense
Cause: Too much liquid, or the cornbread was fresh and warm when mixed
Fix: Return to the oven uncovered and bake for an additional 15 to 20 minutes to evaporate excess moisture
Prevention: Always use day-old, cooled cornbread, and add the final portion of broth gradually if the bread feels adequately saturated
Top is burning but center is liquid
Cause: Oven temperature is too high or dish is placed too high in the oven
Fix: Tent loosely with aluminum foil and continue baking until the center reaches 74°C/165°F
Prevention: Bake on the middle rack and verify oven temperature with a thermometer
Cultural Context
Southern cornbread dressing is a cherished staple of American holiday tables, descending heavily from West African culinary traditions mixed with Native American corn cultivation. Unlike Northern stuffing which is often cooked inside the cavity of a bird, Southern dressing is historically baked separately in its own casserole dish or cast-iron skillet, allowing for the much-coveted crispy top crust.
